Chef Joe Martin

Blue crab arancini

Chargrilled oyster trio (garlic herb butter, Cajun parmesan crust and smoked chili butter)

Classic shrimp & lobster cocktail

Mini crab cakes with fennel slaw

Oysters rockefeller

Polenta crostini topped with wild mushroom ragu

Seafood stuffed mushrooms

Seared scallops with beurre blanc and salmon roe

Andouille arancini served with red pepper coulis

Whipped ricotta with honey and pistachios

Zuppa di mussels

Zuppa di clams

-Roasted beet & goat cheese salad- local greens, candied pecans, goat cheese, orange supremes, fried shallots, cane syrup-Dijon vinaigrette

Artichoke risotto

Cacio e Pepe

Caesar salad. Homemade dressing and croutons

Conch Chowder Silky tomato-conch broth, roasted corn relish, smoked paprika oil, fried parsley

Crab salad- lump crabmeat, avocado, hearts of palm, citrus supreme, key lime vinaigrette & herb oil

Panzanella salad

Pear & gorgonzola salad

Black truffle and wild mushroom risotto

Tomato and burrata salad

Ribeye and lobster tail

Black bass filet grilled with olive oil, garlic and oregano. Served over a pearl couscous "salad" with cherry tomatoes, cucumber, parsley, Greek yogurt & lemon zest

Braised short rib over parm polenta

Crab crusted Seabass

Grilled lobster tail with mango rum butter, coconut rice and charred pineapple salsa

Seared scallops and lemon risotto

Bison ribeye and butter poached lobster tail

Chocolate mousse with candied citrus

Lemon panna cotta with macerated berries

Dark chocolate olive oil cake with mint whipped cream and strawberries

Mexican chocolate tart with chili caramel

Pistachio panna cotta

Tiramisu

Vanilla bean crème brûlée with fresh berries

Vanilla bean panna cotta

White chocolate and raspberry flan

White chocolate cheesecake

Pumpkin cheesecake

Andouille arancini served with red pepper coulis

Arancini

Bison croquettes

Blackened alligator tostada-crispy corn tortilla, guacamole, cotija cheese, pickled red onions & radish, citrus slaw and creole crema

Blackened shrimp on grilled sourdough with corn puree and chorizo crumble

Blue corn tortilla with wild mushrooms, ramps, shredded quail and fried quail egg

Blue crab hushpuppies

Ceviche

Chargrilled oyster trio (garlic herb butter, Cajun parmesan crust and smoked chili butter)

Charred Octopus over smoked eggplant puree with preserved lemon, crispy chickpeas and oregano oil

Classic shrimp & lobster cocktail

Florida Pink Shrimp Ceviche Key lime, mango, shaved jalapeño, cucumber, avocado crema, crispy plantain

Grilled peach and mascarpone bruschetta

Crispy duck carnitas tostadas with blood orange salsa

-Roasted beet & goat cheese salad- local greens, candied pecans, goat cheese, orange supremes, fried shallots, cane syrup-Dijon vinaigrette

Antipasto salad with Bocconcini and olive tapenade

Avocado & corn salad

Beet carpaccio with whipped chèvre, pistachios and orange supremes

Caesar salad. Homemade dressing and croutons

Caprese salad

Citrus and fennel salad. Shaved fennel, orange & grapefruit segments tossed with fresh mint, dill and a light lemon-olive oil dressing. Finished with toasted pistachios and Maldon salt

Conch Chowder Silky tomato-conch broth, roasted corn relish, smoked paprika oil, fried parsley

Corn & crab bisque

Crab salad with avocado and citrus vinaigrette

Panzanella salad

6oz filet and lobster tail

Black bass filet grilled with olive oil, garlic and oregano. Served over a pearl couscous "salad" with cherry tomatoes, cucumber, parsley, Greek yogurt & lemon zest

Blackened Grouper Sweet potato purée, blistered heirloom tomatoes, crab butter sauce, fried leek

Blackened red snapper with crawfish etouffee

Cedar plank rainbow trout

Crab crusted Seabass

Creole stuffed snapper with crawfish cream sauce. Served with rice pilaf and asparagus

Grilled lobster tail with mango rum butter, coconut rice and charred pineapple salsa

Guava glazed pork belly with coconut-cauliflower puree, charred fruit and crispy plantain chips

Herb crusted salmon with beurre blanc, asparagus and crispy potatoes

Herb-Crusted Halibut Saffron fregola, roasted fennel, blistered heirloom tomatoes, citrus beurre blanc (or lemon-herb olive oil for a dairy-free version), and fennel fronds

