Chef Lan Mimi
Personal Chef In Jacksonville Beach
Get to know me better
Hi, I’m a global chef who uses inspirations from my travels & training at the world’s top Michelin restaurants to give my cuisine a modern twist.
My culinary repertoire spans the globe, drawing inspiration from both time-honored traditions and modern innovations.
My culinary journey has given her the opportunity to apprentice at Michelin-starred kitchens such as in New York (Per Se) and Bangkok (Gaggan), where I honed my skills alongside culinary masters. I continue to deepen her expertise through private lessons at award-winning global restaurants in food destination cities such as Hong Kong, Paris, Saigon, Hoi An, Shanghai, Rome, Chicago, Barcelona, and Portugal, to name a few- to ensure that my techniques and creations remain at the forefront of the culinary world.
More about me
For me, cooking is...
cooking a thoughtful meal is a celebration of life & love. Eating and cooking well is about opening up one’s self to diversity in culture & the world
I learned to cook at...
since I was a kid by my family. I’m also an avid traveller with a keen palate and I was trained by Michelin star restaurants
A cooking secret...
I have a menu of 200+ international dishes that have been served to my clients for decades. I use LOCAL ingredients with GLOBAL influences.
My menus
Baked Shrimp toast: fresh shrimp paste on baguette / furikake / microgreen / sriracha aioli
Hand-crafted pan-fried gyoza: stuffed with shrimp / napa / water chestnut / bean thread noodle / garlic chive / ponzu dipping sauce
Charred octopus: warm shallot vinaigrette / microgreens
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Greek horiatiki salad: olive / red onion / naked cherry tomato / cucumber / leafy greens / feta & mint pesto / Greek vinaigrette / tree tuile
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Miso marinated cod or sea bass- Nobu styled
Shrimp & grits: jumbo shrimp / country style white grits / Tête de Moine / sweet peppers / bacon / garlic butter
Scallops & risotto: Two large seared scallops / meunière / saffron risotto / microgreens
Garlic prawn noodle: noodle in umami garlic sauce / fresh local prawn / black lime powder / fried shallot / microgreens
Linguini in saffron wine clam lemon sauce: little or middle neck clams / roasted cherry tomatoes / garlic / chili / parsley
Charred octopus: red pepper aurore / warm shallot vinaigrette / polenta / microgreens
Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream
Warm cinnamon cruffin: rum syrup / corn flakes / fruit / Earl grey ice cream / nuts
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
Clafoutis aux cerises: French crustless cherry tart (or with peach or plum when cherries are not in season) / vanilla bean ice cream or whip cream
View full menu
A complimentary amuse bouche
Bruschetta: tomato crostini / burrata / fresh basil / balsamic glaze / with or without mozzarella
Bone marrow al forno: Roasted length cut bone marrow / fig balsamic glaze / crispy breadcrumbs / Maldon sea salt / mostarda di fruitta / rustic toast / microgreens
Pitticelle di zucchini (zuchinni fritters): lightly battered / pesto burrata
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile (V)
Pappardelle al Ragu (minimum party of 6): braised beef cheek / sage / heirloom carrots / Pecorino Romano / Tête de Moine rosette
Three peppers Cacio e pepe: fusilli bucati / creamy wine wine sauce with pink peppercorn, ground Tellicherry & white pepper / prosciutto chips / Pecorino Romano
Costolette Brasate (Braised short ribs): creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
Cotoletta alla Milanese: Veal Milanese lightly breaded and pan-fried in olive oil / blanquette / morel / microgreens
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
Poached pear puff pastry: pear poached in white wine / candied nut crumbles / flaky crust / sea salt / mint / witty or without ice cream
Clafoutis aux cerises: French crustless cherry tart (or with peach or plum when cherries are not in season) / vanilla bean ice cream or whip cream
View full menu
A complimentary amuse bouche
Baked mac & cheese (with or without lobster): cheddar or truffle Gruyère / Parmigiano Reggiano / breadcrumbs
Crispy wings: light beer batter / spicy yuzu honey aioli / pickle daikon or cucumber
Potato & leek soup: creamy golden potato & leek / Tête de Moine rosette / crusty bread
Fried green tomatoes: light beer batter / plum & green tomato gel / Cajun aioli / micro
