Updated October 2026
Menu
Chef Miguel Rosado’s seasonal menu — Gulf seafood, handmade pasta and plates that change most months.
Dinner
Burrata & Prosciutto
Florida local greens, Gala apple crisp, heirloom cherry tomatoes, toasted almonds, basil pesto toasted sourdough, aged balsamic
Green Market Salad
Organic mixed greens, aged Manchego, sweet roasted corn, Hass avocado, sourdough croutons, heirloom cherry tomatoes, tender green beans, pickled shallot vinaigrette
Butternut Squash Velouté
Rich, creamy butternut squash soup, toasted pumpkin seeds, apple-lemon ricotta sourdough toast points
Tuna Tartare
Sushi-grade center-cut tuna, avocado, cucumber, cilantro, lemon juice, soy sauce and sesame oil on a wonton crisp *
Asian Glazed Crispy Calamari
Crispy Rhode Island calamari, citrus Asian glaze, tomato compote, fresh lemon zest, micro cilantro
Mediterranean Burrata Mezze
Muhammara, smoked eggplant, preserved lemon hazelnut gremolata, root vegetables, pomegranate, toasted pita
Gambas al Ajillo
Jumbo garlic shrimp braised in lobster stock, tempura shrimp, crostini
Soft Shell Crab Avocado Napoleon
Pan-seared crisp jumbo soft-shell crab, avocado, heirloom tomatoes, cilantro, scallions, lemon juice and jumbo lump crab with dollops of Asian glaze
Dry Aged Rib Eye Blend Beef Burger
8oz burger, greens, tomato, crinkle-cut pickles, shallots, mild cheddar, thick-cut bacon, rosemary mustard sauce on a toasted brioche bun, Parmesan fries *
Florida Red Snapper, Gulf Coast Shrimp & Beef Brisket Pad Thai
Seared red snapper, tender beef brisket, jumbo shrimp, broccoli, baby carrots, sweet red peppers, bok choy, scallions, cilantro, crushed almonds and egg noodles in yuzu broth
Nantucket Bay Scallops
Pan-seared golden scallops, creamy butternut squash risotto, seasonal vegetables, bacon lardons, red wine meurette
Saffron Seafood Risotto
Creamy saffron risotto cooked in lobster stock, Maine lobster, crab claws, Gulf shrimp, PEI mussels, middleneck clams, shaved asparagus, Parmesan, lemon zest
Scottish Salmon
Handmade pappardelle tossed in romesco velouté, fennel, leeks, basil, aged prosciutto, middleneck clams
Marinated Picanha Steak & Colossal Florida Shrimp
Picanha steak, colossal shrimp seared and glazed in garlic butter, golden potato gratin, wild mushrooms, asparagus, red wine demi-glace *
Bolognese, Potato Gnocchi & Red Wine Braised Short Rib
Fluffy Yukon Gold potato gnocchi, pancetta and beef Bolognese, red wine braised beef short rib, summer tomato, basil, bocconcini, balsamic glaze, parsley roasted garlic gremolata
Tonight’s Dessert
Ask your server what’s coming out of the kitchen — regulars watch for the bread pudding and seasonal cobblers.
Drinks
Smoked Cabernet Blueberry Red Sangria
Smoked Chardonnay Mango White Sangria
Wine-Based Margarita
Choose a flavor: spicy watermelon, mango, passionfruit, raspberry, strawberry, kiwi, peach or pineapple
Hungry yet?
The room is small and the menu won’t wait. Book your table tonight.
Tue – Sun · 4pm–9pm