Chef William William

Steamed Edamame Lightly salted young soybeans finished with flaky sea salt or Japanese togarashi

Chef's Live Sushi Cart An interactive display featuring handcrafted sushi and sashimi prepared to order by the chef. A selection of nigiri, maki, specialty rolls, and fresh accompaniments including wasabi, pickled ginger, soy sauce, and house-made ponzu

Miso Soup Traditional white miso broth with silken tofu, wakame seaweed, shiitake mushrooms, and scallions

Hamachi Spoon Yellowtail sashimi with yuzu kosho, ponzu, cucumber, and micro shiso served in an Asian tasting spoon

Tuna Crispy Rice Bite Spicy ahi tuna atop crispy sushi rice with avocado, sesame, and unagi glaze

Miso Lobster Dumplings Delicate dumplings filled with lobster and shrimp, served with creamy miso butter sauce, scallions, and crispy garlic

Wagyu Gyoza Pan-seared Japanese dumplings filled with Wagyu beef, cabbage, ginger, garlic, and scallions, served with soy-citrus dipping sauce

Chicken & Shiitake Gyoza Pan-seared dumplings filled with chicken, shiitake mushrooms, napa cabbage, ginger, and garlic with ponzu dipping sauce

Chawanmushi Traditional savory Japanese egg custard with shrimp, shiitake mushrooms, chicken, gingko nuts, and mitsuba in a delicate dashi broth

Miso-Glazed Black Cod Marinated for 48 hours in sweet white miso and sake, broiled until caramelized. Served with: Steamed jasmine rice Baby bok choy Shiitake mushrooms Pickled vegetables Yuzu beurre blanc

Miso-Glazed Roast Chicken Roasted airline chicken breast marinated in white miso, ginger, garlic, and sake. Served with: Sesame roasted vegetables Japanese sweet potato purée Ginger-scallion jus Crispy leeks

Japanese Pepper-Crusted Steak Grilled prime beef coated with togarashi and cracked black pepper. Served with: Garlic fried rice Charred broccolini King oyster mushrooms Wasabi chimichurri Teriyaki demi-glace

Seared Salmon Teriyaki Crispy-skinned salmon glazed with house-made teriyaki sauce. Served with: Sesame rice Baby bok choy Pickled cucumber salad Ginger glaze

Matcha Crème Brûlée Classic vanilla custard infused with premium Japanese matcha beneath a crisp caramelized sugar crust

Japanese Soufflé Cheesecake Light and airy cheesecake served with yuzu citrus curd, whipped cream, and fresh berries

Black Sesame Panna Cotta Silky black sesame panna cotta topped with sesame brittle and fresh fruit

Yuzu Tart Buttery pâte sucrée filled with bright yuzu curd, toasted meringue, and candied citrus

Mochi Ice Cream Trio A selection of handmade mochi featuring matcha, mango, and black sesame ice cream

Mini Signature Shrab Cake Our signature blend of jumbo lump crab and succulent shrimp, hand-crafted and pan-seared, served with citrus-sazón remoulade and microgreens

Lobster Bisque Shooter Silky lobster bisque finished with herb oil and crème fraîche

Signature Shrab Cakes Our signature crab and shrimp cakes, delicately seasoned and pan-seared, served with citrus-sazón remoulade, pickled vegetables, and fresh herbs

Stuffed Crispy Rice Popper Roll Golden-fried crispy rice paper roll filled with chicken, shrimp, cabbage, carrots, scallions, cilantro, garlic, ginger, and aromatic seasonings. Served with sweet chili soy dipping sauce and chili-lime aioli

White Fish Crudo Thinly sliced fresh white fish with citrus, olive oil, avocado, cucumber, Fresno chile, pickled shallots, micro cilantro, flaky sea salt, and passion fruit leche de tigre

Blackened Fish Tacos Fresh seasonal fish with cabbage slaw, avocado crema, pico de gallo, pickled onions, queso fresco, and cilantro on warm corn tortillas

Lobster Bisque Classic lobster bisque finished with sherry cream, lobster meat, and fresh chives

Pan-Seared Branzino Crispy skin branzino with lemon brown butter, roasted fingerling potatoes, grilled asparagus, blistered tomatoes, and herb oil

Roasted Atlantic Salmon Maple Dijon glaze with wild rice pilaf, seasonal vegetables, and citrus beurre blanc

Jumbo Sea Scallops Perfectly seared sea scallops served over sweet corn purée with roasted asparagus, bacon lardons, and lemon beurre blanc

Surf & Turf Grilled steak paired with butter-poached lobster tail, roasted garlic mashed potatoes, asparagus, and cognac peppercorn cream

Shrimp & Lobster Risotto Creamy Parmesan risotto with butter-poached lobster, jumbo shrimp, roasted tomatoes, asparagus tips, and fresh herbs

Seafood Duo Pan-seared salmon and jumbo shrimp served with saffron rice, grilled vegetables, and Champagne beurre blanc

French Apple Frangipane Tart Buttery almond frangipane tart layered with caramelized apples, served warm with vanilla bean ice cream

Classic Crème Brûlée Rich vanilla custard with a perfectly caramelized sugar crust and fresh berries

Dark Chocolate Mousse Silky Belgian chocolate mousse topped with whipped cream, chocolate curls, and raspberry coulis

Champagne Sabayon with Fresh Fruit Seasonal berries and tropical fruit topped with warm Champagne sabayon and mint

Lemon Mascarpone Cheesecake Creamy mascarpone cheesecake with lemon curd, fresh berries, and a buttery shortbread crust

