August Menu: No Mo' Blues
1st Course: Signature Drink 2nd Course: Seared Scallop and Prawns w/Lemon-Cajun, "Chef's Drip" nestled in a small bed of micro-greens 3rd Course: Lobster and Crab Bisque Soup topped with Dungeness Crab and crispy shallots 4th Course: Mixed greens w/blueberries, roasted pecans and blueberry vinaigrette drizzle 5th Course: Pan-Seared and fanned Wagyu Strip-loin topped with blueberry cheese crumbles w/sharp horseradish potato purée & roasted asparagus; finished with gold flakes 6th Course: Botanical Enhanced Coffee or Tea 7th Course: Blossoming Blueberry Apple: Sweet meets soul! A flaky, pastry-covered slices apples with rich caramelized apples and crunchy pecans. We top it off with a scoop of homemade vanilla ice cream and a whisper of lemon zest from the ancestors for the perfect finish. How is this good for my mind and body? NEURO‑ROI: This menu supports focus, mood elevation, and sustained mental energy. Scallops, prawns, and Wagyu provide B12, iron, and zinc, essential for oxygen delivery and neurotransmitter production. Blueberries deliver powerful anthocyanins, which protect brain cells, enhance memory, and improve communication between neurons. Leafy greens, lemon, and asparagus boost nitric oxide, increasing blood flow to the brain, while potatoes and purée provide steady, low‑spike carbohydrates that prevent brain fog. Healthy fats from olive oil, almonds, and cheese enhance nutrient absorption and support dopamine balance. The blueberry‑lemon finish reinforces antioxidants for a clean, mentally refreshing close.
Conversation: When to “let it rest”
September Menu: Sitting On The Dock Of The Bay 1st Course: Signature Drink 2nd Course: Wagyu Butter Bites w/charred shallots and mushroom 3rd Course: Lobster Bisque 4th Course: Mixed greens w/cracked pepper, old bay, tossed in a lemon vinaigrette and topped with lump crab 5th Course: Golden, buttery grits with sweet lump Crab & tender prawns, topped with smoked-aged blend of cheddar and gouda cheese, bacon crumbles and scallions. 6th Course: Botanical Enhanced Coffee or Tea 7th Course: Raspberry and Mint Sorbet How is this good for my mind and body? NEURO ROI: This menu supports brain oxygenation, neurotransmitter balance, and steady cognitive energy. Wagyu butter and lobster provide iron, B12, and choline, essential for oxygen delivery and memory support. Lump crab and shrimp add iodine and zinc, key for thyroid health and mental processing speed. Leafy greens, lemon, and cracked pepper enhance blood flow and nutrient absorption, while golden grits offer slow burn carbohydrates that stabilize glucose and prevent brain fog. The raspberry mint sorbet finishes clean, delivering antioxidants that reduce oxidative stress and refresh mental clarity.
Conversation: Having grit, balance, and resilience
October Menu: Slow and Tender 1st Course: Signature Drink 2nd Course: Brussels sprouts w/caramelized plantains & bacon 3rd Course: Sweet Potato and Squash Soup w/Crème Fraiche swirl and chives 4th Course: Roasted Root Salad- Beets, yams, carrots w/hot honey drizzle 5th Course: Oxtails over golden grits w/wilted collard greens. This fall-off-the-bone, slow braised oxtails smothered in a rich savory reduction over a bed of ultra creamy, golden polenta grits. Perfectly paired with wilted collard greens. Topped with gold flakes. 6th Course: Botanical Enhanced Coffee or Tea 7th Course: Sweet Potato Cobbler w/Vanilla Bean Ice Cream How is this good for my mind and body? NEURO ROI: This menu supports grounded focus, emotional balance, and sustained brain energy. Cruciferous vegetables, beets, and leafy greens deliver antioxidants and folate, reducing neuro inflammation and supporting healthy blood flow to the brain. Sweet potatoes, squash, yams, and golden grits provide slow burn carbohydrates that stabilize glucose and prevent brain fog. Oxtails and bacon contribute iron, zinc, and collagen rich amino acids, supporting oxygen delivery and neurotransmitter function. The sweet potato cobbler finishes with calming carbohydrates that promote serotonin production—leaving guests satisfied, relaxed, and mentally steady.
Conversation: How do we become vulnerable and tender in our relationships?
Conversation: Having patience and everything coming together
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November: The Quarters Rendition
1st Course: Signature Drink 2nd Course: Blue Crab Stuffed Beignets w/paprika aioli and micro chives 3rd Course: Roasted red peppers & Shrimp Bisque tarragon crème fraiche swirl 4th Course: Baby arugula, 4-cheese blend a heavy squeeze of fresh lemon juice, extra virgin olive oil, and large shavings of salty Parmigiano-Reggiano 5th Course: Seafood Etouffee (Shrimp, crab and scallop) w/Basmati Rice 6th Course: Botanical Enhanced Coffee or Tea 7th Course: Beignets w/a teaser scoop of praline ice cream How is this good for my mind and body? NEURO ROI: This menu supports mental clarity, mood, and sustained energy. Blue crab and shrimp provide B12, iodine, and zinc, key for neurotransmitter production and thyroid health—the brain’s metabolic regulator. Roasted red peppers, arugula, and lemon boost antioxidants and nitric oxide, improving blood flow and oxygen delivery to the brain. Healthy fats from olive oil, cheese, and crème fraiche enhance nutrient absorption, while the Seafood Étouffée with basmati rice delivers steady glucose and omega 3s to prevent brain fog and support calm, focused conversation.
