The Miami menu is alive and kicking with plenty of seasonal items.
Chef de cuisine Bradley Herron is doing a killer job of surprising us with fresh, new preparations, as is pastry chef Amy Kalinowski!
Dinner last night was a great example…
Crispy and plump, these Paradise Farms squash blossoms are locally delicious, filled with mozzarella and finished with lemon zest and parsley aioli (small/10.)
Spicy blue crab crostini with shaved fennel salad (small/11.)
Grilled local kingfish with pine nut puree, cauliflower, currants, and meyer lemon salsa verde (medium/18.)
Cherry Vanilla Bread Pudding with honey lavender ice cream, cherry and candied lemon salsa (dessert/10.)