Surfing Deer, a premier dining destination along Scenic 30A, is excited to announce the launch of its highly-anticipated fall menu. Helmed by the esteemed Chef Gregg Smith, known for his imaginative yet approachable take on Southern and coastal flavors, the new menu brings together creative, hearty dishes that reflect both the essence of the season and the chef’s distinctive culinary style.

With an impressive culinary journey dating back to 1986, Chef Gregg has left a lasting mark on 30A’s dining landscape. Starting his career at his family’s cherished Wheelhouse Restaurant in Seagrove Beach, he quickly made a name for himself and later refined his skills at celebrated establishments like WaterColor Inn’s Fish Out of Water and The Boathouse. Chef Gregg further refined his expertise as Executive Chef at George’s at Alys Beach and as Chef de Cuisine and later Executive Chef at The Pearl Hotel’s Havana Beach. Now, in his eighth year as Executive Chef at Surfing Deer with the Hartley Restaurant Group, he brings his rich culinary heritage and passion for seasonal ingredients to this fall menu, creating an elevated, shareable dining experience that captures the vibrant spirit of 30A.

The fall menu includes standout dishes like Campfire Elk Tenderloin Chops. In this dish, Chef Gregg brings a taste of the wilderness to the table with marinated and grilled elk tenderloin chops, served with wild rice, lentils, pistachio gremolata, cowboy candy, and a rich demi-glace. This dish balances earthiness and complexity with delicate, perfectly tender elk. Other items include a Southern-inspired appetizer showcasing crispy boudin balls, fried okra, and fried oysters, topped with a ghost pepper aioli.

“With this fall menu, I have tried to create more small plates that our guests can order and share at the table. Menu trends dictated this option more over the past few years. We have also added a few menu proteins that we’ve not done in the past, such as elk tenderloin chops,” Chef Gregg Smith shares. “My hope is for our customers to not only enjoy a menu with a lot of global variety but also enjoy the full experience of seamless dining that we try to achieve at Surfing Deer.”

Among the new flavors in Surfing Deer’s new fall menu, there is a mouth-watering option for plant-based customers to enjoy. Chef Gregg has curated Crispy Vegan Wings made with Crystal-glazed oyster mushrooms, accompanied by pickled celery and carrots, with a creamy cashew cheese dip. A uniquely flavorful and hearty choice, even non-vegans will be intrigued by this dish’s dynamic profile.

In addition to the new menu, Surfing Deer offers a welcoming ambiance that combines sophisticated style with casual coastal charm. Whether enjoying a cozy evening in the dining room or taking in views from the patio, guests can expect a seasonally crafted experience that blends tradition with creative culinary expression.

To make a reservation and experience these new fall menu items, please contact Surfing Deer at (850) 213-4200 or visit the restaurant’s reservation page at Resy.com. For more information about Surfing Deer and Hartley Restaurant Group, please visit www.surfingdeer.com or follow Surfing Deer on social media at @surfingdeer.

SURFING DEER’S NEW FALL MENU BRINGS WILD GAME AND SMALL PLATES TO THE TABLE