The farm to table philosophy embraces a sustainable approach to agriculture and dining. At its heart, the concept is simple: there is value in eating locally.
A farm-to-table restaurant where our ingredients are sourced locally.
Pomegranate Lacquered
Free Range Chicken Breast
Beignets of souffléd sweet potato, truffled arugula and watercress Gastrique of Pomegranate reduction
Grilled Wild Boar Chops
Stone Fruit glaze Warm Rainbow Fingerling potato and twice smoked bacon salad With creamed corn
Stewed Bahamian Conch Raviolis
Charred yellow tomato, opal basil, and brown butter nage. Haystack of fried haricot vert, parmigano regiano crisps
Malta Cured Pork Tenderloin
Chorizo Spanish dirty dice, chili stuffed fried okra rellanos, Malta demi glaze
Milled Corn Encrusted Red Snapper
Savory collard green brioche bread pudding, Salpicone of blistered grape tomatoes, piquillo peppers, roasted corn in red onion nage
House Aged 8oz Prime Beef Tenderloin
Pink peppercorn au poive,
foie gras cauliflower puree, red wine demi glaze arugula oil