Chef Mitchell Goran

Ahi Tuna Tartar: saffron infused roasted beets, wakame sunomo, vietnamese daikon salad

Herb Roasted Filet Mignon: charred tomato risotto, malbec demi glace

Flourless Chocolate Torte, Ginger Flan, Orange Ricotta Pie

Seasonal Fruit and Cheese Board: nuts, crisps, dried figs

Connecticut Lobster Roll: served warm on garlic crusted parker house roll, green onions, celery, lemon-thyme mayo, crispy gaufrettes

Berenjena con Vinagreta: roasted eggplant dressed with tomato, sherry vinegar, capers, manchego

Cachapas Arrolladas Venezuelanas: corn pancakes filled with chorizo, cheese, cilantro

Aji Amarillo Ceviche: citrus marinated shrimp, scallops, octopus

Baked Codfish Cakes: yucca, cured ham, spring onion. Served with sriacha aioli

Baby Spinach Salad: pickled vegetables, toasted garbanzo beans, cornbread croutons, peanut vinaigrette

Chiapas Salad: arugula, papaya, clementines, spiced garbanzos, pistachios, herb vinaigrette

Bibb Lettuce, Radicchio, Watercress Salad: pears, hearts of palm, challah croutons, champagne vinaigrette

Caesar Chiffonade shredded romaine, roasted corn, hearts of palm

Herb Seared Beef Tenderloin: seasonal ratatouille, roasted yukon potatoes, malbec demi glace

Enchiladas Poblanas: baked white corn tortillas filled with roasted vegetables, sautèed peppers, chive cream

Arroz con Pollo: spice crusted chicken, saffron rice pilaf, chicharrones

Enchiladas Carnitas: crispy marinated pork shoulder, poblanos, quesillo

Fricasè de Pollo: chicken browned in garlic butter and stewed with potatoes, alcaparrados, peppers, tomato

Chicken Limone: sauteed scalloping, artichoke hearts, spinach, vermouth, thyme butter, meyer lemon

Cerdo Asado twice cooked marinated crispy sweet & sour pork

Carbonada de Criolla patagonia beef stew with winter squash, tomato, apricots

Bistecca Encebollada: pepper seated filet mignon with sauteed vidalia onions, white rice, black beans, yucca

Ginger Créme Brûlée

Florida Key Lime Pie: lemon biscotti crust, whipped cream top

Banana Pudding: served as a trifle or filling for strawberry shortcake

Flourless Chocolate Torte with Caramel Drizzle and Piroulines

Classic Flan : vanilla custard baked in caramel

Crema Catalan crème brulèe with cinnamon and orange zest

Florida Meyer Lemon Ricotta Cheesecake

Buñuelos de Viente: sweet fried pastry puffs served with salted caramel and handmade gelato

Brazo de Reina: sponge cake rolled with whipped cream and strawberries

Pastel de Tres Leches: sponge cake, caramel, meringue, cinnamon

Assorted Muffins, Bagels, Croissants: cream cheese varieties, butters, jams & jellies: gluten-free options available

Bagels, Lox, & Cream Cheese: bagel and bialy assortment, various spreads, bermuda onion, tomato, pickles

Imported and Domestic Cheese Assortment: breads, crisps, nuts, dried fruits

Seasonal Fresh Fruit Platter

Fried Chicken & Mini Waffle Bites: served with authentic maple syrup and horseradish sauce

Almond Cinnamon Rolls

Prosciutto Wrapped Montrachet Crostini on Poppy Seed Toasts

Buttermilk Biscuit Egg Sandwich with or without cheese & chives

Scrambled Eggs: cheese, chives, scallions, sausage, bacon, ham, cheese, vegetables

Egg, Cheese & Tomato Wraps: american, imported swiss, cheddar, provolone, sausage, bacon, ham

Miniature No Crust Quiches: lorraine, cheddar, mushroom, braised leek, gruyère, ratatouille, caramelized onion, tomato, ham

