Blackened Local Catch, Black Venus Coconut Risotto, Confit Tomatoes, Key Lime Nage, Pistachio Crumble, Crispy Parsnip, Shiso

RED SNAPPER OR BLACK GROUPER

32oz Pecan Wood Grilled Kuro American Wagyu Tomahawk, Parsnip Puree, Wild Mushroom Ragout, Truffle Butter, Marrow Butter

WAGYU TOMAHAWK

Crispy Whole Yellowtail Snapper. Stir Fried Rice, Crunchy Tempura, Scallion, Honey Sriracha Drizzle

WHOLE YELLOWTAIL SNAPPER

8oz Pecan Wood Grilled Kuro American Wagyu Filet Mignon, Butter Poached Maine Lobster Tail, Mushroom Ragout, Parsnip Puree

SURF & TURF

Spanish Octopus, Papas Brava, Grilled Tomato, and Charcoal Mousse

CHARRED OCTOPUS A LA GALLEGA

House Made Potato & Ricotta Gnocchi, Grilled Lobster Tail, Wild Mushrooms, Roasted Tomato, Truffle Cream

LOBSTER GNOCCHI

Fried Calamari with Shishito Peppers, Katsuobushi, and Miso Sauce

CALAMARI FRIES and PEPPERS

Pan-Seared Chilean Sea Bass, Whipped Polenta, Rainbow Swiss Chard, Calabrian 'Nduja Beurre Blanc

SEA BASS

Sous Vide Chilean Sea Bass, Wakame Seaweed Salad, Miso Sesame Soy, Black Sesame

SEA BASS SMALL PLATE

YUCA FRIES

8oz Wagyu Burger, Bacon, Smoked Scamorza Cheese, Candied Jalapeno, Truffle Aioli, Served with Truffle Fries

WAGYU BURGER

14oz Braised Bone-In Pork Shank, Cheese Whipped Potatoes, Cabernet Pan Jus

PORK SHANK

Seared Sea Scallops, Corn Mousse, King Oyster Mushrooms, Rice Crisps, Curly Negi, Red Sorrel

SCALLOPS

FIVE CHEESE MAC & CHEESE

TRUFFLE FRIES

Velvet Pioppini, Royal Trumpet, King Oyster, Enoki, Smoked Scamorza Polenta

MUSHROOM & POLENTA

Grilled Gulf Shrimp, Calabrian 'Nduja, Basil, Roasted Garlic Nage, Parsley EVOO

GAMBAS AL AJILLO

Soy Carmel Brown Butter Pistachios and Chile de Arbol

KUNG PAO BRUSSEL SPROUTS

OYSTER ROCKEFELLER

Maine Lobster, Crab, Truffle Essence, Chives

LOBSTER & CRAB BISQUE

Corn and Jalapeno Mousse, Crispy Kale, and Black Sesame Seeds

CRAB CAKE

Ahi Tuna, Guajillo and Espresso Crust, Burrata Sauce, and Roasted Bok Choy

AHI TUNA

House Breaded & Fried Shrimp, Orange Sriracha, Ginger, and Honey

ORANGE SRIRACHA SHRIMP

WHIPPED CHEESE POTATOES

Preheat the oven to 250°F (120°C). In a baking dish, combine cherry tomatoes, olive oil, salt, and thyme. Bake for 2 hours until soft.

Prepare Confit Tomatoes

In a saucepan, heat olive oil. Sauté shallots and garlic until translucent. Add Arborio rice, stirring for 2 minutes. Gradually add coconut milk and broth, stirring constantly, until the rice is creamy and al dente. Stir in salt and cilantro.

Make Coconut Risotto

In a saucepan, combine key lime juice, heavy cream, and salt. Simmer over low heat until slightly thickened. Set aside.

Prepare Key Lime Nage

In a bowl, mix chopped pistachios, melted butter, and brown sugar until crumbly. Spread onto a baking sheet and toast at 350°F (175°C) for 10 minutes.