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette
Pork chop: flavorful, juicy skillet bone-in, thick cut pork chop / pork jus on garlic potato purée / agave balsamic glazed cherry tomato
Better than roasted chicken: spatchcock chicken leg cooked in unique skillet technique for crisp-skin & moist chicken / garlic potato purée
Oven baked salmon / basket weaved heirloom carrots / ikura / meunière
Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette
Bouji s’more: Graham cracker / Vietnamese coffee patissière / chocolate / Biscoff crumbs / rum or bourbon pipette / marshmallow puff
Caramel flan: Vietnamese coffee creme diplomat / tuile
Flourless chocolate tart: on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile
View full menu
Onion & tomato tart: seared balsamic onion & roasted cherry tomatoes / rosemary / whipped chèvre / herb / flaky crust
Mille-feuille fungi tart: shaved potato / shaved mushrooms / pesto / (vegan) cheese / mushroom garum by 3-Michelin restaurant Noma /
Crab beignet: lump crabmeat stuffed in light beignet batter / black lime powder / cilantro rémoulade
Fried green tomatoes: light beer batter / plum & green tomato gel / Cajun aioli / micro
Prosciutto croquette: béchamel mash / prosciutto / truffle Gruyère / pear mostarda / tuile
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette
Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / sour cream corn bread
Broiled Lobster (A) with saffron lemon gremolata / potato pavé / microgreen or (B) with compound herbs butter / potato fondant
Pork chop: flavorful, juicy skillet bone-in, thick cut pork chop / pork jus on garlic potato purée / agave balsamic glazed cherry tomato
Oven baked salmon / basket weaved heirloom carrots / ikura / meunière
Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette
Pappardelle al Ragu: braised beef cheek / sage / heirloom carrots / Pecorino Romano / Tête de Moine rosette
Costolette Brasate (Braised short ribs): creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
Scallops & risotto: Two large seared scallops / meunière / saffron risotto / microgreens
Veal saltimbocca: Roman style pan fried veal / veal glaze / potato purée / sage
Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream
Creme brûlée: seasonal fruit coulis / table-side torch
Warm cruller à La mode: spiced apple syrup / fruit / vanilla bean ice cream captain crunch crumbs / nuts /
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
View full menu
A complimentary amuse bouche
Yakitori (choice of chicken, pork, beef) chargrill meat skewer in Japanese bbq sauce / shishito pepper / caramelized onion / black lime powder / artisanal white soy dipping
Pie tee croustades (minimum party of 6) 2 servings: crabmeat / remoulade / avocado / petite peas / mini crispy shell / red radish / kataifi
Hand-crafted seafood shumai: pork / shrimp / scallop / woodear / XO Zhong chili oil / microgreen
Dim sum trifecta sampler (minimum party of 8): 1) fried crispy shrimp blossoms 2) Hand-crafted seafood shumai: pork / seafood / woodear 3) pan-fried vegetable dumpling
Mango salad: green & ripe mango / Thai basil / mint / cucumber / radish / fried shallot / Thai chili amchoor vinaigrette
Sautéed Asian vegs: bok choi / garlic / crunchy umami chili flakes / sesame marinade lotus roots / smoked mushroom garum from 3-Michelin Noma Project
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic
Roasted duck (minimum party of 6): Cantonese roast duck / Mandarin pancake / cucumber baton / Plum aigre-doux
Beef chow fun noodle & bone marrow: stir-fried filet mignon / fresh rice noodle / sliced filet mignon / bean sprouts / chow fun beef jus / scallion / length cut roasted bone marrow
Hand crafted lobster dumplings: lobster chunks & seasonal veg purée filling / table-poured warm lobster XO consommé / lace tuile / green chili gel / microgreens
Chef Mimi’s signature dumpling: veggies, mushrooms & bone marrow filling / seared scallops / table-poured warm leek & tomato consommé / green chili gel / microgreens
Crabmeat fried rice: lump crabmeat / egg white / scallion / fried shallot / peas / premium 1st-pressed fish sauce
Duck fried rice (minimum party of 6) roast duck / cucumber ribbon / scallion / XO & duck jus
Caramel flan: Vietnamese coffee creme diplomat / tuile
Creme brûlée (minimum party of 6): black or red currant / berries / table-side torch
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
