Seasonal beginnings designed to awaken the palate and set the tone for the journey ahead.
Prelude
Heirloom Beet Composition (GF)$22.00
A duet of seasonal 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
Golden Harvest & Arugula Salad (GF)$20.00
Florida winter 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
Avant Caesar Salad (RGF)$19.00
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 Girault, France, 2024 – dry, clean, refreshing
Ahi Tataki (GF)$23.00
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 - Morgadío, Rías Baixas, Spain, 2023 – tropical, saline
Warm Prelude
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
Cremini Mushroom Bisque (GF)$18.00
Silken mushroom purée with dry sherry and thyme, finished with truffle espuma, herb oil, and crisp crumbled applewood-smoked bacon. Suggested wine pairing: Barbera d'Alba - Giuseppe Cortese, “Morassina,” Piedmont, Italy, 2019
Blue Crab and Reef Fish Cake$24.00
Delicately seared blue crab and local reef fish, paired with a smoked pepper emulsion and fermented garlic aioli. Finished with crushed toasted hazelnuts for nuance and texture. Suggested wine pairing: Albariño - Morgadío, Rías Baixas, Spain, 2023
Japanese Wagyu Meatballs$26.00
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 Bossi, Chianti Classico DOCG, Tuscany, Italy, 2022
Australian Prawns$19.00
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
Sea to Ember
Where the ocean meets fire and flavor is reborn.
Chef Je's Daily Oceanic Discovery
Chef Je's daily seafood creation. An inspiration from the sea, featuring the freshest catch, artfully paired with seasonal accompaniments and coastal aromatics – priced daily. Suggested wine pairing: Albariño - Morgadio, Rias Baixas, Spain, 2023
Faroe Islands Salmon (GF)$49.00
Pan-seared, served with confit baby potatoes and a Sicilian caponata, a medley of stewed eggplant, tomato, and capers. Suggested wine pairing: Sangiovese Blend - Rigoletto, Castello ColleMassari, 2021 – peppery, bold
Miso Glazed Chilean Sea Bass (RGF)$59.00
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
Pistachio-Encrusted Black Grouper$56.00
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
Bone-In Swordfish “Ribeye of the Sea” (GF)$52.00
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
Land to Flame
Earth’s bounty, honored by flame and craft.
Black Angus Filet & Charred Prawns (GF)$58.00
Sumac-crusted Black Angus filet paired with charred prawns, thyme-infused potato pavé, and cardamom-accented peppercorn jus. Suggested wine pairing: Cabernet Sauvignon - Textbook, Napa Valley, 2022 – classic balance
Kurobuta Pork Porterhouse (RGF)$54.00
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: Tempranillo, Campo Viejo Rioja Gran Reserva, Spain, 2017
Braised Australian Lamb Shank (GF)$49.00
Slow-braised, finished in a rich port-wine jus, over a beluga lentil ragout with confit baby vegetables, served with confit baby potatoes, velvety parsnip mousseline, herb chermoula, finished with gremolata. Suggested wine pairing: Valpolicella - Zenato Ripassa Superiore, Veneto, Italy 2020 - plum, smooth
32-Hour Braised Short Rib (GF)$55.00
Revealed tableside from a domed cloud of applewood smoke, meltingly tender short rib paired with truffle pomme puree, orange-honey glazed heirloom rainbow carrots, with onion jam and a chocolate infused demi-glaze. Suggested wine pairing: Malbec - Antigal Uno, Mendoza, Argentina, 2022 - dark, spicy
Flame-Grilled Heritage Half Chicken$38.00
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