Our Menu
Dinner Menu
PRELUDE
These dishes are great for sharing
Heirloom Beet Composition (GF)
A duet of red and golden beets, balanced with seasonal fruit and truffle-whipped chèvre, composed over organic leaves, with orange balsamic reduction and delicate balsamic "caviar" Suggested wine pairing: Rosé - Miraval, Côtes de Provence, France, 2023 – delicate, floral
$22
Golden Harvest & Arugula Salad (GF)
Florida spring fruits with arugula and fennel, brightened by dried cranberry vinaigrette and graced with 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) - Saint Maxime, Loire Valley, 2024 - citrus, flint
$19
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.
Australian Prawns
Flame-grilled, set over a vibrant mango and carrot mousse and finished with a bright lemon Dijon vinaigrette, balancing natural sweetness with citrus lift and refined coastal elegance
$19
Cremini Mushroom Bisque (GF)
Silken mushroom purée with dry sherry and thyme, finished with truffle espuma, herb oil, and crisp crumbled applewood-smoked bacon Suggested wine pairing: Chardonnay (Pouilly Fuisse) - Claude Manciat Courtelong, Burgundy, 2023
$18
Blue Crab and Premium Ocean Fish Gâteau
Delicately seared, blending sweet blue crab with premium ocean fish, complemented by smoked red pepper emulsion and fermented garlic aioli, finished with pickled shallots for brightness and texture Suggested wine pairing: Chardonnay (Pouilly Fuisse) - Claude Manciat Courtelong, Burgundy, 2023
$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 - Castello di Monsanto, Chianti Classico Riserva, Tuscany, 2021
$26
SEA TO EMBER
Where the ocean meets fire and flavor is reborn.
Bone-In Swordfish "Ribeye of the Sea" (GF).
Bone-in cut 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
$52
Faroe Islands Salmon (GF)
Pan-seared, served with confit baby potatoes and a Sicilian caponata, a medley of stewed eggplant, tomatoes, olives and capers Suggested wine pairing: Sangiovese - Gagliole "Rubiolo," Chianti Classico, Tuscany, Italy, 2023
$49
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
Pistachio-Encrusted Black Grouper
Filleted in-house, gently seared and roasted to perfection. Presented over a tomato-essence farro risotto with delicate fennel aromatics, finished with a silky Pernod-saffron crema Suggested wine pairing: Viognier - Cambria, Santa Maria Valley, 2023 - apricot, floral
$56
LAND TO FLAME
Earth’s bounty, honored by flame and craft.
Black Angus Filet & Charred Prawns (GF)
Sumac-crusted Black Angus filet paired with charred prawns, thyme-infused potato pave, and cardamom-accented peppercorn jus. Suggested wine pairing: Merlot - Ferrari-Carano, Sonoma County, 2022 - plum, leather
$58
Kurobuta Pork Porterhouse (RFG)
Glazed with Black Mission fig and paired with a silken Jerusalem artichoke mousse. Served alongside nutty freekeh and charred sweet corn, then finished with a savory bacon jam. Rustic yet refined elegance. Suggested wine pairing: Sangiovese - Castello di Bossi, Chianti Classico DOCG, Tuscany, Italy 2022
$54
Braised Australian Lamb Shank (GF)
Slow-braised, finished in a rich port-wine jus, over and a beluga lentil ragout with confit baby 'vegetables, served with 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
$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 (GF)
Marinated in aromatic Middle Eastern spices and served over pearl couscous with a light date-infused broth, complemented by fermented shallots, creamy labneh yogurt, and pistachios Suggested wine pairing: Sauvignon Blanc (Sancerre) - Saint Maxime, Loire Valley, 2024 - citrus, flint
$38
GF (Gluten-Free) | RFG (Refined Flour-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