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Braised Collard Greens with Andouille
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.
Gruyère Macaroni & Cheese
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.
Za'atar Collard Greens with Smoked Turkey & Pomegranate
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.
Pearl Couscous & Black-Eyed Pea Salad with Sumac Vinaigrette
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.
Lowcountry Shrimp & Stone-Ground Grits
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.
Za'atar Chicken & Sweet Potato Empanadas with Tahini-Lemon Drizzle
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.
Crispy Catfish Bites with Harissa-Honey Glaze
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.