Appetizers
    •    Jumbo Stone Crabs
Served with a creamy mustard dipping sauce.
    •    Key West Pink Shrimp
Accompanied by a zesty Cajun cocktail sauce.
    •    Seared Bluefin Tuna
Finished with delicate soy pearls.
    •    Truffle Arancini
Paired with a toasted avocado purée.
    •    Seared Foie Gras
Complemented by a blueberry compote, served atop fresh croustade.

Entrées
    •    Bone-In Veal Chop
Paired with prosciutto-wrapped green beans, bourbon sweet potato purée, candied Baby Carrots and a beech mushroom veal demi-glacé.
    •    Crispy Skin Red Snapper
Served with lemon risotto, asparagus tips, roasted baby zucchini, fire-charred baby tomatoes, and finished with a citrus beurre blanc.
    •    Caribbean Lobster Caprese Salad
Featuring fresh burrata cheese, microgreens, basil olive oil, and basil pearls.

Desserts
    •    Tiramisu
Topped with fresh chocolate shavings and a raspberry gastrique.
    •    Walnut Tart
Served with homemade coffee gelato, praline sauce, and finished with candied pecans dust.