LUNCH
BUBBLES & ROSE
LA MARCA PROSECCO 12/18
TAITTINGER “LA FRANCAISE” BRUT 19/28
RUINART BLANC DE BLANC 26/39
MOLO LAMBRUSCO 12/16
JCB BOISSET NO. 69 ROSE 16/24
BILLECART-SALMON BRUT ROSE 30/45
GRENACHE | CINSAULT | SYRAH | MOUVEDRE 13/19
BY.OTT, Cotes de Provence, France
GRENACHE | CLAIRETTE | CINSAULT 15/22
MOUVEDRE | SYRAH
Chateau d’Aqueria, Tavel, Rhone Valley, France
CHARDONNAY | PINOT NOIR 12/18
Boschendal “The Rose Garden”, Western Cape, South Africa
TEMPRANILLO 13/19
Pata Negra, Ribera del Duero, Spain
REFOSCO 13/19
Masi Agricola, Trevenezie “Rosa dei Masi”, Veneto, Italy
GRENACHE | SAUVIGNON BLANC 14/21
DAOU, Napa Valley, California
WHITE WINE GL/GL½
FALANGHINA 12/18
Feudi di San Gregorio, Campania, Italy
WHITE PINOT NOIR 13/19
Amity Vineyards, Willamette Valley
VIURA 12/18
Bodegas Campillo, Rioja, Spain
XINOMAVRO | MALAGOUZIA 15/22
Atma, Assyrtiko, Greece
CHARDONNAY 16/24
Maison Champy, Burgundy, France
CHENIN BLANC 12/18
Bellingham, Cape Town, South Africa
INZOLIA | CATARRATTO 17/25
Colosi Salina Bianco, Salina, Sicily
RED WINE
GAMAY 16/24
Chateau de Varennes, Burgundy, France
PINOT NOIR 20/30
Joseph Faiveley Bourgogne, Burgundy, France
TEMPRANILLO 18/27
Alta Vina Arana Reserva, Rioja, Spain
PINOTAGE 22/33
Bellingham, Cape Town, South Africa
CANNONAU 28/42
Jankara Lu Nieddu, Sardinia, Italy GL/GL½
FLORIDA STONE CRAB * Seasonal
SHELLFISH TOWERS
Selection from the Raw Bar Market
Pimenton Cocktail, Rose Mignonette, Mustard Sauce, Citrus
6 Oysters, ½ Lobster, 4 Jumbo Shrimp, Chef’s Crudo
12 Oysters, 1 Lobster, 6 Jumbo Shrimp, Chef’s Crudo, 2 Langoustines
18 Oysters, 1 Lobster, 6 Jumbo Shrimp, Chef’s Crudo, 2 Langoustines, 4 Stone Crab Claws
with Lavash & Organic Swank Farm Vegetables
Heirloom Tomato, Cucumber, Onion, Olive, Sweet Drop Pepper, Barrel Aged Feta, Lemon Vinaigrette
Za’atar Spice, Orange Blossom Honey, Greek Yogurt
Cyprian Farmer’s Cheese, Persian Cucumber, Garden Herbs, Pomegranate, Chermoula
Freekah Tabbouleh, Swank Farm Vegetables, Crispy Naan, Romaine, Lemon, Garlic-Parmesan Dressing
Watercress, Chorizo, Manchego, Aji Verde
Muhammara, Local Greens, Harissa, Pomegranate, Naan Bread
Wagyu Beef or Spiced Lamb
Whipped Feta, Grilled Onion, Harissa, Brioche Bun, Pimenton Croquetas
LAMB
Garden Herbs, Sumac Onion, Tzatziki
SPAGHETTI
Mediterranean Clams, Lemon, Garlic, Olive Oil, Parsley
Persian Cucumber, Minted Herb Salad, Freekah Tabbouleh, Lemon Salmoriglio
Gratuity not included. A 20% gratuity will be added to parties of 6 or more. Prices are subject to 7% Florida state tax. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
GF = Gluten Free, V = Vegetarian
WINE
FRANCE
J.P. CHENET, “BRUT” NV
Languedoc
BOUVET ROSE, “EXCELLENCE” NV
Loire Valley
TAITTINGER, “LA FRANÇAISE BRUT” NV
Champagne, Reims
MOËT & CHANDON, “IMPÉRIAL” NV
Champagne, Reims
VEUVE CLICQUOT, “YELLOW LABEL BRUT” NV
Champagne, Reims
VEUVE CLICQUOT, “BRUT ROSÉ” NV
Champagne, Reims
MOËT & CHANDON, “DOM PÉRIGNON” 2009
Champagne, Épernay
LOUIS ROEDERER, “CRISTAL”, BRUT 2007
Champagne, Reims
ITALY
LA MARCA, PROSECCO NV
Veneto
Lombardy
Côtes de Provence
“BRUT” NV
Mâconnais
Chardonnay, Burgundy
Pouilly-Fuissé, Mâconnais
Pinot Grigio, Trentino-Alto Adige
Napa Valley
Napa Valley
Blanc, Russian River Valley
OTHER WHITES
ACROTERRA SANTORINI
Assyrtiko,
Chenin Blanc, Western Cape PAZO BARRANTES
Albariño, Galicia, Rias Baixas
Sauvignon Blanc, Marlborough
Gamay, Beaujolais Villages
Gamay, Beaujolais, Moulin-a-Vent
“HAUTE PIERRE”
Red Rhône Blend, Rhône, Châteauneuf-du-Pape
BRANCAIA, “TRE”
Super Tuscan, Tuscany
FRESCOBALDI, “CASTELGIOCONDO”
Sangiovese, Brunello di Montalcino
Pinot Noir, Willamette Valley
Pinot Noir, Santa Lucia Highlands
Merlot, Napa Valley
Cabernet Sauvignon, Napa Valley
Cabernet Sauvignon, Napa Valley
Shiraz / Syrah, Paso Robles OTHER
Tempranillo, Castilla y León, Toro
Pinotage, Western Cape, Stellenbosch