Potato Gnocchi, caviar cream, white asparagus, crispy potato skins

Pineapple granita with aloe, mango mochi, and coconut chantilly

Barron Point oysters, meyer lemon limoncello and pink peppercorn

Pappardelle All’Agnello with spicy braised lamb, English peas and Bianco Sardo

Rhubarb compote, vanilla-buttermilk panna cotta, macerated strawberries, chopped pistachios and candied basil

Tagliarini pasta tossed with fennel sofrito, basil pesto, green garlic butter and Florida rock shrimp

Multi-course meal