Florida Keys Black Grouper Tartare with Artichoke Barigoule, Fennel, Opal Basil and Pedro Ximenez Vinegar, Creamy Butternut Squash and Kabocha Soup with Tempura Gulf Shrimp and Sherry Glazed Pearl Onions, Bacalao "Fish Sticks" with Saffron Aioli, Watercress and French Breakfast Radish, Lemon-Vanilla Vinaigrette Dressed Lettuces, Textures of Granny Smith Apple, Local Goat Cheese and Candied Walnuts, Local Snapper Tiradito with Rocoto-Citrus Sauce, Crispy Red Onions, Avocado, Sweet Potato and Canchitas, Torchon on Moulard Duck Foie Gras and Florida Strawberry with Graham Cracker Crumbs, Harvested Basil and Moscatel Vinegar, Pan Roasted American Red Snapper on Coconut-Jasmine Rice with Pineapple and Black Bean Salsa and Ginger-Lime Vinaigrette, Crispy Skinned Filet of Florida Black Bass with Sauteed Spinach, Spanish Chorizo, Caramelized Fennel, Panisses and Sauce Vierge, Spice Encrusted Filet of Chilean Sea Bass on Corn Coulis with Dark Mexican Mole, Tomato-Chipotle Sauce and Cucumber Slaw, Roasted Breast of Chicken with Buttermilk-Potato Mash, Braised Shallots, Wilted Kale and Natural Jus...
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