Crafted by Chef Joanna Mercado, this year’s menus celebrate the best of 30A with fresh, local ingredients sourced from trusted partners like Market 30A, The Vale Mushroom, Sweet Henrietta’s, Publix, Fresh Market, Shaka Sushi, and 30A Olive Oil Co.

Together, we create more than meals — we create moments that make the Florida Gulf Coast a top destination for families, friends, and retreats alike.

Choose any menu that speaks to you — no matter where you’re staying!
Menu names are simply for inspiration and easier selection. Want to mix and match? Just let us know — we’re happy to customize.

Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

APPETIZERS

Baja Crab Cakes

Premium jumbo lump crab cakes topped with Mexican street corn,

Applewood-smoked bacon, pickled red onions, jalapeños, crema fresca, and fire-roasted corn

Seared Sea Scallops

Caramelized diver scallops, cauliflower purée,

brown butter, crispy capers, and aged balsamic

Baja Crab Cakes

assorted gourmet mushrooms & hearts of palm cakes topped with Mexican street corn,

coconut-smoked bacon, pickled red onions, jalapeños, crema fresca, and fire-roasted corn

SALADS

Harvest Salad

Baby greens, roasted butternut squash, pomegranate seeds,

feta cheese, spiced pecans, and maple-cider vinaigrette

Poached Pear & Blue Cheese

Wine-poached Anjou pears, candied walnuts, artisanal blue cheese,

Belgian endive, and white balsamic vinaigrette

ENTREES

Blackened Grouper

Gulf grouper, creole spices, stone-ground cheese grits, braised collard greens, and cajun cream sauce

Filet Mignon

Center-cut beef tenderloin, bourbon demi-glace, roasted garlic mashed potatoes, glazed heirloom carrots, and crispy onions

Herb-Roasted Chicken

Free-range chicken breast, wild mushroom bread pudding, grilled asparagus, and truffle jus

Wild Mushroom Wellington

Puff pastry-wrapped assortment of seasonal wild mushrooms, truffle-scented risotto, roasted root vegetables, port wine reduction, and aged balsamic glaze

DESSERT

Chocolate Flourless Torte

Rich chocolate torte, fresh seasonal berries, salted chocolate ganache, and gold leaf

Tres Leches Cake

Vanilla-soaked sponge cake, cinnamon whipped cream, caramelized pineapple, and toasted coconut

Chef Jojo's Signature Key Lime Pie

Creamy key lime custard, graham cracker crust, toasted marshmallow meringue, and house-made guava sauce

Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

APPETIZERS

Lobster Bisque

Maine lobster, brandy cream, truffle essence, and chive oil,

creamed corn

Butter-Roasted Jumbo Shrimp

Wild-caught Gulf shrimp, roasted garlic & sweet corn purée, bacon jam, and herb oil

Beef Carpaccio & Bone Marrow

Thinly sliced prime tenderloin,

roasted bone marrow butter, truffle aioli, crispy capers, aged parmesan, and micro arugula

SALADS

Butter Lettuce & Bacon

Baby gem lettuce, candied bacon, blue cheese crumbles, heirloom tomatoes, and buttermilk ranch

Gluten-free, dairy optional

Caesar Royale

Romaine hearts, Parmesan frico, crispy pancetta, anchovy dressing, and gluten-free herb pancetta roasted croutons

ENTREE

Butter-Poached Lobster Tail

Maine lobster, saffron risotto, truffle butter, and chive oil

Pan-Seared Crab Stuffed Flounder

Miso-glazed sea bass, forbidden rice, shiitake mushrooms, and ginger-scallion butter, herbed blue crab salad

Hazelnut Panko Crusted Rack of Lamb

New Zealand lamb, rosemary-garlic crust, chevre mashed sweet potatoes, roasted vegetables, and port wine & fig reduction

Bacon-Wrapped Filet Mignon

Prime beef tenderloin, bourbon-peppercorn sauce, truffle mashed potatoes, and glazed heirloom carrots

DESSERT

Flourless lavender Chocolate Pretzel Torte, salted caramel, vanilla bean ice cream & blackberries

Grand Marnier Crème Brûlée

Rich vanilla custard, caramelized sugar crust, and orange-infused berries

Bourbon Bread Pudding with Pecan Prailine Ice Cream

Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

APPETIZERS

Crab Kibbeh

Bulgur wheat croquettes filled with lump crab, preserved lemon, mint, and served with cardamom-spiced yogurt

