Chef Ted Miller

Kids’ Option: Chicken skewers with rice crackers

Chilled Cucumber Cups with Quinoa, Lemon & Dill

Mini Chicken Kofta with Mint Cucumber Raita

Grilled Peach Skewers with Basil & Local Honey

Zucchini Fritters with Fresh Herb Yogurt

Shaved Fennel & Apple Slaw with Champagne Dressing

Kids’ Option: Cucumber sticks, fruit salad

Asparagus & Snap Pea Salad with Toasted Almonds

Chilled Melon Soup with Lime & Ginger

Farmers Market Garden Salad with Lemon Vinaigrette

Pan-Roasted Chicken Thighs with Parsnip Mash & Buttered Green Beans

Seared Halibut with White Bean Purée & Roasted Broccolini

Herb-Grilled Salmon with Citrus Beurre Blanc & Garlic Sautéed Swiss Chard, mushroom risotto

Lemon Thyme Chicken Breast with Market Greens & Wild Rice Pilaf

Kids’ Option: Baked Chicken with White Rice and Steamed Green Beans

Butter-Poached Fish of the Day with Citrus Foam Over a Spring Pea & Mint Risotto, paired with Heirloom Carrot & Asparagus

Mini Vanilla Bean Rice Puddings

Grilled Pineapple with Cinnamon Whip

Almond Flour Lemon Cake with Fresh Berries

Coconut Chia Pudding with Mango Purée

Zeytoon Parvardeh & Barbari Bread Marinated Persian olives with walnuts, garlic, mint & pomegranate molasses

Persian Herbed Cheese Spread Whipped feta with tarragon, chives, and radish, served with sesame crackers

Cucumber-Yogurt Cups with Rose & Dill Refreshing and floral, topped with micro herbs and edible petals

Mini Saffron Chicken Skewers Chargrilled, glazed with a saffron-lime butter drizzle

Chef Choice Salad w/ Homemade Vinaigrette

Persian Sea Bass with Saffron & Barberry Butter,shirin rice with saffron-barberry glaze,Chef Choice Veg

Pomegranate & Herb-Crusted Lamb Chops, Tahdig with Golden Saffron Crust, Roasted Beets with Minted Labneh

Saffron Chicken Thighs with Preserved Lemon,Shirin Polo (Persian Sweet Rice),Grilled Vegetables with Sumac & Lemon

Roasted Eggplant & Tomato Stew (Vegetarian Fesenjan) Walnut-pomegranate sauce, charred eggplant, with basmati or herb rice

Persian Love Cake with Rosewater & Pistachio Moist, delicate, and birthday-perfect

Saffron & Cardamom Ice Cream Homemade Persian-style gelato with pistachios and rose petals

Rosewater Panna Cotta Silky and floral with a touch of honey and crushed pistachio

Fresh Berries with Orange Blossom Cream Light, elegant indulgence

Cucumber Sunomono Salad – Pickled cucumber with sesame-free rice vinegar and ginger

Avocado & Daikon Salad – Layered with microgreens, cucumber ribbons, and ponzu-style dressing

Miso Soup (No Tofu) – Made with gluten-free miso, wakame seaweed & scallions

Grilled Teriyaki Chicken – Housemade soy-free teriyaki glaze with ginger and mirin Japanese Sweet Potato Mash – Roasted satsumaimo with a hint of maple, chef’s special vegetables

Peppered Chicken w/ Balsamic Rice & Chef's Special Vegetables

Kinpira Stir-Fry – Carrots and burdock sautéed in tamari glaze over rice noodles

Forbidden Black Rice with Ginger Scallions – Bold and nourishing with citrusy depth Charred Broccolini with Togarashi Citrus Dust – Flavorful without the heat Seared Grass-Fed Beef Tataki – Lightly cooked slices with gluten-free citrus tamari dip

Miso-Glazed Salmon (Soy-Free) – Baked with a house miso glaze on cedar, gluten- and dairy-freeGarlic-Sesame Rice – Aromatic jasmine rice with garlic oil (no sesame used),client’s choice veg

Asian Dessert Charcuterie

Bacalaítos (Salted Cod Fritters with Cilantro Aioli)

Mini Yuca Bites with Sofrito Butter

Coconut-Pumpkin Soup with Toasted Pepitas

Shrimp & Avocado Salad with Citrus Vinaigrette

Chef Choice Salad w/ Homemade Vinaigrette

BBQ Ribs with Guava Glaze — with Island Mac & Cheese and Smoky Beans

Skirt Steak Churrasco with Chimichurri — with Yuca Mofongo & Sautéed Broccoli

Stuffed Avocado with Crab Salad — with Lime Slaw & Sweet Potato Chips

Pollo Guisado (Stewed Chicken) — with Sofrito Rice, Fried Yuca & Sautéed Green Beans

