T A B LE SNACKS MASA & TORTILLAS

Warm Marinated Olives, and Mint Pesto 8 Sautéed Organic Mushroom Tacos 12 Mole, Kale and Lime Jamon Iberico de Bellota* 18 Crispy or Griddled Florida Black Grouper Tacos 15 Cured Meat and Cheese Board, Seasonal Pickles* 20 Aioli and Cabbage-Chili Pickle Sweet Pea Guacamole with Warm Crunchy Tortillas 12 Chicken Tacos, Grilled Jalapeno Salsa 14

LIGHT & BRIGHT Glazed Short Rib Taco, Crispy Onion, Relish 16

Local Arugula and Fennel Salad with Radish 13 G RI L LED & ROASTED Parmesan and Lemon Vinaigrette Maitake Mushrooms with Goat Cheese 12 Raw Shaved Florida Red Snapper with Green Chili Dressing 16 Fresno Pepper Vinaigrette Crunchy Rice and Herbs* Charred Florida Octopus with Crispy Potatoes, Emulsion 17 Spicy Tuna Tartare, Black Olive, Cucumber and Avocado* 18 Pan Seared Florida Cobia with Glazed Artichokes Heart of Palm, Tomato and Avocado Salad 14 Olives, Pepper 30 Gulf White Shrimp in “Agua Diablo”, Banana and Almonds 15 Roasted Snapper, Sweet Chili-Garlic Sauce 32 Crunchy Potatoes and Peas GOLDEN & CRISPY Poppy Seed Crusted Salmon, Summer Squash 30 Peekytoe Crab and Corn Fritters, Smoked Chili Tartar Sauce 14 Nasturtium Vinaigrette Wild Gulf Shrimp with Sizzling Garlic and Chili Oil 17 Grilled Maine Lobster with Drawn Butter and Smoked Chilies 46 Crispy Calamari, Herb and Chipotle Aiolis 15 Grilled Prime NY Strip with Chimichurri, Hot Sauce and Fries* 40 Crunchy Potato Nuggets, Spicy-Tangy Sauce 8 Roasted Dry Aged Cargill Ranch Ribeye For Two* 130 Rosemary Aioli RICE PIZZAS Swank Farm Root Vegetables, Brown Rice and Salsa Verde 17 Avocado, Jalapeno, Cilantro, Lime and Onion 12 Arroz con Pollo, Crackling Skin and Lemon Zest 22 Mushroom, Three Cheese, Garlic-Parsley Oil 16 Steamed Brown Rice with Mint 5 Organic Farm Egg* Spinach with Manchego and Espelette Pepper 14 SIDES

Black Truffle and Fontina Cheese 24 Broccoli Rabe, Soffritto and Lime 7

Potato Puree with Queso Fresco and Sea Salt 7 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may Padron and Peppers, Sea Salt and Sesame 7 increase the risk of food borne illness Sautéed Corn with Manchego, Jalapeno and Lime 7

Chef de Cuisine Jeremy Ford Ch ef Jean -Georges Vongerichten

DINNER