Za'atar Seared Scallops

Caramelized diver scallops, whipped tahini, charred lemon, pomegranate reduction, and toasted pine nuts

Dukkah-Crusted Lamb Chops

Herb-marinated rack of lamb, pistachio-sesame dukkah crust, smoky baba ganoush, sumac-pickled onions, and fresh herbs

SALADS

Fig & Arugula Salad

Wild arugula, fresh figs, citrus segments, halloumi cheese, toasted pistachios, and pomegranate molasses vinaigrette

Fattoush

Heirloom tomatoes, cucumber, radish, mint, parsley, sumac, crispy pita, and lemon-olive oil dressing

ENTREES

Harissa-Crusted Grouper

Spice-rubbed Gulf grouper, preserved lemon couscous, charred broccolini, and chermoula sauce

Gorgonzola & Date Stuffed Chicken

Free-range chicken breast stuffed with gorgonzola, medjool dates, and turkey bacon, served with saffron rice, mint yogurt, and pomegranate seeds

Moroccan-Spiced Tenderloin

Center-cut beef filet, ras el hanout rub, roasted garlic hummus, glazed baby carrots, and harissa demi-glace

Vegetable Tagine

Slow-cooked seasonal vegetables, dried fruit, aromatic saffron broth, toasted almonds, and cardamom-infused couscous

ENTREES

Baklava Chocolate Torte

Flourless chocolate cake, layered with honey-pistachio baklava, rose water ganache, and candied orange

Chef Jojo's Cardamom Key Lime Pie

Key lime custard infused with cardamom, graham-walnut crust, toasted marshmallow, and guava-rosewater sauce

Honey & Orange Blossom Panna Cotta

Creamy vanilla bean panna cotta, orange blossom honey, pistachio crumble, and macerated berries

Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

Appetizers

Crab & Coconut Samosas

Flaky pastry filled with jumbo lump crab, coconut, green curry spices, and mango-mint chutney

Scallop Pani Puri

Crispy semolina shells filled with seared scallops, tamarind water, chaat masala, and Thai basil oil

Duck Larb Lettuce Cups

Crispy duck with toasted rice powder, kaffir lime, lemongrass, mint, and butter lettuce cups

SALADS

Green Papaya & Lychee

Shredded green papaya, fresh lychee, heirloom tomatoes, cashews, and tamarind-chili vinaigrette

Watermelon & Paneer

Compressed watermelon, grilled paneer, mint, pomegranate seeds, and cardamom-lime dressing

ENTREES

Beef Rang Dang Brisket

24-hour slow-cooked brisket with Thai red curry paste, coconut Chawamushi custard, marinated grape tomatoes, and crispy shallots

Tandoori-Grilled Redfish

Yogurt-marinated redfish, saffron-coconut sauce, potato-pea samosa, and curry leaf oil

Gorgonzola-Date Butter Chicken

Tandoor-roasted chicken thighs, creamy tomato sauce infused with gorgonzola, medjool dates, curry leaves, and garlic naan

Masaman Lamb Chops

Herb-marinated rack of lamb, masaman curry sauce, roasted sweet potatoes, cashews, and Thai basil oil

Vegetable Makhanwala

Seasonal vegetables in a velvety tomato-fenugreek sauce, black cardamom rice, and house-made paneer

DESSERTS

Chocolate Cardamom Torte

Flourless chocolate cake, cardamom-infused ganache, saffron cream, and pistachio brittle

Purple Ube Cheesecake

ube, mango coulis, toasted coconut

Chai-Spiced Banana Pudding with Meringue

Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

Appetizers

Gulf Shrimp & Grits Soufflé

Jumbo Gulf shrimp, stone-ground grits soufflé, tasso ham, bourbon-shellfish reduction, and crispy okra chips

Black Truffle Boudin Balls

Heritage pork and dirty rice croquettes, black truffle aioli, pickled mirliton relish, and micro mustard greens

Duck & Andouille Gumbo

Slow-simmered duck confit, house-made andouille sausage, holy trinity vegetables, dark roux, and Carolina Gold rice

SALADS

Heirloom Tomato & Watermelon

Peak-season tomatoes, compressed watermelon, Creole spiced pecans, Belle Chevre goat cheese, and sorghum vinaigrette

Butter Lettuce & Blue Crab

Bibb lettuce cups, jumbo lump blue crab, charred corn, buttermilk dressing, and crispy chicken skin cracklings