Seared Snapper with Garlic-Lime Butter — with Coconut Jasmine Rice & Island Vegetables

Mojo Roasted Pernil — with Arroz con Gandules, Sweet Plantains & Cilantro Slaw

Shrimp in Creole Sauce — with Arroz Blanco, Red Beans & Fried Plantains

Grilled Tofu with Sofrito Marinade — with Pigeon Pea Rice & Citrus Kale Slaw

Garlic Citrus Chicken Thighs — with Traditional Mofongo, Roasted Corn & Island Greens

Flan de Queso (Cream Cheese Flan with Caramel)

Tembleque (Coconut Pudding) with Cinnamon & Spiced Rum Glaze

Guava Cheesecake with Coconut Cookie Crust

Roasted Street Corn Dip with House Chips

BBQ Pulled Pork Sliders on Hawaiian Rolls

Fire-Grilled Shrimp Skewers with Chipotle Lime Glaze

Mini Texas Cornbread Muffins with Jalapeño Honey Butter

Smoked Brisket Deviled Eggs

Chef Choice Salad w/ Homemade Vinaigrette

Glazed Quail & Waffle Biscuit Crispy quail glazed in apricot-BBQ and served atop a black pepper waffle biscuit,Brown Sugar Bacon Brussels (or vegan option),Heirloom Grits with Fire-Roasted Corn

Vegan Jack'd Up BBQ Stack (Plant-Based) Grilled jackfruit layered with smoked eggplant bacon and spicy slaw,Vegan Mac w/ Cashew Cheddar,Grilled Okra & Tomato Salad with Lemon Zest Oil

Texas Twang Surf & Turf Smoked brisket burnt ends + Blackened Gulf shrimp skewer,Baked Sweet Potato Mash with Cinnamon Butter Crumble,Southern Elote Pasta Salad

Sticky Henny Wings & Waffles (Bachelorette Fave) Fried crispy then glazed in Hennessy-honey-brown sugar sauce ,Red Velvet Cornbread Waffle,Pink Pickled Cabbage Slaw with Peach Vinegar Drizzle

Cowboy Ribeye Remix Charred bone-in ribeye with smoked shallot butter and rosemary hickory crust,Buttermilk Cheddar Grits Wood-Grilled Street Corn Salad with Tajín Crunch

Lemon Pepper Turkey Chop Supreme Texas-sized boneless turkey chop grilled and lacquered in lemon-pepper honey butter,Smoked Collards with Candied Garlic,Savory Bread Pudding "Dressing" with Creole Gravy

Brisket Royalty Plate Smoked Black Angus brisket, sliced thick with a burnt-end glaze of molasses-bourbon BBQ ,Roasted Hatch Chile Mac & Smoked Gouda,Cornbread Madeleine Muffins with Sweet Cream Whip

Vegan Chocolate-Dipped Mango Wedges with sea salt & chili flakes (GF, Vegan)

Pineapple Upside-Down Cake Jars with rum caramel

Avocado Lime Cheesecake with coconut whip and macadamia nut crust (GF

Chocolate Espresso Pot de Crème Rich custard with dark chocolate ganache and espresso whipped cream

Crab Cakes with Avocado Remoulade

Watermelon Gazpacho Shooters with Mint & Lime (GF, Vegan)

Heirloom Tomato & Burrata Salad with Basil Oil

Cucumber cups w/ crab salad

Chef Choice Salad w/ Homemade Vinaigrette

Island Curry Salmon with Coconut-Lime Cream Over jasmine rice with grilled bok choy, gingered sweet potatoes, and crispy shallot topping. (GF, DF)

Surf & Soul Combo – Blackened Shrimp + Smoked Short Rib Served with coconut grits, braised greens with lemon zest, and charred corn salad with scallion oil. (GF, DF)

Seared Cauliflower Steak with Green Goddess Drizzle Set on a bed of spiced quinoa, roasted rainbow carrots, and cucumber-mint salad with cashew crema. (Vegan, GF, Dairy-Free)

Peach-Bourbon Chicken & Waffles (Gluten-Free Option Available) Crispy cornmeal waffles with thyme-honey butter, peach-bourbon glaze, and a side of arugula & watermelon salad. (GF option available