Pan seared black cod with charred tomatoes, olives, white beans and escarole

Pan-Seared Chilean Sea Bass Corn and lobster succotash, roasted asparagus, saffron shellfish broth, herb oil, and micro chives

Almond & orange semolina cake with orange syrup and fresh whipped cream

Blackberry Cobbler Vanilla mascarpone cream, oat streusel, lemon thyme syrup

Apple crisp

Chocolate mousse with candied citrus

Dark chocolate olive oil cake with dairy free chocolate mousse and strawberries

Coconut-Key Lime Panna Cotta Passionfruit gel, toasted coconut tuile, candied lime zest

Coconut bread pudding with pineapple rum sauce

Key lime pie

Tiramisu

Lemon panna cotta with port wine macerated berries

Roasted artichoke hearts with stuffed fried olives and a preserved lemon aioli

Prosciutto wrapped pears with Gorgonzola and walnuts

Polenta crostini topped with wild mushroom ragu

Fennel and Orange Insalata

Panzanella Insalata

Antipasto salad with Bocconcini and olive tapenade

Black truffle and wild mushroom risotto

Cacio e Pepe

Gnocchi with pancetta in a pecorino cream sauce

Pistachio crusted rack of lamb

Gnudi with sage brown butter

Veal Osso Bucco

Pan seared black cod with charred tomatoes, olives, white beans and escarole

Smoked and grilled octopus served over a creamy mascarpone polenta

Lemon panna cotta with roasted figs and port wine reduction

Torta Caprese

Zabaglione

Date and pistachio tiramisu

Traditional tiramisu

Madras curry deviled eggs with candied bacon

Antipasto skewers

Prosciutto wrapped melon

Sausage & feta stuffed mushrooms

Grilled watermelon with balsamic glaze

Jalapeno cornbread

Classic potato salad

"jalapeno popper" potato salad

Brisket baked beans

Apple/mango jicama slaw

Broccoli apple salad

Orzo salad with tomatoes, olives, cucumber

Mexican street corn or grilled corn on the cob

Southern green beans

3 cheese mac & cheese

Avocado & corn salad

Twice baked potatoes

Grilled asparagus

Balsamic grilled seasonal vegetables

Baby back ribs with apple butter bbq sauce

Cherry glazed pork shank "wings"

Salmon with pineapple teriyaki glaze

Bison sliders with bourbon bbq sauce

Coffee and cocoa crusted pork tenderloin

Herbed Cornish hens

Grilled venison chops with orange cranberry glaze

Grilled peaches with vanilla ice cream and bourbon sauce

Apple crisp

Chocolate ice box pie

Raspberry crumb bars

Key lime pie

Rocky road pie

Strawberry rhubarb pie

Banana pudding

Bison croquettes

Chargrilled oyster trio (garlic herb butter, Cajun parmesan crust and smoked chili butter)

Crispy polenta bites with white bean puree, wilted spinach and grilled shrimp

Grilled shrimp on sourdough crostini, bourbon onion jam, horseradish cream

Heirloom tomato tartare with avocado mousse, pickled shallots

Florida Pink Shrimp Ceviche Key lime, mango, shaved jalapeño, cucumber, avocado crema, crispy plantain

Chorizo stuffed dates wrapped in crispy bacon

Blue crab arancini

Shaved Duck Breast Rye crostini, grain mustard crema, pickled fennel, dill oil

Classic shrimp & lobster cocktail

Seared scallops with passionfruit beurre blanc

Crispy lamb meatball with mint aioli

Seared Diver Scallops * Cauliflower purée made with olive oil, crispy pancetta, roasted corn succotash, lemon-chive vinaigrette, and micro herbs

Mini cornbread with apple butter mousse and shredded short rib

-Roasted beet & goat cheese salad- local greens, candied pecans, goat cheese, orange supremes, fried shallots, cane syrup-Dijon vinaigrette

Artichoke risotto

Butternut Squash Bisque Brown butter, sage crema, toasted pumpkin seeds

Cacio e Pepe

Caprese salad

Citrus and fennel salad. Shaved fennel, orange & grapefruit segments tossed with fresh mint, dill and a light lemon-olive oil dressing. Finished with toasted pistachios and Maldon salt

Italian wedding soup

Florida stone crab salad- lump stone crabmeat, avocado, hearts of palm, citrus supreme, key lime vinaigrette & herb oil

