“Bread Crusted” Yellowtail Snapper Each Week Chef Muzio Presents 5 Additional Items To His Dinner Menu. These Are Seasonal Creations Highlighting Fresh & Local Ingredients. Snapper Ceviche jalapeño, cilantro, lime 15 Loaded Deviled Eggs applewood smoked bacon, scallion, sriracha 12  Fresh Buccatini Pasta baby cockles, dried red chilis, roasted garlic-white wine broth, pecorino romano 22 “Bread Crusted” Yellowtail Snapper saffron-shrimp risotto, chorizo, spring peas, piquillo pepper consomme 32 Bourbon Marinated Skirt Steak mexican corn salad, cilantro, chimichurri - habanero emulsion 34 *Sample menu, subject to change