Share the Experience300-shrimp

Tapas • Based on the traditional Spanish idea of passing small plates of food around the dinner table. Tapas items are able to be enjoyed in a just a few bites and are perfect for exploring new flavors.

Small Plates • Larger than tapas and designed to be passed around the table, appetizer style. Our small plates enable diners to experience different kinds of flavors without feeling overfull.

Big Plates • The size of a typical entree, and the perfect size for one — not that they can’t be shared as well!

 

 


 

jay-headshot-webOur Chef

Jayson Foster is originally from New York but settled in coastal North Carolina with his family as a teenager. He began working in foodservice and completed the culinary arts program at Carteret Community College in 2008 before studying in France under two professional chefs.

Back home, he was executive chef of William’s in Morehead City, part of Chef 105’s winning 2012 Fire on the Dock team and Sous Chef at Aqua before taking over as head chef in fall of 2014. Jayson’s style is inspired by traditional French techniques with a twist. Seasonal produce and fresh seafood guide his menus and daily features.