Gulf shrimp, house-made fettuccine, and heirloom cherry tomatoes, in a garlic citrus cream sauce.
Crab and mascarpone risotto with shrimp, scallops, and mussels, served in a saffron white wine broth topped with a shaved asparagus salad.
Served with a grilled kale and sweet potato hash topped with a rum glaze. (Sold at market price)
Served on a bed of shaved brussels sprouts, leeks, garlic, fennel, oyster mushrooms, and shallots in a white wine and lemon broth with gluten-free house-made gnocchi.
Served with a soba noodle and vegetable stir-fry tossed in a house-made ponzu.
Pan-seared with sweet ginger soy sauce. Topped with a citrus-herb cashew jalapeño salad. Served with white rice and vegetable stir-fry.
Fresh citrus marinated chicken breast served with roasted cauliflower and sweet mashed potatoes.
Served with mashed potatoes and spiced honey carrots.
Pan roasted, smoked pork belly served with a cauliflower and parsnip puree, pan-fried brussels sprouts and apricot gastrique.
Served over a cauliflower and parsnip puree with a black bean and quinoa cake, topped with a golden raisin and soy mustard vinaigrette.
14oz ribeye with spiced rum demi-glace and oyster mushrooms served with mashed potatoes, and roasted garlic shallot grilled asparagus.
10oz house-cut filet mignon served with grilled asparagus and au gratin potatoes.