branzino by alan lake




Diver Scallop Crudo
blood orange, radish, chive, fennel pollen, celery leaf, salsa verde, puffed farro, pepperoncini, sea salt, xvoo

caramelized onions, anchovies, nicoise olives

fried spinach, dill‐feta mousse

Grilled Vegetable Terrine
eggplant, sweet peppers, fines herbes, goat cheese, olive tapanade

Vesuvio Wings
Noilly Prat dry vermouth, roasted garlic, grilled lemon, oregano, peas, smashed fried potatoes, parmesan

Avocado Bombe
crabmeat, shrimp, scallop, lemon zest, chiles, tarragon, micro greens


Shaved Vegetables
le puy lentils, tangerine, dijon, tarragon, manouri

Roasted Beets
gorgonzola, spiced walnuts, candied lemon, saba, xvoo

Mediterranean Wedge
grilled radicchio, bacon lardons, warm polenta croutons, cabrales‐pimenton dressing

mache, buer leuce, arugula, fennel, radish, chives, pomegranate, pistachios, sherry‐shallot vinaigrette


saffron, tomatoes, Israeli couscous, marcona almond‐herb salad

Tunisian style braised vegetables and meats, couscous, harissa

Fideua Negra
squid ink fried pasta, calamari, shrimp, mussels, aioli

duck breast, roasted butternut squash, seared brussels sprouts, exotic mushrooms, talegio, agrodolce

Lamb Kefta Kebab
feta, mint, harissa, preserved lemon aioli

Steak Frites
green peppercorns, boursin, fried shallots

Shrimp d’Jonghe
garlic, shallots, lemon zest, chervil, Noilly Prat extra dry vermouth, Ri crumbs

Pequillo Rellenos
braised pork shoulder, idiazabel, ajo negro, toasted almonds, gigantes beans, hock‐rind stock

Chicken Confit
pluses salad, celeriac‐gala apple puree

Pesto Tagliatelle
chianti braised mushrooms, toasted pine nuts, pecorino romano


Spinach Grisante’
garlic, asiago, egg

Yiayia’s Garbanzos
tomato, rosemary, caramelized onion

Fennel Gratin
caramelized cauliflower, gruyere

Warm Poached Leeks ala Grecque
kalamata olives, tomato, feta, lemon, oregano, parsley


Chocolate Genoise
frangelica whipped cream, raspberry coulis

Lemon-Ricotta Cheesecake
with roasted grapes

Cardamom-Pear Cake
Greek yogurt, honey, walnuts

Cardamom-Pear Cake
Greek yogurt, honey, walnuts

fire in cooking pot



Sashimi Grade Tuna Ceviche
with Coconut Milk, Lemon, Chili Peppers and Crisped Shallots

Mussels Diablo
steamed in White Wine with Garlic, Dried Red Chili Flakes,
Spicy Chorizo, Tomatoes, Leeks and Corn

Gambas con Tocino
Bacon Wrapped Shrimp stuffed with Water Chestnuts
and Jalapeño with Guava -Horseradish Sauce

Ensalada de Mariscos
Shrimp, Scallops and Calamari with Peppers, Onions and Cilantro

Mojito Calamares a la Plancha
Calamari seared on a flat top grill with
Tomatoes, Garlic, Lime, Rum, Brown Sugar and Mint

Tortilla Española
Traditional Omelet with Chorizo, Potato and Caramelized Onion

Sweet Plantain wrapped Grilled Skirt Steak,
Sofrito and Smoked Queso
Lime – Coconut – Curry Sauce

Jerk Chicken Wings
tossed in Sweet Chili-Mango Sauce

Croquetas de Jamon
Traditional Ham Croquettes

Kick Ass Guacamole
with Fresh Chips

Sweet Plantains

Champiñones al Ajillo
Assorted Exotic Mushrooms sautéed in Herb Oil
with Dried Chilies, Garlic, Shallots and Spanish Sherry

Crostini Duo de Pimientos y Acéitunas
Fire Roasted Peppers with Goat Cheese
Olive Tapanade with Garlic and Herbs

Baby Spinach and Arugula Salad
with Roasted Beets and Toasted Almonds
Lemon-Balsamic Viniagrette


Sandwich Cubano
Traditional Cuban Pressed Sandwich
of Roasted Pork, Baked Ham, Swiss Cheese,
sliced Pickles and Mustard

1/2 lb Grilled Angus Hamburger
Toppings: Sauteed Onions or Mushrooms, Cheddar,
Blue or Swiss Cheese, Fried Egg, Applewood Smoked Bacon, Avocado

Grilled Skirt Steak or Grilled Chicken Breast
with Roasted Tomato Chimichurri Sauce,
Rice and Beans, Fresh Herb Salad
with Marcona Almonds and Grapes

Braised in Rioja Wine
with Roasted Vegetables, Cabbage and Rice Pilaf

Yellowtail Snapper a la Margarita
sautéed with Tequila, Lime, Bananas and Toasted Almonds
served with Rice Pilaf