View full menu
A complimentary amuse bouche
Gourmet charcuterie board: cher’s selection of cheeses / cured meat / seasonal accoutrements
Prosciutto croquette: béchamel mash / prosciutto / truffle Gruyère / pear mostarda / tuile
Charred octopus: warm shallot vinaigrette / microgreens
Bruschetta: tomato crostini / burrata / fresh basil / balsamic glaze / with or without mozzarella
Mille-feuille fungi tart: shaved mushroom / shaved potato / duxelles / chèvre / flaky crust / microgreens
Bone marrow al forno: Roasted length cut bone marrow / fig balsamic glaze / crispy breadcrumbs / Maldon sea salt / mostarda di fruitta / rustic toast / microgreens
Pitticelle di zucchini (zuchinni fritters): lightly battered / pesto burrata
Naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / seasonal Asian fruits / kalamansi dressing from smoked mushroom garum by 3-Michelin Noma Project
Kale & roots ribbons salad: shaved various seasonal vegs (radish, celery, beet, cucumber, chayote, rainbow carrots) / chopped kale / pecorino / pane carasau champagne balsamic dressing
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile
Warm Goat Cheese "Pyrénée" salad: baked goat cheese in Phyllo dough / mixed greens / sprinkle tomatoes / candied pecans / fig / fig balsamic vinaigrette
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
House-made Agnolotti costolette brasate (minimum party of 6): stuffed with short ribs braised in red wine bone marrow / au jus chestnut mushroom / shaved Tête de Moine rosette / microgreens
House-made Lobster ravioli: lobster chunks / brown butter / white wine béchamel / Tête de Moine rosette
House-made oxtail cappelletti (minimum party of 6): braised oxtail / morel & ricotta / leek & bone marrow pistachio sauce / fried sage / Parmigiano Reggiano breadcrumbs
Lobster malfadine: lobster chunks / ribbon pasta / creamy lobster garlic velouté / seaweed caviar
House-made cavatelli pork ragu: spinach cavatelli / braised pork ribs ragu / ricotta
Osso Bucco (minimum party of 6): braised veal shank / mirepoix / roasted carrots / bordelaise / saffron rice or creamy polenta
Costolette Brasate (Braised short ribs): creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / polenta
Veal saltimbocca: Roman style pan fried veal / veal glaze / potato purée / sage
Chocoflan: flan top layer / flour-less chocolate cake bottom layer
Creme brûlée (minimum party of 6): black or red currant / berries / table-side torch
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream
Poached pear: pear poached in white wine / candied nut crumbles / flaky crust / sea salt / mint / with or without ice cream / with or without puff pastry
View full menu
One complimentary surprise amuse bouche
Gourmet charcuterie board chef’s selection of cheeses / warm baguette / pâté or jambon / seasonal accoutrements
Prosciutto croquette: béchamel mash / prosciutto / truffle Gruyère / pear mostarda / tuile
Bone marrow al forno: Roasted length cut bone marrow / fig balsamic glaze / crispy breadcrumbs / Maldon sea salt / mostarda di fruitta / rustic toast / microgreens
Pitticelle di zucchini (zuchinni fritters): lightly battered / pesto burrata
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
* Braised short rib: creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
* Choice of Lobster & ribbon pasta with uni butter sauce or Truffle Oyster omelette with shaved truffle
Charred octopus: red pepper aurore / warm shallot vinaigrette / polenta / microgreens
Scallops & risotto: Two large seared scallops / meunière / saffron risotto / microgreens
Lobster malfadine: lobster chunks / ribbon pasta / creamy lobster garlic velouté / seaweed caviar
Profiterole: stuffed with patissière (choice of Vietnamese coffee or vanilla) / drizzled with chocolate crèmeux
Rosette cookie à La mode: seasonal fruit / spiced apple syrup / coffee or chocolate patissiere / nuts / ice cream / sea salt / compote
Clafoutis aux cerises: French crustless cherry tart (or with peach or plum when cherries are not in season) / vanilla bean ice cream or whip cream
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
View full menu
Vegan charcuterie board: mushroom pâté / fig balsamic glaze / vegan cheese / Maldon sea salt / fried sage / garlic confit / microgreens / toasted baguette / seasonal accoutrements
Mushroom croquette: deep fried mashed potato / mushrooms / truffle Gruyère (or vegan cheese) / avocado soubise / porcini salt / tuile
