SAMPLE MENU ITEMS

Rise & Shine

Chef-Made “Log cabin” Sausage – maple, sage

Tamago (Japanese omelet) Nigiri – sushi rice

Stone Crab Omelet - smoked trout roe, creÌ?me fraiche

Frittata - seasonal vegetables

Fancy Toast – avocado, cucumber, tomato

The Big Pancake – seasonal fruit, vanilla

Eggs en fuego – tomato, aji rocoto

Vanilla Yogurt Parfait – granola, tupelo honey

The Philly – filet mignon, onion jam, fried egg, cheddar mornay

Smoked Salmon Crepes – everything bagel

Afternoon Delight

Tomato & Fennel Bisque – rosemary grisini

Chicken Katsu – panko breaded cutlet, mustard emulsion

Pan–Roasted Snapper – citrus vinaigrette

Smashed Cucumber Salad – buttermilk/poppyseed dressing

P. L. T. – pancetta, lettuce, tomato, ciabatta

Mango Salad – cashew, queso fresco, rum-spiked honey

The Burger – dry aged beef, onion jam, cave-aged cheddar, quick pickles

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Canapés

Oysters – dashi mignonette

Oysters en Mimosa Gelee – grapefruit, rose’ Chickpea Panisse – scallion mayo

Gazpacho Shooters – seasonal vegetables or fruit Hogfish Nigiri – nori, wasabi tobiko

Stuffed Dates – gorgonzola, bacon jam

Crustini – confit fennel, goat cheese

Crudo (raw preparations)

Hogfish Tartare – charred lime mayo

Scallop Ceviche – aji amarillo, citrus

Snapper – grapefruit, crispy garbanzo

Spiny Lobster – avocado, jalapenÌ?o oil

Black Bass – yuzu, cucumber

What’s for Dinner

Grilled Whole Fish – blistered tomato, chimichurri

KC Strip Steak – “Mom’s marinade”, fingerling potato, onion marmalade

Braised Spiny Lobster – acqua pazza, zucchini

South Florida Cioppino – royal red shrimp, snapper, venus ray clams

Kale Risotto – wild mushrooms, truffles Seared Scallops – sauce Creole, okra Celery Root Gratin – scallion