Shrimp Shumai

Savory umami bombs of flavor. Gummy wonton wrappers filled with pasted shrimp and finely chopped pork shoulder and minced mushrooms.

Poached Shrimp Cocktail

Chilled court Bouillion poached shrimp served with a tangy and slightly spicy cocktail sauce.

Raspberry Panna Cotta

Velvety vanilla panna cotta served topped with a sweetened fresh raspberry puree.

Gremolata Topped Skirt Steak

Gremolata topped skirt steak, featuring a juicy grilled steak enhanced by a vibrant gremolata of parsley, garlic, lemon zest and smoked sardines.

Charbroiled Oysters

Garlic and spicy Creole seasoned oysters, charbroiled and garnished with chopped parsley and fresh squeezed lemon juice. Served over a bed of arugula and spinach with slices of fresh baked French bread.

Red Clam Chowder

Bold and robust tomato and red pepper based chowder with tender clams sweet potatoes, leeks and fennel.

Stone Fruit Galette

Honey sweetened sliced peaches, sprinkled with lemon juice and elegantly arranged on a pie crust and baked to golden perfection.

Brown Sugar Milk Tea

Brown sugar sweetened black tea served over ice with milk and brown sugar boba pearls.

Quick Pickled Onions

Onions quick pickled in apple cider vinegar with garlic, rosemary, lemon zest, peppercorns, mustard seeds and a hint of sugar for sweetness. Great addition to salads and sandwiches for a refreshing and aromatic touch.

Sugar-Glazed Carrots

Whole heirloom carrots slow cooked in buttery sugar water with a pinch of salt and pepper until a glaze forms and the carrots are tender, then garnished with chopped pistachios.