Roasted Sunchoke and Pear Soup 14
With blue cheese crostini

Calamari 16
With white water clams, borlotti beans, chorizo and salsa verde

Heirloom Tomatoes 18
Burrata, olive oil-fried croutons, wild arugula and aged balsamic

Seared Foie Gras 26
On brioche French toast with glazed apples and persimmon reduction

Diced Blue Fin Tuna 22
Hearts of palm soffrito, mashed avocado, crisp plantains

Local Red and Green Oak Lettuce 13
Feta, roasted beets, sweet onions and black olive oil

Pan-Fried Sweetbreads 20
Torn truffle pasta, roasted chestnuts and leek confit

Stuffed Quail 19
With wild mushrooms, spinach, artichoke and parsley salad

Local Snapper 31
With cauliflower couscous, braised fennel and spicy lobster sauce

Pompano 35
With wilted butter lettuce, parsnip flan, cilantro gremolata and pomegranate

Florida Grouper 32
Escarole, roasted asparagus, melted tomatoes, crisp prosciutto and olive relish

New Zealand Lamb 36
With smoked peppers, roasted eggplant, chickpeas and yogurt

Kobe-Style Beef 42
Creamed chard, oven-crisped potatoes and mushroom ragoût

American Kurobuta Pork 29
With celery root mousseline, gnocchi and black kale

Grilled Baby Chicken 28
Short rib hash and cippolini jus

Liberty Duck Breast 33
Haricots verts, glazed quince, Marcona almonds and liver toast

Marena Black Cherry Caipirinha 14
Leblon cachaça, muddled amarena cherries, fresh pressed lemon, simple syrup, soda
Bellini Sirena 14
Le Messi prosecco with fresh white peach purée, Fee Brothers peach bitters and fresh thyme
Tangerine-Hazelnut Sidecar 14
Courvoisier Cognac, tuaca, Frangelico, freshly squeezed lemon and tangerine with toasted hazelnuts