Dough stuffed with seasonal vegetables and mixed cheeses; then baked to a crispy perfection. Served with homemade fruit salsa and topped with a lemon-herb drizzle.
Stuffed Squash Blossoms
$13.00
Squash blossoms stuffed with cheese and dipped in a light tempura batter and quickly fried. Served with pepper jelly.
Salads
Pickled Beet Crudo
$15.00
Thinly sliced pickled beets layered with heirloom tomatoes and chèvre. Drizzled with fig and white balsamic reduction. Vegan without the cheese.
Sauteed Shrimp Salad
$17.00
Sauteed rock shrimp, pork cheek, and heirloom tomatoes on a bed of spinach. Served with a honey jalapeno dressing.
Entrees
Chefs Daily Veg Plate
$18.00
Conch Stuffed Fish
$30.00
Conch stuffed fish of the day topped with tomato curry, served over rice.
Sandwiches
BBQ Chicken Waffle
$16.00
Jerked and grilled chicken, red cabbage and horseradish slaw and a carolina style mustard BBQ sauce. Served on a hush puppy waffle.
Fried Oyster Mushroom Po Boy
$15.00
Crispy fried oyster mushrooms, lettuce, tomato, and garlic aioli. Served on a toasted hoagie roll. Vegan without aioli.
Desserts
French Coconut Pie
$10.00
Silky egg and coconut custard in a crispy pie crust. Topped with toasted coconut.
Fried Banana Ala Mode
$9.00
Fried banana spring rolls. Served with dairy-free vanilla ice cream and chocolate sauce.