When you can build a six-course meal using 16 products from one farm, that’s pretty good! It makes you feel as if shifting the culture one plate at a time might not be such an unpleasant endeavor after all!
Charcuterie and Cheese
Breads and grisini, Black Bean Hummus, Great Northern Bean Bagna Cauda, Chili Jam,
Pickled Provider Beans, Tamarind Cherry Tomato Compote,
Cheddar and wildflower honey, Assorted Charcuterie, Pickled Farmers Market Vegetables
Triple Dragons Salad and Hog Snapper Ceviche
Florida Snapper, Cilantro, Avocado, Dragon Bean and Dragon Carrot Salad, Dragon Fruit Carpaccio,
Sesame Singer Vinaigrette, Baby Greens
Cigar City Florida Cracker White Ale
Grilled Lionfish, Sautéed Chaya, Cellophane Noodle, Candied Peanuts
Cigar City Jai Alai IPA
Brown Sugar Cured Pork Belly
Pickled Green Papaya, Sautéed Cabbage, Boniato “Noodles,” Nasturtium
Monk in the Trunk – Amber ale
“Green, Eggs, and Lamb”
Poached Egg, Moringa Polenta, Spicy Lamb Sausage, Calendula Petals
The Native Brewing Company Eleven Brown – Brown ale
Mamey Sorbet, Warm Coconut-Milk Tapioca Bread Pudding, Passion Fruit Powder
Schnebly’s Dessert Wine
A vegetarian version of each course, will be served, please make sure to indicate your preference on the reservation form.
Hand-crafted non-alcoholic beverages will be served.
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