Onion & tomato tart: seared balsamic onion & roasted cherry tomatoes / rosemary / whipped chèvre / herb / flaky crust
Mille-feuille fungi tart: shaved potato / shaved mushrooms / pesto / (vegan) cheese / mushroom garum by 3-Michelin restaurant Noma /
Falafel: green veggies chickpea fritters / stuffed with choice of feta or sumac onion confit / hot pepper purée or lemon tahini sauce
Empanada (fried or baked) (minimum party of 6): stuffed with mushroom & onion / chimichuri
A complimentary amuse bouche
Naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / seasonal Asian fruits / kalamansi dressing from smoked mushroom garum by 3-Michelin Noma Project
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile
Baby beets salad: baby beets marinade in balsamic / arugula / walnuts / goat cheese
Edamame salad: seasonal greens / steamed edamame in sea salt / cucumber / skinless cherry tomato / red onion / pomegranate / avocado / yuzu champagne vinaigrette / senbei
Tofu consommé: silk tofu in chrysanthemum cut / house-made dashi / nasturtium
Vegan Mushroom ‘cloud’ bao (minimum party of 6): cultivated mushrooms / steamed fluffy housemade bao / scallion / au poivre / edible gold leaf / microgreen / pickled daikon
Flat bread: shaved shiitake mushroom / shaved potato / pesto / roasted garlic / goat cheese (or vegan cheese for vegan) / microgreens
Three peppers Cacio e pepe: fusilli bucati / creamy white wine sauce with pink peppercorn, ground Tellicherry & white pepper / Pecorino Romano
Morel Cavatelli: house made cavatelli / morel / duxelles / peas / thyme / ramp / with or without burrata
Cabbage steak on hummus: cabbage brined in dashi or veg stock / seared in miso olive oil / vegan caviar / furikake or dulse leaf salt / herb bread crumbs / hummus / pine nuts drizzled with honey
Handcrafted vegan dumpling: steamed or pan-fried / spinach wrapper / mushrooms / seasonal veggies / bean thread noodle / black vinegar or seaweed caviar / taro chips / table-poured warm soy shiitake consommé (for vegans)
Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile
Abacaxi (Brazilian grilled pineapple): caramelized cinnamon butter glaze / chocolate sauce / macerated berries / sea salt
Douhoa tofu panna cotta: with ginger syrup / tapioca pearl
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
Peach brûlée: baked peach infused with honey, anise & Vietnamese cinnamon / calamansi pipette / vanilla bean ice cream / honey comb tuile / candied nuts / table-side torch
View full menu
Baked Shrimp toast: fresh shrimp paste on baguette / furikake / microgreen / sriracha aioli
Hand-crafted pan-fried gyoza: stuffed with shrimp / napa / water chestnut / bean thread noodle / garlic chive / ponzu dipping sauce
Charred octopus: warm shallot vinaigrette / microgreens
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Greek horiatiki salad: olive / red onion / naked cherry tomato / cucumber / leafy greens / feta & mint pesto / Greek vinaigrette / tree tuile
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Miso marinated cod or sea bass- Nobu styled
Shrimp & grits: jumbo shrimp / country style white grits / Tête de Moine / sweet peppers / bacon / garlic butter
Scallops & risotto: Two large seared scallops / meunière / saffron risotto / microgreens
Garlic prawn noodle: noodle in umami garlic sauce / fresh local prawn / black lime powder / fried shallot / microgreens
Linguini in saffron wine clam lemon sauce: little or middle neck clams / roasted cherry tomatoes / garlic / chili / parsley
Charred octopus: red pepper aurore / warm shallot vinaigrette / polenta / microgreens
Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream
Warm cinnamon cruffin: rum syrup / corn flakes / fruit / Earl grey ice cream / nuts
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
Clafoutis aux cerises: French crustless cherry tart (or with peach or plum when cherries are not in season) / vanilla bean ice cream or whip cream
View full menu
A complimentary amuse bouche
Bruschetta: tomato crostini / burrata / fresh basil / balsamic glaze / with or without mozzarella
Bone marrow al forno: Roasted length cut bone marrow / fig balsamic glaze / crispy breadcrumbs / Maldon sea salt / mostarda di fruitta / rustic toast / microgreens
Pitticelle di zucchini (zuchinni fritters): lightly battered / pesto burrata
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile (V)
Pappardelle al Ragu (minimum party of 6): braised beef cheek / sage / heirloom carrots / Pecorino Romano / Tête de Moine rosette
