Chef Ted Miller

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

Ahi Tuna Tartare with Avocado & Ponzu

Crab-Stuffed Deviled Eggs with Old Bay and Chives

Bacon wrapped Shrimp and Brussels Sprouts

Fried Ravioli w/ Puttanesca Sauce

Crispy Shrimp Spring Rolls - Served with a sweet chili dipping sauce

Caprese Skewers - Cherry tomatoes, fresh basil, and mozzarella with a balsamic glaze

Under the Sea Charcuterie Board

Lobster Bisque Shooters with Crème Fraîche

Lobster & Truffle Mac ‘n’ Cheese Bites

Chef Choice salad W/Housemade Dressing

Fried Redfish w Cajun cream Sauce ,Dirty Rice ,Grilled Wedge Salad w Za'atar Peach Vinaigrette

Blackened Shrimp w Chimicherri Sauce,Herb Rice Pilaf,Califlower Au Gratin

Blackened Red Snapper with Mango Salsa - Coconut Jasmine Rice - Sautéed Green Beans with Garlic

Coconut Shrimp w/ Veggie Lo Mein in Pineapple

Moroccan-Spiced Seared Sea Scallops - Couscous with Dried Apricots & Toasted Almonds - Charred Zucchini with Mint Yogurt Drizzle

Crab-Stuffed Flounder with Lemon Butter Sauce - Parmesan Roasted Broccoli -Herb Buttered Orzo Pasta

Ribeye Skewers and Fried Lobster w Cheesy Hashbrown Waffle, Carrot Casserole, Savory Green Beans

Mini Tre leche cakes

Key Lime Pie Cups

Banana Pudding with Warm Toffee Sauce

Gingerbread Crème Brûlée

Lemonade Bars

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

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

Fried Green Tomatoes with Crab Rémoulade Crispy fried green tomatoes topped with lump crab and a tangy rémoulade sauce

Boudin Balls Spiced pork and rice sausage rolled into balls, breaded, and deep-fried, served with Creole mustard

Local Charcuterie Board

Chef Choice salad W/Housemade Dressing

Crab-Stuffed Flounder with Lemon Cream Sauce,Corn and Shrimp Maque Choux,Parmesan Herb Grit Cakes

Boudin-Stuffed Quail, Charred Asparagus with Lemon Butter,Cheddar Grit Cakes

Cajun-Spiced Roasted Chicken, Charred Brussels Sprouts with Bacon and Cane Syrup Glaze,Red Beans and Rice

Tasso-Crusted Lamb Chops,Stewed Okra and Tomatoes,Andouille Sausage Cornbread Dressing

Crispy Catfish with Creole Tomato,Stewed Okra and Corn with Smoked Shrimp,Garlic Butter Rice Pilaf

Grilled Filet Mignon with Bourbon-Peppercorn Sauce,Garlic Roasted Brussels Sprouts with Bacon,Crawfish Dirty Rice

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

Pecan Praline Bread Pudding Cups Bread pudding baked in individual cups with a pecan praline glaze

Mini King Cakes Individual king cakes filled with cream cheese and drizzled with colorful icing

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

Chicharrones de Pollo - Bite-sized, crispy-fried chicken pieces with a tangy garlic dipping sauce

Crab and Avocado Salad Bites - Fresh crab salad atop avocado slices on plantain chips

Pinchos de Cerdo- Grilled pork skewers marinated in local spices, served with a spicy guava BBQ sauce

Tostones Rellenos- Crispy green plantain cups filled with shrimp creole sauce

Ensalada de Aguacate - Sliced avocado, tomatoes, and onions drizzled with olive oil and vinegar

Hearts of Palm & Watercress Salad - Crisp watercress, hearts of palm, red onions, and cherry tomatoes in a lemon vinaigrette

Tropical Green Salad- Mixed greens, pineapple chunks, sliced radishes, and toasted pumpkin seeds with a passion fruit dressing

Cabbage and Pineapple Slaw- Shredded cabbage, fresh pineapple, and red bell peppers in a tangy dressing

Puerto Rican Paella - A mix of shrimp, clams, mussels, chicken, and chorizo in saffron-infused rice, served with Fresh Lemon Wedges

Chillo a la Criolla- Red snapper fillet simmered in a Creole sauce of tomatoes, onions, and peppers, served with Guineos en Escabeche(pickled green bananas)

Rabo Encendido- Braised oxtail stew with a rich Creole sauce, served over Puerto Rican Rice and Pigeon Peas

Beef Tenderloin with a Cherry-Red Wine Reduction,Roasted Rosemary Potatoes,Grilled Rainbow Chard with Garlic Butter

Churrasco with Chimichurri - Grilled skirt steak with a house-made chimichurri sauce, served with Viandas con Ajo (boiled root vegetables with garlic sauce)

Cajun-Spiced Roasted Chicken, Charred Brussels Sprouts with Bacon and Cane Syrup Glaze,Red Beans and Rice

Crab-Stuffed Fish with Lemon Butter Sauce - Parmesan Roasted Broccoli -Herb Buttered Orzo Pasta

Chicken fried Fish taco Mango slaw, PR Rice and Beans, Roasted Corn

Queso Blanco con Dulce de Papaya- Fresh white cheese slices served with a papaya compote

Coconut Tres Leches- Classic tres leches cake with a coconut milk twist, topped with toasted coconut flakes

Flancocho - A delightful combination of flan and chocolate cake in one dessert

Pan de Mallorca Bread Pudding- Rich bread pudding made with sweet Mallorca bread, served with a rum caramel sauce

Roasted Nuts , Roasted Vegetables ,Dips , and Brie

Charcuterie Board

Chef's Choice Salad

Deviled Eggs, Alabama Bbq Ham Station , German Potato salad, Spinich Salad with Bacon Vinaigrette,Roasted Nutmeg Apple

Fried Turkey w Cajun cream Gravy,Dirty Rice ,Sautéed Cabbage

Roasted Turkey with Gravy, Sour Cream Mashed Potatoes , Green Bean Casserole, Carrot Casserole,

Alabama White Bbq Chicken, candied sweet potatoes, greens , red rice , Cornbread

Whole Roasted Fish of the Day , roasted melody potatoes, sauteed broccoli rabe

Baked Hen w Chimicherri Sauce,Herb Rice Pilaf,Califlower Au Gratin

Prime Steak Kabobs over Pineapple Fried Rice, Coconut Bacon Brussels Sprouts

Bunt Cake Plate

Arichini w pesto

Fennel Meatball

Charcuterie Board

Friso Miso W Calamari and Whole Shrimp , Parmesan Aioli

Ceasar Wedge Salad

Chicken Piccata, Pasta Primavera Primavera, Garlic knots

Gumbo Pasta , Wedge Salad w Za'atar Peach Vinaigrette

Italian Duo ( Lasagna, Alfredo), Asparagus, Chef's Choice Pasta

Grilled Lemon Scallops, Chef Choice Pasta, garlic Broccoli

Beef Brocole, Dalphonise Potatoes, Asparagus roasted

Pesto Roasted Pork, Wild Mushroom Risotto , Chef choice vegetable

Wagu Beef Meatballs,Cacio de Pepe Pie,Fresh Vegetables

Chicken Condon blu, Alfredo Fettuccine, sauteed broccoli rabe

Blackened Catch of the Day w Chimicherri Sauce,Herb Orzo Pilaf,Califlower Au Gratin

Chicken with Parmesan stuffing and roasted tomato cream ,Cheese Ravioli. Market fresh vegetables

Dessert Charcuterie