Crab Salad
with Mango, Grilled Asparagus, Avocado, Hearts of Palm
with Toasted Pine Nut Viniagrette

Grilled Chicken Penne Pasta
with Roasted Peppers and Asparagus
Garlic Asiago Cream Sauce

Cobb Cobb Salad
Romaine, Grilled Chicken Breast, Avocado, Corn,
Scallions, Roasted Peppers, Bacon, Grape Tomatoes, Gorgonzola
and Crisp Tortilla Strips with Lime-Cumin Dressing

Burrito de Vegetales
with Sautéed Mushrooms, Celery, Onion, Peppers,
Guacamole, Sour Cream, Chipotle Aioli, Rice and Black Beans
add Chicken, Steak or Shrimp $3

Carne on a triangle platter
Jamon Serrano, Parma Prosciutto,
Mild Chorizo, Spicy Chorizo

Jamon Serrano, Parma Prosciutto,
Mild Chorizo, Spicy Chorizo


Manchego with Membrillo, Delice Triple Creme,
Pecorino Romano Fricca, Cabrales Crostini, Honey Goat Cheese
Seasonal garnishes



Seared Diver Scallops over Caramelized Onion-Redskin Smashed Potatoes with Oxtails, Roasted Shallots and Shiitake Mushrooms

Lobster Taco in Beet Root Tortilla with Fresh Guacamole and Chipotle Aioli

Shrimp Sauteed in Chile Oil, Garlic, Brown Sugar and Lime on Won Ton Stack

Grilled Mozzarella Di Bufala Wrapped in Grape Leaf. Served over Heirloom Tomatoes with Basil Chiffonade, Extra Virgin Olive Oil, Twelve Year Old Balsamic Vinegar and Cracked Black Pepper

Steamed Artichoke with Lemon-Pepper Dipping Sauce

Sake Steamed Clams with Lemongrass, Ginger, Scallions and Fermented Black Beans

Terrine of Grilled Eggplant, Roasted Peppers, Kalamata Olives and Smoked Gouda. Served with Crustade

Grilled Oysters on the 1/2 Shell. Napped with Lemon – Cucumber Infused White Wine Reduction

Gamno Doki

Tofu, Shiitake Mushroom, Mountain Potato and Pea Shoot Cake. Embraced with Sake, Ginger and Soy

Seared Foie Gras with Asian Pear and Plum Wine


Crabmeat, Asparagus, Mango, Avocado and Hearts of Palm. Toasted Pinenut Vinaigrette

Arugula Salad with Jicama, Red Onion, Goat Cheese, Sunflower Seeds and Radish Sprouts. Ruby Red Grapefruit Vinaigrette

Spinach Salad with Roasted Beets, Pancetta, Maytag Blue Cheese and Candied Spiced Walnuts. Passionfruit Vinaigrette

Baby Mesclun Greens with Watercress, Fresh Herbs and Belgium Endive. Lemon-Dijon Vinaigrette


Spicy Shrimp and Oysters. Served over Linguine with Lobster Essence and Chives

Penne with Grilled Chicken Breast, Sundried Tomatoes, Broccoli, Goat Cheese and Toasted Pinenuts. Balsamic Chicken Reduction

Orecchiette with Exotic Mushrooms and Asparagus Tips. Sauteed in Truffle Oil with Gorgonzola Cream

Stir Fried Japanese Buckwheat Noodles with Napa Cabbage, Broccoli, Peppers, Scallions, Bacon, Tomago and Pickled Red Ginger


Yellowtail Snapper Sauteed with Bananas, Lemons and Toasted Almonds. Served over Banana Leaf with Orzo Pilaf and Grilled Hearts of Palm

Grilled Salmon Enrobed in Green Apple, Smoked Bacon, and Shallots. Served over Spinach and Grilled Portabella with Lemon Sea Foam

Grilled Sushi Grade Rare Tuna. Vegetable Stir Fried Mifun Noodles. Champagne – Ginger Sauce. Wasabi Caviar

Floribbean Spiced Pan Roasted Chilean Seabass Drizzled with Avant Gardens Grapefruit Syrup. Asian Vegetable Salad

Tempura Soft Shell Crabs served over Seaweeds Salad with Miso Glaze and Wasabi Cream

Blackened Ribeye Steak with Green Peppercorns and Boursin Cheese. Straw Vegetables. Caramelized Onion Smashed Potatoes

Basil Infused 1/2 Roasted Chicken with Roasted Garlic Pan Sauce. Served over Tomato Cous Cous with Chardonnay Braised Fennel

Grilled Filet Mignon with Shiitake Mushrooms and Roasted Shallots – Marsala Demi-Glace. Grilled Polenta

Herb Garlic Crusted Pork Tenderloin. French Lentil Salad with Oven Dried Tomato. Basil – Mint Oil