Our Menu
Lunch Menu 11:30 am to 5:00 pm
*Consumer advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
First: Tapas
Wagyu - Truffle Potato
14
black truffle, herb blend, 40 months aged Parmigiano Reggiano.
Lobster Bisque
16
coral oil
Artisan Bread
5
butter, marmalade
Florida Rock Ceviche
8
tomato, cilantro, onion, lemon, cucumber, breadfruit
Second: Salads
Lakeland Greens
16
tomato, onion, cucumber, radish Parmesan, champagne-mustard vinaigrette.
Cabernet Pears
17
prosciutto, pickled onion, fontina, aged cabernet vinaigrette.
Ancient Grain
17
farro, quinoa, Roquefort, apple, and maple dressing.
Beet + Bees
18
goat cheese, pickled onion pistachio, honey-verjus vinaigrette.
Third: Mains
Cage - Free Chicken
19
schiacciata, ahi Amarillo aioli, provolone
Parmesan Fettucine
19
hand-rolled pasta, lemon butter, 40 months aged Parmigiano Reggiano.
Farrotto
19
spinach, sweet potato, squash, 40 months aged Parmigiano Reggiano.
Wagyu Pastrami
26
mustard, beemster gouda, pickled onion, sourdough ciabatta.
Bison-Wagyu Burger
20
vault cheddar, pickle, lettuce, tomato, citrus aioli.
Tortellini
29
brie, fontina, aged parmigiana reggiano, citrus
Turkey
16
apple-mustard slaw, gruyere lettuce, pickled onion.
Lunch - 3 Course
Lunch - 3 Course
34
Soup or Leiah's Greens | Truffle Fettuccine, Wagyu Pastrami or Farrotto | Mascarpone
Soup and Salad
14
Experience today's special soup and salad
Experience a daily curated eclectic menu, and enhance your experience with our organic-biodynamic wine pairing. Offered daily for dinner from 5pm to 9 pm
Menu
4 course 95
6 course 125
8 course 185
Truffle Enhancement; 25 supplement
Lobster Crema
coral oil
Bees + Beets
goat cheese, honey-verjus vinaigrette.
Wagyu Potato
potato foam, wagyu brisket
Tortellini
40-month-old Parmigiano Reggiano, brie, and fontina.
Farrotto
squash, spinach, sweet potato, onion.
Sea Bass
kombucha squash, yautia, coriander
Filet Mignon
parsnips, farmer's toy box, culantro-cilantro.
Cabernet Pears
citrus mascarpone, dragon fruit, papaya, pistachio.
A la carte menu offered from Monday to Thursday only
Dinner Menu 5:00 pm to 10:00 pm Monday to Thursday
*Consumer advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
First: Tapas
Lobster Crema
16
coral oil
Canapés
34
Cured meats, artisan cheeses, and accompaniments.
Wagyu Potato Foam
16
Wagyu brisket, sea salt, black summer truffle.
Artisan Bread
7
butter, marmalade, extra virgin olive oil
Florida Rock Shrimp
8
cucumber, onion, tomato, lemon, breadfruit
Second: Salads
Lakeland Greens
16
Tomato, onion, cucumber, radish Parmesan, champagne-mustard vinaigrette.
Cabernet Pears
17
Prosciutto, pickled onion, fontina, cabernet vinaigrette.
Ancient Grain
17
Farro, quinoa, pumpkin seeds, apple, and maple dressing.
Bees + Beets
18
goat cheese, onion, fennel pollen, pistachio, honey-verjus vinaigrette.
Third: Mains
Truffle Tortellini
32
brie, fontina, Parmigiano Reggiano, lemon
Farrotto
28
zucchini, spinach, sweet potato, citrus, Parmigiano Reggiano.
Ribeye
75
wagyu tallow frites, sea salt, citrus, 40 months aged Parmigiano Reggiano.
Prime Filet Mignon
70
parsnips pure, farmers' toy box, culantro vinaigrette.
Sea Bass
58
zucchini, kombucha squash, yautia, coriander
Fourth: Dessert
Mascarpone
9
Pitaya, cabernet pear pistachio, sauvignon blanc infusion.
Chef’s Dessert
9
Today’s special dessert | Seasonal ingredients.
Menu
Chef's Tasting
95/4
125/6
185/8
experience our daily curated tasting menu