Our Menu

Served with herb oil and sun-dried tomato butter.

Thinly stretched pizza dough with garlic, herbs, and Parmesan, with marinara.

Russian roulette peppers blistered in our brick pizza oven, served over arugula, with a lemon aioli and black lava sea salt.

House-made fritter batter, blended with fresh conch and aromatics, served with datil remoulade.

(3) Sea scallops, chilled chai spiced apples, finished with a walnut-chili crunch and honey-sake reduction.

Spicy tuna blend, cucumbers, and carrots, wrapped in nori and sushi rice, topped with sashimi tuna, pickled Fresno chilis, red tobiko, kabayaki and chili oil, crystalized ginger, wasabi mousse.

Crispy fried Brussel sprouts, tossed in a white balsamic vinaigrette, Black Forest bacon, dried tart cherries, walnuts, goat cheese crumble.

Fried squid and artichokes, Haitian-inspired datil pikliz, and our classic Scotch bonnet aioli.

Butter-poached Maine lobster, shredded Napa cabbage and carrots, wrapped in wonton wrappers, lightly fried, served with a side of sweet chili glaze.

Shrimp in a spicy chili-lime garlic sauce, miso butter emulsion, and sweet soy.

Our touch on the classic, with fresh spinach and chopped artichokes, cayenne, garlic, and turmeric, baked with a cheese blend and served with corn tortillas.

Chopped romaine hearts, garlic-herb baked croutons, shredded Parmesan, creamy Caesar dressing.

Spring mix, heirloom cherry tomato, carrot, cucumber, white balsamic vinaigrette.

Fresh baby spinach, grilled then shaved Mexican style corn, Cotija cheese, tomatoes, red onion, warmed chorizo vinaigrette, cilantro-lime aioli, corn tortilla straws.

Assorted mixed greens, fresh mango salsa, goat cheese, cashew crumble, sweety drop peppers, white balsamic vinaigrette.

Seared, skin-on red snapper, lightly blackened, jasmine rice, vegetables, mango and jalapeno salsa.

A Caribbean twist on bangers and mash, grilled Portuguese style sausage, blended with local datil peppers, served with mashed potatoes, vegetables, and chimichurri.

Seared rare, jasmine rice, house pickled vegetables, miso butter emulsion, sweet soy reduction, chili oil and wasabi.

Seared shrimp and scallops, served over Asiago cheese polenta, vegetables, tomato-fennel jam, chorizo-Cotija crumble.

Italian breaded chicken breast, lightly fried, then topped with mozzarella and marinara, served with herb and garlic butter pasta and vegetables.

Beef tips and shrimp sautéed in a spicy chili glaze served over vegetable fried rice, finished with fried garlic, miso butter emulsion, chili oil and sweet soy.

Florida rock shrimp, angel hair, garlic, red pepper flake, fresh basil, white wine cream, garlic crostini.

Pan-seared triggerfish, served over jasmine rice, vegetables, and lemon-caper beurre blanc.

(7) Jumbo fried shrimp, served with French fries, vegetables and datil remoulade.

Togarashi-spiced, crispy-skinned salmon fillet (cooked medium), topped with a spicy chili aioli blended with lump crab, served with jasmine rice, vegetables, miso butter emulsion, wasabi and sweet soy.

Maine lobster meat, sautéed with red onion, in a Vermont white cheddar-truffle Mornay sauce topped with a Maine lobster tail, served with garlic crostini.

Chili marinated flank steak, grilled medium, sliced and served over Thai cashew sauce, served with jasmine rice, vegetables, green onions, and sesame seeds.

Our signature vegan dish; bow tie pasta, sautéed with apples, fennel, sage, and pistachios, tossed in a butternut squash puree with Peruvian sweet drop peppers.

Buttermilk-dill soaked chicken thighs, lightly fried, served with bacon confit savoy cabbage, malt vinegar fried potato nest, sweet corn puree, topped with Minorcan Mike's datil sauce.

• Truffle Butter (GF)
• Thai Cashew Sauce (GF)
• Tomato-Fennel Jam (GF)
• Chimichurri (GF)

Crushed San Marzano tomato sauce, fresh mozzarella, torn basil.

Green olives, spinach, roasted red peppers, artichoke hearts, goat cheese, garlic oil.

Roasted mushrooms, red onions, truffle oil, basil, goat cheese.

Garlic and truffle oil, grilled chicken, ricotta, mozzarella, oregano, black pepper, fried garlic, fresh arugula.

Pepperoni, bacon, Italian sausage, crushed San Marzano tomato sauce.

Pepperoni, Italian sausage, roasted red peppers, mushrooms, and onions, green olives, mozzarella, and Asiago cheeses, basil-marinara base, oregano.

Italian sausage, pesto, shaved Asiago cheese, red onion, roasted red peppers.
Add Anchovies or Truffle Oil +$3.00 | Add Bacon, Pepperoni, or Italian Sausage +$5.00 | Add Grilled Chicken, Grilled Shrimp or Linguica Sausage +$9.00

Chef's inspiration flavor of custard, caramelized raw sugar, with a dollop of whipped cream.

Decadently delicious, served a la mode with vanilla ice cream, finished with salted caramel.

Our staff's favorite! Cinnamon whiskey braised peaches, baked with a buttery crumble, served a la mode with vanilla ice cream, and warm salted caramel.

This will take you back to Key West! Made with freshly squeezed key limes and a graham cracker crust, finished with whipped cream, a strawberry puree, and coconut chantilly.

Dark chocolate tart, pistachio cream, dark cherry pearls, whipped cream, shaved chocolate.

Whipped vanilla ice cream, layered between coconut crumble cake, garnished with firework crispies.

Today's flavor. Chef's suggested dessert wine pairing: Dow's 20 Year Tawny, $12.00

Vanilla ice cream, salted caramel. Chef's suggested dessert wine pairing: Fonseca "Bin 27" Finest Reserve, $7.00

Served with vanilla ice cream and hot bourbon caramel, topped with pecan streusel. Chef's suggested dessert wine pairing: Susana Balbo LH Torrontes, $12.00

Key lime pie made with fresh-squeezed key limes, graham cracker crust, whipped cream, strawberry puree, and coconut chantilly. Chef's suggested dessert wine pairing: Fonseca 10 Year Tawny, $10.00

Chocolate mirror glaze, white chocolate sauce, strawberry puree. Chef's suggested dessert wine pairing: Ferrari Carano Eldorado Noir, $9.00

$3.00 | $6.00 • 1 or 2 scoops | Choices: vanilla, toasted coconut, sorbet du jour.