Menu for an early summer.

Menu for an early summer.

Friday evening, July 12th.
Five Courses, $65 + tax, tip and alcohol.
Live Music by OBE GONZALEZ.
Spectacular Wines by the bottle or the glass.

5:30 p.m. till 6. In the Garden:
Pre-Dinner: Farm Botanical with Vermouth. Passed crostini with rosemary lardo, seasoned with farm sourced and harvested Cayo Costa salt

Milk of Udder Days:
A dish showcasing the ricotta from the early summer milk of Brie as she transitions from winter grasses to summer and the summer harvest of our organically grown salad greens and Meyer lemons.
Organic watermelon, ricotta, cucumber and spring mix bundle, Meyer lemon and palmetto honey vinaigrette.

Summer’s Thyme:
Just harvested organic Calabaza and organically-raised and pastured Red Wattle pork. Farm grown thyme.
Peanut crusted pork scallopini, Calabaza purée, scalded thyme crema.

Farm and Forage:
Organic Meats, mushrooms, and vegetables from the farm
Butchers Beef Ragù, truffled marchand de vin sauce, boniato pancake, garlic chive, roasted exotic mushrooms.

July’s Mango Tango:
Celebrating the tropical fruits of the season. Farm grown mango, local organic lychee.
A parfait of mango varieties plus fresh lychee, white chocolate chantilly cream, sunflower seed brittle.

After dinner libations

So, gather up friends and family and join us as we celebrate at July’s delectable table. It’s a treat not to be missed!

Reserve your place today.

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