Rock Shrimp “Mac & Cheese”
Shiitake Mushrooms, Tarragon
Raclette Cheese, Sherry
15
Chardonnay, Ferrari Carano, Tres Terres, RRV, ‘07

Chef’s Caesar Salad*
Romaine Hearts, Garlic Croutons
Grana-Padana, Toasted Sesame Seeds
10

Duck Confit Spring Roll
Peppercress, Mango Sukai
13
Pinot Noir, Byron, Santa Barbara County

Sashimi Tuna Poke*
Valencia Orange, Scallion, Soy, Ginger
Plantain Chips, Wasabi Caviar
11

Wild Mushroom Salad
Seasonal Mushrooms, Olives, Chickpeas
Preserved Lemon, Baby Spinach
14

Broiled Escargot
Garlic, Parmesan, Parsley
Toast
10

Littleneck Clams Cataplana
Spicy Saffron-Tomato Broth
Chorizo
12
Vouvray, Cht. du Montfort, France

Red Hot Curried Mussels
Sweet Potato, Mango
Glass Noodles
10

Mixto Ceviche*
Yuzu, Citrus, Cilantro
Aji Rocoto Peppers
12

Watercress Salad
Winter Squash, Bosc Pears,
Dates, Red Wine Vinaigrette
8

Organic Arugula
Maytag Blue, Spicy Walnuts
Pickled Shallots
Sherry Vinaigrette
8

Crab Cakes
Local Mango Chutney
13

Okeechobee Frog Legs
Spicy Mango BBQ Sauce
(Mild, Medium, Hot, Insane)
13

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Our Goal is to ensure that all seafood and meats are acquired responsibly, with minimum negative impact on the world ecosystem.

We are proud to serve locally caught or sustainably produced fish and seafood products.

Blackened Red Snapper
Cool Orange & Mint Raita
Sweet Plantains
26
Albarino, Paco & Lola, Rias Baixas, Spain

Yellowfin Tuna*
Stir Fried Vegetables, Ginger
Red Curry Paint
25

Black Grouper
Pistachio Crusted, with Rock Shrimp
Mango, Leek, Coconut Milk Fricassee
28
Bianco, Planeta La Segreta, Sicily

Wood Grilled Yellowtail Snapper Fillet
Warm Farro Salad, Basil
Red Pepper Puree
26

Seared Redfish
Canellini Bean Ragout Yellow Tomato Coulis
28

Wood Grilled Shrimp & NY Strip Steak*
Roasted Beets, Fingerling Potatoes, Chimichurri
32

Wild Florida Shrimp Paella
Chorizo, PEI Mussels, San Marco Rice, Sweet Peppers, Red Onion, Parsley Cream
25

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Grilled at 720 degrees on Chef Allen’s original Wood Burning Lyonnaise Grill

Creekstone Farms Filet Mignon*
Sunchokes, Asparagus, Crisp Onions
34

Carmenere, Alcance, Chile
Creekstone Farms NY Strip*
Roasted Butternut Squash, Red Onions, Spinach
26
Super Tuscan, Primca Voce, Italy

Black Angus Hanger Steak*
Hand Cut Fries, Garlic Aioli, Red Wine Reduction
24

Herb-Rubbed Chicken Breast
Red Quinoa “Risotto”, Green Pea Cream
20

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Fried Sweet Plantains 6

Hand Cut French Fries 6

Roasted Sunchokes 7

Truffled Fries with Garlic Aioli 10

Spinach Fondue 6

Caramelized Garlic Broccolini 6

Stir Fried Vegetables 7

Grilled Asparagus, Maytag Blue 8

Valrhona Double Chocolate Souffle
Warm Chocolate Ganache, Chantilly Cream
Please Order Before Dinner
To Share: 15

Milk Chocolate Hazelnut “Kit Kat”
Hazelnut Brittle, Chai Tea Sorbet

Chocolate Peanut Butter Mousse
Caramelized Banana Ice Cream, Caramel Sauce

Almond Cream Apple Strudel
Pecan Brittle Ice Cream, Bourbon Sauce

Tahitian Vanilla Créme Brulee
Fresh Fruit, Petite Madeleine

Oatmeal Cookie Key Lime Pie
Oatmeal Cookie Crust, Mixed Berry Compote

Tropical Fruit Cobbler
House Made Vanilla Ice Cream, Smoked Sea Salt

Coconut Cream Puff
Coconut Cream Diplomat, Vanilla Pineapple Compote

All Desserts $7 Each


House Made Ice Creams
5
Vanilla Bean
Hazelnut Rocky Road
Valrhona Chocolate
Eggnog

Seasonal Fruit Sorbets
5
Green Apple
Spiced Pear
Orange Blossom Mango
Chocolate Brandy