Eggplant osso bucco with cauliflower & gorgonzola marrow and roasted pepper puree.

Caramelized brown butter handmade gnocchi with roasted fennel and apple puree, topped with a soft poached egg.

Roasted Red Snapper with sous-vide artichokes, mussel and white bean ragout, finished with a roasted garlic and red pepper emulsion

Roasted lentil crusted sea scallop, on a bed of country braised lentils with a date reduction and celery petals.

Pan-roasted cornish hen breast paired with a cauliflower and apple gallantine, brown butter baton apples, and a apple cider gastrique.

Organic carrot and pea cake, orange reduction, pea shoots dressed with shallot bacon vinaigrette.

Spiced white bean and flounder topped with fennel chip and toast points, accompanied by clam and tapioca bouillabaisse.

Shrimp and Red Snapper ceviche with coconut puree, watermelon gelee, and sliced strawberries finished with balsamic reduction.

Heirloom tomato panzanella with a tomato coulis pudding, parmesan crisps, and a carpaccio of raw tomatoes, finished with a Soyrizo reduction, mache, and white truffle essence.

Corn broth with a crab croquette, avocado puree, and truffle puffed corn.