“Signature” Savannah Spinach and Artichoke Fire Roasted Chicken Breast topped with our Famous Dip and topped with Fried Parmesan Crisp – Atlanta’s Best!

Springer Mountain Chicken Breasts Perfectly Marinated and Crusted with South Georgia Pecans over Seasoned Mescaline Baby Greens with our Smoked Maple Honey Mustard Sauce

Fresh Herb and Spice Marinated Chicken Breasts, Fire Roasted and Covered with Caramelized Sweet Onions, Roasted Wild Mushrooms, Wilted Cherry Tomatoes and topped with our “Signature” Parmesan and Roasted Garlic Cream Sauce

Peachtree Chicken Breasts Marinated in Cracked Mustard, Maple and Shallots, Wood Fire Grilled and Sliced Served topped with Georgia Peach- Pecan Compote

“Our Signature" Spanish Almond Encrusted Salmon Filets with Fresh Apricot and Ginger Glaze over Tender Mescaline Greens

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 Crumbsm with a Hamlin Orange-Peel Aioli Glaze

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

Honey Crisp Apple -  Sliced “Pork-Chop” with Slow Roasted Granny Smith Apples and Sweet Red Pepper Marmalade

Caribbean Marinated Pork Loin, Wood Fire Roasted and Served with a Grilled Pineapple and Mango Salsa

Smoked, Sliced Maple Pork Loin Seasoned with Sweet Magnolia BBQ Spice Blend and Served with our Blueberry Demi-Glace and Fresh Baby Mint Sprouts

Blackened Bistro Beef Tender Marinated with a Sweet Port Wine Glaze and Parmesan Cream Sauce

Fire Roasted Brisket in a Caramelized Bourbon Soy Broth with Fried Onions and Braised Baby Corn

Fresh Spinach and Sweet Potato Lasagna with Roasted Sweet Peppers, Fine Herbs and Wilted Cherry Tomatoes

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.

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.

Ted’s Best Beef Tenderloin, marinated in Olive Oil, Shallots and Fresh Garlic; Cherry Wood Grilled and sliced thin. Served with our Signature “Jack & Coke Glaze” and topped with Crispy Pork Belly Chips

South Georgia Rosemary and Garlic Crusted Prime Rib of Angus Beef, Grilled and Slow Smoke Roasted. Carved Tableside and served with Sweet Onion Au Jus and White Lightning Horseradish Sauce

Port Wine and Dijon Fire Roasted Whole Prime Beef Tenderloin Crusted with Garlic, Fine Herbs and topped with Crispy Fried Onion Strings. Served with Sause Béarnaise’ and our Signature Sweet Onion Au Jus

South American Grilled Whole Beef Tenderloin, Marinated in Garlic, Cracked Mustard, Red Wine Vinegar, Crusted with Sea Salt and Spanish Spices. Served with Venezuelan Chimichurri and Smoked Sweet Pepper Marmalade.

Mediterranean Herb & Harissa Marinated Grilled Lamb Chops over Cherry Wood Smoked Tomato Puree Garnished with Cilantro Mint Aioli and Sweet Pickled Shallots

Pan Roasted Rosemary Dijon Chicken with a Lemon Garlic Sauce

Crispy Fried Chicken with Honey Pineapple Salsa

Fire Roasted Pork Loin Roulade with Spinach, Parmesan and Sun-dried Tomatoes in a light Thyme Jus.

Grilled Beef Tenderloin with Wild Mushroom and Sweet Marsala Wine Reduction topped with Gorgonzola Crisp