Cardell Brown

chef dell’s italian-inspired menu celebrates bold, seasonal flavors and classic technique, beginning with a seared polenta cake accented by roasted red pepper coulis, parmigiano, and fresh herbs, alongside creamy burrata with bright tomato salad, balsamic honey, and toasted focaccia. crispy zucchini with garlic aioli, prosciutto bacon, and lemon ricotta leads into a refreshing mixed greens salad with pickled fennel, citrus, and lemon vinaigrette, followed by grilled lamb chops served with fondant potatoes, broccoli rabe, garlic aioli, and gremolata. the experience concludes with a refined lemon budino tart finished with mixed berry compote, whipped cream, and fresh mint for a clean, elegant finish.

warm johnny cake with nutmeg maple butter and spiced candied bacon, paired with roasted sweet potato croquetas filled with chorizo, pickled shallots, and poblano-lime aioli. crispy catfish sliders with mexican slaw and salsa verde crema lead into a vibrant roasted sweet potato & kale salad with toasted pecans, cotija, dried cranberries, cilantro, and brown butter–honey mustard dressing. the main course features fried chicken roulade with sage cornbread stuffing, spice-roasted apple-thyme butter, roasted butternut squash purée, and smoked paprika oil, finished with brown butter bread pudding accented by nutmeg whipped cream and whiskey caramel.

chef dell’s mediterranean menu highlights bright, layered flavors and refined technique, beginning with crisp crostini topped with red wine–marinated tomatoes, white bean soubise, and citrus zest, followed by golden chicken croquetas filled with slow-roasted chicken and herb béchamel. the main course features mediterranean grilled lamb chops paired with roasted sweet potato purée, crispy brussels sprouts, fresh herbs, and apple gastrique, finishing on a warm baked apple with pistachio crumble, caramelized sugar, and nutmeg whipped cream for a balanced, comforting finale.