A Taste of What's Possible

Appetizer

Seared Scallops with Sweet Corn Puree

Pan-seared jumbo scallops, served atop a vibrant sweet corn puree, garnished with crispy pancetta and a hint of lime zest.

Main Course

Local Grouper with Mango Salsa

Oven-roasted fresh Gulf grouper, accompanied by a refreshing mango, red bell pepper, and cilantro salsa, with coconut-infused jasmine rice and seasonal greens.

Palate Cleanser

Key Lime Sorbet

A tangy and refreshing sorbet, handmade with fresh Florida Key Limes.

Dessert

Strawberry Rhubarb Crumble

Warm, buttery crumble with fresh strawberries and tart rhubarb, served with vanilla bean ice cream.

Antipasto

Prosciutto e Melone

Finely sliced Prosciutto di Parma draped over ripe, sweet cantaloupe, drizzled with aged balsamic glaze.

Primo Piatto

Handmade Pappardelle with Wild Boar Ragu

Broad, flat pasta tossed in a slow-cooked, rich wild boar ragu, finished with Pecorino Romano.

Secondo Piatto

Osso Buco alla Milanese

Braised veal shanks cooked until fork-tender in a white wine, vegetable, and broth sauce, served with saffron risotto and Gremolata.

Contorno

Asparagi con Parmigiano

Fresh asparagus spears roasted with garlic and olive oil, topped with shaved Parmesan cheese.

Dolce

Panna Cotta with Berry Coulis

Silky smooth Italian cream pudding, served with a vibrant mixed berry coulis.

To Start

Smoked Duck Breast Salad

Thinly sliced smoked duck breast, mixed greens, toasted pecans, dried cranberries, and a maple-balsamic vinaigrette.

Main Event

Pan-Seared Filet Mignon with Red Wine Reduction

Perfectly seared beef tenderloin, served with a rich red wine reduction, truffle mashed potatoes, and roasted asparagus.

Sweet Ending

Chocolate Lava Cake

Warm, molten chocolate cake with a gooey center, complemented by raspberry coulis and a scoop of artisanal vanilla bean ice cream.