Squash Blossoms are Back, and Did You Snag a Piece of that Cherry Vanilla Bread Pudding?

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.)

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