Menu

Boniato and Leek Soup  
Seared Bay Scallops, Chive Oil
 Chateau La Gordonne, Rosé, Provence, France


Key West Shrimp Aguachile  
Chorizo Aioli, Key Lime, Red Onion, Cucumbers, Smoked Avocado, Cilantro, Shaved Radishes
Owen Roe "Mirth" Chardonnay, Columbia Valley, Washington


Foie Gras Terrine
($16 Supplement; $28 Supplement with Wine Pairing)
Rosemary-Peach Compote, Pistachio Yogurt, Red Verjus Reduction, Watercress
Royal Tokaji, Late Harvest, Hungary


Grilled Red Grouper  
Grilled Heart of Palm Salad, Carrot-Miso Broth, Mixed Greens
Owen Roe "Sharecropper's" Pinot Noir, Willamette Valley, Oregon


Wagyu Flat Iron Steak 
Farro, Corn Succotash, Roasted Tomatoes, Spring Onion Chimichurri
Decoy by Duckhorn, Cabernet Sauvignon, Sonoma


Namelaka Chocolate Temptation
Baileys Irish Cream Glazed, Pink Peppercorn Ice Cream
Dow’s Aged 10 Years Tawny Port



Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.