Conch Chowder Silky tomato-conch broth, roasted corn relish, smoked paprika oil, fried parsley

Roasted Carrot Velouté - roasted carrot soup finished with coconut cream, harissa oil, toasted pistachios, and crispy carrot ribbons

Grilled White Asparagus Romesco sauce, toasted Marcona almonds, preserved lemon, charred scallions, and fresh herbs

Spring Pea & Mint Soup * Chilled English pea soup blended with olive oil and fresh mint, topped with poached shrimp, pea shoots, lemon zest, and herb oil

Black bass filet grilled with olive oil, garlic and oregano. Served over a pearl couscous "salad" with cherry tomatoes, cucumber, parsley, Greek yogurt & lemon zest

Blackened Grouper Sweet potato purée, blistered heirloom tomatoes, crab butter sauce, fried leek

Bourbon Glazed Venison Short Rib White cheddar grits, roasted carrots, red wine jus

Citrus brined pork tenderloin, plantain puree, mango-avocado relish and lime oil drizzle

Coffee & Cocoa Rubbed Elk Loin Celery root purée, charred broccolini, huckleberry demi-glace, crispy shallots

Coffee-ancho rubbed filet mignon with black bean puree, roasted vegetables and red wine-guajillo jus

Crab crusted Seabass

Grilled Elk Tenderloin Wild mushroom risotto, asparagus, red wine demi-glace

Pan seared Faroe Island salmon with corn puree, corn & habanero salsa and sauce Normandy

Herb-Crusted Halibut Saffron fregola, roasted fennel, blistered heirloom tomatoes, citrus beurre blanc (or lemon-herb olive oil for a dairy-free version), and fennel fronds

Grilled Lamb Rack Smoked eggplant purée, confit fingerling potatoes, roasted baby carrots, mint chimichurri, and pomegranate reduction

Wild Boar Chop Roasted fingerling potatoes, charred broccolini, apple-cranberry compote, cider demi-glace, and crispy sage

Pan-Seared Chilean Sea Bass Corn and lobster succotash, roasted asparagus, saffron shellfish broth, herb oil, and micro chives

Baked pumpkin with pine nut & walnut crumble and agave-honey glaze

Blackberry Cobbler Vanilla whipped coconut cream, oat streusel, lemon thyme syrup

Cinnamon apple bread pudding with warm whiskey sauce

Coconut-Key Lime Panna Cotta Passionfruit gel, toasted coconut tuile, candied lime zest

Dark Chocolate Bread Pudding Espresso anglaise, smoked sea salt, cocoa nib

Dark chocolate olive oil cake with mint whipped cream and strawberries

Lemon panna cotta with roasted figs and port wine reduction

Pistachio & Lemon tiramisu

White chocolate flan with passionfruit-agave syrup

Arancini

Beet carpaccio with whipped chèvre, pistachios and orange supremes

Bison Tartare Quail egg yolk, black garlic aioli, pickled mustard seed, rye crisps

Blackened alligator tostada-crispy corn tortilla, guacamole, cotija cheese, pickled red onions & radish, citrus slaw and creole crema

Blackened shrimp on grilled sourdough with corn puree and chorizo crumble

Blue crab hushpuppies served with smoked paprika remoulade and charred lemon

Cedar smoked salmon bites on crispy corn cakes with cranberry-maples relish

Ceviche

Classic shrimp & lobster cocktail

Crispy polenta bites with white bean puree, wilted spinach and grilled shrimp

Grilled peach and mascarpone bruschetta

Antipasto salad with Bocconcini and olive tapenade

Broccoli apple salad

Black truffle and wild mushroom risotto

Cacio e Pepe

Caesar salad. Homemade dressing and croutons

Caprese salad

Charred Octopus over smoked eggplant puree with preserved lemon, crispy chickpeas and oregano oil

Calamari salad

Citrus and fennel salad. Shaved fennel, orange & grapefruit segments tossed with fresh mint, dill and a light lemon-olive oil dressing. Finished with toasted pistachios and Maldon salt

Panzanella salad

Corn & crab bisque

Crab salad- lump crabmeat, avocado, hearts of palm, citrus supreme, key lime vinaigrette & herb oil

12 oz NY strip

6oz filet and lobster tail

6oz filet with port wine sauce. Baked potato and seasonal vegetables

Bison ribeye

Black bass filet grilled with olive oil, garlic and oregano. Served over a pearl couscous "salad" with cherry tomatoes, cucumber, parsley, Greek yogurt & lemon zest