Huevos Rancheros eggs shirred in black bean salsa, with tomato and avocado; served mild or spicy with crispy tortillas

Classic Eggs Benedict: poached eggs on toasted english muffin, canadian bacon and chive hollandaise

Waffles, French Toast and Pancakes: garnished with: blueberries, chocolate chips, pecan, banana, walnut, strawberries

Tray of Breakfast Meats: applewood center cut bacon, sausage patties, links, ham steaks, chorizos, bratwurst

Gourmet Smoked and Cured Seafood Board: scottish smoked salmon, mussels ceviche, shrimp escabeche, smoked whitefish, chef mitch’s signature gravlax

Buttermilk Biscuits and Gravy

Cheese Blintzes: strawberry, blueberry, mango, pineapple, fig, apple, pear

Cracklin’ Southern Grits & Eggs: plain, cheddar, jalapenos, bacon, ham, shrimp

Philly Cheese Steak Crêpes: ribeye, peppers, onions, mushrooms, yellow american cheese sauce

Sausage and Hashbrown Casserole: hash brown patties layered with chives, cheddar custard, mild or hot ground sausage

Home Fries: yukon gold and red bliss potatoes sauteed golden brown with shallots

Sweet Potato Home Fries: baked with glazed walnut butter, vidalia onion, smoked paprika

Granny Smith Apple Hash Brown Cakes: chives, gruyère, idaho potatoes, egg

Sweet Potato Andouille Hash hot louisiana sausage, bell pepper, green onion, garlic, glazed pecans

Potatoes Colcannon: braised cabbage, bacon, herbs baked in casserole

Bruschette: marinated tomato concasse nestled atop garlic crisps

Cod Cakes Romesco: crispy fritters, catalan tomato-almond dip

Melon con Jamon: small melon slices wrapped with cured ham

Salmon Ahumado Crouton: smoked salmon, chive cream cheese, capers, lemon preserve, poppy seed toast

Ensaladilla Rusa: spanish potato salad with peppers, boiled egg, tuna, capers, lemon dressing

Mediterranean Hummus: pita crisps, stuffed grape leaves, marinated grilled vegetables

Vine Ripened Tomato and Mozzarella: shaved red onion, pesto vinaigrette

Salade Grecque: bibb lettuce, arugula, marinated cucumber, late harvest tomato, champagne vinaigrette

Iceberg Wedge: slab bacon, blue cheese, tomato, traditional buttermilk dressing

Salade Niçoise: pepper seared tuna*, haricots verts, dill potatoes, tomatoes, lemon-dijon vinaigrette

Grilled Mediterranean Vegetables: zucchinis, roma tomato, roasted garlic cloves, eggplant; served chilled with white balsamic, basil and virgin olive oil

Bibb and Radicchio Salad: challah croutons, hearts of palm, pears, gorgonzola, champagne vinaigrette

Casarecce Amatriciana: crispy rendered pancetta, bacon, caramelized onions, marinara

Pasta Primavera: handmade fettuccine, seasonal vegetables, roasted tomatoes, garlic, herb butter

Chicken Limone: sauteed tenders, artichoke hearts, lemon preserves, chablis, spinach, herb butter

Beef Tenderloin Brasciola: braised rollatini filled with pine nuts, herbs, reggiano parmesan

Paella Valenciana: saffron rice casserole of: mussels, shrimp, chicken, chorizo, tomato

Chicken Saltimbocca: scaloppine, prosciutto, asiago, sage, sauvignon blanc, veal reduction

Risotto Frutti di Mare: clams, mussels, shrimp,prosecco, light marina

Risotto Milanese: prepared with saffron, peas, asiago

Baked Codfish Cakes: cured ham, spring onion. Served with sriacha aioli

Mediterranean Florida Red Shrimp Cacciatore: peppers, shallots, roasted tomato, garlic, thyme, olives, caper berries; served with polenta cakes

