Chef Jeancarlo Perez

Spring herb tartlets with goat cheese mousse- walnut shortcrust base, filled with light and airy goat cheese mousse garnished with chives and parsley

Shaved asparagus, pea & radish salad- shaved asparagus spears fresh garden peas, crisp seasonal radishes, seasonal micro greens, tossed in a lemon-mint vinaigrette dressing

Cote de boeuf- thick bone in rib eye steak lightly cold smoked and served with sauce flight chimichurri sauce, truffled red wine sauce, creamy black peppercorn sauce

Sauteed seasonal mushrooms with garlic and thyme- sauteed with clarified butter and sherry wine, shallots

Baked rissoto- with peas and pecorino cheese, Myer lemon zest

Creamy garlic spinach

Myer lemon and berry panna cotta

Asian chopped salad with sesame ginger dressing- shaved cabbage, romaine lettuce, carrots, cucumber, tossed in creamy sesame-ginger dressing topped with crispy wonton strips, slivered almonds

Homemade crab wontons served with sweet chili sauce

House made chicken and spring onion gyoza- served with sweet soy sauce

Shrimp pad thai- stir fry rice noodles with local Florida shrimp, scrambled eggs, bean sprouts, chives, tramarind fish sauce, lime wedges crushed peanuts

Sesame chicken skewers- marinated chicken thighs meat, grilled and brushed with sesame soy glaze, garnished with toasted sesame seeds

Vegetable fried rice

Japanese style cheese cake

Mango sticky rice- sweet sticky rice cooked in coconut milk, served with fresh mango slices and mango syrup

Shrimp salpicón salad- arugula, shaved red onion, cucumber, cilantro lime vinaigrette, blistered cherry tomatoes

Avocado mixed green salad- diced avocado, spring greens, shaved red onion, grilled cilantro lime marinated chicken, fresh sweet peppers

Crispy plantain salad- heirloom tomato pico de Gallo, chipotle cream, mixed greens fresh fried plantains

Seared Ahi tostadas- hand made corn tortilla fried to crispy, seared tuna, chipotle aioli, pickled red onions, orange chili oil dressing

Mariscos- spanish style shrimp and crab soup, roasted corn on the cob, Yukon gold baby potatoes, carrots cooked in Caribbean spices

Spanish tapas board- ham croquettes, albondigas( spanish style meatballs), chorizo

24 hour brined pork chop seared and roasted served with aromatic Spanish saffron rice, green olives, roasted root vegetables

Bistec encebollado- simmered thin steak and onion in tomato based sauce, seasoned with Caribbean spices

Pepita crusted red snapper- served coconut yellow curry, mango salsa, sauteed kale, jasmine white rice and green peas

Decadent chocolate cake

Crema Catalana- Spanish custard dessert with caramelized sugar

Tres leche

Citrus marinated golden beets- mixed petite greens, toasted pine nuts, chard local Florida orange segments, olive oil

Burrata- heirloom tomatoes, baby arugula, balsamic reduction, basil

Prosciutto grilled Caesar salad- shaved parmesan, dried figs, black truffle infused Caesar dressing

Carpaccio of Seabass- Calabrian chilli, olive oil, smoked fennel puree, preserved lemon Rhine,

Calamari fritti- fried calamari, citrus garlic aioli, sweet peppers

Grilled Pulpo- Octopus marinated in sherry vinegar, smokey spices, grilled and served with romesco sauce, squid ink gnocchi

Papperdelle- fresh made pasta, beef cheek ragu, pecorino cheese

Branzino- Langoustine tortellini, roasted fennel, kale, white wine pan sauce, roasted branzino filet

Bistecca alla Florentine- T-bone steak served with Yukon gold smoked potatoes

Berry panna cotta

Olive oil cake- marscapone whipped cream, candied orange

Choclate truffle panna cotta

Tiramisu

Tour de fruits de mer- seafood tower, collasal shrimp, lobster tail, lump crab, oyster, coctail sauce, mignonette, lemon supreme

Lobster salad- seasonal fresh greens, chervil-chive emulsion, loster medallions, crushed pink peppercorn vinaigrette, lobster aioli (inclusive see chef)

Zucchini & lobster roulade-tender zucchini ribbons wrapped around sweet lobster filling and served with a lobster bisque hollandaise

Lobster mac and cheese

Foie gras- toasted brioche, berry compote, fresh berries, bouban caramel (inclusive see chef)

Coquilles saint-jacques- sea scallops gratineed with white wine, garlic and herbs, cheese and topped with golden breadcrumbs

Poussin en crapaudine- roasted cornish hen, creamy mashed potatoes, roasted seasonal vegetebles

Pan seared duck breast with spiced peach sauce, potato pave, roasted broccolini

Chateaubriand- center cut beef tenderloin, for 2 guest, sauce flight, truffled red wine sauce, chimmichuri, foyot sauce, truffled frittes (inclusive see chef)

Baked sole- sauteed heircoverts, beech mushroom, leeks, shallots, white wine, clarified butter, fried capers, (inclusive see chef)

Sea bass- spinach, roasted tomato, mushroom terrine crust, butternut squash puree (inclusive see chef)

Citrus berry terrine- mint garnish, candied lemon rhine, vanilla bean marscapone

Honey-spiced madelines- pastry cream, white wine poached pear

Creme brulee- fresh berries

Visitandine- strawberry and sweet cream, spongecake, fresh strawberrys