Menu - Summer/Fall 2026

• Chix in a Blanket - buttermilk chicken breast with a corn flake batter in red velvet or custom colored Pizzelle with Jameson infused maple syrup.  
• Inside Out Po’ Boy - House Smoked Roast Beef wrapped around sourdough with Pink Radish Horsey sauce and Roasted Red Pepper “caviar”. 
• Smoked Blackberry BBQ Bites - Fried Wonton chip with shredded Braised Oxtail, purple cabbage foam and smoked blackberry bbq sauce.
• Steak Tartare* - An almost classic Steak Tartare with pickled Chorogi, hatch chilis, dashi and mirin on tapioca crisp.
  

• Chili Lyme Thyme - Traditional deviled eggs seasoned with lime and thyme and drizzled with sweet chili sauce and lime zest. V, GF
• Poached Beet Crostini - Toasted brown bread, poached beet puree,  pickled red onions,  shaved avocado, Sumac & smoked salt.
• Black Bean Slider - served on sour dough with iceberg lettuce, sweet corn and tomato salsa. Vv
• Pulled BBQ Jackfruit - served on a martins potato bun, with apple cider, Cole slaw.
  

• Scallop Aguachile Tostones- Large Bay scallop cured in Calamansi Aguachile sauce is served with fried plantain and micro cilantro garnish.
• Blood Orange Hamachi Crudo - Fresh Hamachi, shaved fennel, dill and blood orange vinaigrette in a shooter or spoon.
• Sesame Poke Cone - Black Sesame Pizelle cone with Ahi Tuna Poke and topped with creamy wasabi avocado and sesame ash.
• Mini Lobster Roll - Decadent lobster in a butter toasted split bun dressed with Apple cider mayo.
• Shrimp Cocktail - Our Coctele de Cameron is a Mexican Inspired version of this classic! Served in individual cups for passing.

• Angus Beef Slider -served on mini Brioche with butter lettuce, heirloom tomato, Colby jack cheese and roasted red pepper aioli.
• Ground Lamb - served on mini Pretzel Bun, watercress, goat cheese and Mint Aioli
• Mini Cuban Sliders - served on Rosemary Focaccia with house cured ham, provolone, house licorice pickles & fried Quail egg.

• Black Eyed Pea Fritters - house made slow cooked black eye peas, panko coated and served with roasted red beet remoulade.
• Maryland Blue Crab Fritter - served on a bed of cucumber and mango slaw, topped with wasabi kizami and micro wasabi.
• Mac & Cheese Balls - our famous 4 cheese gourmet Mac is rolled into a delectable fritter and served with chefs "special" sauce. V

• Lamb Tenderloin Skewers - tender grilled lamb loin with Mint Chimi Churri & Chili Pop Rocks! (shhh don't tell anyone!)
• Braised & Glazed Pork Belly Cubes - slow braised and fried for a crispy outside and unctuous texture inside, tossed in a sweet and sour glaze with micro radish.
• Grilled Seasonal Stone Fruit - with Prosciutto & cardamom Spritz
• Lobster Corndog - coated with lavender corn meal and served with Meyer lemon aioli and allium ash - ADD Caviar to make it POP!

• Mini KBBQ Tacos - Red corn Tacos with house made Bulgolgi steak, fresh Kimchi Slaw, Sriracha Mayo and Furikake.
• Braised Birria Mini Tacos-  with Cilantro cream, pickled red onions, micro cilantro and served with shot of consume.
• Ceviche Mini Tostadas - Seafood (white fish, shrimp, bay scallops) in Calamansi citrus served on mini tostadas with micro cilantro.
• Want more Tacos? Check out our live action Gourmet Taco Experience!

Shieyas' Signature Pink Salad - seasonal baby greens, pickled "pink" onions, poached beets, dragonfruit vinaigrette, crumbled goat cheese & crispy fried beets.

Roman Caesar Wedge Salad - baby hearts of romaine with fresh Parmesan, crispy seasoned rice paper, creamy lemongrass Caesar dressing and anchovy.

Charred Poached Pear Salad - endive, frisé, grated artisan cheese, candied walnuts, Champagne vinaigrette.

Artichoke Salad - Wild baby Greens, poached golden beets, roasted red peppers, Gorgonzola, artichoke bottoms, crispy onions and blood orange vinaigrette

Mediterranean Salad - Baby arugula, feta cheese, pickled red onions, mint balsamic vinaigrette and toasted sunflower seeds.

Butternut Squash Leek Bisque - Roasted butternut squash, herbs and cream blended into a deliciously velvety soup *Make it a Lobster Bisque!

Thai Beef Salad* - Prime Sirloin strip steak, grilled pineapple, Persian cucumber, Calabrian chili and peanut dressing.

Wagyu & Albacore Tataki* - thin slices of Wagyu beef and Albacore tuna, served with Hot Truffle Ponzu poured table side.

Kookerioli* - fresh handmade squid ink pasta pieces are stuffed with seafood, and served with tarragon green sauce.

Green Curry Chilean Sea Bass* - this amazing thick & buttery sea bass is lightly seared and served with forbidden black rice, truffle pea & curry sauce.

Seared Filet Mignon* - Our premium dry Aged 8 oz. Angus filet is sous vide and seared for precise temp preferences  served with creamy potatoes pavé & truffle glazed heirloom carrots.

Southern Fried Wagyu Steak* and Matcha Bubble waffle, smothered in White Miso gravy and maple crystals.

Airline Chicken Breast - seasoned & grilled and served over sweet potato purée, grilled zucchini and calamansi white wine sauce.

Southern Fried Hen - Half fried game hen, drizzled in truffle honey with lavender nibs, served with gourmet mac and cheese and classic braised greens.

Blackened Cajun Salmon - Faroe Island Salmon seared and served with Sweet Corn Polenta and wilted Swiss chard with Bacon vinaigrette.

Chipotle Grilled Duck Breast* a L’Orange, marinated and perfectly rendered medium rare, served over forbidden rice with baby corn and Bok Choi in smokey duck sauce.

Charcoal Crusted Rack of Lamb* - slow smoked and seared, over herby couscous, purple cauliflower purée, and pickled red onions.

Jerked Jumbo Shrimp - marinated in spicy jerk sauce with roasted red pepper grits, fried sweet plantains and scotch bonnet gelé

Braised Short Ribs* - 24 hour Sous Vide with red Wine Beef Jus, roasted garlic mash potato and braised broccolini.

Diver Scallops* lightly seared with butternut squash raghu over angel hair with fried sage brown butter. 

Grilled Octopus  - slow braised and grilled for perfect tenderness served with white wine seafood sauce over squid ink Linguini.

NY Style Cheesecake with smoked blackberry compote

Pizzelle Tirimisu filling and caramel sauce drizzle and espresso dust 

Yuzu Pannacotta with Blueberry caviar pearls

Smoked Blackberry Cobbler with Blackberry mousse

Classic Vanilla Creme Brûlée with Mint and Berries

Chefs Frozen Creations 

• Hatch Chili & Green Grape Sorbet
• Smoked Berry Balsamic Sorbet
• Avocado Scotch Bonnet Ice Cream
• Ube & Yuzu Gellatto

Custom Cakes! Priced by the serving and tier. Start at $200