Chef Marty Lim

“A Salute to Southern Cuisine” — a menu that honored regional flavors while elevating every detail for Masters Week.

Cocktail hour set the tone with refined Southern bites: blue corn spoonbread with sorghum butter and smoked trout roe, benne seed tuile with whipped ricotta and roasted garlic honey, and a ham hock custard shooter finished with apple cider foam and cracklin’ dust.

Dinner began with a chargrilled oyster layered with andouille butter, corn foam, and pickled green tomato, followed by a bright pickled watermelon salad with stone fruit, fresh herbs, pecan crumble, and Creole mustard vinaigrette.

For the entrée, guests chose between cornmeal-fried snapper or chicken, both paired with a rich dirty rice custard, cane vinegar onion jam, and fried herb crumbs—bringing depth, texture, and balance to every plate.

Dessert closed the evening with a Southern classic reimagined: hummingbird bread pudding with salted bourbon caramel, pineapple ice cream, and coconut praline.

A night that celebrated the South—thoughtfully composed, deeply rooted, and unmistakably refined.

Happy November!! 🦃

Thanksgiving is almost here and I’ve put together a menu of “Everything but the Turkey”.

Orders are due by November 22.

Please reach out if you have any questions!

Recently had the honor of creating a 4 course menu for a client to kick off their new wine cellar. Each course was perfectly paired with selections from ! Extremely blessed to have met them and be able to work with them to create such a fun and memorable evening!

Starter: Fried Green Tomatoes, Crème Fraîche, Classic Baika Caviar, Pickled Tomatoes, Watermelon Radish, Herbs.

Wine: 2013 Champagne A. Bergère “Millesime”, Extra Brut, Champagne, France