Haute Chef

Traditional African Dark Roux Gumbo with Spicy Beef Sausage, Shrimp, Crawfish and Lump Crab

Spicy Crawfish Baby Shrimp and Crab Claw in a Southern Cornbread 

Cantonese, Thai and Vietnames, Char Siu Roasted Pork Belly with Carrots, Bok Choy, Onions and Celery with Mong Beans and. Fried Egg on Top. Add Shrimp $3 Substitute Beef Brisket $3 

Crispy Fried Spring Rolls Julienned Cabbage, Carrots, Onions and Bok Choy with Spicy Chili Fish Sauce 

Slow cooked creamy grits with shrimp and lump crab dredged in seasoned panko and fried crispy

Al‘dente Elbow Noodles in a 5 Cheese Bechamel

Lean Ground Beef in a Savory Tomato Sauce with Capers, Raisins, Olives, Onions and a hint of Dry Sherry

Lean Ground Beef with Earthy African Spice and a Blend of Spicy Chilis

Poached Chicken Thigh and Breast in a Creamy Garlic Hot Sauce with Cream Cheese and Imported Bleu Cheese

Creamy tart lemon risotto with baby poached, garlic, parmesan shrimp 

Colossal Shrimp and Giant Sea Scallops Sautéed in A Garlic Caper Butter served on Homemade Butter Tortilla with Lettuce, Onion, Cucumber, Buttery ChardonnayPate and Habanero Aioli

Shaved Lamb Beef Gyro, cooked with Crispy Edges in a Homemade Butter Tortilla with Lettuce, Red Onion, Imported Feta and Feta Ranch Dressing 

The Whole Steak Grilled to Perfection in Tw/o Tortillas. Ribeye, T-Bone, NY Strip, made to order with Lettuce, Tomato, Cucumber, Avocado, Red Onion, Cotija Cheese and Habanero Aioli

Channel Caught Catfish deep fried in a Seasoned Breading served on Sesame Seed Bun with Lettuce, Tomato, Onions and Pickles or French Baguette with Pickled Vegetables Bahn Mi style. Both with Tartar Sauce and Habanero Aioli

Smoked Beef Brisket layered in a French Baguette with Pickled Vegetable Trio (Cucumber, Carrots and Daikon) Cola Braise Sauce and Habanero Aioli

Smoked Cantonese Korean Style Pork Rib and Shoulder on a French Baguette with Pickled Vegetable Trio, Onions, Cilantro, Chardonnay Pate and Habanero Aioli

Colossal Shrimp Sautéed in a Garlic, Caper Butter on. French Baguette with Pickled Vegetables, Buttery Chardonnay Pate, Cilantro, Onions and Habanero Aioli

Dry aged, dry rubbed, seared and roasted premium beef tenderloin. It’s our specialty, sliced on site after resting for the appropriate amount of time. Served with grain mustar, home made horseradish and your choice or bread accompaniment 

Marinated bone in chicken wings battered and fried twice then dunked in Korean Gochujang with a sweet spicy umami flavor, served with pickled daikon 

Colossal Shrimp poached in a host of herbs and spices with a hint of citrus, garlic and your choice of heat level. Served with lemon wedges and siracha cocktail sauce

Finely ground Colombian coffee with course salt, pepper, garlic and other spices rubbed generously on 72 hour pickled beef brisket, slow roasted for 12 hours.