Sunshine State Bounty

Menu

• Hors d’Oeuvre
  • Grilled Conch Ceviche with Calabaza, Scotch Bonnet Chiles, and Florida Avocado
  • Genuine American Red Snapper Cornets with Soy, Ginger, and Wasabi
  • Heirloom Tomato Bloody Marys with Lobster Salad, Beluga Vodka, and Caviar
  • Key West Shrimp Tempura with Mango Duck Sauce    
  • Florida Coconut Island Breeze Cocktail > Wray & Nephew Rum with Coconut Cream, Crème de Banana, Pineapple Juice, and Coconut
  • Champagne Nicolas Feuillatte Brut NV​
• Dinner
  • Watermelon, Lychee, Australian Goat’s Milk Feta, and Arugula Salad with Avocado–Honey Vinaigrette
  • Sauvion Rosé d’Anjou 2011
  • Rare-Seared Wahoo with Passion Fruit, Cress, Plantains, Jalapeño Escabèche, and Coconut Jelly
  • Bodega Rancho Viognier 2011
  • Grilled Cobia and Cape Canaveral Rock Shrimp with Yuca Bolitas, Roasted Corn Purée, Lima Beans, Heirloom Tomatoes, and Benton’s Bacon–Onion Jam
  • Kim Crawford Rise-and-Shine Creek Central Otago Pinot Noir 2007
  • Korean Barbecued Beef Strip Loin with Papaya, Ginger–Lemongrass Jasmine Rice, and Kimchi Tasting
  • Jean-Luc Colombo Terres Brûlées Cornas Syrah 2008
  • Guava–Cream Cheese Sorbet Pasteles
  • Valrhona Manjari Candy Bar with Apricots and Crispy Wafers
  • Château Rieussec Grand Cru Classé Sauternes 2009​