Grilled Red Snapper atop purple wild rice and a bold creamy smoked paprika corn and yellow zucchini relish.

Tender grilled Mahi-Mahi in a butter lemon sauce, atop of coconut infused rice accompanied with a pineapple/ mango/ peach salsa drizzled with freshly squeezed lime

Tender filet mignon, grilled to each guest’s preference, served atop a silky bed of mashed potatoes. Accompanied by blackened, crispy broccolini kissed with lemon zest, shaved parmesan and sea salt.

Fall-off-the-bone slow-braised short ribs, finished over open flame and lacquered with a house-made bourbon molasses BBQ glaze. Served with crispy grilled potatoes and Majori’s special broccoli salad.

Sashimi-grade tuna crusted in a blend of black and white sesame seeds, seared rare for a vibrant pink center. Artfully atop of seasoned sushi rice finished with a circular herbaceous cilantro green and wasabi-yuzu purée and artfully placed arugula on top.

Seared salmon filet, brushed with a teriyaki glaze giving it that blackened crisp. Served over fluffy couscous tossed with charred zucchini, bell peppers, sundried tomatoes, and fresh garden herbs. Finished with scallion curls.

Succulent pork tenderloin rubbed with aromatic crushed peppercorn, sea salt, cumin, and coriander, flame-grilled to lock in bold flavor. Sliced and arranged over a bed of golden-roasted butternut squash baby spinach salad crowned with jewel-like pomegranate arils and roasted pine-nuts.

Grilled Grouper gently simmered in silky coconut milk and lime leaf broth. Infused with aromatics like ginger, garlic, lemongrass, and a whisper of Thai red curry. Finished with charred lime juice, fresh cilantro, and shaved chili threads for subtle heat. Served over jasmine rice or coconut-lime couscous

Majori’s homemade hearty style layered lasagna baked to bubbly perfection, served with a fresh crisp green salad.