The chef prepares a blend of cuisines, combining Floridian-Caribbean-Latin techniques and ingredients. The menu is divided into small plates, large plates, soups and salads as well as a chilled seafood menu. Guests can combine several small plates such as choriz0-goat cheese empanadas, mussels and tuna poke to make a complete meal. The full-size entrées include well-prepared items such as seafood paella, black grouper with chorizo-coconut curry sauce and Latin braised beef short ribs.
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