Spring | 2026
A look at our new menu options.
TJ Garrish, CEC, Executive Chef
GRILLED CALAMARI
HEIRLOOM TOMATO & BURRATA SALAD
*gluten-free
CHARCUTERIE BOARD
prosciutto
NUT & BERRY SALAD
*contains nuts
spring mix
blueberries strawberries raspberries
granola
feta cheese
red onion
candied walnuts raspberry dressing
SHAWARMA SPICED BEEF
saffron whipped yogurt
portobello mushrooms
yemeni green herb chili sauce pickled red onion
SHRIMP LETTUCE WRAP
*gluten-free
*dairy-free
*contains nuts
butter lettuce mint
cilantro
MOROCCAN CAULIFLOWER STEAK
*gluten-free
*dairy-free
*contains nuts
harissa yogurt dukkah
golden raisin-pine nut relish pomegranate molasses
BAJA TACOS
ITALIAN COLD CUT
HERB MARINATED FLANK STEAK
*dairy-free
fresh spring tabouleh chimichurri roasted garlic hummus
CRISPY SKIN LOCAL ROCKFISH
*gluten-free
*dairy-free
heirloom cherry tomato bronze fennel
castelvetrano olives smoked tomato pepper purée
VEAL MILANESE
crispy 12oz veal chop
arugula parmesan salad
cherry tomato preserved lemon
CORN TORTILLA CRUSTED CHILEAN SEABASS
HALF RACK OF RIBS
sweet bourbon maple bbq loaded potato salad
coleslaw
corn muffin
POTATO GNOCCHI
*contains nuts
MGCC FRIED CHICKEN
buttermilk marinated thigh & leg
benton’s bacon mac ’n cheese
black-eyed peas & collards mgcc hot sauce
BEEF BULGOGI BOWL
cilantro lime rice
cucumber salad
pickled red onion
avocado
benne salad
lime micro cliantro