561.691.3160
Our Menu
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A farm-to-table restaurant where our ingredients are sourced locally.

Salad

Verdea Salad
Select Greens, Pistachio encrusted brie cheese crouton and sundried strawberry vinaigrette

Entrees

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
Joanne & Marty’s Three-*Fold Seafood Arrangement
Wild Salmon & Florida Grouper Roulade Atop Florida Lobster, caramelized onion, Pancetta hash browns, Aged balsamic, Soy beurre monte
Shrimp & Grits
Skillet bronzed blue prawns, stone ground Floriani red flint polenta and Vidalia Onion Gumbo Gravy

Dessert

Mango Cobbler
Spiced Mango in Pancetta Bacon Sugar crumb topping

Chef Rodney Martin

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