INDULGE II

• Lamb and Sirloin Burgers – Goat cheese, caramelized onions, candied bacon and black truffle mayo.
• Grilled Flank Steak and Burrata Salad – Homemade honey balsamic dressing.
• Yellowfin Tuna Poke Bowls – Served with fresh-catch sushi rolls.
• Grilled Chicken Caesar Salad – Homemade dressing and croutons.
• Chili Lime Mahi-Mahi Tacos – Avocado, red cabbage, queso fresco, crema, guacamole and mango salsa.
• Seared Lamb Chops – Mediterranean quinoa and spinach salad.
• Greek Chicken Kebabs – Vegetables, Parmesan basil orzo and homemade tzatziki.

• Caribbean Jerk Salmon – Mango, avocado and cabbage slaw over coconut rice.
• Brown Butter-Basted Beef Fillet – Lobster tail, shallot tart, parsnip puree, carrots and Madeira jus.
• Moroccan Spiced Chicken – Pancetta, fig and pistachio boudin, green beans, squash and chicken jus.
• Charleston Crab Cakes – Roasted red pepper puree, fire-roasted corn and Caesar salad.
• Chili Crisp Sea Bass – Succotash and corn puree.
• Chicken Piccata – Portobello mushroom linguine and Greek salad.
• Herb Crusted Lamb Chops – Dauphinoise potatoes, Nicoise salad and balsamic reduction.

• White Chocolate and Cardamom Tart – Dark chocolate sorbet and passion fruit yolk.
• Lemon Curd Tart – Whipped cream and raspberries.
• Hot Mango Souffle – Vanilla bean ice cream.
• Thai Fried Caramelized Pineapple – Lime syrup and coconut rice pudding.
• Vanilla Creme Brulee
• Grandma Goforth's Lemon Pound Cake

• Fresh Bruschetta – Goat cheese crostini.
• Smoked Salmon Asparagus Filo Fingers
• Smoked Salmon Lox Cucumber Cannelloni
• Cured Meat and Cheese Board – Chef's choice.
• Crudite Platter – Homemade sun-dried tomato and feta hummus.
• Caprese Salad – Locally grown basil and balsamic reduction.
• Sushi-Grade Tuna Martini – Seaweed and wasabi creme fraiche.

Chef’s Style & Influences

Please contact DMA for current chef details.