Three peppers Cacio e pepe: fusilli bucati / creamy wine wine sauce with pink peppercorn, ground Tellicherry & white pepper / prosciutto chips / Pecorino Romano
Costolette Brasate (Braised short ribs): creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
Cotoletta alla Milanese: Veal Milanese lightly breaded and pan-fried in olive oil / blanquette / morel / microgreens
Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts
Poached pear puff pastry: pear poached in white wine / candied nut crumbles / flaky crust / sea salt / mint / witty or without ice cream
Clafoutis aux cerises: French crustless cherry tart (or with peach or plum when cherries are not in season) / vanilla bean ice cream or whip cream
View full menu
A complimentary amuse bouche
Baked mac & cheese (with or without lobster): cheddar or truffle Gruyère / Parmigiano Reggiano / breadcrumbs
Crispy wings: light beer batter / spicy yuzu honey aioli / pickle daikon or cucumber
Potato & leek soup: creamy golden potato & leek / Tête de Moine rosette / crusty bread
Fried green tomatoes: light beer batter / plum & green tomato gel / Cajun aioli / micro
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette
Pork chop: flavorful, juicy skillet bone-in, thick cut pork chop / pork jus on garlic potato purée / agave balsamic glazed cherry tomato
Better than roasted chicken: spatchcock chicken leg cooked in unique skillet technique for crisp-skin & moist chicken / garlic potato purée
Oven baked salmon / basket weaved heirloom carrots / ikura / meunière
Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette
Bouji s’more: Graham cracker / Vietnamese coffee patissière / chocolate / Biscoff crumbs / rum or bourbon pipette / marshmallow puff
Caramel flan: Vietnamese coffee creme diplomat / tuile
Flourless chocolate tart: on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile
View full menu
Onion & tomato tart: seared balsamic onion & roasted cherry tomatoes / rosemary / whipped chèvre / herb / flaky crust
Mille-feuille fungi tart: shaved potato / shaved mushrooms / pesto / (vegan) cheese / mushroom garum by 3-Michelin restaurant Noma /
Crab beignet: lump crabmeat stuffed in light beignet batter / black lime powder / cilantro rémoulade
Fried green tomatoes: light beer batter / plum & green tomato gel / Cajun aioli / micro
Prosciutto croquette: béchamel mash / prosciutto / truffle Gruyère / pear mostarda / tuile
Shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile
Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton
Watermelon salad: feta or vegan cheese / mint / basil / cucumber ribbons / red radish / pine nuts / tomato / red onion / vegan caviar / strawberry rosé vinaigrette
Fritters salad: fried squash & zuchini in light batter / medley of leafy & micro greens / rainbow carrots / naked cherry tomato / cucumber ribbon / ginger balsamic
Warm baby spinach & fig salad: roasted red onion / fresh fig / warm balsamic fig dressing / shaved Parmigiano (or vegan cheese) / carta da musica sheet bread
Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / sour cream corn bread
Broiled Lobster (A) with saffron lemon gremolata / potato pavé / microgreen or (B) with compound herbs butter / potato fondant
Pork chop: flavorful, juicy skillet bone-in, thick cut pork chop / pork jus on garlic potato purée / agave balsamic glazed cherry tomato
Oven baked salmon / basket weaved heirloom carrots / ikura / meunière
Shrimp & grits: Mayport shrimp / country style butter grits / Gruyere / sweet peppers / bacon / shaved Tête de Moine rosette
Pappardelle al Ragu: braised beef cheek / sage / heirloom carrots / Pecorino Romano / Tête de Moine rosette
Costolette Brasate (Braised short ribs): creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot
Scallops & risotto: Two large seared scallops / meunière / saffron risotto / microgreens
Veal saltimbocca: Roman style pan fried veal / veal glaze / potato purée / sage
Flourless chocolate lava cake: oozing with medium dark chocolate center / kataifi nest / torched whip cream
Creme brûlée: seasonal fruit coulis / table-side torch
Warm cruller à La mode: spiced apple syrup / fruit / vanilla bean ice cream captain crunch crumbs / nuts /
Dutch pancake soufflé: light & fluffy pancake that rises up like a soufflé / macerated berries / powder sugar / vanilla bean ice cream / captain crunch crumble
View full menu
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