GW FINS

Delicate lobster-filled dumplings served in a light white fish mousse with tomatoes and a rich lobster butter sauce.

Crispy fried oysters served on toasted brioche with pickled vegetables and a savory Vietnamese-style glaze.

Crispy pork belly served with compressed watermelon and a pickled ginger slaw.

Shrimp sautéed in an Abita beer sauce, served over creamy goat cheese grits with a toasted Leidenheimer bread crouton.

Crispy breaded squid served with pickled vegetables and a spicy Korean chili dipping sauce.

Tender tuna meatballs served over creamy polenta with a savory tomato sauce and parmesan cheese.

Lightly battered, fried snapper served with a crispy noodle salad and a savory Korean-style glaze.

A creamy, rich soup made with Maine lobster and finished with a touch of cognac-infused crème fraîche.

Fresh snapper marinated in citrus with aji chili and pico de gallo, served with plantain chips and a scoop of habanero sorbet.

Fresh Gulf shrimp served chilled with guacamole, watermelon salsa, and crispy shredded tortillas.

A chilled, creamy smoked tuna spread served with pickles, fresh dill, and house-made sesame crackers.

Fresh bluefin tuna served with mango, avocado mousse, radish, and macadamia nuts.

Fresh, sashimi-grade tuna served in tacos, topped with ginger slaw, wasabi-infused flying fish roe, and a creamy avocado sauce.

This salad features heirloom tomatoes and fresh arugula topped with shaved Manchego cheese and a balsamic reduction.

A salad of mixed greens, golden beets, pecans, pickled red onions, and goat cheese, served with a red wine vinaigrette.

This dish features three individual wedges of crisp iceberg lettuce, each topped with a different combination of blue cheese and bacon, thousand island dressing and tomato, or creamy basil dressing and shrimp.

This dish features blackened rare Gulf bluefin tuna served with Yukon potatoes, creamed leeks, portobello mushrooms, and a savory demi-glace sauce.

This signature dish features halibut, sea scallops, and royal red shrimp served over risotto with snow peas and a pea shoot butter sauce.

This blackened cast-iron swordfish is served with fried shrimp, mashed potatoes, sautéed spinach, roasted corn butter, and a chili hollandaise sauce.

This dish features a Parmesan-crusted drum fish fillet served with jumbo lump crab, asparagus, truffle-infused potatoes, crispy capers, and a Meyer lemon butter sauce.

Pan-seared red snapper served with Louisiana-style shrimp creole, long-grain rice, and crispy okra.

Pan-seared yellowfin tuna with a fennel and peppercorn crust, served over creamy mascarpone polenta with cremini mushrooms, arugula, and a tomato ragu.

Wood-grilled barracuda served with a sweet potato hash, crispy plantains, chipotle butter, and a pineapple basil glaze.

This dish features pappardelle pasta tossed in a white wine clam sauce with sea scallops, fresh peas, swordfish bacon, and shaved parmesan.

Rigatoni pasta served with swordfish, wild mushrooms, and a rich tomato sauce, topped with fresh burrata cheese.

This dish features a chicken breast served with braised collard greens, mashed sweet potatoes, dirty rice, and pan gravy.

A wood-grilled Berkshire pork chop served with shishito peppers, creamy goat cheese grits, fresh Alabama peaches, and a savory Korean-style glaze.

This wood-grilled center-cut filet is served with Brabant potatoes, crispy onions, béarnaise sauce, house-made Worcestershire, and veal jus.

This wood-grilled prime ribeye is served with fingerling potatoes, roasted vegetables, and a brandy peppercorn sauce.

A soft, corn-based bread served with a side of black-eyed peas and vegetables.

A side of savory rice mixed with seasoned greens, topped with crispy pieces of fried duck skin.

Creamy mashed sweet potatoes prepared with bourbon, banana, and vanilla.

Chilled watermelon cubes served with crumbled feta cheese, balsamic vinegar pearls, and fresh mint.

Crispy fried crawfish bites served with a side of sweet pepper jelly and tangy pickled vegetable relish.

A creamy Italian rice dish prepared with a variety of wild mushrooms and finished with savory porcini butter.