Alabama White Bbq Chicken German Potato salad, Spinich Salad with Bacon Vinaigrette

Free-Range Roast Chicken with Meyer Lemon and Rosemary, Wild Rice Pilaf with Almonds and Cranberries,Roasted Brussels Sprouts with Balsamic Glaze

Pineapple Upside-Down Cake Jars with rum caramel

Avocado Lime Cheesecake with coconut whip and macadamia nut crust (GF

Vegan Chocolate-Dipped Mango Wedges with sea salt & chili flakes (GF, Vegan)

Crispy Oyster BLT Spoon with Jalapeño Remoulade & Micro Greens

Mini Fried Quail & Waffle Bites with Sorghum Bourbon Syrup

Andouille Sausage-Stuffed Mushrooms Cremini mushrooms filled with andouille sausage, breadcrumbs, and Parmesan cheese

Fried Green Tomato Bite with Pimento Cheese & Hot Honey

ShrimpStuffed Mini Biscuit with Lemon-Herb Butter

Caprese Skewers Grape tomatoes, mozzarella balls, and fresh basil on skewers, drizzled with balsamic glaze

Southern Caesar Wedge – Baby Gem Lettuce, Pickled Okra, Cornbread Croutons, Garlic Buttermilk Dressing

Shrimp-Stuffed Mini Biscuit with Lemon-Herb Butter

Chilled Crab & Corn Salad with Chili Oil and Fresh Herbs

Smoked Sweet Potato Bisque with Spiced Pecans & Cream

Bone-In Pork Chop with Apple Cider Jus Cheesy Corn Pudding,Braised Collards with Smoked Tomato,Sweet Potato Biscuit

Roasted Portobello Stack with Collard Green Pesto,Smoked Gouda Stone Grits, Maple-Glazed Roasted Carrots,Grilled Okra with Lemon Zest

Brown Sugar & Bourbon Short Ribs, Duck Fat Roasted Potatoes,Buttered Corn Succotash with Roasted Peppers,Brioche Roll + Bourbon Butter

Buttermilk-Brined Airline Chicken with Bourbon Peach Glaze,Truffle Mac & Cheese with Herb Crust,Southern Braised Greens with Garlic,Cornbread Muffin with Sorghum Butter

Blackened Red Snapper with Creole Butter Sauce,Carolina Red Rice Pilaf,Garlic Green Beans with Toasted Almonds,Mini Honey-Butter Biscuits

Bone-In Filet with Black Garlic Demi-Glace, Truffle Mac & Cheese, Collard Green-Potato Hash, Roasted Heirloom Carrots with Citrus Glaze,Brioche Roll + Bourbon Butter

Banana Pudding Trifle with Nilla Crumble & Caramel Swirl

Bourbon Pecan Pie with Spiced Chantilly Cream

Red Velvet Beignets with Cream Cheese Drizzle

Tropical Ceviche in Hibiscus Cups Snapper, mango, and passionfruit in citrus marinade with pink peppercorns

Pink Shrimp Lollipops with Guava Chili Glaze Coconut shrimp on skewers with a vibrant pink guava glaze

Watermelon & Feta Island Bites Stacked cubes of watermelon, feta, mint, and balsamic pearls

Mini Tuna Tartare Cones Spiced ahi tuna in crispy cones with avocado mousse and wasabi caviar

Island Greens & Pink Grapefruit Salad Local greens, pickled onions, cashews, and honey-passionfruit dressing

Lobster Bisque with Papaya Cream Swirl Rich, velvety bisque with a tropical finish

Roasted Beet Carpaccio with Citrus Vinaigrette Thin-sliced beets, arugula, candied macadamias, and goat cheese

Watermelon Gazpacho with Coconut Foam Chilled pink soup with a tropical twist

Seared Lobster Tail & Coconut Mahi Mahi Duo With pink pineapple fried rice and grilled asparagus

Grilled Caribbean Snapper with Rosé Beurre Blanc Served with sweet potato purée and charred broccolini

Tamarind Glazed Shrimp & Plantain Mash Over rum-roasted vegetables and micro cilantro

Pink Peppercorn Crusted Salmon With guava reduction, jasmine rice, and sautéed zucchini ribbons

Guava Cheesecake Bites Topped with hibiscus syrup and a coconut graham crust

Strawberry Shortcake Tower Layered sponge cake, whipped cream, strawberry pearls, and edible gold

Passionfruit & Strawberry Panna Cotta With a dragonfruit coulis and fresh mint

Pink Velvet Cake with White Chocolate Ganache Served with vanilla bean ice cream and candied flowers