TABLE SNACKS Florida Stone Crab, Mustard Sauce and Dill Dip

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TABLE SNACKS Florida Stone Crab, Mustard Sauce and Dill Dip

T A B LE SNACKS PIZZAS Florida Stone Crab, Mustard Sauce and Dill Dip MP Avocado, Jalapeno, Cilantro, Lime and Onion 12 Padron and Shishito Peppers, Sea Salt and Sesame 9 Mushroom, Three Cheese, Garlic-Parsley Oil 17 Farm Egg* Crunchy Potato Nuggets, Spicy-Tangy Sauce 8 Rosemary Aioli Spinach with Manchego and Espelette Pepper 16 Sweet Pea Guacamole with Warm Crunchy Tortillas 13 Black Truffle and Fontina Cheese 24 LIGHT & BRIGHT MASA & TORTILLAS Raw Shaved Florida Red Snapper with Green Chili Dressing 19 Sautéed Organic Mushroom Tacos, Mole, Kale and Lime 12 Crunchy Rice and Herbs* Crispy or Griddled Florida Black Grouper Tacos 15 Spicy Tuna Tartare, Black Olive 18 Aioli and Cabbage-Chili Pickle Cucumber and Avocado* Chipotle Chicken Tacos, Grilled Jalapeno Salsa 14 Maitake Mushrooms with Goat Cheese 12 Fresno Pepper Vinaigrette Glazed Short Rib Taco, Crispy Onion, Habanero Relish 16 Heart of Palm, Tomato and Avocado Salad 15 G RI L LED & ROASTED Royal Red Shrimp in “Agua Diablo” 15 Banana and Almonds Roasted Snapper, Sweet Chili-Garlic Sauce 35 Crunchy Potatoes and Farm Beans GOLDEN & CRISPY Roasted Maine Lobster Smoked Chili-Almond Emulsion 49 Truffle and Comte Cheese Fritters with Lime Salt 15 Grilled Prime Filet with Chimichurri, Hot Sauce and Fries* 40 Wild Gulf Shrimp with Sizzling Garlic and Chili Oil 19 Roasted Dry Aged Cargill Ranch Ribeye For Two* 130 Crispy Calamari, Herb and Chipotle Aiolis 17 Suckling Pig, Rutabaga and Smoked Bacon Marmalade 31 Charred Octopus with Crispy Potatoes 21 Market Root Vegetables, Brown Rice and Salsa Verde 19 Paprika Emulsion Arroz con Pollo, Crackling Skin and Lemon Zest 28 Iberico Ham Fritter with Siracha Emulsion 14 SIDES Brussel Sprouts with Smoked Bacon, Pear, Chervil 8 Roasted Mushrooms, Wine Butter, Herbs 8 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may Potato Puree with Queso Fresco and Sea Salt 8 increase the risk of food borne illness Roasted Heirloom Carrots, Spiced Yogurt 9 Hazelnut Nasturtium Crumble Chef de Cuisine Jeremy Ford Ch ef Jean -Georges Vongerichten DINNER .

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