Chef David Taylor

Loire, France // Touraine sauvignon blanc with rich, ripe citrus aromas and flavors

Baked Camembert fondue, roasted figs, walnuts and French baguette

Spring mix salad // Lettuce, cherry tomatoes, beet chips, carrots, strawberry vinaigrette dressing

French onion soup // caramelized onions, demi glass, herbs de Provence, country bread, gruyere cheese

Lobster Bisque // Florida's east coast spiny lobster, mirepoix, half & half

Fondue // Gruyere, Emmental and Raclette melted cheese, Sauvignon Blanc, baguettes

Coquilles Saint-Jacques // sautéed scallops, gruyere, béchamel, panko

Crepe // chicken, champignons, béchamel, grated with gruyere

Ratatouille // eggplant, zucchini, squash, tomato, basil

Escargots // Helix snails, garlic butter. lemon, parsley, French baguette

Foie Grass // bruschetta, seared foie grass, caramelized pear, grape confiture, Roquefort, blackberry

Magret de Canard // duck breast à l'orange, dauphinoise potato, organic baby spinach

Gordon Blue // glazed ham and gruyere cheese, chicken with dauphinoise au gratin

Scallops Provençal // Sauvignon Blanc, black garlic butter, mint, green pea puree, mushrooms and truffle risotto

Beef Bourguignon // Black Angus ribeye, Burgundy, rainbow carrots, tipsy onions, baby bella, French Baguette

Chateaubriand // sous vide prime tenderloin, duxelles de champignons, potato souffle au gratin, au jus

Mignon Au Poivre // pepper crusted tenderloin, petite potatoes, green peppercorn cream sauce

Lobster Thermidor // garlic butter, béchamel, Cognac, grated Gruyere

Duck Confit // sous vide duck thigh, herbs de Provence, Merlot reduction, potatoes souffle au gratin

Sauternes, France // dessert wine lush and balanced with lemon confit, apricot and passion fruit aromas and bright floral accents

Crème Brulé // vanilla, flambe, Cognac VSOP

Poires Pochées // creme de cassis, vanilla, cinnamon, vanilla sorbet

Crepe Suzette // sweet French crepe, orange zest, Grand Marnier, orange sorbet

Lobster Bisque // Florida's east coast spiny lobster, mirepoix, fume, Cognac VSOP

Crabcakes // homemade, blue lump crabs, house mayo, creole tartar, pearl caviar

Coquilles Saint-Jacques // sautéed scallops, gruyere cheese béchamel, GF panko

Scampi // garlic butter shrimp, pasta al nero di seppia, black garlic, confit cherry tomato, fresh basil reduction

Surf & Turf // Prime beef tenderloin steak, lobster tail in garlic butter, baked potato soufflé

Pie // Floridian Key Lime, graham crackers, lime zest

Caprese Salad // heirloom tomato, fresh mozzarella, basil, pesto, evoo, balsamic reduction

Venezia, Italy- Pinot Grigio with crisp apple and pear flavors are highlighted by a light creaminess in this dry yet flavorful wine

Raviolis // ricotta, spinach, pesto, pomodoro, Grana Padano, fresh basil, evoo

Steak Marsala // center cut beef tenderloin, Marsala wine sauce, Portobello, roasted potatoes, steamed veggies

Piccata // pan seared chicken breast, lemon zest sauce, spinach, artichokes, capers, fresh pasta, broccolini souffle

All Vegan Risotto // wild mushroom's, grilled Portobello, baby arugula, roasted cherry tomato's, squash reduction, black truffles

Capesante // Pan seared sea scallops, evoo, black garlic, lemon, fresh parsley, Parmesan risotto

Cannoli // Ricotta & Mascarpone, chocolate chips & Pistachio, fresh vanilla, cinnamon oil

Limoncello // Italian lemon liqueur from the Amalfi coast and infused for eight months in pure spirit

Spring mix salad // Lettuce mesclun, cherry tomatoes, beet chips, Julianne carrots, strawberry vinaigrette dressing

French onion soup // caramelized onions, demi glass, herbs de Provence, country bread, gruyere cheese

Coquilles Saint-Jacques // sautéed scallops, gruyere cheese béchamel, panko

French Crepe // chicken, champignons, béchamel, grated gruyere

Escargots // Helix snails, garlic butter. lemon, parsley, French baguette

Magret de Canard // duck breast à l'orange, dauphinoise potato, organic baby spinach

Chateaubriand // Sous vide prime tenderloin, duxelles de champignons, potato au gratin, green pea puree

Left bank Bordeaux, France // with powerful tannins this cabernet sauvignon opens with notes of mint and spices, and hints of black fruit berry aromas

Crème Brûlée // vanilla, flambe, Cognac VSOP

Sauternes, France // dessert wine lush and balanced with lemon confit, apricot and passion fruit aromas and bright floral accents

Esquite callejero // grilled corn, epazote, mayo, cotija cheese and tajin

Sopa de tortilla // Chicken base tortilla soup, guajillo chiles, onions, cilantro and crema

Tacos de Cochinita Pibil // Yucatan style pulled pork, achiote, orange, pickled onions and xnipec habanero sauce

Tacos de Carnitas // Michoacan style pulled pork carnitas, roasted green tomatillo salsa, pickled onions and cilantro

Tacos de Pollo Pibil // Yucatan style chicken, achiote, orange, mandarin, pickled onions, mild xnipec, cilantro

Barbacoa de Borrego // barbacoa lamb meat in guajillo chile adobo, soft corn tortillas, onions, lime and cilantro

Carnitas // Michoacan style slow cook pulled pork carnitas, yellow rice and refried black beans

Chamorro Hidalguense // Slow cook roasted whole pork shank, handmade corn tortillas, onions, lime, cilantro and chile de arbol

Arroz a la tumbada // Seafood rice from the coast of Veracruz with shrimps, squid, mussels, octopus and calamari's in red guajillo salsa

Mole Oaxaqueño // Chicken thigh in red Oaxacan style mole sauce with cacao, chiles, spices, sesame seeds and Mexican crema, yellow rice and ripe plantain

Alambre de res // diced carne asada, fajita peppers, Oaxaca cheese, corn tortillas

Bread Pudding // artisanal bread, condensed milk, raisin, caramel, vanilla ice cream

Flan // Spanish vanilla & caramel custard, wild berries