1. “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