ENTREES

From the Gulf

Blackened Redfish Acadiana

Cast iron-blackened Gulf redfish, crawfish étouffée, mirliton and corn maque choux, and crystal hot sauce beurre blanc

Pecan-Crusted Speckled Trout

Local speckled trout, bourbon-brown butter sauce, roasted sweet potato purée, and collard greens

From the Land

Buttermilk Fried Quail & Waffles

Deboned buttermilk-brined quail, black pepper-cornmeal waffles, bourbon-cane syrup, and foie gras butter

Smoked Beef Short Rib

12-hour smoked beef short rib, Creole mustard demi-glace, smoked Gouda grits, and pickled trinity vegetables

From the Garden

Louisiana Vegetable

Souffle velouté, buttermilk biscuit crust, and roasted garlic oil

Dessert

Banana Foster Soufflé

Warm banana soufflé, dark rum-caramel sauce, brown butter ice cream, and praline

Bourbon Pecan Bread Pudding

New Orleans-style bread pudding, toasted pecans, bourbon crème anglaise, and vanilla bean whipped cream

Blackberry & Sweet Corn Tart

Cornmeal pâte sucrée, blackberry-sweet corn custard, buttermilk chantilly, and honey brittle

Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

APPETIZERS

Charleston Bisque
She-crab soup, blue crab roe, sherry foam, and buttery brioche croutons

Beef Carpaccio
Paper-thin prime beef, truffle aioli, arugula, and aged parmesan

Oyster Trio
East Coast oysters, champagne mignonette, citrus pearls, and pepper relish

SALADS

Deconstructed Wedge
Baby iceberg, heirloom tomatoes, blue cheese, bacon, and scallion dressing

Forager's Tableau
Seasonal greens, toasted nuts, dried fruits, goat cheese, and maple vinaigrette

ENTREES

From the Land

Prime Evolution
Filet mignon, bone marrow butter, bourbon sauce, and roasted fingerling potatoes

Southern Aristocrat
Crispy fried chicken, honey glaze, black garlic potatoes, and corn succotash

From the Gulf

Local Caught Redfish, Snapper, or Grouper
Mango Buerre Blanc sauce, and smoked sweet potato cake

From the Garden

Forest Mosaic
Wild mushroom terrine, puff pastry, roasted vegetables, and aged balsamic

DESSERTS

Orchard Reimagined
Apple tart, butter crumble, vanilla cream, and spiced cider sauce

Chocolate Stratification
Layered chocolate textures, salted caramel, and vanilla bean

Banana Creme Brulee
Banana with brown sugar, cinnamon, & spiced rum

GLUTEN FREE
Please Select 1 appetizer, 1 salad, up to 2 entrees, either 1/2 portions or guest count of each selection, & 1 dessert option.

Appetizers

Lobster Bisque
Maine lobster, brandy cream, truffle essence, and chive oil

Butter-Roasted Jumbo Shrimp
Wild-caught Gulf shrimp, roasted garlic & sweet corn purée, bacon jam, and herb oil, savory and rich

Garlic Shrimp & Cauliflower Velvet
Sautéed jumbo shrimp, silky cauliflower purée, brown butter, crispy capers, and smoked paprika oil

Salads

Butter Lettuce & Bacon
Baby gem lettuce, candied bacon, blue cheese crumbles, heirloom tomatoes, and buttermilk ranch, dairy optional

Caesar Royale
Romaine hearts, Parmesan frico, crispy prosciutto, anchovy dressing, and gluten-free herb croutons

Entrees

From the Waters
Pan-Seared Grouper
Miso-glazed Grouper, forbidden rice, shiitake mushrooms, and ginger-scallion butter

From the Lands

Herb-Crusted Rack of Lamb
New Zealand lamb, rosemary-garlic crust, parmesan polenta, roasted vegetables, and port wine reduction

Bacon-Wrapped Filet Mignon
Prime beef tenderloin, bourbon-peppercorn sauce, truffle mashed potatoes, and glazed heirloom carrots

Royal Comfort

Truffled Risotto
Carnaroli rice, seasonal mushrooms, black truffle, mascarpone, and aged parmesan

Desserts

Flourless Chocolate Torte
Valrhona chocolate, salted caramel, and vanilla bean ice cream
Gluten-free, intensely indulgent

Grand Marnier Crème Brûlée
Rich vanilla custard, caramelized sugar crust, and orange-infused berries
Gluten-free, classically rich

Pecan Bourbon Tart
Gluten-free shortbread crust, bourbon-vanilla filling, candied pecans, and whipped mascarpone