Chef Jeremy Pruyne

Tuna Tostada – Crispy tortilla with ahi tuna, avocado mousse, pickled red onion, and chipotle aioli

Esquites en Copa – Roasted corn off the cob with lime crema, cotija, chile powder, and micro cilantro

Queso Fundido – Melted Oaxaca and Chihuahua cheese with chorizo and roasted poblanos, served with housemade tortillas

Ensalada de Jícama y Mango – Jícama, mango, cucumber, and mint with chile-lime vinaigrette

Romaine con Elote – Grilled romaine hearts with street corn dressing, cotija crumble, and crispy tortilla strips

Nopalito Salad – Cactus paddles with tomato, onion, queso fresco, and oregano-lime vinaigrette

Pollo en Mole Negro – Roasted chicken with rich Oaxacan mole, sesame seeds, and sweet plantains

Short Rib Barbacoa – Slow-braised beef short rib with guajillo jus, tortillas, pickled onions, doña, charred scallions, and limes

Pescado a la Veracruzana – Pan-seared snapper with tomato, olives, capers, and roasted garlic over arroz verde

Pastel de Tres Leches – Sponge cake soaked in three milks with whipped cream and fresh berries

Churros con Cajeta – Cinnamon sugar churros served with warm goat’s milk caramel and chocolate sauce

Flan de Coco – Creamy coconut flan with caramel top and toasted coconut crunch

Arancini di Riso – Crispy saffron risotto balls stuffed with mozzarella and served with San Marzano marinara

Prosciutto-Wrapped Figs – Roasted figs filled with gorgonzola and wrapped in prosciutto, drizzled with aged balsamic

Calamari Fritti – Lightly breaded and flash-fried calamari with lemon-garlic aioli and arrabbiata dipping sauce

Insalata Tricolore – Radicchio, arugula, and endive with shaved Parmigiano, lemon vinaigrette, and toasted walnuts

Caprese Classica – Vine-ripened heirloom tomatoes, fresh buffalo mozzarella, basil, and extra virgin olive oil

Panzanella Toscana – Rustic bread salad with cherry tomatoes, cucumber, red onion, and red wine vinaigrette

Sunday Ragu – Slow stewed Italian sausage, meatballs, and pork shoulder with a rich red wine and tomato sugo, served with rigatoni and gremolata

Tagliatelle al Tartufo – Pasta with black truffle cream sauce, baby portabellas, Parmigiano Reggiano, and herbs

Branzino al Forno – Mediterranean sea bass roasted with lemon, capers, and olive oil, served with roasted fennel

Tiramisu Classico – Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa

Panna Cotta alla Vaniglia – Silky vanilla bean panna cotta with berry compote and amaretti crumble

Affogato al Caffè – Vanilla gelato drowned in hot espresso, with shaved dark chocolate and hazelnut biscotti

Grilled Gulf Shrimp with Remoulade – Blackened and grilled shrimp with charred scallion remoulade and microgreens

Fried Green Tomatoes – Cornmeal-crusted tomatoes with buttermilk ranch and pickled shallots

Bourbon-Glazed Pork Belly – Crispy pork belly bites with maple-bourbon glaze and apple slaw

Little Gems – Baby romaine with blue cheese dressing, bacon lardons, cherry tomatoes, and crispy shallots

Grilled Peach & Arugula – Summer greens with grilled peaches, goat cheese, candied pecans, and honey-balsamic vinaigrette

Harvest Grain Salad – Farro, roasted squash, dried cranberries, kale, and maple-Dijon dressing

Roasted Chicken – Brined, roasted and quartered whole chicken, with buttermilk green goddess, braised kale, and red potatoes

Seared NY Strip – 10 oz. strip steak with garlic mash, grilled asparagus, compound herb butter and chimichurri

Cedar Plank Salmon – Wild-caught salmon with grain mustard glaze, sweet corn succotash, and herb rice

Brown Butter Apple Crisp – Baked spiced apples with oat topping and vanilla bean ice cream

Classic Southern Banana Pudding – Vanilla wafers, fresh bananas, pastry cream, and torched meringue

Double Chocolate Cake – Rich dark chocolate cake with macerated raspberries and chocolate buttercream frosting

Mezze Platter Bites – Mini portions of hummus, baba ganoush, and muhammara with grilled pita chips and marinated olives

Spanakopita Triangles – Flaky phyllo filled with spinach, feta, dill, and scallions, served with lemon yogurt

Shrimp Saganaki – Wild shrimp sautéed in a spiced tomato and ouzo sauce with crumbled feta and fresh herbs

Fattoush Salad – Crisp romaine, cucumber, radish, tomato, and herbs with toasted pita chips and sumac vinaigrette

Greek Village Salad – Heirloom tomatoes, cucumbers, Kalamata olives, red onion, feta block, and oregano-olive oil

Lentil & Herb Salad – Warm French lentils tossed with parsley, mint, lemon zest, scallions, and olive oil

Grilled Lamb Chops – Marinated with rosemary, garlic, and lemon, served over herbed couscous and roasted eggplant

Seafood Tagine – Moroccan-style stew with white fish, mussels, preserved lemon, and saffron tomato broth

Stuffed Bell Peppers – Peppers filled with spiced chickpeas, rice, and pine nuts, served over tomato harissa sauce

Orange Blossom Semolina Cake – Moist semolina cake soaked in citrus syrup with a touch of rosewater

Baklava Rolls – Hand-rolled phyllo with pistachios and walnuts, drizzled with honey and orange zest

Almond Cake – Gluten-free cake with lemon zest, whipped cream and fresh berries