Sweet Potato Empanada Golden pastry filled with roasted sweet potato, served with a bright citrus vinaigrette featuring scallions, cilantro, and red onion

Plantain Tostón Twice-fried green plantain topped with roasted garlic ají verde aioli, finished with a colorful brunoise of pickled pineapple, red onion, cilantro, and Fresno chile

Stuffed Arepa Griddled corn cake filled with your choice of: Slow-Roasted Pernil Mojo Chicken Braised Beef Finished with crema rosada, queso fresco, and a fresh lime wedge

Citrus Ceviche Choice of fresh fish or shrimp marinated in lime, lemon, and orange juices with: Jicama Red & yellow bell peppers Red onion Jalapeño Cilantro Scallions Fresh ginger Cucumber Avocado Sea salt Extra virgin olive oil, Plantain Chips & Avocado

Traditional Pupusa Handmade Salvadoran masa stuffed with your choice of seasoned pork and cheese or refried beans and cheese. Served with curtido (pickled cabbage slaw) and salsa roja

Chicken or Pork al Pastor Marinated in achiote, guajillo chiles, pineapple, and citrus, grilled. Served with: Cilantro-lime rice Charro beans or black beans Roasted street corn (Elote) pineapple Salsa verde Pickled red onions and warm corn tortillas

Tamarind Shrimp Jumbo shrimp glazed in a sweet and tangy tamarind sauce with garlic, chile, and citrus. Served with: Yellow saffron rice Coconut black beans Roasted sweet plantains Grilled asparagus or seasonal vegetables Cilantro-lime crema

Grilled Chimichurri Steak Wood-grilled steak finished with fresh chimichurri and salsa verde. Served with: Roasted garlic herb smashed potatoes Charred broccolini or grilled seasonal vegetables Tomato and avocado salad with citrus vinaigrette

Dulce de Leche Tiramisu Espresso-soaked ladyfingers layered with mascarpone cream and dulce de leche, dusted with cocoa

Arroz con Leche Creamy cinnamon rice pudding infused with vanilla and dark rum, topped with tequila-flambéed tropical fruit and toasted coconut

Tres Leches Cake Classic sponge cake soaked in three milks, finished with whipped cream, fresh berries, and cinnamon

Churro Bread Pudding Warm cinnamon churro bread pudding served with Mexican chocolate sauce, cajeta caramel, and vanilla bean ice cream

Mango Passion Fruit Cheesecake Creamy cheesecake topped with mango-passion fruit coulis, fresh tropical fruit, and toasted coconut

Signature Carolina Shrab Cake Our signature blend of fresh North Carolina crab and shrimp, hand-crafted into a delicate cake, lightly seared and finished with citrus-sazón remoulade and microgreens

Pulled Pork Pimento Croquettes Slow-smoked Carolina pulled pork and house pimento cheese, lightly fried and served with pepper jelly

Butternut Squash & Goat Cheese Tart Flaky pastry filled with roasted butternut squash and local goat cheese, finished with hot honey, sherry gastrique, and fresh scallions

Sweet Potato & Sorghum Tartlet Roasted North Carolina sweet potatoes with sorghum glaze in a buttery tart shell, topped with candied pecans and thyme

Sweet Corn Bisque (Optional: Add Lump Crab) Velvety sweet corn soup featuring local corn, finished with herb oil and chives

Heirloom Tomato & Burrata Salad Local heirloom tomatoes, creamy burrata, basil pesto, and North Carolina sweet balsamic reduction

Crispy Carolina Catfish Cornmeal-crusted catfish served over tangy chow chow with smoked paprika remoulade

Herb-Roasted Pork Tenderloin Apple cider pan sauce, sweet potato purée, roasted seasonal vegetables, and sorghum glaze

Pan-Seared Mountain Trout North Carolina trout with brown butter, lemon, fresh herbs, Carolina Gold rice, and grilled asparagus

Chicken Roulade Herb-stuffed chicken breast with mushroom cream sauce, whipped Yukon potatoes, and roasted local vegetables

Grilled Steak Char-grilled beef with roasted garlic butter, creamy mashed potatoes, grilled broccolini, and red wine demi-glace

Classic Banana Pudding Layers of vanilla custard, fresh bananas, vanilla wafers, and whipped cream

Bourbon Pecan Pie North Carolina pecan pie infused with bourbon, served warm with a scoop of vanilla bean ice cream

Cheerwine Cherry Cheesecake Creamy vanilla cheesecake topped with a Cheerwine cherry compote and graham cracker crust

Sweet Potato Cheesecake North Carolina sweet potato cheesecake with maple whipped cream, candied pecans, and cinnamon caramel

Peach Cobbler Warm North Carolina peach cobbler with buttery biscuit topping and vanilla bean ice cream

Whipped Feta & Roasted Tomato Mezze

Herb-Crusted Mediterranean Lamb Chops

Honey Pistachio Baklava Cheesecake

Salade Lyonnaise

Salade Niçoise (French Riviera)

Classic Beef Wellington

Chicken Fricassée

Trout Almondine

Vanilla Bean Crème Brûlée

Burrata & Roasted Tomato Caprese

Slow-Braised Beef Braciole

Chicken Saltimbocca

Sicilian Swordfish alla Ghiotta

Chocolate Espresso Cannoli

Salted Caramel Hazelnut Cannoli

Amarena Cherry Cannoli

Shrab Cake

From The Garden

Filet | Sea Bass | Chimichurri | Garlic Mashed Potatoes | Sauteed Broccolini

Bourbon Pecan Bread Pudding