Tuyo menu

"Fallen" Bittersweet Chocolate Soufflé

chocolate crèmeux, gateau crostini and olive oil "dust"

Vanilla-Greek Yogurt Panna Cotta

honeydew, vanilla croutons and lemon-olive oil sorbet

"S’Mores" Pumpkin Cheesecake

torched marshmallow, graham streusel and cranberries

Piña Colada Cake And Chilled Pineapple Soup

pineapple-fennel salsita, coconut rum gelée and coconut sorbet

Dulce De Leche

stuffed hot donut bites dark chocolate dipping sauce and macadamia brittle ice cream

House-Made Ice Cream Trio

"lucky charms", cookie dough, coffee & glazed donuts

Daily Selection Of Sorbets

accompanied by melon carpaccio, coconut and fresh berries

"Ballad"

andante dairy, goat’s milk, california aged for five months with a bourbon maple syrup washed rind.

"Idiazabal"

sheep’s milk, basque country, spain smoked over beechwood, hawthorn or cherry for ten days imparting a slight smoky quality to the rich, nutty flavor.

"Cabot Clothbound Cheddar"

cow’s milk kempton family farm, vermont english-style cheddar with caramel notes.

"Green Hill"

cow’s milk, sweet grass dairy, georgia double-cream with sweet buttery flavor and texture.

"Asher Blue"

sweet grass dairy, georgia dense, creamy blue with a persistent but mild finish.

Peekytoe Crab, Key West Pink Shrimp And Corn ‘Pot Pie’

with saffron, mussel and coconut milk cream

Peekytoe Crab, Key West Pink Shrimp And Corn ‘Pot Pie’

moccagatta langhe chardonnay, piemonte, italy ’10

Tomato "Terrine"

with benton’s country ham, local lettuces and herbs, toasted brioche and aïoli

Tomato "Terrine"

medici ermete ‘concerto,’ lambrusco reggiano, emilia romagna, italy nv

Caribbean Pepperpot

with seared tuna and roasted squab

Caribbean Pepperpot

château des roques vacqueyras, rhône valley, france ‘09

Roasted Loin Of Veal And Sweetbreads "Odette"

with black trumpet mushrooms and glazed carrot purée

Roasted Loin Of Veal And Sweetbreads "Odette"

la spinetta langhe nebbiolo, piemonte, italy ’08

Warm Madeleines

with jasmine tea caramel brown butter-sage apple confit and crème fraîche ice cream

Warm Madeleines

domaine schoffit gewürztraminer lieut-dit-harth ‘cuvée caroline,’alsace, france ’09

Wimmer Czerny Traminer ‘Trio,’ Donauland, Wagram, Austria ’09 (Gewürztraminer - Dry)

Leth Gruner Veltliner ‘Steinagrund,’ Wagram, Austria ’10

La Viarte Pinot Grigio, Colli Orientali Del Friuli, Italy ’09

Château Graville-Lacoste, Graves, Bordeaux, France ’10 (Sauvignon Blanc)

Albert Mann ‘Cuvée Albert,’ Riesling, Alsace, France ’09

Kumeu River ‘Village,’ Chardonnay, Auckland, New Zealand ’08

Robert Sinskey Pinot Gris, Carneros, California ’09

Ramey Chardonnay, Sonoma Coast, California ’08

Domaine D'Andezon "La Granacha Signargues," Côtes Du Rhône-Villages ’09

Robin K. Pinot Noir, Central Coast, California ’08

Caterina Dei Rosso Di Montepulciano, Italy ’09

Barco Di Piedra, Ribera Del Duero, Spain ’09 (Tempranillo)

Lamadrid Malbec Reserve, Mendoza, Argentina ’08

Markowitsch Pinot Noir, Carnuntum, Austria ’09

Joseph Carr Cabernet Sauvignon, Napa Valley, California ’09

Paul Dolan ‘Deep Red,’ Mendocino County, California ’06 (Syrah/Petite Syrah/Zinfandel)

Hidalgo Pedro Ximenez ‘Triana,’ Jerez, Spain NV

The Rare Wine Company Historic Series Boston Bual Madeira NV

Chateau Raymond Lafon Sauternes, Bordeaux, France ‘07

Domaine Huet Vouvray ‘Le Haut Lieu,’ Loire Valley, France ’08 (Moelleux)

Gramona Cava Brut ‘Gran Cuvée,’ Penedès, Spain ’07

Voirin-Jumel Blanc De Blancs Champagne, Premier Cru, Cramant, Côte De Blancs NV

Salad Of Local Lettuces And Winter Vegetables

with blue cheese, rye croutons and sherry vinaigrette

Brazilian Creamy Cracked Conch Chowder

with saffron, coconut, orange and star anise

My Down Island French Toast

with curaçao scented foie gras, griddled brioche, gingery candied lime zest and a savory passion fruit caramel

Florida Keys Cobia

ceviche with papaya, pickled cucumber, basil and asian aromatics

Yuca Stuffed Crispy Shrimp

with sour orange mojo, coastal greens and pickled scotch bonnet tartar salsa

Tuna And Tomato Tartare

joël robuchon inspired mollet egg, crisp potatoes and salsa criolla

Oyster Pan Stew

with black trumpet mushrooms, root vegetables and sauce béarnaise

Chicken Mofongo

with my very black beans, fufú, and sugarcane moonshine chutney

Poached Snapper

with vietnamese fish sauce caramel, hedgehog mushrooms, cashews and hearts of palm

Pan-Cooked Fillet Of Key West Yellowtail On A "Belly" Of Mashed Potatoes

with citrus butter and malabar spinach

Rhum And Pepper Painted Golden Tilefish On Mango-Habanero Mojo

with boniato-caramelized plantain mash en poblano

Pork "Havana"

with 21st century mole, smokey plantain crema and a spanish sherry wine reduction

Beef Duo

strip steak and short rib vaca frita yuca, aji amarillo and black olive vinaigrette

"Kobe Salmon": Blackmouth Chinook Salmon

with cured foie gras, roasted beets, fingerling potatoes and sauce mer noir

Mongolian Barbecued Veal Chop

chinese eggplant and thai fried rice