Menu
To Start
-
CHEF RAQUEL’S FOCACCIA
house-made ricotta, thyme, candied pistachio, sumac
-
Cocktail Shrimp
cocktail sauce, lemon
-
OYSTERS ON THE HALF SHELL
by the half dozen
mignonette, cocktail, lemon -
CRUDO*
blood orange, balsamic pearls, yogurt, fennel
-
GAMBAS AL AJILLO
florida pink shrimp, ciabatta, sherry
-
BEEF TARTARE
traditional accoutrements
-
ALLELO MEATBALLS
pomodoro, pecorino, chervil
-
PEI Mussels
nduja, tomato, white wine
-
Octopus
pepita-romesco, confit crispy potato, frisee
-
PÂTÉ
foie gras, chicken liver, huckleberry, brioche
-
MEZZE PLATTER
pickled vegetables, pita, grape leaves, dips, caperberries, chef selection of meat & cheese
-
Seafood Tower
half lobster cocktail, oysters, cocktail shrimp, citrus-garlic aioli, lemon
Salads
-
Baby Gem
ricotta salata, mustard vinaigrette, pepitas, apple
-
BEET & GOAT CHEESE
endive, frisee, candied pecans
-
Greek
kalamata olives, tomato, cucumber, herbs, pepperoncini, red onion, brûléed feta
To Share
Pasta made in-house daily-
Seafood Linguine
florida pink shrimp, clams, saffron, lemon
-
Cacio e Pepe
black pepper, baby kale, mushroom, pecorino romano
-
Lamb Bolognese
radiatori, pecorino romano, chervil
-
Ricotta Cappelletti
pappa al pomodoro, basil, brioche crouton
-
Branzino
preserved lemon, quinoa, salsa verde
half/full sizes -
Joyce Farms Half Chicken
piri piri, currants, feta, kale
-
Beef Tenderloin Kabobs*
farro, grilled vegetables
-
16 oz Dean & Peeler Ribeye*
gremolata, roasted garlic, sweet peppers
-
Rack of Lamb
labneh, roasted carrots, chermoula
half/full sizes
Sides
-
ASPARAGUS
pepita, aleppo, pecorino foam
-
Cauliflower
gremolata, za’atar, crispy garbanzo
-
CRUSHED POTATOES
herbs, crispy caper, pecorino
-
CRISPY BRUSSEL SPROUTS
nueske’s bacon, apple butter