RUBY ONE

• Shrimp tacos – with wild rice
• Grilled chicken Caesar salad – homemade ceasar dressing and croutons
• Cheeseburgers in paradise – with orzo salad
• Crab cakes – apple and fennel slaw, remoulade sauce
• Tuna or salmon poke bowls
• Chicken shawarma wraps – with tabouleh salad
• Sesame seared tuna – with asian soba noodles

• Mahi mahi – mango salsa, coconut rice and passion fruit drizzle
• Seared scallops – quinoa apple salad, butternut squash puree, served with homemade foccacia
• Sirloin steaks – potato fondant, roasted asparagus and cherry tomatoes
• Chicken parm – spaghetti and green salad
• Fettuccini alfredo – topped with grilled shrimp
• Pork tenderloin – mashed potatoes, mango chutney, roasted veggies
• Pan-seared salmon – crushed warm potato and crab salad, light vinagrette and roasted veggies
• Pencan crusted red snapper – margarita sauce, lemon orzo salad and roasted veggies

• Crème brule – served with fresh berries
• Mini salted caramel cheesecake
• Dark chocolate ganache tart – topped with berries and pistachios
• Rum cake – topped with sweet tangy glaze
• Key lime pie – topped with whipped crème
• Panna cotta – with berry sauce
• Mango mousse
• Poached pear in port wine – mascapone whipped cream, toasted almonds, wine reduction

• Stuffed mushroom caps
• Caprese salad skewers – with honey balsamic reduction
• Mushroom vol au vent
• Roasted almond, honey baked brie – with pita chips
• Mexican shrimp avocado wonton cups
• Shrimp ceviche – with crispy wonton chips
• Smoke salmon rolls and spring rolls
• Charcuterie board

Chef’s Style & Influences

Fresh seafood, tropical fruit accents, and global flavors spanning Mediterranean, Asian, and Latin-inspired bites.