Dinner Menu at Flying Fish Cafe

Hijiki and Wakame Seaweed, Yuzu Tobiko, and Wasabi Foam, with a Sweet-and-Spicy Sauce

Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Remoulade

Frisee, Seckel Pears, Gorgonzola Dolce, Radishes and Candied Walnuts, with a Artisanal Loire Valley Walnut Oil Vinaigrette

Fennel, Chiles, Pesto Crema and Ciabatta Crostini

Silken Tofu, Avocado, Heirloom Radish and Young Carrot Roll, Cucumber-Seaweed Salad with Asian Chile Crema, and Piquant Mango-Sweet Yellow Pepper "Ketchup"

Five tasting portions and accompaniments: Raisins on the Vine, Honeycomb, Heirloom Pear Gelee, with a Fresh and Kiln-dried Cranberry, Bermuda Onion, and Heirloom Apple Compote "Agrodolce"

Crispy Maine Coast Jonah Crab Cake and Our Very Own Caesar Salad

Watercress, spiced radishes, and palm hearts with a horseradish-piquillo cocktail sauce

Spiced green papaya, wakame, and vegetable julienne, with an Asian-inspired dipping sauce

Laughing bird shrimp and ratatouille tagout, creme fraiche, tiny greens and basil-infused oil

Young Red and Green Romaine Leaves, Roasted Garlic Dressing, Parmigiana-Montegrappa Frico, and Pesto-Sourdough Croutons

Florida Yellow Beefsteak, UgliRipe and Tiny Grape Tomatoes, Aged Balsamico, Exotic Peppercorns, Petite Basil, and Sicilian Olio Verde

Winter greens, pan-roasted winter vegetable fricassee, Honeybell tangerine, shellfish and Vermont butter emulsion

Bok Choy, Asian Mushrooms, Carrots, Snap and Snow Peas, with a lightly Curried Carrot-Coconut-Lemon Grass Infusion

Celery Root, Cultivated Mushrooms, Vermont Mascarpone, and Pecorino Toscana-laced Risotto di Camarole

Leek, Fontina, Truffle-laced Trofie Macaroni & Cheese, Grilled Asparagus with Kiln-dried and Fresh Black Mission Fig, Port Wine, Balsamico, Bermuda Onion, and Trumpet Mushroom Compote

over a Rich Leek Fondue with a Veal Glace de Viande, and Red Wine-Cassis Butter Reduction

Wilted Greens, and Roasted Garlic and Leek-Laced Brandade Torta, with a Vermouth caper, and Vermont Butter Emulsion

Tiny Tomatoes, Fall-crop Squash, Sundried Tomatoes and Peppers, Lobster Roe Butter-laced Shellfish Crema and Crispy Capers

Haricot Vert, Fingerling Potatoes, and Winter-crop Root vegetables, with Classic Sauce Foyot

Char-crusted Angus New York Strip Steak" and "Potato-wrapped Red Snapper"

with Sauce Foyot

Popcorn Mousse and Caramel Corn, Cherry-Limeade Popsicle, and Dark Chocolate Fudge "Burger" and Pound Cake "Fries"

Crisp Phyllo, Banana Mousse, Creme Caramel, Exotic Fruit Coulis, and Bitter Chocolate

Vanilla-Praline Gelato, Spicy Pecan Brittle, and a Cinnamon Anglaise Sauce

with Fresh Berries, and a crisp Tuille

Caramel Chocolate and Hazelnut Praline Mousse, Candied Pecan and Butterscotch-laced Blondie, Chocolate Sorbet, and Candied Marcona Almonds

Raspberry Confiture, Double Chocolate Biscotti, and Chocolate Ganache Pipette

Candied Pecan, Fig, and Pomegrante Accents

Kahlua, Brandy, Dark Creme de Cacao, and Coffee

Kahlua, Bailey's Irish Cream, Creme de Banana, Dark Creme de Cacao, and Peanut Butter Combine for a Refreshing Frozen Treat

Van Gogh Double Espresso Vodka, Godiva Chocolate Liqueur, and Monin Espresso

Port Bernard Griffin Syrah, Maker's Mark and Maple Syrup served over Ice with Biscotti