Snacks
- Buttermilk Biscuits
- Served with Mango Butter, Smoked Lardon & Chili Salt
- Crawfish Hushpuppies
- With Cilantro Aioli and Lemon
- Caviar Serve & Plantain Blini
- Topped with Coconut Crème Fraîche & 1 Ounce of Osetra Caviar
First
- Broiled Shrimp
- Marinated in Rosemary Oil & cooked in Jerk Butter
- Tamarind Glazed Pork Belly
- Plantain Purée & Pepper Sauce
- Tuna Tartare
- Served with Coconut Dressing , Chili Oil & Crispy Dasheen Chips
- Hamachi Crudo
- In a Passion Fruit Vinaigrette with Grapefruit & topped with Fried Yuca
- Florida Stone Crabs
- Served with a Spicy Aioli and Charred Lime
- Caribbean Chop Salad
- Baby Lettuces, Coconut Dressing, Crispy Shallots and Herbs
- Seafood Tower
- Poached Shrimp, Lobster Tail, Florida Stone Crab and Chilled Oysters
Second
- Short Rib Burnt Ends
- Served with Crispy Garlic Butter Potatoes & Braised Collards with Smoked Bone Marrow
- Hot Fire Fried Chicken
- Served on Coconut Grits & topped with Hot Honey & Pickles
- Red Snapper Escovitch
- Pan seared in a Carrot Beurre Blanc & served in a Turmeric Carrot Ginger Purée
- Jerk Caulifower
- Sweet Potato Purée with Soft Herbs and Quinoa
- Blackened Whole Florida Lobster
- Maque Choux & Herb Breadcrumbs
- Whole Roasted Branzino
- With Papaya, Mint and Basil
Dessert
- Bananas Foster
- Flambéed Table Side served with Vanilla Ice Cream
- Coconut Tres Leches
- Served with Guava Sorbet
- Mango Creme Brulée
- Bolivian Chocolate Cake
- Served with Passion Fruit Ice Cream
- Coconut Sticky Pudding