The Art of
the Menu.

Jambalaya Coupe Bowl

Smoked Andouille. Roasted Chicken. Cajun Tasso Sea Food choice of: Shrimp, Crawfish, or Crabmeat. Onions, celery, and bell peppers combined w/ Cajun spices, steamed grain rice, and fresh tomatoes.

Mahi Cali Tacos

Bold and loaded w/ summery flavors of seasoned white beer battered Baja-style Mahi. Juicy, flaky cod fried in a crunchy, airy batter. Topped w/ a crispy, tangy homemade Mexican slaw for fresh vibrant filling.

Creamy Salmon

Lemon garlic pan-seared salmon served over white wine, lemon, herb, and parmesan cream sauce. Searing the seasoned fish, making a pan sauce with garlic and cream, resulting in a rich, savory, buttery flavorful dish.

Never Say, Rib-eye

Juicy cut Rib-eye steak, pan-seared in garlic butter, drizzled w/ creamy country sauce, rosemary fried potatoes and steamed veggies.

Beefy Butterfly Farfalle

Italian Farfalle. Creamy based heated in a pan of garlic butter and olive oil, pasta farfalle sautéed till soft. Roasted tomatoes, stuffed cabbage (sharp cheddar, beef, and peppers).

Liver & Beans

Hot Beijing stir fried liver. Pan-seared & marinated w/ sweet, tangy stir fry sauce. Searing sliced marinated liver over high heat, and sautéing together peppers, onions, and soy-oyster juice. Steamed w/ red beans & rice.

Korean Mussel Soup Cuisine

This Honghap Tang produces a light, refreshing, and sea salty broth by simmering together fresh mussels, garlic, chives, a squeeze of lemon juice, and salt to taste.

French Brunch

Fresh lightly toasted butter croissant, crispy chicken breast w/ smooth almond pesto, mozzarella cheese, sun-dried tomatoes, arugula salad, sunny-side egg, and a light garlic parmesan sauce.