Citrus

Fresh hand-cut yellowfin tuna, creamy avocado, citrus ponzu glaze, and crispy wonton chips.

Prince Edward Island mussels sautéed in white wine, roasted garlic, herb butter, and toasted artisan bread.

Creamy fresh burrata cheese, sliced blood oranges, wild arugula, toasted pistachios, and balsamic reduction.

Pan-seared jumbo sea scallops served over creamy saffron risotto, aged parmesan, and white truffle oil drizzle.

Crispy fried chicken breast glazed in honey citrus sauce, pickled red cabbage, jalapeño aioli on a toasted brioche bun.

Grilled Atlantic salmon with a bourbon-maple glaze, served with truffle mashed potatoes and grilled asparagus.

12-hour slow-braised beef short ribs with an espresso coffee rub, served over creamy polenta and honey-glazed carrots.

Fresh local daily catch, pan-seared with a lemon vierge sauce, capers, cherry tomatoes, and herb-roasted fingerling potatoes.

Double smashed angus beef patties, sharp white cheddar, thick-cut bacon, caramelized onions, and house secret sauce on brioche.

Lightly dusted calamari, fried jalapeño slices, served with spicy marinara sauce and house lemon aioli.

Artisanal mezcal, orange liqueur, fresh pink grapefruit juice, lime, and a smoked sea salt rim.

Freshly squeezed house lemonade infused with organic lavender syrup and garnished with edible flowers.