“That raw, minced venison — served with black-garlic aioli, pickled mushrooms and grilled Sullivan Street Bakery bread — was superb. A pastrami-style short rib , nine days in the making, was an ephemeral balance of smoke, spice and soft, buttery meat. Grilled oysters bathed in bone-marrow butter forced me to rethink my preference for raw oysters with mignonette.”

 – Southflorida.com

Our food is locally sourced. To ensure the freshest food possible, our menu is constantly evolving and is subject to change.

SNACKS

CROQUETAS

smoked head cheese, kimchi aioli, house made kimchi

COUNTRY HAM

parker house rolls, tupelo honey

FRITA

chorizo, spicy ketchup, onions, papitas

UNI DISCO

ginger, maduros, maine uni

TUNA CONSERVA

harissa aioli, lemon, crostini

WOOD GRILLED OYSTERS

BONE MARROW BUTTER

chives, lemon

SEA URCHIN BUTTER

finger lime

RAW

KAMPACHI CEVICHE

tomato aguachile, fennel, pollen, shaved fennel, avocado

STONE CRAB SALAD

cucumber, pickled zucchini, mustard, nasturtium

VENISON TARTARE

black garlic aioli, fines herb salad, pickled mushrooms

CAVIAR SERVICE

ROYAL OSETRA CAVIAR

soft boiled egg, tater tots, creme fraiche, gruet brut

CHARCUTRIE & CHEESE

all boards are accompanied with house made pickles , mustard , seasonal jam

COUNTRY PÂTÉ

classic country style pâté, pimenton de la vera

MORCILLA

spanish style blood sausage with hazelnuts & smoked maple

RABBIT PÂTÉ

rabbit, apricot, beef tongue, pistachio

CHICKEN LIVER MOUSSE

house pickle, marsala geleè, white bread

DUCK & FOIE PÂTÉ

dark rum , marsala geleè

HUMBOLT FOG-GOAT CHEESE

goat cheese – california, aged 2 months

IDIAZABAL

Unpasteurized sheep milk from Basque Country

BAYLEY HAZEN BLEU CHEESE

raw cows milk, aged 3-4 months, jasper hill, Vermont, U.S.A

DEER CREEK MOON RABBIT

white cheddar bathed in green chartreuse

APPETIZERS

FOIE GRAS

sour orange temptation caramel plantains, cocoa nibs

BEEF TONGUE TARTINE

smoked beef tongue, gribiche, cheddar, white bread

GRILLED ZUCCHINI & AVOCADO SALAD

créme fraiche, hoja santa, bottarga, bread crumbs

CREMA DE MALANGA

soft-cooked egg, crispy leek, black truffle

SUGARCANE & TURNIPS

guarapo, lime, edward surryano ham, chervil

STRACCIATELLA

roasted sweet potato, almond, tupelo honey

BURNT CHEESECAKE

humboldt fog, green tomato jam, pumpkin seed granola, smoked maple syrup

ENTRÉES

MAINE SCALLOPS

blistered tomato, zucchini, zarzuela, sopressata

SMOKED PORK COLLAR

braised collard greens, pickled turnips

½ WOOD GRILLED CHICKEN

local veg , salsa verde

MONK FISH ENCENDIDO

shellfish and beef jus, white rice stuffed vegetables

PASTRAMI STYLE SHORT RIB

shaved vegetable caesar, red pepper beef jus

CHUG BURGER

double patty, american cheese, b&b pickles, secret sauce

GROUPER ALMONDINE

swank farms heirloom beans, brown butter, capers, lemon

VENISON

twice baked potatoes, sauce diane, wild mushrooms

PLANTAIN GNUDI

bay leaf ricotta, brown butter, hazelnuts, calabaza sherry gastrique

ROHAN DUCK A LA PRESSE

1st course

duck consommé

2nd course

10 day dry aged duck breast / sugar cane & guarapo glaze / pistachio dukkah /

local green salad / duck tamal with mushroom foie / creamed yucca

3rd course

pain perdu duck fat caramel, Jojo tea ice cream

SIDES

BRAISED COLLARD GREENS

potlikker, pickled turnips

CREAMED YUCCA

yucca, bread crumbs

HAND CUT FRENCH FRIES

RESERVATIONS

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