Blackened Grouper Sweet potato purée, blistered heirloom tomatoes, crab butter sauce, fried leek

Braised & shredded short rib over parm polenta

Chicken or veal saltimbocca

Coffee and cocoa crusted beef tenderloin, roasted sweet potato puree, caramelized plantain, dark rum jus and grilled baby vegetables

Creole stuffed snapper with crawfish cream sauce. Served with rice pilaf and asparagus

Crab crusted Seabass

Double cut pork chops with apple compote, sweet potato puree and grilled vegetables

Grilled lobster tail with mango rum butter, coconut rice and charred pineapple salsa

Grilled salmon with cranberry/honey glaze with wild rice and white asparagus

Almond & orange semolina cake with orange syrup and fresh whipped cream

Blackberry Cobbler Vanilla mascarpone cream, oat streusel, lemon thyme syrup

Chocolate mousse with candied citrus

Coconut-Key Lime Panna Cotta Passionfruit gel, toasted coconut tuile, candied lime zest

Dark chocolate olive oil cake with mint whipped cream and strawberries

Key lime pie

Mango Tres Leches Cake Light sponge soaked in coconut tres leches, topped with fresh mango, passionfruit syrup, and torched meringue

Lemon panna cotta with port wine macerated berries

Mexican chocolate tart with chili caramel

Pistachio tiramisu

White chocolate flan with passionfruit-agave syrup

Citrus and fennel salad. Shaved fennel, orange & grapefruit segments tossed with fresh mint, dill and a light lemon-olive oil dressing. Finished with toasted pistachios and Maldon salt

Tomato carpaccio with capers, basil, lemon zest and aged balsamic

Grilled halloumi & watermelon salad with mint and lime

Whipped feta with cucumber and dill

Seared scallops with cauliflower puree, golden raisins and pine nuts

-Roasted beet & goat cheese salad- local greens, candied pecans, goat cheese, orange supremes, fried shallots, cane syrup-Dijon vinaigrette

Antipasto salad with Bocconcini and olive tapenade

Antipasto skewers

Beet carpaccio with whipped chèvre, pistachios and orange supremes

Calamari salad

Caprese salad

Chargrilled oyster trio (garlic herb butter, Cajun parmesan crust and smoked chili butter)

Charred Octopus over smoked eggplant puree with preserved lemon, crispy chickpeas and oregano oil

Classic bruschetta

Crab salad- lump crabmeat, avocado, hearts of palm, citrus supreme, key lime vinaigrette & herb oil

Crispy polenta bites with white bean puree, wilted spinach and grilled shrimp

Eggplant rollatine

Grilled peach & tofu bruschetta

Grilled shrimp tossed with garlic and chili crisp

Iberico ham with manchego cheese

Italian wedding soup

Greek yogurt topped with warm honey, poached figs and crushed almonds

Dark chocolate olive oil cake with rosemary whipped cream

Orange semolina cake with citrus syrup

Blackberry Cobbler Vanilla mascarpone cream, oat streusel, lemon thyme syrup

Cinnamon-vanilla flan with smoked caramel and fresh berries

Dark Chocolate Bread Pudding Espresso anglaise, smoked sea salt, cocoa nib

Lemon panna cotta with port wine macerated berries

Mini cheesecakes

Pistachio & Lemon tiramisu

Pistachio panna cotta

Salted caramel chocolate tart

Vanilla bean panna cotta with fresh berries

Bison Tartare Quail egg yolk, black garlic aioli, pickled mustard seed, rye crisps

Blue crab hushpuppies served with smoked paprika remoulade and charred lemon

Ceviche

Chargrilled oyster trio (garlic herb butter, Cajun parmesan crust and smoked chili butter)

Charred Octopus over smoked eggplant puree with preserved lemon, crispy chickpeas and oregano oil

Classic shrimp & lobster cocktail

Crispy polenta bites with white bean puree, wilted spinach and grilled shrimp

Elk carpaccio with chive oil, capers, pickled radish and red onion

3 sisters veloute with smoked cedar oil

Calamari salad

Artichoke risotto

Black truffle and wild mushroom risotto

Cacio e Pepe

Citrus and fennel salad. Shaved fennel, orange & grapefruit segments tossed with fresh mint, dill and a light lemon-olive oil dressing. Finished with toasted pistachios and Maldon salt

Crab salad- lump crabmeat, avocado, hearts of palm, citrus supreme, key lime vinaigrette & herb oil

Orzo salad with tomatoes, olives, cucumber

Pear & gorgonzola salad

Salad