Make Pistachio Crumble

Toss thinly sliced parsnips with olive oil and salt. Spread on a baking sheet and bake at 400°F (200°C) for 15-20 minutes until crispy.

Prepare Crispy Parsnip

Rub the red snapper or black grouper fillets with Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Cook the fillets for 3-4 minutes on each side until blackened and cooked through.

Cook the Fish

On a plate, place a scoop of coconut risotto, top with blackened fish, drizzle with key lime nage, and garnish with confit tomatoes, pistachio crumble, crispy parsnips, and shiso leaves.

Serve

Red Snapper or Black Grouper fillets

Cajun seasoning

Olive oil

Arborio rice

Coconut milk

Vegetable broth

Shallots, minced

Garlic, minced

Salt

Fresh cilantro, chopped

Cherry tomatoes

Fresh thyme

Key lime juice

Heavy cream

Pistachios, chopped

Butter, melted

Brown sugar

Parsnips, thinly sliced

Shiso leaves

Soak the pecan wood chips in water for at least 30 minutes. Preheat your grill to medium-high heat.

Prepare the Grill

Generously season the Wagyu Tomahawk with salt and black pepper on both sides.

Season the Steak

Place the steak on the grill and smoke it with the pecan wood chips for about 15-20 minutes on each side, or until it reaches your desired internal temperature.

Grill the Steak

Peel and chop the parsnips, then boil them in salted water until soft, about 15 minutes.

Cook the Parsnips

Drain the parsnips and blend them with heavy cream, butter, salt, and white pepper until smooth.

Blend the Puree

In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent.

Sauté the Ingredients

Add the mixed mushrooms and thyme, cooking until the mushrooms are tender. Season with salt and black pepper.

Cook the Mushrooms

In a bowl, mix together soft butter, truffle oil, and beef marrow. Season with salt and black pepper.

Mix the Butter

On a large platter, place the parsnip puree, top it with the grilled Wagyu Tomahawk, and spoon the wild mushroom ragout over it. Finish with dollops of truffle and marrow butter.

Plate the Dish

Wagyu Tomahawk Steak

Pecan Wood Chips

Black Pepper

Parsnips

Heavy Cream

Butter

White Pepper

Mixed Wild Mushrooms

Shallots

Garlic

Thyme

Olive Oil

Truffle Oil

Beef Marrow

Rinse the whole yellowtail snapper under cold water and pat dry. Season generously with salt and black pepper, and place lemon slices inside the cavity.

Clean and Season the Fish

In a large, deep skillet or wok, heat vegetable oil over medium-high heat. Once hot, carefully place the snapper in the oil and fry for about 6-8 minutes on each side, or until the skin is crispy and golden brown. Remove and drain on paper towels.

Fry the Snapper

In a large pan, heat vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Cook the Rice

Push the garlic to the side, add beaten eggs, and scramble until cooked. Then, add the cooked rice, peas, and carrots. Stir well.

Add Eggs and Vegetables

Pour in soy sauce and mix thoroughly. Finish by adding sliced green onions and stir until everything is well combined.

Season the Rice

In a bowl, mix tempura batter mix with ice water until just combined. Do not overmix.

Make the Tempura Batter

In another deep skillet, heat oil for frying. Dip sliced vegetables into the batter and fry until golden brown. Remove and drain on paper towels.

Fry the Vegetables

In a small bowl, whisk together honey and sriracha until smooth.

Combine Honey and Sriracha

Whole Yellowtail Snapper, cleaned and scaled

Lemon, sliced

Vegetable Oil (for frying)

Cooked Jasmine Rice

Vegetable Oil

Eggs, beaten

Frozen peas and carrots

Soy Sauce

Green Onions, sliced

Tempura Batter Mix

Ice Water

Vegetables (e.g., zucchini, sweet potato), sliced

Oil (for frying)

Honey

Sriracha Sauce

Season the Wagyu filet mignon with salt and black pepper. Preheat your grill with pecan wood chips for flavor. Grill the steak to your desired doneness, about 4-5 minutes per side for medium-rare. Remove from heat and let rest.

