Select one of our house made pastries from the LH Bakery
CROISSANT - DANISH - MUFFIN - SCONE

Select 4 of today's baked pastries

6 Market fresh oysters, natural with mignonette or New Orleans style

Served on ice with Mezcal cocktail sauce & creamy horseradish

Vanilla panna cotta, raspberry and ginger puree, house made granola, fresh seasonal fruit, with micro mint

Plain Jane: mashed avocado, toasted pumpernickel Crab: mashed avocado, jumbo lump crab, pickled onion, poached eggs, toasted pumpernickel

Roasted heirloom baby beets, filo wrapped chevre, frisee lettuce, champagne vinaigrette, candied walnuts, organic honey

Following the traditional Caesar salad recipe invented by Caesar Cardini in Tijuana, Mexico on July 4th, 1924. Created Tableside

Mixed seasonal greens, cranberries, shaved apples, toasted walnuts, & goat cheese, tossed in a blackberry vinaigrette

Baby spinach, pomegranate seeds, butternut squash, cashews, roasted pumpkin seeds, feta cheese, tossed in a honey dijon dressing

Grand Marner french toast, vanilla bean custard, and fresh mixed berry compote, garnished with shaved white chocolate

House made English sausage, black pudding, 2 eggs, English bacon, baked beans, portobello mushroom, tomatoes, HP sauce, toast

2 eggs, thick cut Nueske bacon, breakfast potatoes, and sourdough toast

14oz New York strip, breakfast potatoes, chimichurri, 2 eggs

Ham, gruyere, berry compote, brioche, fried egg

Nashville hot chicken and waffles, pickled chilis, shredded carrots, cilantro, and bourbon maple syrup

Bacon, egg, white cheddar cheese, lettuce, tomatoes, horseradish aioli, on a croissant and breakfast potatoes

Double chocolate chip chocolate pancakes, chocolate sauce, vanilla cream

Wagyu beef patty, bacon jam, red Leicester cheese, pickled onion horseradish, arugula, truffle & parmesan fries

Black Forest Ham, English muffin, hollandaise

Smoked salmon, English muffin, hollandaise

Jumbo lump crab meat, asparagus, English muffin, hollandaise

Pork belly, English muffin, jalapeño hollandaise

Braised Bison Brisket, English muffin, jalapeño hollandaise

Spinach, sautéed wild mushrooms, English muffin, hollandaise

Seared Yellowfin tuna kabayaki sauce, white truffle oil, asparagus, & baby herbs

6 market fresh oysters, natural with mignonette or New Orleans style

Served on ice with Mezcal cocktail sauce & creamy horseradish

Selection of house made salami, cured meats & pate, international & local select cheeses, house made pickles, honeycomb, cornichons, fig jam & crostini

Shallots, capers, dijon, chives, quail egg, parmesan, truffle caviar, house made potato chips

Imported French snails, served traditionally in garlic butter

Maine Lobster tempura, wasabi aioli, fresh lime

Free range chicken or cauliflower, Korean inspired sauce, celery and carrot slaw, sesame seeds

Mango & passionfruit leche de tigre, red onion, cilantro, crispy Peruvian corn

Potato purée, brown butter & lemon caper sauce

Roasted Autumn butternut squash, fresh goat cheese, sage, balsamic reduction, grana padano parmesan

Blackened shrimp or or chicken, brussels sprout slaw, mango chili salsa, ancho chili aioli

Wagyu beef patty, bacon jam, red Leicester cheese, pickled onion, horseradish, arugula, truffle & parmesan fries

Beer battered Atlantic cod, mushy peas, house cut chips, tartar sauce, lemon

English dover sole, lemon butter sauce, fingerling potatoes

Angel hair pasta, fresh clams, white wine garlic & parsley sauce

Jasmine rice, sesame seeds, red cabbage slaw, cucumber, carrot, avocado, radish, ponzu dressing, spicy aioli.

Shaved Prime roast beef, Brandy caramelized onions, Swiss cheese on a homemade baguette & au jus

Seabass, mussels, clams, scallops, shrimp, stewed in saffron broth, crusted garlic parmesan baguette

Seasoned local Florida crab meat, créme friache

Celeriac cream base, served with French black truffles, shaved tableside

Baby spinach, pomegranate seeds, butternut squash, cashews, roasted pumpkin seeds, feta cheese, tossed in blackberry vinaigrette

Mixed seasonal greens, cranberries, shaved apples toasted walnuts & goats cheese tossed in blackberry vinaigrette

Following the traditional caesar salad recipe invented by Caesar Cardini in Tijuana, Mexico on July 4, 1924, created tableside

Roasted heirloom baby beets, filo wrapped chevre, frisee lettuce, champagne vinaigrette, candied walnuts, organic honey

7oz Japanese Miyazaki Sauces: Bordelaise, Sauce Diane, Au Poivre, Chimichurri

Bianca Vigna Brut Prosecco
Moet & Chandon Imperial Champagne
Veuve Cliquot Yellow Label Champagne
Veuve Cliquot La Grand Dame 2012 Champagne

Aubry Premier Cru Brut Rosé Champagne
Chateau d'Esclans Rock Angel Rosé Provence

Jermann Pinot Grigio
Jacques Dumont Sancerre
Valravn Chardonnay
Shafer Red Shoulder Ranch Chardonnay
Schloss Vollrads Riesling
Marco Negri Moscato

Luca Old Vine Malbec
Tenuta Di Nozzole Chianti Riserva,
Buehler Vineyards Cabernet Sauvignon
Caymus Vineyards Cabernet Sauvignon
Jospeh Phelps Freestone Pinot Noir
Morgan 12 Clones Pinot Noir
Clarendelle St. Emilion Merlot

