starting on April we are open for brunch from 12pm - 3pm
GF= Gluten Free DF= Dairy Free VG= Vegan
Organic mixed greens, strawberries, pears, Marcona almonds, Caña goat cheese, aged sherry and raw honey vinaigrette.
Grilled leeks, carrots-orange emulsion, beets escabeche.
(VG) (GF) (DF)
Cauliflower, red onions, tomato, bell peppers, walnuts, mint, parsley, red curry, sherry vinaigrette.
(VG) (GF) (DF)
Marinated anchovies, avocado, black olives tepanade, toast.
Clam chowder croquettes, Bacon alioli.
Wild Florida west coast shrimp, shaved garlic, EVOO, lemon, parsley, sea salt.
Galician octopus, crispy rice, EVOO, Spanish smoked paprika, fruit-vegetable salad.
Hudson valley foie gras nougat, salt cured tuna, mango, toast.
Maryland blue crab, avocado, red onions, bell peppers, Romesco alioli.
Yellowfin tuna crudo, sesame oil, lemon, tomato, kalamata olives, scallions.
Grilled day boat bay scallops, broccolini florets, marcona almonds and cauliflower emulsion
Salt baked sea bass, root vegetables confit raisins, pinenuts, scallions, tomato.
Grilled Sea bream, Bomba rice, Txacoli white wine, garlic, parsley, shallots.
Maple farms duck breast, grilled polenta, smoked bacon, dates, citrus sauce.
Slow cooked baby back ribs, mustard potato puree, Asian pears, BBQ alioli.
Grass fed organic rib eye, potatoes, vegetables, Ajismojilis sauce.
Braised oxtail, Bomba rice, wild mushrooms, crispy chickpeas, truffle oil.
Organic chicken breast, cauliflower salad, grapes, saffron, red curry.
Almond and chocolate croquettes, coconut foam, lemon gelatin
Traditional vanilla custard creme.
Caramelized bread pudding, pistachio ice cream, sweet and sour strawberry sauce.
Basque drunken cake, English cream, caramelized crema pastelera, Blood orange foam.
Bread, chocolate, EVOO, sea salt.
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