Stella Mare

• Mahi Mahi Tacos – Grilled mahi mahi, mango salsa, cabbage, lime crema; with tortilla chips and pico de gallo.
• Pulled Pork Bao Buns – Steamed bao with pulled pork, chili crisp oil, and Asian cucumber salad.
• Ahi Tuna Poke Bowl – Soy-sesame marinated ahi tuna over sushi rice with avocado, edamame, cucumber, seaweed salad, sesame, and crispy wonton.
• Mediterranean Spread – Flatbreads with hummus, baba ganoush, tzatziki, olives, vegetable crudites, plus lamb and beef skewers.
• Miso Pumpkin and Chicken Salad Bowl – Miso roasted pumpkin, yuzu sesame, chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini, and farro salad with lime dressing.
• Crispy Chicken Pretzel Burger – Buttermilk-fried chicken with lettuce, tomato, pickles, smoky honey mustard; with waffle fries.

• Red Wine Braised Beef Short Ribs – Short ribs with cauliflower-parsnip purée and hot honey roasted rainbow carrots.
• Filet Mignon – Seared filet with roasted garlic fingerling potatoes, romesco sauce, and gremolata.
• Pistachio-Crusted Salmon with Parmesan Risotto – Salmon with lemon beurre blanc and fresh herbs.
• Pan-Seared Snapper with Champagne Beurre Blanc – Snapper with wilted spinach and roasted fingerling potatoes, finished with chives.
• Blackened Miso Cod – Miso-marinated cod with coconut rice and radish-cucumber salad.
• Slow Cooked Sausage Ragu with Fresh Herbs – Italian sausage in tomato and Barolo reduction with pappardelle and Parmigiana Reggiano.
• Surf & Turf Spread – Lobster tails and seared ribeye with parmesan truffle fries, lemon, garlic butter, and chimichurri.
• Shrimp Alfredo Fettuccine – Fettuccine Alfredo with garlic shrimp, Parmesan, and pesto pistachio focaccia.

• Apple Crumble – Spiced apple crumble with sticky toffee caramel sauce and vanilla bean ice cream.
• Indulgent Nutella Chocolate Lava Brownie – Warm Nutella brownie with mascarpone and seasonal berries.
• Banoffee Trifle – Caramelized banana, whipped cream, caramel sauce, Biscoff crumbs, and chocolate shavings.
• Key Lime Pie – Key lime filling on graham cracker crust with whipped cream.
• Hazelnut Tiramisu – Espresso-soaked layers with mascarpone and Frangelico; cocoa and dark chocolate shavings.
• Oreo Chocolate Filled Tart – Oreo crust with Belgian chocolate ganache, dark chocolate glaze, and raspberries.
• Toasted S’mores Inspired Slice – Crumb base with melted chocolate and broiled marshmallow.

• Herb-Whipped Feta Crostini – Whipped feta on crostini with hot honey, thyme, and crispy prosciutto.
• Roasted Tomato Bruschetta – Roasted tomatoes on rustic bread with pistachios and balsamic crema.
• Mediterranean Warm Artichoke Feta Dip – Baked feta with artichoke and sundried tomatoes; served with pita chips.
• Charcuterie Board – Cured meats, aged cheeses, marinated olives, and seasonal accompaniments.
• Coconut Shrimp with a Thai Chilli Mango Chutney – Coconut-crusted shrimp with sweet-spicy sauce.
• Mexican Trio Dip – Guacamole, fire-roasted salsa, and queso with seasoned tortilla chips.
• Shrimp Ceviche with Avocado and Local Mango – Citrus-marinated shrimp with avocado, mango, red onion, cilantro, jalapeño, and lime dressing.

Chef’s Style & Influences

Mediterranean spreads, Asian-inspired bowls, and tropical citrus with seafood, herbs, and bold sauces.