Spanish Almond Encrusted Salmon Filets with Fresh Mango and Ginger Glaze over Tender Mescaline Greens – Atlanta’s Best!

Smoke Roasted Salmon “Quick-Cured” in Maple Syrup, Shallots and Prosecco with Ginger Pickled Ramps and Micro Sweet Pepper Salsa

Mediterranean and Citrus Marinated Salmon Fire Roasted and Crusted with a Mixture of Hamlin Orange Peel, Fresh Garlic, Local Parsley and Cracker Crumbs with a Hamlin Orange Peel Aioli Glaze

Heirloom Beet Cured Salmon, Fire Roasted and served with Cilantro Mint Aioli and Baby Radish Sprouts

Lemon Poach Roasted Tilapia Seasoned with our Savannah Style Spice Blend Topped with our Roasted Garlic Jasmine Rice and Parmesan Cream Sauce, Homemade Cherry Tomato Raisins and Fresh Flat Leaf Parsley  

Fresh Farm Raised Tilapia with Italian breadcrumbs on a Sundried Tomato and Oregano Ragout

Fresh Pacific Ahi Tuna marinated in Sweet Soy, Grated Ginger and Local Honey; Sesame Seared and Sliced over Baby Bok Choy with Caramelized Soy Sauce and Honey Wasabi Aioli.

Pan Seared Atlantic Blue Crab Cakes with Homemade Herb Remoulade – Atlanta’s Best!

Pecan Crusted Georgia Rainbow Trout with a Homemade Maple Pecan Butter, Roasted Lemon and Fine Herbs

Fresh Gulf Grilled Mahi-Mahi marinated in Fresh Squeezed Orange Juice, Cilantro, Honey and Prosecco Wine Served over Basmati Rice with a Crisp Cucumber and Mango Micro Salsa

Pan Seared Florida Grouper over a Roasted Heirloom Tomato Fondue and served with a Caramelized Carrot & Sweet Pea Hash with Refined Basil Oil

Cast Iron Blackened Gulf Red Snapper with a Cool Crisp Micro Cucumber, Lemon and Tomato Relish served over a Shaved Apple & Daikon Slaw

Charleston’s Finest Shrimp and Creamy Cheddar Grits with Thick Chip Bacon, Skillet Roasted Vidalia Sweet Onions and Peppers served in Brown Butter Sauce and Fresh Local Herbs.

Jean Lafitte’s Creole Shrimp and Grits with Andouille Sausage and Caramelized Spanish Onions in an Heirloom Tomato Broth finished with Fresh Basil Chiffonade.

BBQ Grilled Wild Salmon with Peach and Sweet Pepper Salsa over Saffron and Herb Rice

Cast Iron Blackened Wild Salmon with Heirloom Tomato & Basil Chutney over Local Black Pepper& Garlic Grits