The kitchen team is led by Executive Chef Jamie Davis.  He and his team create a Southern eclectic seafood led menu, meaning that our dishes are a fusion of all the cuisines that have influenced the South: French, Spanish, African, Native American and English.  The menu always fits on one page to ensure freshness of ingredients and minimize waste, it also constantly evolves with the availability of local seasonal ingredients. 

The principles that drive our menu:

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Local: we source our produce, seafood and meats locally to ensure the freshest ingredients, support our local economy and contribute to sustainability by reducing food miles. Our menu is seafood led because our amazing coastal location gives access to some of the best, freshest seafood in the world.  Cooking great seafood is also Chef Jamie's passion.

Seasonal:  because we are sourcing locally, our menu is seasonal and ever changing based on available ingredients. 

Simple: we showcase these delicious ingredients supplied by local Food Heroes (our Farmers and Fishermen and Fisherwomen) with simple beautiful dishes where these ingredients take center stage.

Experience: our menu features 3 courses + cheese to give our Guests the option to fully experience these local ingredients and enjoy time with their friends and family.

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Our signature dish is probably Chef Jamie's Shrimp and Grits.  We have been told time and time again by Guests that have dined around the world that it is the best they have ever eaten!