Juicy fried green tomatoes are topped with local petite Heirloom tomatoes, sweet Vidalia onion, and fresh herbs. Dressed in extra virgin olive oil, sea salt, cracked pepper, and garnished with crumbled feta cheese.
Eggplant Parmesan & Mozzarella Stack
Hearty slices of Rosa Bianca and White Beauty eggplant are dredged in seasoned breadcrumbs, flash fried, and layered with melted fresh mozzarella. Finished with shaved Pecorino Romano and savory tomato basil sauce.
Coconut Fried Shrimp
Succulent Gulf shrimp are rolled in flaked coconut and panko breadcrumbs, flash fried and set aside mango sweet chile dipping sauce.
Ribeye Cap Steak
With incredible marbling and a rich, beefy flavor, the outer cap of this USDA Prime ribeye is carefully cut and grilled to order, sliced on the bias and accompanied with fried lyonnaise potatoes. Finished with chimichurri.
Grilled Carribean Wahoo
This firm, moist, and slightly sweet fillet of grilled Wahoo is served with steamed rice and enhanced with tomato caper salsa.
Dusted Lamb Chops
Range fed double-cut Australian rib chops are dusted with fennel pollen and grilled to order. Draped with honey and pancetta vinaigrette.
Rich in flavor, buttery, and incredibly tender, this 16 ounce Kobe-style ribeye from Harwood, Texas, is grilled to order and presented with decadent truffle “mac & cheese.”