Restaurant Week

January 8 - 18, 2026 | 3-course prix-fixe menu | $50 per person, offered in addition to our regular a la carte menu

Nola Shrimp

garlic, Worcestershire, brioche
Moroccan Meatballs

Moroccan BBQ sauce, whipped feta cheese, marinated cucumber, gremolata
Southern Salad

avocado, tomato, corn, pickled red onion, cornbread croutons, cotija, creamy poblano dressing

Chicken

Shrimp

gluten free, vegetarian
Jamacian Jerk Pork Skewers

pineapple, red onion, pickled cabbage, coconut curry aioli
Wagyu Bulgogi Lettuce Wraps

sweet and sour sauce, gem lettuce, furikake | $5 supplement

sesame, soy

Chef Jamie’s Lamb Burger

red onion marmalade, gorgonzola fondue, arugula, secret sauce, French fries
Laguna Bay Salmon

coconut pirlou, tomato ginger emulsion, crispy rice furikake

dairy, sesame
7 oz Wagyu Flank Steak

crushed Yukon potatoes, J-1 sauce

dairy
Steak Diane

beef tenderloin, haricot verts, glazed Yukon potatoes | $15 supplement

dairy
Pan-Roasted Airline Chicken

lemon herb risotto, grilled broccolini, chicken jus

dairy
Grilled Zucchini

smoked herb rice, ratatouille sauce, aged balsamic, almond crumb

nuts

Buttermilk Cake

dairy, egg
Chocolate Peanut Butter Bars

devil’s food cake, peanut butter mousse, Cracker Jack

dairy, egg, gluten, nuts
Ice Cream or Sorbet

Chef's Selection

First Course