GRACE 60

• Freshly Ground Beef Short Rib Hamburger – Sharp cheddar, homemade potato chips, pain au lait buns.
• Grilled Cornish Hens – Green za’atar, couscous royale, golden raisins, goat’s milk feta, white wine veal reduction, fresh herbs.
• Carnitas Tacos – Homemade organic tortilla, cotija, lime crema, tortilla chips, pico de gallo, guacamole, Spanish rice, homemade refried beans.
• Jerk Marinated Bone-In Pork Chop – Roasted acorn squash puree, grilled corn and mango salad, pomegranate veal reduction.
• Homemade Ricotta Agnolotti – Charred tomato sauce, basil, anchovy, parmigiano.
• Whole Roasted Chicken – Salsa verde, roasted mushroom pilaf, grilled summer squash.
• Grouper Ala Plancha – New potato salad, smoked bacon, capers, soft boiled egg, Dijon lemon vinaigrette, shaved Brussels sprout salad.

• Braised Rabbit Sugo – Homemade maltagliati pasta, roasted mushroom and cipollini onions, fresh herbs, reggiano.
• Seared U10 Sea Scallop – Parsnip puree, haricot vert, pickled sugar snap peas, black bean truffle vinaigrette.
• Roasted Margaret Duck Breast – Braised farro, leeks, grilled rapini, port veal reduction.
• Grilled Local Mahi – Potato gnocchi, artichoke hearts, shaved fennel, Brussels sprout leaves, white wine, fresh herbs.
• Grilled Sword Fish – Fregola sardo, flageolette beans, Italian sausage, San Marzano tomatoes, marjoram, extra virgin olive oil.
• Roasted Kabocha Ravioli – Homemade pasta, crispy sweetbreads, fried sage, beurre noisette, port reduction.
• Filet Mignon – Grilled beef tenderloin, pomme puree, asparagus, homemade onion rings, cabernet veal reduction.
• Homemade Breads for the Table – Baguette, pain au lait, Italian, French, focaccia, ciabatta.

• Budino – Chocolate almond pudding cake, ganache, crème chantilly, candied pecans.
• Creme Brûlée – Tahitian vanilla bean and coconut infused, caramelized sugar.
• Pot De Creme – Dark chocolate custard, crème chantilly.
• Souffle – Lime and vanilla bean, caramel sauce.
• Rosemary Shortcake – Port soaked fresh berries, tarragon, whipped mascarpone, aceto balsamic.
• Zeppole – Italian doughnuts, homemade apricot jam filling, flat icing.
• Pear Crisp – Roasted Bosc pears, almond and black currant streusel, warm almond cream.
• Birthday Cake: Opera Gateau – Almond meal sponge cake, caramel French buttercream, espresso syrup, chocolate glacage.

• Salad Laitue – Butter lettuce, creamy champagne vinaigrette, toasted hazelnuts, port reduction.
• Beef Carpaccio – Tenderloin, capers, toasted pine nuts, baby arugula, lemon, olio nuevo, parmigiano.
• Seared Foie Gras – Brioche French toast, persimmon veal reduction, local radish sprouts, fleur de sel, aceto balsamico.
• Cream of Celery Root Bisque – Grilled Caribbean lobster and poblano salad, saffron butter vinaigrette.
• Spanish Octopus – Grilled cephalopod, sauce puttanesca, crispy basil, extra virgin olive oil.
• Bacalao Fritters
• Kale and Cauliflower Salad – Cesar dressing, toasted pine nuts, crispy parmesan.

Chef’s Style & Influences

French-leaning technique with Italian pastas, Caribbean seafood, and bright herb, citrus, and spice accents.