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Our Menu

PRELUDE

Seasonal beginnings designed to awaken the palate and set the tone for the journey ahead

Heirloom Beet Composition (GF)

A duet of seasonal red and golden beets, paired with peak seasonal fruit and truffle-whipped chèvre, composed over organic baby greens with an orange balsamic reduction and delicate aged balsamic "caviar" pearls Suggested wine pairing: Rosé, Sancerre (Pinot Noir) - Comte de la Chevaliere, Sancerre, 2024

$22

Golden Harvest & Arugula Salad (GF)

Florida seasonal fruits with arugula and fennel, brightened by dried cranberry vinaigrette and graced with cave-aged Shropshire blue cheese Suggested wine pairing: Riesling Kabinett - Dr. Loosen, Mosel, Germany, 2022 - honeyed, crisp

$20

Avant Caesar Salad (RGF)

A refined interpretation of the classic, crisp romaine hearts, silky garlic anchovy emulsion, aged Gruyère, finished with a toasted ciabatta crisp Suggested wine pairing: Sauvignon Blanc (Sancerre) - Domaine Serge Laporte, Loire Valley, 2025 - citrus, flint

$18

Ahi Tataki (GF)

Sushi-grade bluefin tuna delicately seared with sesame and nori, complemented by ponzu, yuzu gel, avocado-wasabi mousse, and finished with a puffed rice crisp Suggested wine pairing: Albariño - Morgadio, Rías Baixas, Spain, 2023 - tropical, saline

$23

WARM PRELUDE

Kindled by warmth, these first embraces awaken the senses.

Chef Je's Coastal Prelude

Today’s inspiration — a harmonious composition of seasonal delicacies and global ingredients, crafted to |embody the essence of coastal elegance — priced daily

Blue Crab and Premium Ocean Fish Croquette

Freshly filleted fish and sweet blue crab folded with creamy truffled Arborio rice and mascarpone, finished in a golden croquette with roasted garlic confit aioli Suggested wine pairing: Albariño - Morgadio, Rías Baixas, Spain, 2023

$24

Blue Crab and Premium Ocean Fish Croquette

Ricotta-Potato Gnocchi

House-made ricotta-potato gnocchi enriched with cave-aged Shropshire Blue, bathed in a silky lobster crema with tarragon oil and toasted sourdough crumb Suggested wine pairing: Chardonnay (Pouilly Fuisse) - Chardonnay - Bezel, The Cakebread Family, San Luis Obispo Coast, 2024

$24

Japanese Wagyu Meatballs

Tender Wagyu beef meatballs enriched with smoked cheddar, served over a cool, sweet-savory tomato marmalade. A refined play on comfort and indulgence, elevated by umami depth and balanced acidity Suggested wine pairing: Sangiovese - Gagliole “Rubiolo,” Chianti Classico, Tuscany, 2023

$26

Soupe du Marché

A house-made seasonal soup inspired by the market's finest ingredients — priced daily

SEA TO EMBER

Where the ocean meets fire and flavor is reborn.

Bone-In Swordfish "Ribeye of the Sea" (GF).

Bone-in swordfish, dry-rubbed with aromatic spices and seared to a golden crust and tender center. Presented over a three-bean ragout, accented by Swiss chard, caramelized pearl onions, and pancetta Suggested wine pairing: Chardonnay - Chalk Hill, Russian River Valley, 2023 - stonefruit, vanilla

$48

Bone-In Swordfish "Ribeye of the Sea" (GF).

Faroe Islands Salmon (GF)

Pan seared, accompanied by confit baby potatoes, and a medley of stewed eggplant, tomatoes, olives, and capers Suggested wine pairing: Albariño - Morgadio, Rías Baixas, Spain, 2023

$46

Miso Glazed Chilean Seabass (RGF)

Buttery Chilean seabass glazed in sweet white miso, set atop a cloud of cauliflower mousse and tender couscous with confit wild mushrooms. Finished with an aromatic yuzu dashi, umami-rich with a bright citrus finish Suggested wine pairing: Pinot Grigio - Venica, Collio DOC, Italy, 2023 - mineral, elegance

$59

Colossal Diver Scallops

Pan-seared diver scallops nestled over creamy farro risotto with charred sweet corn and braised leek, accented by Key lime beurre blanc and a whisper of fennel pollen Suggested wine pairing: Chardonnay (Pouilly Fuisse) - Domaine Lemonier "Terroirs," Burgundy, 2024

$56

SIGNATURE COLLECTION

Chef Je's signature creations—thoughtfully composed to showcase the finest ingredients from sea and land.

Oceanic Discovery

A chef-curated expression of the day's finest catch, artfully paired with seasonal accompaniments and coastal aromatics — priced daily

Black Angus Filet Mignon & Charred African Tiger Prawn (GF)

Sumac-crusted Black Angus filet paired with a giant tiger prawn, thyme-infused potato pavé, and cardamom-infused black peppercorn jus Suggested wine pairing: Cabernet Sauvignon - Daou, Paso Robles, 2023

$59

LAND TO FLAME

Earth’s bounty, honored by flame and craft.

Braised Australian Lamb Shank (GF)

Slow-braised, finished in a rich port-wine jus, over a beluga lentil ragout and accompanied by confit baby potatoes, velvety parsnip mousseline, herb chermoula, finished with gremolata Suggested wine pairing: Barbera d'Alba - Giuseppe Cortese, "Morassina," Piedmont, Italy, 2019 - juicy, fresh Suggested wine pairing: Corvina & Rondinella - Speri “Ripasso,” Valpolicella Classico Superiore, Veneto, 2022

$49

32-Hour Braised Short Ribs (GF)

Revealed tableside from a domed cloud of applewood smoke, meltingly tender short rib paired with truffle pommme puree, orange·honey glazed heirloom rainbow carrots, with onion jam and a chocolate infused demiglace. Suggested wine pairing: Malbec - Antigal Uno, Mendoza, Argentina, 2022 – dark, spicy

$55

Flame-Grilled Heritage Half Chicken (RGF)

Sous-vide then grilled for exceptional tenderness, composed with cauliflower mousseline, charred freekeh, sweet corn, braised leeks, dried apricot, and truffle-tarragon jus Suggested wine pairing: Pinot Noir - Rodney Strong, "Blue Label," Russian River, 2023

$38

GF (Gluten-Free) | RGF (Request Gluten-Free)

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, especially
if you have certain medical conditions, may increase your risk of foodborne illness