New Year's Eve Dinner

New Year's Eve Dinner<p>“and now we welcome the new year. full of things that have never been.” - rainer maria rilke</p><p><br></p><p><em>wednesday, december 31st | seating available at 6:30pm</em></p><p><em>$189++ per guest</em></p><p><br></p><h2>first</h2><h3>FL KEYS SPINY LOBSTER SALAD</h3><p>tropical fruit, lemon basil, persian cucumber, </p><p>finger lime, redlands avocado, jimmy nardello sambal</p><p><br></p><h2>second</h2><h3>LOCAL DAYBOAT CATCH</h3><p>beurre rose spuma, everglades oyster, dill, caper, shaved petite squash and orchard fruit, crispy shallot, fennel, parsnip puree</p><p><br></p><h2>third</h2><h3>MADEIRA BRAISED DOMESTIC LAMB SHOULDER</h3><p>local mushroom risotto, pecorino toscano, lamb jus, </p><p>red pepper coulis</p><p><br></p><h2>fourth</h2><h3>HAWTHORNE CREEK TOMME</h3><p>mayhaw gel, sourdough, Pommery brut royal champagne</p><p><br></p><h2><br></h2><h2>sweet</h2><h3>MAMEY AND SWEET POTATO MILLE FEUILLE</h3><p>sticky toffee, bourbon ice cream, pecan crumble</p><h2><br></h2><p><br></p><h1><a href="https://www.opentable.com/booking/experiences-availability?rid=26980&restref=26980&experienceId=599444&utm_source=external&utm_medium=referral&utm_campaign=shared" target="_blank"><u>reserve your table</u></a></h1><p><br></p><p><span style="color: rgb(76, 76, 76);">EXECUTIVE CHEF CHRISTOPHER ROBERTSON</span></p><p><span style="color: rgb(76, 76, 76);">Consuming raw or undercooked meats, poultry, seafood, oysters, shellfish or eggs may increase your risk of food-borne illness. Especially if you have certain medical conditions. Please let your server know if anyone in your party has food allergies. An 18% Gratuity will be added to all checks.</span></p><p><span style="color: rgb(76, 76, 76);">(V) Vegetarian</span></p><p><span style="color: rgb(76, 76, 76);">(GF) Gluten-Free</span></p><p><span style="color: rgb(76, 76, 76);">(VE) Vegan</span></p>