• Moroccan-Spiced Local Catch of The Day With Lentils, Tomatoes, & Spinach

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• Tea-Brined Buckwheat Fried Chicken with Cilantro-Lime Coleslaw, Avocado & Key Lime Hot Honey

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• Poke "Local Catch of The Day" Bowl -Whole Grain Blend (Quinoa, Barley, Wild Rice) ,Sesame, Cabbage Slaw, Edamame, Shiitake Mushrooms, Sprouts & Pickled Veg.

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• Korean Kimchi Fried Whole Grain Wild Rice with Pan- Seared Shrimp or Korean BBQ Pork.

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• Mojo Flank Steak with Chimichurri Sauce, Zucchini & Heirloom Carrot Ribbons, & Farro.

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• Almond Ricotta & Olive Stuffed Chicken with Cauliflower Risotto 

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• Chicken Tikka Masala with Wild Rice Pilaf & Whole Grain Naan Bread.

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• Tacos Al Pastor - Pork & Pineapple Tacos with Pico De Gallo, Pickled Red Onions, Cilantro. Served with Rice & Beans

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• Local Catch of The Day Ceviche -(Availability Varies) Red Onion, Cilantro, Fresno & Poblano Peppers, Lime Juice Served with Plantain Cups & Avocado.

• Local Smoked King Mackerel Fritters-  Local Smoked King Mackerel & Mashed Haitian Malanga Root Fritters, Served with Sweet Chili Slaw                                                

• Braised Pork Belly & Grilled Peach Bao Buns - Steam Buns filled with Braised Pork Belly, Marinated/Grilled Peaches, Fresh Mint & Balsamic Glaze                                                                                      

• Crispy Duck Bao Buns - Steam Buns filled with Crispy Duck Breast, Fresh Figs, Pearl Onions, Pickled grapes & Balsamic Glaze                                                            

• Mahi Mahi Ceviche - Red Onion, Poblano + Fresno Pepper, Tomatoes, Key Lime Juice, Cilantro, Avocado, Served in Fried Plantain Cups.                                                                                                  

• Za’atar Veal Tartare - Minced Za'atar Spiced Veal, Scallion, Stone Ground Mustard, Fig, Hazelnut & Egg Yolk, Served with Sourdough Crostini                                                                  

• Cajun Style Peel & Eat Whole Gulf Pink Shrimp, Served with Everglades Style Cocktail Sauce & Lemons

• Pan-Seared Local Snapper - Served with Jicama Quinoa Salad & Sweet Corn Puree                                                            

• Whole Gulf Pink Shrimp & Grits - Cajun Style Head-On Gulf Pink Shrimp, Cheesy Jalapeño Grits, Served with Watercress/Roasted Jalapeño/Green Onion Salad                                                                                                    

• Fire Roasted Local Triple-tail, Quinoa Salad, Roasted Cauliflower Puree, Pomegranate Seeds & Watercress.                                                                      

• Prosciutto Wrapped Alligator Tenderloin, Locally grown Mushrooms, Farro Risotto, Roasted Green Onion Oil, Aged Balsamic Vinegar                                                                                     

• 5-Spice Braised Short Ribs, Served with Creamy Polenta & Roasted Veg Medley

• Plant-Based "Crunch Wrap Supreme" - Mexican Spiced Impossible Meat, Guacamole, Black Beans, Plant Based Sour Cream, Red Cabbage, Black Beans, Shredded Lettuce.

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• Seared Beets With Quinoa Tabbouleh Salad & Sumac-Pickled Onion

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• "Pastrami" Spiced Collard Green Melt on Vegan Rye Bread with Key Lime Coleslaw

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• Vegan Poke Bowl with Whole Grain Blend (Quinoa, Barley, Wild Rice), Tofu, Sesame, Cabbage Slaw, Edamame, Shiitake Mushrooms, Sprouts & Pickled Veg.

• Raw Chard Tacos -  Riced Cauliflower, Blistered Cherry Tomatoes, Cucumber, Sautéed Mushrooms & Spinach Salsa Verde. Served with Wild Rice Mix & Beans.

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• Plant-Based Ginger-Soy Kofta & Tomato Salad with Cherry Tomatoes, Cucumbers, Scallion, Aleppo Pepper. Served with Whole Wheat Naan.​

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• Vegan Bibimbap - Soy Marinated Tofu, Julienne Carrot & Cucumber, Pickled   Daikon Radish, Spinach with Nori Sesame Rice.                                             

• Crispy Spring Onion Bhaji, Served with Cilantro Mint Chutney

• Mini Vegan Crunchwrap Supremes - Made with Impossible Meat, Black Beans, Guacamole, Shredded Veggies, Served with Cashew Queso                                                                  

• Mini Vegan Poke Bowls - Watermelon, Pickled Veggies, Edamame, Shiitake Mushrooms, Seaweed Salad.                                                                            

• Gandules Ceviche - Pigeon Peas, Red Onion, Poblano + Fresno Pepper, Tomatoes, Key Lime Juice, Cilantro, Avocado, Served in Fried Plantain Cups                                                             

• Vegetarian Beet Wellington - Braised Beets, Mushroom Duxelles, Tarragon Crepe wrapped in Puff Pastry, Served with Mushroom Demi Glacé.                                                                             

• Miso & White Wine Braised Napa Cabbage Steak, Seared King Oyster Mushrooms, Edamame, Seared Fingerling Potatoes, Served with Miso Vegan Butter, & Watercress Salad

• Miso Crusted Local Grouper & Braised Pork Belly, Served in Seaweed Dashi with Clams and Crispy Fingerling Potatoes.                                                                    

• Whole Filet Tenderloin, Cooked in Red Wine Reduction, Served with Mashed Potatoes or Farro Risotto, Roasted Veg Medley, & House-made Béarnaise Sauce.                                                           

• Florida Wild Boar Pappardelle Ragu - Braised Florida Wild Boar, Wild Boar Demi Glacé, Roasted Mushroom Medley, Pappardelle Pasta. Served with Ricotta Salata & Fresh Herbs.                                                                              

• Garlic & Herb Crusted Rack of Lamb, Served with Red Wine Farro and a Asparagus, Crispy Anchovy & Burrata Salad