Chef Jerome Davis

Avocado and shrimp toastada

Cinnamon swirl buttermilk pancakes with one style egg and bacon or sausage ....vegan option avalible

Eggs benadict with creamy hollandaise sauce

Apple fries with a caramel drizzle

Curry shrimp tapas

Fried oysters with a curry beer aoli

Pan seared salmon with a coconut curry reduction

Cheesecake with a strawberry jam swirl

Mini curry meatballs with coconut rundown sauce

Jerk chicken crostini

Chicken and shrimp rasta pasta

Traditional spaghetti and meatballs

Seafood mac and cheese

Molten lasagna served with garden or traditional salad

Chicken and shrimp Alfredo

Jerk chicken Cesar salad

Popcorn ice cream

Apple fries with a caramel drizzle

Cheesecake bites with a strawberry reduction

Oysters ( raw or baked)

Tomato salad with rosemary and garlic croutons

Miso grilled cheese crostinis

Deep fried talpia with a butter rosemary creme'

Baked black bass with asain black broccoli

Blackened fettuccine eel pasta

Beef tar-tar

Tuna tar-tar

Cheesecake (regular, Oreo, punkin, red velvet

Popcorn ice cream

Baked oysters

Prosciutto and miso crostinis

Eel tacos

Ramen

Japanese fried chicken

Miso marinated blackened tilapia with Asian broccoli

Butterfly shrimp surf and turf with Japanese frities

Red velvet chesscake

Sweet dumpling with a macha cream cheese glaze

Avocado and shrimp toastada with avocado

Beef empanada with avocado and chipolte crema

Seared tilapia with a cilantro and lime butter sauce served with yellow rice and pico de gallo

Avacado and black bean stuffed chicken with truffle sauce served with green cabbage salad and spiced pepites

Churros and fried cheesecake served with vanilla bean ice cream and a lemon lime caramel sauce

Green goddess salad

Goat cheese and pea crostini

Baked oysters

Stuffed chicken with spinach and ricotta

Tilapia with a cilantro and basil cream sauce

Cheesecake bites with cherry sauce