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~Sweet and salty chefs amuse bouche~

 

Choice of espresso or smoked sea salt house made caramels to please the pallet. Served table side on a block of pink Himalayan sea salt.

 

 

~Spiked seafood starter~

 

Black tiger shrimp ceviche with Jose spike

 

 

~Savory~

 

Baked to order popovers with compound butter’s, enjoy strawberry,

dark chocolate, or salted truffle

 

 

~Heart healthy~

 

Savoy kale, local organic greens, blueberries, strawberries, radish, toasted walnuts, simple aged balsamic vinaigrette

 

 

~What a pair~

 

Seared day boat scallops, and braised boneless short ribs served along side celery root puree, brussels & chanterelles, cabernet demi, fried beets

 

 

~Decadent finish~

 

Red velvet cheesecake, champagne soaked strawberries, gold leaf

 

 

 

$55

  

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
20% gratuity added for parties of 6 or more.   Separate checks honored up to 10 guests.


Executive Chef
Justin Riege

 

 


 
     
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