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MENU
The menu is the starting point; it is the start of inspiration.
FROM THE SOIL
Black Truffled Creamed Corn Sformatino
Baked Corn Custard Ifused w/ Shaved Black Trufflel
Roasted Cici Caprese w/ Blistered Tomatoes
Garbanzo Salad w/ Blistered Tomatoes & Pearl Mozzerela Tossed w/ Basil Pesto
Classic Ceaser Salad
Romaine w/ Tijuana Ceaser Dressing House Crutons & 2yo Parmisian
FROM THE FIELD
Pork loin w/ Cherry Chutney
Slow Roasted Pepper Crusted Pork Loin Topped w/ Bing Cherry Chutney Served w/ Pecan Sweet Potato Mash & Crispy Kale
FROM THE WATER
Pan-Seared Grouper w/ Olive Citrus Pesto
Local Grouper w/ Saffron Yuca Cakes & Grilled Bronze Fennel
Grilled Swordfish Nicoise
Grilled Swordfish & Finger Lime Butter atop Blistered Tomato, Roasted Fingerlings & Spring Beans
Sablefish w/ Toasted Caraway Butter
Wild Caught Black Cod Over Chantrelled Farro
w/ Lemon Dill Beets
FROM THE HEART
Caramel Pumpkin Pavlova
Crisp meringue with caramelized pumpkin cream.
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