Chef Johnathan Shanklin

Tuna Crudo — charred pineapple leche de tigre, cucumber ribbons, crispy shallots

Grilled Shrimp & Watermelon Salad — feta, mint, pickled shallots, chili-lime vinaigrette

Blackened Red Snapper — coconut ginger beurre blanc | jasmine rice pilaf | blistered vegetables

Butter-Poached Lobster Tail — sweet corn purée, charred asparagus, citrus herb butter

Brown Butter Peach Cobbler — vanilla bean gelato

Burrata & Charred Peach Crostini — whipped burrata, grilled peaches, basil oil, aged balsamic

Heirloom Tomato Panzanella — focaccia croutons, cucumber, basil, red onion, parmesan crisp

Handmade Short Rib Pappardelle — red wine braised short rib, roasted tomato sugo, pecorino romano

Limoncello Olive Oil Cake — mascarpone cream, macerated berries

Mango Habanero Salmon Crudo — avocado mousse, pickled Fresno peppers, passion fruit glaze

Charred Corn & Crab Salad — roasted corn purée, lump crab, heirloom tomatoes, herb vinaigrette

Jerk-Spiced Lamb Chops — plantain purée, grilled broccolini, tamarind demi-glace

Fried Red Snapper — coconut ginger black rice, escovitch peppers, citrus herb oil

Banana Bread Bread Pudding — bourbon caramel, candied pecans, vanilla bean ice cream

Harissa Honey Flatbread — whipped feta, roasted tomatoes, charred peppers, crispy chickpeas, herb oil

Watermelon Crudo — compressed watermelon, cucumber ribbons, feta mousse, mint, pistachio dukkah, citrus vinaigrette

Chermoula Branzino — grilled whole branzino, preserved lemon beurre blanc, blistered tomatoes | saffron fingerling potatoes | charred zucchini

Pomegranate Lamb Chops — roasted carrot-ginger purée, grilled broccolini, pomegranate molasses demi-glace, crispy shallots

Olive Oil Lemon Cake — blueberry compote, honey mascarpone cream, candied pistachios