Menus
Menus
prosciutto de parma, toasted bread stick, balsamic reduction, heirloom cherry tomato relish
roasted sweet corn relish, charred tomato vinaigrette, lemon aioli
crisp romaine, parmesan streusel, creamy caper dressing
petit, basil, radish, cucumber, finger lime pulp, orange segments, calabrian brushed flatbread
mango, macadamia nuts, scallions, crispy sesame wonton chips
half dozen on ice, classic cocktail sauce, citrus mignonette, charred lemon
thinly sliced japanese yellowtail, ponzu, toasted sesame seed, cucumber slaw, spicy mayo
maine lobster, tiger prawns, lemon, capers, blistered tomatoes, creamy white wine
boursin yukon gold potato, sauteed asparagus, lemon caper chablis sauce
creamy polenta, smoked bacon & sweet corn hash, braised baby spinach, florida citrus butter
local catch, tiger prawns, jumbo scallops, citrus beurre blanc, roasted garlic mash, vegetables of the moment
cilantro sherry seared, lemongrass coconut jasmine rice, rice wine mango sauce
lemon chive baked lobster tails, piped parsley potatoes, juanite piquante drawn butter
red onion marmalade, garlic spinach, buttermilk mashed potatoes, porcini mushroom & truffle jus
16oz grilled, yukon gold mash potatoes, balsamic reduction, green apple chutney, sambal vinaigrette
field ripened strawberries, dark and white cocoa barry callebaut
double cream cheesecake dipped in rich dark bittersweet chocolate
brulee of brown sugar, citrus zest, grand marnier of wild berries, raspberry cream