Chef Scott Meis

My Spinach Puffs!: Flaky puff pastry filled with creamed spinach and feta cheese, served alongside fresh tzatziki sauce

San Fransokyo Wings: Chicken wings grilled over an open flame, tossed in a gochujang honey sauce and served with a sesame scallion dipping sauce

Hi Dad Tomato Bisque: A smooth San Marzano tomato and sweet basil bisque served with durum alphabet pasta

That Ratatouille: Thinly sliced seasonal vegetables layered over a bell pepper piperade, finished with a drizzle of balsamic reduction

Under the Sea Smoked Crab Dip: Smoked blue crab dip folded with sharp aged cheddar, served alongside crisp pita chips and fresh vegetable crudité

Turning Red Dumplings: Steamed dumplings filled with Duroc pork, served with a fresh scallion ginger dipping sauce

Sherwood Flatbread: Crispy flatbread topped with wild mushroom duxelles, creamy goat cheese, sweet caramelized onions, and a drizzle of rosemary hot honey

Dig a Little Deeper Gator Gumbo: Gator medallions and savory andouille sausage slow-simmered in a rich dark roux with the traditional trinity of vegetables, served over heirloom rice

Olympus Salad: Shaved cucumber, heirloom cherry tomatoes, kalamata olives, and block-cut feta cheese served over a bed of butter lettuce

Beautiful Night Spaghetti: Organic pasta served with a premium Wagyu beef meatball and a traditional sauce tomate

Then Shawarma After: Heirloom chicken shawarma served with wood-fired flatbread with black garlic toum, a tahini drizzle, and a side of sumac and pickle salad.+

Something There Center Cut Filet: Beef tenderloin filet served with a rich Bordeaux demi-glace, cheesy pommes aligoté, and tender asparagus

Dish-honor On Your Cow: Five-spice pork tenderloin paired with seared bok choy and served over ginger scallion fried rice

Tiana's Place Shrimp and Grits: Wood-fired shrimp served over heirloom grits and smothered in a rich, savory Creole sauce

That Ratatouille: Thinly sliced seasonal vegetables layered over a bell pepper piperade and finished with a drizzle of balsamic reduction

"Hunny" Pot De Crème: A sweet local honey and vanilla custard topped with a crunchy bee pollen brittle and whipped cream

Infinity Tasting: A layered dessert featuring strawberry, peach, meyer lemon, lime basil, blueberry, and blackberry gelées, paired with a rich vanilla bean crème

Forbidden Treasure Sorbet: Blood orange and raspberry sorbet served over a honey pistachio sand, finished with a pour of sparkling apple cider

Fire Roasted Oysters: Oysters grilled over pecan wood charcoal and topped with a shallot hot sauce butter

Gulf Citrus Crudo: Snapper cured with fresh orange and key lime juices, served alongside crisp plantain chips

Crispy Pork Belly: Crispy pork belly drizzled with cane syrup and served with a side of fresh cabbage slaw

Watermelon Jalapeno Crudo: Compressed watermelon dressed in a key lime vinaigrette, topped with fresh jalapeno slices and mint

Tropic Gumbo: Blue crab and shrimp in a rich dark roux, served over heirloom rice

Tasso Wedge: Crisp iceberg lettuce topped with buttermilk dressing, bleu cheese crumbles, red onion, cherry tomatoes, and tasso ham

Charred Corn and Okra Gumbo: Corn and okra grilled over pecan wood charcoal, simmered in a tomato and dark roux broth, and served over heirloom rice

Blue Crab Apple Salad: Blue crab and apple served over butter lettuce with celery and a tarragon vinaigrette

Cornmeal Crusted Sheepshead Filet: Cornmeal-crusted Gulf sheepshead—a white, flaky local fish—served with a pecan wood coal-roasted sweet potato, corn maque choux, and pickled okra

Fire Roasted Duck Confit: Duck leg roasted over pecan wood charcoal, served with a blueberry cane gastrique and a vegetable dirty rice

Flame Seared Crawfish Etouffee: Crawfish tails seared over pecan wood charcoal, served over white rice with an etouffee sauce made from a blonde roux and the traditional trinity of vegetables

Wood Fire Cauliflower Etouffee: Cauliflower grilled over pecan wood charcoal, served over white rice with a mushroom etouffee sauce made from the traditional trinity of vegetables

Key Lime Sandwich: Key Lime Ice Cream | Graham Blondie | Mango Mint "salsa"

Grapefruit Tart: A tart shell filled with grapefruit curd and topped with chamomile chantilly cream

Charred Peach Bourbon Bread Pudding: Bread pudding made with peaches charred over pecan wood charcoal, topped with a bourbon butter sauce and vanilla ice cream

Bourbon Bananas Foster: Bananas flamed in a brown sugar bourbon sauce, served over vanilla ice cream and topped with roasted pecans

Shrimp Aguachile Verde: Gulf shrimp cured in a serrano-lime broth with cucumber, red onion, and avocado

Oysters Al Tapesco: Grilled Gulf oysters served with a chile mignonette and saltines

Grilled Nopales: Grilled cactus paired with fresh tomato, onion, and cilantro, topped with crumbled queso fresco and cotija cheese

Butternut Squash & Chorizo Bisque: Creamy butternut squash soup topped with savory chorizo and crunchy toasted pepitas

Sweet Corn and Pepita Guacamole: Traditional guacamole tossed with roasted sweet corn, toasted pepitas, and pomegranate seeds. Served with crisp plantain chips

Barbacoa Taco: Slow-braised beef topped with pickled onion and a crispy cotija frico, served on a flour tortilla

Mushroom Barbacoa Taco: Slow-braised mushrooms topped with pickled onion and a crispy cotija frico, served on a flour tortilla

Chicken Colorado Taco: Braised chicken tossed in mole colorado, topped with pickled onion and served on a flour tortilla

Shrimp Diabla Taco: Shrimp grilled over citrus oak charcoal, topped with fresh onion and spicy salsa diabla on a flour tortilla

Lobster Al Mojo De Ajo Taco: Lobster grilled over citrus oak charcoal, paired with roasted corn and house hot sauce on a flour tortilla

Mahi Al Pastor Taco: Mahi mahi grilled over citrus oak charcoal, topped with pickled pineapple and house hot sauce on a flour tortilla

Duck Breast Mole: Duck breast grilled over citrus oak charcoal, served with mole negro and compressed jicama

Pork En Pipian Verde: Pork tenderloin grilled over citrus oak charcoal, served with mole verde and fried plantain

Asada Plate: Hanger steak grilled over citrus oak charcoal, served with duck fat refried black beans, roasted poblano, and pickled salad

Heirloom Masa Pavé: Masa pavé served with mole verde, heirloom cherry tomatoes, and pomegranate seeds

Piloncillo Masa Cake: A sweet masa cake drizzled with spiced piloncillo syrup and topped with whipped chantilly cream

Concha Bread Pudding: Traditional sweet concha bread pudding served alongside house-made horchata ice cream

Sopapilla: Crisp fried sopapilla pastry served with mezcal ice cream and a drizzle of chocolate mole