Fresh Florida rock shrimp and citrus salad.
Spicy citrus glaze and crispy noodle "mee krob".
Escargot butter, preserved lemon, and garlic confit.
Serrano, cilantro, Asian pear, and shallot ponzu.
Caramelized sunchokes, creme fraiche, and truffle oil.
Avocado, aji amarillo, and plantain chips.
Mint, house pickles, and soy caramel.
Long pepper - hucklebery compote, treviso, and green onion brioche.
Braised pork, hoisin, cucumber, and green onions.
Smoked beets, meyer lemon coulis, and cracked sesame.
Ricotta gnocchi, salt cured capers, preserved orange, and spigarello.
White cheddar profiterole and shaved speck.
Grilled chicken, coconut milk, and red curry.
Local mushrooms, crecenza toast, and black truffles.
Creamy blue cheese, bacon, crisp tomato, and shaved croutons.
Crab salad, heirloom apples, and flavors of celery.
Pine nut crust, intimidating greens, chioggia beets, and vinaigrette.
Creamy Parmesan, crispy Parmesan, and bresaola.
Seasonal stuff, ricotta salata, and herb vinaigrette.
Carta da musica, la quercia prosciutto, truffled pecorino, and persimmon.
Cream siwss chard with skinny fries.
Pea shoots, shitake pan noodles, and charred broccolini.
Date - barbecue sauce, rutabaga slaw, truffle macaroni and cheese.
Potato crust, seared foie gras, crosnes, and truffled salsa.
Classic creamy potato gratin, foie gras butter, and delicata squash.
Lemon risotto, Maine lobster, crisp salsify and chorizo.
Yukon gold air, toy box carrots, and Tuscan salsa verde.
Rare loin, charred baby artichokes, braised shoulder, and crisp polenta.
Osso buco ravioli, spaghetti squash, and blood orange gremolata.
Duck confit cassoulet, salad Lyonnaise, scarlet turnip, and quince.
Spicy rice tots, crispy brussel sprouts, and Asian pear.