In a small saucepan, melt butter over low heat. Add minced garlic and lemon juice. Cut the lobster tail in half and place in the butter. Cook for about 5-7 minutes until the lobster is opaque and cooked through. Remove and set aside.

Butter Poach the Lobster

In a skillet, heat olive oil over medium heat. Add chopped shallots and sauté until translucent. Add mixed mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and browned, about 8-10 minutes. Set aside.

Sauté the Mushrooms

Peel and chop parsnips. Boil in salted water until tender, about 15-20 minutes. Drain and blend with butter, cream, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Cook and Puree Parsnips

On a plate, spread a generous amount of parsnip puree. Top with mushroom ragout, place the grilled filet mignon on top, and finally, drape the butter poached lobster tail over the steak.

Kuro American Wagyu Filet Mignon

Maine Lobster Tail

Lemon Juice

Mixed Mushrooms (e.g., shiitake, cremini, button)

Cream

In a large pot, bring salted water to a boil. Add the octopus, garlic, and bay leaves. Reduce the heat and simmer for 45-60 minutes until tender. Drain and let cool.

Cook the Octopus

Once cooled, heat a grill or grill pan over high heat. Brush the octopus with olive oil and sprinkle with smoked paprika and salt. Grill for 3-4 minutes on each side until charred.

Char the Octopus

Peel and cube the potatoes. Heat olive oil in a frying pan over medium heat. Fry the potatoes until golden brown and crispy, about 15-20 minutes. Drain on paper towels and season with garlic powder, smoked paprika, and salt.

Fry the Potatoes

Serve the fried potatoes with aioli on the side.

Serve with Aioli

Cut tomatoes in half and brush with olive oil and sprinkle with salt. Grill on medium heat for about 5-7 minutes until slightly charred.

Prepare Tomatoes

In a bowl, combine heavy cream, cream cheese, activated charcoal, and salt. Whip until fluffy and well combined.

Blend Ingredients

Transfer the mousse to a serving dish and chill in the refrigerator for at least 30 minutes before serving.

Chill

Octopus

Bay leaves

Smoked paprika

Potatoes

Garlic powder

Aioli

Tomatoes

Activated charcoal

Cream cheese

In a large serving plate, place the gnocchi. Top with grilled lobster tails, wild mushrooms, and roasted tomatoes. Drizzle with truffle cream sauce and garnish with fresh parsley.

Assemble the Dish

Wild mushrooms

Roasted tomatoes

Fresh parsley

In a mixing bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Mix well. In a separate bowl, beat the egg and add water. Dip the calamari rings into the egg mixture, then coat them with the flour mixture.

Prepare the Calamari

In a deep frying pan, heat vegetable oil over medium-high heat until hot. Fry the coated calamari rings in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Calamari

In the same oil, fry the shishito peppers for about 1-2 minutes until blistered. Remove and drain on paper towels.

Prepare the Shishito Peppers

In a small bowl, mix miso paste and water until smooth.

Make the Miso Sauce

Plate the calamari fries and shishito peppers, drizzle with miso sauce, and sprinkle with katsuobushi and chopped green onions.

Red Snapper Or Black Grouper

Wagyu Tomahawk

Whole Yellowtail Snapper

Surf & Turf

Charred Octopus A La Gallega

Lobster Gnocchi

Calamari Fries And Peppers

Sea Bass

Sea Bass Small Plate

Yuca Fries

Wagyu Burger

Pork Shank

Scallops

Five Cheese Mac & Cheese

Truffle Fries

Mushroom & Polenta

Gambas Al Ajillo

Kung Pao Brussel Sprouts

Oyster Rockefeller

Lobster & Crab Bisque

Crab Cake

Ahi Tuna

Orange Sriracha Shrimp

Whipped Cheese Potatoes