Filet Mignon Palermitano: sicilian preparation of herb crusted steak, braised spinach, mushroom risotto, light barolo demi glace

Casarecce Broccolini: ear shaped pasta, broccoli rabe, grilled tomatoes, virgin olive oil, toasted chilis

Crêpes Suzette: thin buckwheat pancakes simmered in orange, brandy and butter

Handmade Gelato served in Crispy Cannoli Cup

Strawberry Genovese Sponge Layer Cake

Flourless Chocolate Torte: piroulines, salted caramel drizzle, berries

Strawberry Crepes with Creme Chantilly

Souflèes, Bavarois and Mousses chocolate, fruit, anglaise, frozen bavarian, served with coulis complement

Classic Flan : vanilla custard baked in caramel

Crema Catalan crème brulèe with cinnamon and orange zest

Torta Barozzi: gluten-free rich chocolate, almond, rum cake

Florida Meyer Lemon Ricotta Cheesecake

Baked Crab Cakes: panko coated and served with roasted pepper remoulade

Flat Bread Pizza: baked with goat cheese, kalamata olives, tomato, basil chiffonade

Miniature Shish-Kabobs satay chicken, teriyaki beef, cajun shrimp, pork loin souvlaki, bbq lamb

Biscuit BBQ Pulled Pork Quesadillas with Mango Salsa

Vegetarian Blue Corn Nachos: roasted vegetables, mushrooms, black beans, caramelized shallots, monterrey jack cheese, salsas, sour cream

Shish Kabobs: spice rubbed chicken tenders, steak, bbq pork loin. fiery pepper, citrus, & sofrito sauces

Baby Spinach Salad: pickled vegetables, toasted garbanzo beans, cornbread croutons, peanut vinaigrette

Iceberg Wedge: slab bacon, blue cheese, tomato, traditional buttermilk dressing

Mixed Greens: granny smith apple, pear juliennes, hearts of palm, pomegranate reduction

Southern Cobb: watermelon, classic carrot-raisin salad, tomato, romaine spears, feta, walnut vinaigrette

BLT Chicken Salad: mixed greens, slab bacon, grape tomato, boiled egg, peppered brioche croutons, bbq mayo

Herb Seared Beef Tenderloin: seasonal ratatouille, roasted yukon potatoes, malbec demi glace

Enchiladas Poblanas: baked white corn tortillas filled with roasted vegetables, sautèed peppers, chive cream

Tamales Michoacanos: corn cakes steamed in corn husks filled with just about anything; served with chili-garlic salsa

Chicken Pot Pie: pastry wrapped herb roasted white or dark meat, peas, carrots, vidalia, velvety gravy

Classic Gumbo & Basmati Rice: hearty stew of peppers, okra, garlic, tomato, vidalia onion, dry sausage, shrimp and chicken

Shrimp and Grits: creole seasoning, green onion, tomato gravy

Fennel Crusted Tuna: served chilled with warm lentils, potato galette, string beans, light caesar vinaigrette

Louisiana Shrimp Creole: giant freshwater prawns, bell peppers, vidalias, garlic, tomato, okra, basmati rice

Blackened Snapper pepper jack cream, crayfish tails, roasted garlic; served with fried green tomatoes

Florida Key Lime Pie: lemon biscotti crust, whipped cream top

Strawberry Shortcake: whipped cream, fresh berries, natural syrup inside of a biscuit

Banana Pudding: served as a trifle or filling for strawberry shortcake

Pound Cake Peach Melba: chablis poached pears, raspberry syrup, vanilla gelato

Hummingbird Layer Cake: pineapple, bananas, glazed walnuts, cream cheese frosting

Caramel Cake: layered with caramel buttercream, white and yellow cakes, caramel icing

Sicilian Caponata: eggplant, capers, sun dried tomato, pesto, celery hearts, garlic-poppy crostini

