Welcome to East Coast Seasonal Chefs by CHEFWAM

Cuban Black Bean Soup
A comforting blend of black beans, onions, bell peppers, and signature seasonings simmered in a savory vegetable broth, finished with sour cream and fresh cilantro.

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Shrimp & Sausage Gumbo
Locally sourced shrimp with andouille sausage, the Creole "Holy Trinity" of onions, celery, and bell peppers, simmered in a rich shellfish stock. Served over steamed rice with a crusty baguette.

Crabmeat Pirogue
Sweet lump crabmeat blended with mayonnaise, chef's seasonings, and buttery cracker crumbs, baked in a tender zucchini boat.

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Low Country Panzanella Salad
House-made buttery biscuit croutons tossed with heirloom grape tomatoes, fresh mozzarella pearls, and sweet red onions in a creamy lemon-garlic dressing, finished with shaved Parmesan.

Carolina Shrimp & Grits
North Carolina shrimp served over creamy smoked Gouda stone-ground grits with a savory sauce of bacon, onions, bell peppers, garlic, and cream.

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Slow-Smoked Beef Brisket
Tender, slow-smoked brisket served with smashed red potatoes, braised mustard greens, grilled asparagus, and a Cheerwine® BBQ reduction.

New Orleans Bread Pudding
Rich bourbon custard baked with French bread and caramelized sugar, served warm with vanilla bean ice cream.

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Key Lime Pie
A classic key lime custard baked in a graham cracker crust and topped with fresh whipped cream.