Menu - Passion The Restaurant

chef barners she‐crab + a hint of sherry wine

tender calamari dusted in our special seasoned flour & flash fried. served + roasted garlic remoulade & diablo sauce.

mixed baby field greens; applewood smoked bacon; tomatoes; french bread crouton + buttermilk & apple cider vinaigrette.

baby field greens; mandarin orange; grapefruit; carrot; jicama; tomato; cucumber + strawberry balsamic dressing & herb goat cheese crouton.

chef garett's version of the classic dressing; romaine hearts & asiago

with feta cheese; pepperoni; cucumber; tomato & kalamata olives

5 jumbo shrimp; chilled & served + classic cocktail sauce & a hint of blue curacao martini.

blackened sea scallops + oven roasted spaghetti squash & fra diablo.

aged vermont white cheddar pasta shells + white truffle oil.

nigiri; sushi roll; tataki + seaweed salad; wasabi; & ponzu sauce

with smoked tomato & charred scallion aioli.

shrimp; scallops; crawfish; tomato; celery; onion; sweet peppers; adnouille sausage over basmati rice. mardi gras style!

with a frangelica butter sauce

with fresh chantilly cream nuts

layered chocolate cake + chocolate mousse; strawberry & chocolate truffle

lightly fried asagio cheese & dijon butter sauce.

carolina shrimp in proscuitto ham served over cheddar cheese grits & the chefs bourbon bbq sauce

with truffle creme fraiche; sundried tomato; fresh basil; broccoli florets tossed + fettucini noodles & asiago cheese

with 5 pepper glaze; garlic mashers; grilled asparagus... & loved it!

individual cheesecake + a graham cracker crust & caramel sauce

tropical fruit buerre blanc; garlic mashers grilled asparagus

with yuzu pan jus; smoked gouda; root vegtable hash fresh broccolini

jumbo lump crabmeat + 5 percent filler served + fresh seared asparagus; smoked fingerling pototo hash roasted garlic remoulade

with warmed sweet sushi rice; & thai glazed baby bok choy

with mushroom demi glace; garlic mashers & saute spinach

12oz french cut pork chop + caramelized apples & pears; fresh sweet potato puree & seasonal vegtables

half chicken; deboned & cooked under brick + chefs mac & cheese; seasonal vegetables & finished in a chicken jus

on a cheddar potato gratin cake + sauteed spinach & a rosemary demi‐glace

with exotic mushroom & asiago risotto; chimi‐churi & southern chow chow

with apricot glaze; chow chow ; garlic mashers & asparagus

crispy skin duck breast; confit leg; wasabi mashers; bok choy ginger plum sauce

please inquire your server about our daily flavor selections