Vine Ripened Tomato and Mozzarella: shaved red onion, olives, giardiniera, pesto vinaigrette

Fontina Cheese Dip: herb baguette toasts and crudite

Bruschette: marinated tomato concasse nestled atop garlic crisps

Piada Fiorenze: flatbread baked with goat cheese, kalamata olives, tomatoes, basil chiffonade

Classic Antipasto: salame, capicola,cheeses, prosciutto, pepperoni, giardiniera, olives

Polenta: reggiano parmesan filled corn cake, caramelized cippoline

Bucatini Puttanesca: hollow spaghetti, olives, capers, anchovy (optional), roasted garlic, sugo pomodoro

Rigatoni Scarpariello: roasted chicken, root vegetables, light pinot grigio rosemary sauce

Casarecce Amatriciana: crispy rendered pancetta, bacon, caramelized onions, marinara

Roasted Vegetable Manicotti :zucchini, tomato, vidalia, ricotta, asiago rolled in fresh pasta sheets

Orecchiette Broccolini: ear shaped pasta, broccoli rabe, grilled tomatoes, virgin olive oil, toasted chilis

Potato Gnocchi Abbruzzese: crimini mushrooms, gorgonzola, julienned salami, baby spinach, light cream

Pasta Primavera: handmade fettuccine, seasonal vegetables, roasted tomatoes, garlic, herb butter

Chicken or Veal Saltimbocca: scaloppine, prosciutto, asiago, sage, sauvignon blanc, veal reduction

Chicken Spiedini Agrodolce: balsamic marinated boneless chicken thighs on skewers, farro pilaf, braised greens

Stuffed Chicken Breast: baby spinach, asiago, pine nuts, sun dried tomato pesto

Seafood Cioppino: shellfish, cod, peppers, pearl onions, tomato, garlic, steamed in a rich seafood broth

Risotto Frutti di Mare: clams, mussels, shrimp, prosecco, light marina

Eggplant Rollatini: ricotta, mascarpone, fennel, roasted peppers, stewed roma tomatoes

NY Strip Sirloin Brasciola: braised rollatini filled with pine nuts, herbs, reggiano parmesan

Chicken Limone: sauteed scalloping, artichoke hearts, spinach, vermouth, thyme butter, meyer lemon

Herb Seared Filet Mignon Pizzaola: peppers, shallots, garlic, tomato, barolo demiglace

Lobster Francese: lightly egg battered, meyer lemon, pinot grigio, caper berries, parsley butter

Handmade Gelato served in Crispy Cannoli Cup

Strawberry Genovese Sponge Layer Cake

Ricotta Cheesecake

Tiramisu: cookie trifle layered with pastry cream, mascarpone, espresso, chocolate

Flourless Chocolate Torte; served with hazelnut piroulines and salted caramel drizzle

Vegetarian Spring Rolls: apricot-ginger dip and hot chinese mustard

Scallion Silver Dollar Pancakes: crispy cakes topped with: smoked salmon, kimchee, braised beef, shrimp, lobster or confit duck

Char Xiu Chili Rubbed Baby Back Ribs:apple wood smoked and finished with pomegranate bbq sauce

Vietnamese Banh Mi Sliders: roast pork, chicken, or bbq beef with cilantro, pickled vegetables, sriracha mayo on mini baguettes

Temaki Sushi Hand Rolls: salmon, tuna, or avocado rolled with shiso, cucumber, daikon, nishiki rice, tangy sauce

Omekase Sushi Board: ahi and salmon sushi, bbq shrimp, pickled vegetable, hoisin glazed shiitak norimaki, wakame, daikon, wasabe, ponzu

Chicken or Shrimp Yakitori: hoisin glazed skewers served with apricot ponzu

Tako Sunomono: marinated cucumbers, slivered vegetables, lightly smoked octopus; lemongrass vinaigrette

Pho: Vietnamese rice stick noodle soup; prepared with either beef, chicken, shrimp, squid, octopus or as vegan

