Seared Diver Scallops over a summer corn saute with heirloom tomatoes and lemon basil pesto
Heirloom tomato salad with marinated feta, fresh basil and mint
Oysters on the halfshell with a jalapeno, cucumber and tequila aquachile
Crispy fried squash blossoms stuffed with fresh ricotta, goat cheese and lots of fresh herbs
Smoked salmon and ossetra caviar timbal over a crispy potato with avocado, meyer lemon creme and chives
Seared diver scallops over a carrot and coconut puree with edamame and a fresh green curry sauce
Heirloom cherry tomato and black cherry salad with burrata, aged balsamic and fresh mint
Summer corn and tomato saute
Heirloom tomato and ricotta tart
Wild salmon with a fennel and tomato salad and purple basil
Honey and chipotle roasted carrot skewers with goatcheese, lime zest and pickled chilies
Roasted rack of lamb with a romesco sauce, crispy artichokes and a mint salsa verde
Mussels in a white wine, fennel broth with toasted baguette
Greek style zucchini pancakes with a mint, lemon yogurt dip
Baby pear tarte tatin
Purple Artichokes
Pan roasted black grouper over charred vegetables with a cilantro salsa verde
smoked salmon eggs in a hole with chive flowers
Whipped ricotta with grilled peaches, truffle honey and fresh mint
Herb tuna salad with garden vegetables
Roasted tomato caprese with burrata and fresh basils from the garden
Florida stone crabs
Ricotta gnocchi with slow roasted tomatoes, summer corn and truffle pecorino