GW FINS

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

Crispy fried chicken wings tossed in a Korean-style glaze and served with a side of crunchy noodle salad.

Slow-cooked, seared pork belly served with compressed pineapple and a pickled ginger slaw.

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

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.

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

These chilled tuna tacos are served with ginger slaw, wasabi-infused fish roe, and a creamy avocado sauce.

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

A chilled, smoked tuna spread served with sesame crackers, tangy pickled vegetable relish, and fresh dill.

A chilled sandwich served on a sesame bun, featuring swordfish-based deli meats and a traditional olive salad.

Thinly sliced house-cured tuna served with pumpernickel bread, pickles, and grain mustard.

This salad features poached pear served over baby arugula with pecans, red grapes, Danish blue cheese, and a sherry vinaigrette.

A salad of baby spinach, goat cheese, walnuts, and pickled red onions, served with a red wine vinaigrette.

This salad features wild arugula topped with strawberries, pistachios, and feta cheese, finished with a Meyer lemon and balsamic reduction dressing.

Wood-grilled dry-aged swordfish served with roasted baby carrots, turnips, Yukon gold potatoes, and a black garlic bordelaise sauce.

This seared, dry-aged yellowfin tuna steak is served with Brabant potatoes, asparagus, house-made Worcestershire sauce, and béarnaise 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 dish features Parmesan-crusted sheepshead fish served with jumbo lump crab, asparagus, truffle potatoes, crispy capers, and a Meyer lemon butter sauce.

This dish features blackened drum fish served with fried shrimp, mashed potatoes, sautéed spinach, roasted corn butter, and a chili-infused hollandaise sauce.

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

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

This dish features flounder crusted with pumpkin seeds, served with house-made gnocchi, shiitake mushrooms, spinach, and butternut squash in a sage brown butter sauce.

This dish features crispy tempura-battered snapper served over a pan-fried noodle cake with pickled vegetables and a Vietnamese-style 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 in a rich tomato sauce with swordfish, cremini mushrooms, and fresh burrata cheese.

This roasted chicken breast is served with a savory butternut squash and bread stuffing, roasted seasonal vegetables, and a pan-made gravy.

This wood-grilled Berkshire pork chop is served with braised collard greens, mashed sweet potatoes, dirty rice, and a bourbon molasses glaze.

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

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

A savory side dish of seasoned rice cooked with finely chopped chicken liver, served alongside tender collard greens.

A selection of seasonal vegetables roasted and finished with a savory sage-infused brown butter sauce.

Roasted cauliflower topped with feta cheese, za'atar spice blend, and a drizzle of cherry molasses.

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

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