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For Reservations, Please Call 561.745.7120

prosciutto de parma, toasted bread stick, balsamic reduction, heirloom cherry tomato relish

roasted sweet corn relish, charred tomato vinaigrette, lemon aioli

crisp romaine, parmesan streusel, creamy caper dressing

drunken red wine goat cheese, red peppadew, focaccia crostini, roasted chanterelle vinaigrette

wakame salad, shoestring wonton fries, avocado, wasabi aioli, soy reduction

rosemary, roasted garlic, smoked sea salt, wild blueberry butter, fontina-parmesan fonduta

red oregano vinaigrette, charred lemon, caramelized tomato crostini

domestic goat cheese, french baguette, sea salt cured egg yolk, mesculin, champagne citrus vinaigrette

maine lobster, tiger prawns, lemon, capers, blistered tomatoes, creamy white wine

pair with Kim Crawford, Sauvignon Blanc 15-

farmed greens, florida citrus, toasted pistachios, heirloom tomatoes, white balsamic vinaigrette

grilled harvestland chicken 70- | faroe island salmon 75- | jumbo lump crab 85-

pair with Chateau Ste. Michelle, Riesling 13-

black sesame seared, first crop rice, sesame soy broccolini, shoyu ginger reduction

pair with Emmolo, Sauvignon Blanc 13-

creamy polenta, smoked bacon & sweet corn hash, braised baby spinach, florida citrus butter

pair with The Prisoner, Chardonnay 15-

local catch, tiger prawns, jumbo scallops, citrus beurre blanc, roasted garlic mash, citrus beurre blanc

pair with Mer Soleil, Chardonnay 18-

red quinoa jasmine rice, caramel citrus zest black mission figs, saffron lime beurre blanc

pair with Kendall Jackson “Vintners Reserve”, Chardonnay 14-

crisp half duck, sweet potato mash, tangerine relish, haricot vert, cinnamon apple rum sauce

pair with J Vineyards, Pinot Noir 15-

sliced turkey breast, red currant stuffing, poached butternut squash, fresh cranberry relish, garlic mash potatoes, roasted turkey gravy

pair with A to Z Wineworks, Pinot Noir 13-

peppercorn rock salt, garlic spinach, sweet potato boursin au gratin, valencia orange hollandaise

pair with Ghost Pines, Merlot 14-

16oz, garlic yukon gold potato, sautéed haricot vert, green grapes, bordelaise shallot au vin

pair with Caymus-Suisun “The Walking Fool”, Red Blend 17-