Thom Yum: Thai coconut chicken broth, lemongrass, ginger, slivered vegetables

Red Miso and Soba: shshito peppers, shiitakes, daikon, edamame vegan dashi. This soup is gluten-free

Chinese Vegan Hot and Sour Soup:ginger, rice vinegar, chilis, spring onion, garlic, stir fried vegetables, tofu, mushrooms, vegan broth

Szechuan Dan Dan: fresh egg noodles, mustard greens, sesame, peanuts, sichuan pepper. May be served with beef, chicken or shrimp

Pad Thai: bok choy, ginger, green chili paste, coconut, chinese soy, garlic stir fried with rice stick noodles. May be served with beef, chicken, shrimp or as Vegan

Chilled Beijing Peanut-Sesame Noodles: flat egg noodles, tamari, ginger, pressed tofu, cilantro, spring onion, green tea chili-garlic sauce

Indonesian Bami Goreng: mung bean sprouts, carrot slivers, bok choy, sweet soy, leeks, sambal olek, mild curry and coconut

Karang Binaci Embi: madurese sweet and spicy goat curry; served with jasmine rice

Buckwheat Banana Blinis with Pralines

Spiced Chai Cake

Toasted Coconut & Dark Chocolate Terrine

Frozen Pineapple Soufflé

Ginger Créme Brûlée

Green Tea and Mango Gelato in Crispy Sweet Wonton Cup

Brie en Croute: baked in flaky pastry; served with granny smith apple compote and apricot coulis

Pâtés, Rillettes, Mousselines and Galantines: brioche toast, cornichons, mustard

Assiette Charcuterie selection of cured meats and pickled vegetables

Tomato Bisque: vegan and gluten-free preparation thickened with rice; dill crouton garni

Chef Mitch’s Signature Gravlax: citrus-dill cured salmon, capers, boiled egg, seasonal vegetable compote, lemon preserve

Salade Niçoise: pepper seared tuna, lemon grass aioli haricot verts, dill potatoes, tomato, lemon-dijon vinaigrette

Caesar Classique: romaine, reggiano parmesan, garlic croutons, anchois, dijon-lemon vinaigrette

Salade Grecque: bibb lettuce, arugula, marinated cucumber, late harvest tomato, champagne vinaigrette

Salmon Dijonnaise: green lentils, saffron beets, mustard-herb butter, lemon preserve

Vine Ripened Hot House Tomatoes and Pistachio Crusted Chèvre: shaved red onion, fresh basil, virgin olive oil

Champignons Sauvages Strudel: delicate flaky pastry filled with wild mushrooms, camembert and braised leeks

Coq au Vin: chicken braised in red wine, slab bacon, mushrooms, garlic, thyme

Cassoulet: pork sausages, duck, white beans, herbs de provence slow cooked en casserole

Shrimp Madagascar: roquefort filled freshwater giant prawns baked with green peppercorns, pommerrey and brandy

Bouillabaisse Marseillaise: poached cod loin, salmon, fennel, saffron-tomato broth, red pepper rouille crouton

Herb Seared Grass Fed Filet Mignon, NY Strip Steak, or Ribeye Steak: merlot demi glace, potatoes lyonnaise, braised greens, roasted root vegetables

Crêpes du Poulet: roasted chicken, spring asparagus, wild mushrooms. garnished with artichoke hearts

Scallops en Brochette: lemon-chive couscous, braised chard, roasted garlic infused olive oil

Flourless Chocolate Torte: black lava salt, caramel drizzle, hazelnut-chocolate piroulines

Seasonal Fruit Clafoutis: skillet cakes baked in a flan batter

Tarte Tatin: classic pastry side up apple tart with topped with caramel

Souflèes, Bavarois and Mousses: chocolate, fruit, anglaise, frozen bavarian, served with coulis complement

Crêpes Suzette: thin buckwheat pancakes simmered in orange, brandy and butter