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For Reservations, Please Call 561.745.7120

12:00pm – 9:00pm

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

petit basil, radish, cucumber, finger lime pulp, orange segments, calabrian brushed flatbread

mango, macadamia nuts, scallions, crispy sesame wonton chips

blackberry goat cheese, mâché, provence pistou, housemade focaccia

half dozen on ice, classic cocktail sauce, citrus mignonette, charred lemon

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

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

pair with Kim Crawford, Sauvignon Blanc 15-

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

pair with The Prisoner, Chardonnay 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-

saffron coconut rice, sautéed baby spinach, lemon basil beurre blanc

pair with Saldo, Chenin Blanc 14-

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

pair with Mer Soleil, Chardonnay 18-

roasted shallot purple potato, baby spinach, limoncello butter, dill caper tomato relish

pair with La Crema, Pinot Gris 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-

saffron risotto, cauliflower purée, roasted tomatoes, pickled shallots, shitake mushrooms, bordelaise

pair with Unshackled, Red Blend 14-

red onion marmalade, garlic spinach, buttermilk mashed potatoes, porcini mushroom & truffle jus

pair with Prati by Louis Martini, Cabernet 15-

balsamic roasted brussels sprouts, garlic yukon gold potato, pearl onion confit, rosemary bordelaise

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