Octopus & Frites
Octopus & Frites
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Bryan
Bryan
Bryan
Bryan
Bryan
Island-Braised Chicken, Savory Rice & Crispy Plantains
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Ebony Diamond
Ebony Diamond
George
George
George
George
George
George
Patrick Tortora
Patrick TortoraMini Southern crab cakes, caper remoulade
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Patrick TortoraTurdunkin roulade, cranberry sage stuffing
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Patrick TortoraRoast beef tenderloin, rosemary roasted red bliss potatoes, vegetable medley, carmelized mushroom demi
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Artur B
Artur B
Artur B
Artur B
Scarlett Brida
Scarlett Brida
Scarlett Brida
Scarlett BridaOysters & Horseradish pearls, served with hibiscus mignonette and lemon
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Scarlett BridaSeafood paella, bomba rice, saffron wine, sofrito, lemon & green garlic aioli
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Scarlett BridaChilean Seabass with picked black walnuts, salt potatoes and pea shoots
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Scarlett Brida
Scarlett BridaBraised short rib with potato puree and butter glazed carrots
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Scarlett Brida
Anderson De LimaSeafood paella with bomba rice, vegetables, sepia, mussels, shrimp, and carabineros, prepared using traditional technique.
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Anderson De LimaBacalao with caramelized onions, Yukon Gold potatoes, olives, and olive oil, a Mediterranean classic.
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Anderson De LimaPork chops scarpariello with Italian sausage, broccolini, fingerling potatoes, cherry peppers, butter, and pork stock.
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Anderson De LimaLinguine alle vongole with garlic, olive oil, white wine, and fresh parsley.
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Anderson De Lima
Anderson De LimaMexican poolside snacks inspired by classic street flavors, designed for casual, shareable service.
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Anderson De LimaGame paella with bomba rice, tomato, saffron, pimentón de la Vera, rabbit, chicken, and seasonal vegetables, prepared using traditional technique.
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Anderson De LimaBucatini alla carbonara with guanciale, egg yolks, and Pecorino Romano.
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Anderson De LimaPoached halibut with spring vegetables and fingerling potatoes, finished with a verjus beurre blanc.
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Anderson De LimaFresh pappardelle with wild mushrooms in a sage cream sauce, finished with Parmigiano-Reggiano.
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Anderson De LimaScallop crudo with pickled mustard seeds, fennel fronds, sliced serrano peppers, radish, olive oil, and lemon.
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Anderson De LimaPan-seared branzino with potato skordalia, shaved fennel, seven-herb salad, and lemon tempura.
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Anderson De LimaRoasted chicken with wild mushrooms, sautéed spinach, classic pan sauce, and mashed potatoes.
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Anderson De LimaSteamed sea bass with confit red potatoes, soy-ginger consommé, and charred scallions.
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Anderson De LimaFresh pappardelle with wild boar sausage, broccolini, chili flakes, and Parmigiano-Reggiano, in the classic Tuscan style.
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Anderson De LimaFideuà negra prepared with toasted pasta, clams, and fresh Gulf shrimp, finished with sepia, squid ink, and a restrained house aioli for balance and depth.
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Anderson De LimaPan seared Cod with wild mushrooms and pommes puree, mayer lamon beurre blac
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