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Brick Oven Fired Flatbreads
Triple Cheese $11.00
Pecorino, Asiago, and Provolone with Sun-dried Tomato and Arugula Pesto*
"BLT" $14.00
with Heirloom Tomatoes, Applewood Bacon, Provolone, Crisp Romaine, and Lemon Mayonnaise
"Reuben" $13.00
with Corned Beef, Pear-Onion Jam, Pickled Fennel, Fontina Cheese, and Russian Dressing
Roasted Saigon Pork $13.00
with Hoisin Sauce, Spicy Pickled Vegetables, Cucumber, Cilantro and Mint
Sushi
Yellowfin Tuna Three Ways $21.00
Poki, Tartare, and Tataki
Sashimi (sah-SHEE-mee) $19.00
Yellowfin Tuna, Salmon, and Hamachi
“Snake in the Grass” $22.00
Barbecue Eel with Shrimp Tempura, Avocado, and Cucumber
Tempura “Malibu” Roll $19.00
Halibut, Cobia, Hamachi, Tuna Tartare, and Spicy Sesame
Sauce
Double Crunch Rainbow Roll $20.00
Hiramasa, Salmon, Tuna, Tempura Crunch, and Tobiko
Spicy Kazan Roll $20.00
Crab, Shrimp, Bay Scallops, Tuna, and Fireball Sauce
California Roll $20.00
Jumbo Lump Crab with Avocado and Cucumber
Yoshie’s Deluxe Sushi Platter $25.00
Maki and Nigiri
Sushi
First Course
Florida Beefsteak Tomato Soup $10.00
with Herbed Mascarpone and Pumpernickel Croutons*
Heirloom Tomatoes $15.00
with Buffalo Mozzarella, Red Onion, Micro Basil, and Minus 8 Reduction*
Crispy Asian Rock Shrimp Salad $16.00
with Japanese Pears, Red Onions, Soy Reduction, and Wasabi Cream
Early Fall Salad $13.00
with Plums, Frisee, Fennel, Candied Pecans, Laura Chenel Chevre, and Citrus Vinaigrette*
Hearts of Romaine $10.00
with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and Croutons
Maine Lobster Risotto $18.00
with Midnight Moon Goat Cheese, Lobster Oil, and Meyer Lemon Beurre Blanc
Sonoma Goat Cheese Ravioli $13.00
with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil*
Goat
Cheese Ravioli
Main
Course
Grilled Pork Tenderloin $32.00
with Goat Cheese Polenta, Button Mushrooms, and Zinfandel Glaze
Spiced Tuna $36.00
with Sweet Potato Puree, Mustard Greens, Red Wine Braised Beef Rib Ravioli, Natural Reduction
Pan-roasted Florida Black Grouper Fillet $35.00
with "Stir-fry" Vegetables, Sticky Rice, Ginger-Soy-Hijiki Broth
Crispy Chicken $32.00
with Heirloom Tomato-Herb Chevre Tart, Corn and Chorizo Succotash, Fava Puree, Sherry Jus
Seared Ostrich Filet $36.00
with Buttery Potato Puree, Wild Mushrooms, Globe Carrots, Fig and Honeyed Port Reduction
Hand-cut Whole Wheat Linguine $26.00
with Summer Squash, Eggplant, Broccoli Raab, Goat Cheese, Tomato Ragu*
Oak-fired Filet of Beef $44.00
with Sour Cream Mashed Potatoes, Roasted Baby Zucchini, and Teriyaki Barbecue
Day Boat Scallops $38.00
with House-made Gnocchi, Sustainable Pears, Brown Butter and Bacon Emulsion
*Vegetarian Zone
Pork
Tenderloin with Polenta
Desserts
Sweet Celebration $11.00
Fall Apple Cobbler, Walnut-Oatmeal Streusel, Calvados Ice Cream, and Apple Caramel Drizzle
Double Chocolate Semifreddo $11.00
Rich Chocolate Custard over Hazelnut Cookie and Dark Chocolate Glace
Bananas and Caramel $11.00
Crispy Baked Phyllo Squares Layered with Banana, Caramel, Mascarpone Mousse, and Caramelized Banana
Valrhona Chocolate Cake $12.00
Warm Chocolate Cake with Molten Center, House-made Salted Caramel Ice Cream, and Roasted Golden Pineapple
"Trio of Temptation" (No Sugar Added) $11.00
Chocolate Cappuccino, Vanilla, and Mango Pot De Cremes
Mascarpone and Meyer Lemon Cheesecake $11.00
Whipped Cheesecake and Meyer Lemon Panna Cotta with Huckleberry Jam
Cheese Board
Enjoy all five for 18.00
Hudson Valley Camembert - A creamy, soft-ripened cheese made from the milk of the Old Chatham Shepherding Company's herd of 100 East Fresian sheep, combined with a neighboring farm's hormone-free cow's milk. A gold medal recipient at the 2007 World Cheese Awards, Nancy's Camembert is meltingly smooth and buttery with the texture of a triple-creme.
El Farcell - A pasteurized cow's milk cheese that is produced in Vilatzara, Cataluna. During the five week maturing process, the rind of this cheese is bathed with coffee. This process gives the cheese a subtle smoky taste and a lovely mushroom, earthy aroma.
Monte Enebro - Handmade in Avila, Spain, by legendary cheese maker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and innoculate the logs with the same mold used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. Monte Enebro arrives creamy, lemony, and slightly acidic; as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish.
Pecorino Toscano - A centuries-old sheep's milk table cheese from Tuscany. It has an ivory interior that tends to become darker and oilier with age. Depending on the age, the texture can range from semi-soft to semi-hard. The aftertaste it leaves on your palate is a wonderfully complex flavor with hints of Tuscan herbs, grass, and wildflowers.
Cabrales - This renowned blue cheese is from the Northern Spanish region of Asturias. It is made from blended unpasteurized cow', goat's, and sheep's milk. The cheese is aged from two to six months in natural caves. During this time, the veins of blue-greenish color are developed. It has a creamy texture with a sharp, tangy flavor, and a powerful bouquet with a strong and persistent flavor.
For our Guests with food allergies or other health-related dietary restrictions, we are happy to discuss and
attempt to accommodate your special dietary requests.
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