European-influenced contemporary American, drawn from local producers, Gulf fishermen, and Florida farms. The list below reads as the kitchen wrote it for the current season.
Small plates and shared starters drawn from the season's first arrivals. Each course is timed to the room's pace.
Single jumbo dry-pack scallop, brown butter, charred shallot purée, micro-celery, oxblood reduction.
Florida-grown tomatoes, hand-pulled burrata, torn basil, Tuscan olive oil, aged balsamic, sea salt.
Cream of porcini, cremini, and shiitake, finished tableside with truffle oil and crisp leek threads.
Hand-cut prime tenderloin, classic garnish, quail yolk, capers, shallot, herb crostini.
Romaine hearts, anchovy, garlic, parmesan, lemon, croutons baked in-house. Prepared tableside on request.
Sauternes-poached foie, brioche toast, fig compote, fleur de sel.
East and West Coast selection. Mignonette, cocktail sauce, fresh lemon. Half-dozen / dozen pricing available.
Yellowfin sashimi, blood orange, avocado mousse, yuzu kosho, micro shiso.
Reserved for parties of four or fewer, available with 24-hour notice. The kitchen builds the menu around the night's best ingredients. Wine pairings drawn from the cellar by sommelier selection.
Reserve the TastingEuropean-influenced contemporary American, sourced from Gulf fishermen, Florida farms, and a handful of out-of-state producers the chefs have known for decades.
Herb-crusted Colorado rack, rosemary jus, smashed fingerlings, French green beans, mint gremolata.
Eight-ounce center-cut, Yukon Gold purée, charred broccolini, choice of bordelaise or béarnaise.
Pan-seared, lemon-caper butter, jasmine rice, asparagus, charred lemon. Subject to daily Gulf catch.
Crisp-skinned half duck, blood orange reduction, wild rice pilaf, roasted root vegetables.
Carnaroli risotto, Maine lobster tail, saffron, mascarpone, micro-tarragon. Finished tableside.
Slow-braised veal shank, saffron risotto Milanese, gremolata, marrow spoon.
Florida-pastured bird, lemon-thyme jus, root vegetable hash, salsa verde.
Roasted seasonal vegetables, wild mushroom duxelles, puff pastry, port reduction.
The kitchen receives same-day Gulf catch from a handful of Sarasota and Cortez fishermen the proprietors have worked with for decades. Your server will detail what arrived this morning.
Reserve a table →Pastries from the in-house pastry team, served with dessert wines, fortified pours, and a deep coffee program.
Flourless dark chocolate, raspberry coulis, gold leaf, crème fraîche quenelle.
Vanilla bean custard, hand-torched sugar shell, fresh berries, shortbread.
Florida key limes, graham crust, torched meringue, raspberry coulis.
Caramelized bananas, dark rum, brown sugar, vanilla bean ice cream. Flamed tableside.
Three rotating selections, honeycomb, candied nuts, dried fruit, water crackers.
Tahitian vanilla gelato, double espresso poured tableside, amaretto biscotti.
Wine Spectator Best of Award of Excellence, the publication's highest tier short of the Grand Award. The full list runs to a thousand-plus bottles — the by-the-glass selection below rotates weekly.
Grower champagne by Pierre Péters or Bérêche; Franciacorta and English sparkling rotating by season.
Domaine Leflaive village-level Puligny and Meursault from a handful of small growers; Chablis by Raveneau when allocations permit.
Côte de Nuits village wines, primarily Domaine Dujac, Faiveley, and Michel Lafarge in good vintages.
Right-bank Merlot-led for tonight's by-the-glass; left-bank classified growths by the bottle from a deep file.
Cult and small-production Napa, including allocations from producers the proprietors have visited personally.
Brunello, Barolo, Barbaresco — Produttori del Barbaresco and Vietti currently pouring by the glass.
Northern Rhône Syrah from Clape or Allemand when poured; Loire whites from Chidaine and Cotat.
Tawny port (10, 20, 30 year), Sauternes from Climens or Suduiraut, Madeira and Marsala from grower producers.
The retail wine cellar at 1283 S. Tamiami Trail holds the same allocations poured at dinner — open for tastings, purchase, and consultation with the sommelier team.
About the Wine Cellar →Dinner nightly from 5 pm · Lounge open from 4 pm.
Reserve via OpenTable