Evening Menu

Fresh collard greens slow-braised with andouille sausage, onion, and garlic in a rich chicken broth until meltingly tender. Finished with a splash of apple cider vinegar for that authentic Southern tang.

Elbow macaroni enrobed in a velvety Mornay sauce of nutty Gruyère and sharp cheddar, baked with a buttery panko crust until bubbling and golden. An elevated twist on the Southern potluck staple.

Deep green collard greens slow-braised with smoked turkey legs until meltingly tender, finished with a generous pinch of za'atar and a splash of pomegranate molasses for a sweet-tart depth that cuts through the smoky richness. The pot liquor alone is worth the price of admission — earthy, savory, and bright all at once.

Toasted Israeli pearl couscous tossed with tender black-eyed peas, crisp red onion, fresh parsley and mint, all dressed in a bright sumac-lemon vinaigrette. A soulful Hoppin' John reimagined through a Levantine lens — nutty, herbaceous, and tangy with the earthy depth of black-eyed peas and the citrusy zing of sumac.

Succulent 21-25 count shrimp sautéed with diced andouille sausage, served over creamy stone-ground grits finished with heavy cream and butter. Garnished with fresh chives and a whisper of garlic. A quintessential Lowcountry classic, elevated.

Hand-folded empanadas stuffed with za'atar-spiced shredded chicken, roasted sweet potato, and caramelized onion, fried golden and served with a silky tahini-lemon drizzle and sprinkle of sumac. A cross-cultural hand pie merging Southern comfort with Levantine spice markets.

Golden cornmeal-crusted catfish bites, fried until shatteringly crisp, drizzled with a fiery-sweet harissa honey glaze. A soul food staple meets North African heat — served with pickled okra ribbons and a cooling yogurt-mint dab. The catfish is soaked in buttermilk overnight for maximum tenderness.

Bone-in, skin-on chicken thighs brined 12 hours in cultured buttermilk and spices, then dredged in seasoned flour and fried to deep golden perfection. The crust shatters to reveal juicy, flavorful meat. Served with a honey-hot sauce drizzle.

A whole chicken brined in buttermilk and rubbed with a vibrant blend of sumac, za'atar, and smoked paprika, then slow-roasted until the skin is lacquered and crisp. Finished with a pomegranate molasses glaze that caramelizes into a sticky-sweet-tart crust. Carved tableside and served over a bed of jeweled rice with toasted pine nuts and fresh pomegranate seeds. A showstopping centerpiece that bridges the American South and the Levant.

Gulf shrimp blackened with a smoky spice blend, nestled over creamy saffron-infused stone-ground grits, all bathed in a harissa-spiced tomato broth with a whisper of smoked paprika. The saffron threads turn the grits a luminous gold, while the harissa broth brings a slow, soulful heat. Finished with a drizzle of heavy cream and fresh cilantro. Lowcountry luxury meets Persian saffron and Tunisian fire.

A classic Southern pecan pie elevated with a generous pour of Kentucky bourbon. Toasted pecan halves in a rich bourbon-caramel-butter filling, baked in a flaky butter crust until set but still gooey. Served warm with optional bourbon whipped cream.

Juicy summer peaches spiced with green cardamom and a whisper of rose water, crowned with a golden, buttery biscuit topping that crackles as it bakes. Served warm with a scoop of vanilla bean ice cream that melts into the peach juices. A Southern classic perfumed with Persian aromatics — familiar comfort with an exotic, floral twist.

A brilliant fusion of Egyptian basbousa (semolina cake soaked in syrup) and Southern bread pudding. Cubes of brioche and semolina custard baked until set, then drenched in an orange blossom-honey syrup that sinks into every crevice. Topped with toasted pecans and shredded coconut for crunch. Warm, fragrant, and deeply comforting — two dessert traditions finding common ground in sweetness.