Krüs Kitchen

Smoked coconut rice, wild lump crab salad, cilantro chimichurri (GF)

(V, GF)

One day old organic burrata, tomato marmalade, cilantro pesto, homemade yuca chips (VE, GF)

Meaty heritage pork belly, roasted pepper emulsion, mozzarella, arugula on mezzo doppio

Not your normal quinoa salad. Figs, pumpkin seeds, kale, cherry tomatoes, Greek feta cheese, turmeric honey dressing (VE, GF)

Garganelli pasta, basil pesto, confit tomatoes, grilled broccolini, 24 month parmigiano reggiano

(V, GF)

Charcoal roasted beets, goat cheese and avocado dressing, grapefruit, toasted almonds, arugula and parsley (VE, GF)

Wild caught Florida shrimps dressed in avocado and dill, puffed barley rice, sunflower sprouts and fresh herbs

Eggplant spread, grilled dates and pecans, homemade flax and sunflower seed cracker (V, GF)

Lightly smoked wild caught Wahoo, marinated potato salad, fresh radishes (GF)

One day old organic burrata, tomato marmalade, cilantro pesto, homemade yuca chips (VE, GF)

Local wild caught yellowedge grouper, chilled sauce of young coconuts, unripe mangoes, grilled pineapple, homemade yuca chips (GF)

Roasted Cauliflower, smoked paprika, dressed in a vinaigrette of brown butter, scallions, toasted sesame seeds

Grass-fed cow’s milk stracciatella, grilled pear jam, pickled butternut squash, toasted pumpkin seeds, chervil.

Seasonal greens from our friends of Box Greens and tasty white balsamic vinaigrette (V, GF)

Charcoal roasted beets, goat cheese and avocado dressing, grapefruit, toasted almonds, arugula and parsley (VE, GF)

Not your normal quinoa salad. Figs, pumpkin seeds, kale, cherry tomatoes, Greek feta cheese, turmeric honey dressing (VE, GF)

Smoked coconut rice, wild lump crab salad, cilantro chimichurri (GF)

Garganelli pasta, basil pesto, confit tomatoes, grilled broccolini, 24 month parmigiano reggiano

Wild caught Florida shrimps dressed in avocado and dill, puffed barley rice, sunflower sprouts and fresh herbs

Braised leeks, grilled cabbage, kale, burned avocado, sorrel dressing, almonds, parsley, chervil

Snapped peas, radicchio, romaine, asparagus, parmigiano shaves, pumpkin seeds, lemon vinaigrette.

Meaty heritage pork belly, roasted pepper emulsion, mozzarella, arugula on mezzo doppio

Grilled and confit vegetables, basil pesto, mustard greens on mezzo doppio (V)

20 month prosciutto di parma DOP, grilled eggplant, stracciatella with black truffle, balsamic of modena, arugula pesto

Home-made pastrami, caramelized onions, ginger chile emulsion, gouda

Wild caught local day's catch, homemade BBQ, fennel salad (GF) Heating Instructions: 450 F for 4 min

Braised and then grilled pork belly, pipian sauce (sauce of toasted pumpkin seeds and tomatillo salsa), charred kale, baby spinach, pickled onions and mustard seeds, herbs (GF) Heating Instructions: 450 F for 5 min

Day's catch, cilantro paste, grilled spring onions dressed with capers and anchovies, lemon croutons, herbs (GF) Heating Instructions: 450 F for 2 min

Braised and then grilled lamb shank, lemon zest & toasted almonds, madras curry, sumac, raita, mint oil (for 2)

Organic grilled half chicken, sweet cilantro emulsion. For two. (GF) Heating Instructions: 450 F for 7 min

Dark chocolate mousse, grilled dates jam, hazelnut and cacao crumble (V, VE, GF)

Sweet pieces of mango, roasted coconut cream, brazilian nut (VE, GF)

Cold infused hibiscus flower, cinnamon, and raw sugar cane

Tamarind and local honey, honey!

(GF)

(V, GF)

(V, GF)