U10 hand dived scallop sashimi, yuzu & truffle vinaigrette, edible flowers, caviar

Spanish Iberico pork belly confit, sautéed scallops, shitake dashi, Japanese mushroom salad

Mango & passionfruit leche de tigre, red onion, cilantro, crispy Peruvian corn

Shallots, capers, dijon, chives, quail egg, parmesan, truffle caviar, house made potato chips

Imported French snails, served traditionally in a garlic butter

Sous vide miso quail breast, confit of quail leg, foie gras cigar, black garlic purée, tempura of quail egg, madeira jus, foie gras snow

Maine lobster tempura, wasabi aioli, fresh lime

Free range chicken or cauliflower, Korean inspired sauce, celery and carrot slaw, sesame seeds

Seared Yellowfin tuna, kabayaki sauce, white truffle oil, asparagus & baby herbs

Vanilla French toast, blueberry compote

Selection of house made salami, cured meats & paté, international & local selected cheeses, house made pickles, honeycomb, cornichons, fig jam & crostinis.

6 Market fresh oysters, natural with mignonette or New Orleans style

Served on ice with Mezcal cocktail sauce & creamy horseradish

Seasoned local Florida crab meat, créme fraiche

Celeriac cream base, served with French black truffles shaved tableside

Roasted heirloom baby beets, filo wrapped chevre, frisee lettuce, champagne vinaigrette, candied walnuts, organic honey

Following the traditional Caesar salad recipe invented by Caesar Cardini in Tijuana, Mexico on July 4th, 1924. Created Tableside

Mixed seasonal greens, cranberries, shaved apples, toasted walnuts, & goat cheese, tossed in a blackberry vinaigrette

Baby spinach, pomegranate seeds, butternut squash, cashews, roasted pumpkin seeds, feta cheese, tossed in a honey dijon dressing

Seabass, mussels, clams, scallops, shrimp, stewed in a saffron broth with a crusted garlic parmesan baguette

Imported French veal chop, sous vide & grilled, green peppercorn demi-glace, goat cheese ansel mills stone ground grits, sautéed squash, zucchini & peppadew peppers

Traditional braised bison brisket in a rich burgundy red wine sauce, bacon lardons, glazed baby onions & carrots, wild mushrooms, potato purée

Herb crust, hasselback potatoes, herb oil, fresh clams, & clam emulsion

Duo of Rohan duck, sous vide & glazed breast, duck leg confit, orange gel, beetroot purée, pommes almondine, orange & honey jus

Sous vide ballotine of leg, filled with a foie gras & French black truffle mousse, seared breast, black garlic puree, textures of parsley

English dover sole, lemon butter sauce, fingerling potatoes

Seared U10 scallops, white chocolate & white truffle risotto, squid ink tuille

Peking style marinated lamb rack, port & star anise jus, sweet potato purée, poached organic asparagus, curry oil

6oz Prime filet, wild mushroom duxelle, scratch puff pastry, creamed mashed potatoes, sautéed wild mushrooms, pickled mustard seeds, merchant de vin

Roasted Autumn butternut squash, fresh goat cheese, sage, balsamic reduction, grana padano parmesan

(Preorder 48 hours, serves 2) 14oz Prime beef tenderloin filled will Hudson Valley foie gras & French black truffles, carved tableside, served with black truffle bordelaise, potato purée, sautéed wild mushrooms

7 oz Japanese Miyazaki

Wrapped in edible gold, carved tableside, served with French black truffle bordelaise, potato puree, sauteed wild mushrooms

Strawberry mousse with guava coulis, strawberry cheesecake swirl ice cream, vanilla sponge cake

Hybrid between a classic baked Alaska & Napoleon with layers of crispy caramelized puff pastry, honey vanilla bean, strawberry, & chocolate ice creams all surrounded by torched Italian meringue

Vanilla stable tart filled with frangipane, Florida pears, & almonds. Served with pear fosters sauce & vanilla bean ice cream. Flambé tableside

Chocolate sable tart shell with a smooth & rich chocolate filling. Served with vanilla ice cream & mocha chantilly cream

Apple cheesecake with spiced brown sugar graham cracker crust, cinnamon whipped cream, salted caramel sauce & pecan streusel topping

Florida orange soufflé, Grand Marnier anglaise, chocolate fudge brownie ice cream

Choice of 3 of our house made Sorbets or Ice-Creams
Tropical Sorbet
White Peach Sorbet
Strawberry Basil Sorbet
Vanilla Bean Ice-Cream Chocolate Chunk Ice-Cream
Espresso Ice-Cream

Seared Yellowfin tuna kabayaki sauce, white truffle oil, asparagus, & baby herbs

Selection of house made salami, cured meats & paté, international & local select cheeses, house made pickles, honey comb, cornichons, fig jam & crostinis. WITHOUT MEAT: $24, WITH MEAT: $36

Served on ice with Mezcal cocktail sauce & creamy horseradish

Free range chicken or cauliflower, Korean inspired sauce, celery and carrot slaw, sesame seeds

Maine Lobster tempura, wasabi aioli, fresh lime

Parmesan dusted fries

Wagyu beef patty, bacon jam, red Leicester cheese, pickled onion horseradish, arugula, truffle & parmesan fries

33 flavors of our house-made sorbets or ice creams Ice Cream: Vanilla Bean, Chocolate Chunk or Espresso Sorbet: Tropical Fruit, White Peach or Strawberry Basil

Chocolate sable tart shell with a smooth & rich chocolate filling, served with vanilla ice cream & mocha chantilly cream