Appertizer

caramelized day-boat scallops over wilted spinach with a silken vanilla bean puree (GF)

shaved roasted beets with bright pickled fennel and whipped goat cheese (V, GF)

hand-cut cured salmon with capers, shallot and citrus, served with toasted brioche

jumbo shrimp kissed with scotch bonnet heat and charred over open flame (GF)

fresh local snapper brightened with ripe mango, lime and a whisper of chili (GF)

creamy burrata over roasted beets and jewel-toned heirloom tomatoes with basil oil (V, GF)

golden calamari tossed with peppery arugula and bursts of pomegranate

peppery arugula, shaved parmesan and lemon vinaigrette (V, GF)

charred brussels sprouts with toasted nuts and a bright citrus dressing (V, GF)

sweet pear and medjool dates with candied walnuts and creamy stilton (V, GF)