Every dish starts with a farmer, a fisherman, or a forager. Chef Michael Luth builds the menu around what arrives each week — scratch-made, no shortcuts, no apologies. This guide tells you where it comes from and what to drink with it.
Kai Kai Farms
Indiantown, FL
Mixed Greens • Root Vegetables • Seasonal Produce
Forty acres in the heart of Florida's farming country, growing with organic practices since 2003. Kai Kai grows about 50 varieties of heirloom vegetables — "grown for taste, not travel." Their mixed greens anchor our Market Salad and their root vegetables star in the Yellowtail Snapper plate.
Colab Farms
Indiantown, FL
Heirloom Tomatoes • Glazed Carrots • Seasonal Vegetables
A sustainable farm growing heirloom, pesticide-free, non-GMO produce using hydroponic and regenerative methods. Their heirloom tomatoes are the star of our Panzanella salad. Glazed carrots from Colab sit alongside the Florida Black Grouper.
Gratitude Garden Farm
Loxahatchee Groves, FL
Oyster • Lion's Mane • Specialty Mushrooms
Certified organic mushroom farm and wellness retreat born from the founder's personal health journey. They cultivate oyster varieties, lion's mane, black trumpets, and pioppinos. Their specialty mushrooms appear in the Mushroom Pate and other seasonal preparations.
Sunbird Farms
Central California
Pasture-Raised Heritage Chicken
A small family farm in Central California raising heritage breeds — including American Bresse, considered the "Queen of Chickens" — on organic pasture with non-GMO, soy-free feed. No antibiotics, no shortcuts. Sunbird's chicken becomes both the pan-roasted breast and the housemade thigh sausage on our chicken plate.
Chatel Farms
Reidsville, GA
Prime Angus • Akaushi Wagyu Beef
Family-owned, vertically integrated beef operation raising Angus and Akaushi Wagyu — one of only four Japanese Wagyu breeds. They grow their own feed, process at their own USDA facility, and never use antibiotics or added hormones. Their 6oz Wagyu Coulotte is the centerpiece of our Wagyu Coulotte plate.
La Belle Farms
Ferndale, NY
Duck
Hudson Valley duck farm known for producing some of the finest foie gras and duck in the country. Our Signature Duck starts with their dry-aged breast and a crispy confit roulade — two preparations on one plate, finished tableside with tart cherry mole jus.
Cod & Capers Seafood
North Palm Beach, FL
Yellowtail • Grouper • Scallops • Oysters
Family-owned seafood purveyor since 1984, founded by a former commercial lobster diver. Just 15 minutes south of us in North Palm Beach, their fleet of refrigerated trucks delivers day-boat fish to the best restaurants from Miami to Vero Beach. Their yellowtail and scallops make the crudo, their grouper becomes the Florida Black Grouper with glazed carrots and mustard greens, and their oysters arrive with our passionfruit-pink peppercorn mignonette.
Bread by Johnny
Jupiter, FL
Artisan Breads • Sourdough • Seedy Wheat
Local artisan baker crafting sourdough and specialty breads by hand. Johnny's bread appears throughout the menu — the bread basket, the bruschetta sourdough, the seedy wheat with the carrot hummus, and the cinnamon raisin toast with melted brie.
Danny-Kay's Deli & Market
Tequesta, FL
Fresh Pasta • Rigatoni
Italian deli and market literally on the same street as Salty Zebra, making fresh pasta daily with imported Italian flour. Their campanella — those ruffled, trumpet-shaped noodles — catch every drop of our braised lamb ragout and pecorino. Their rigatoni is the base of our Spring Pea Carbonara. You can't get more local than this.
Marcelli Formaggi
Anversa degli Abruzzi, Italy
Pecorino • Artisan Sheep's Milk Cheese
A family importing award-winning organic sheep's milk cheeses from their own Slow Food farm, La Porta dei Parchi, in a tiny mountain village in Abruzzo, Italy. Their pecorino finishes our Market Salad and tops the lamb ragout. Real cheese from a real family farm — not the stuff in the green can.
Bread by Johnny • Jupiter, FL
Locally sourced assorted breads with Calabrian butter, seasonal jam, and roasted garlic oil. The bread changes with Johnny's mood and the season — always warm, always worth it.
Pair with: Jeio Prosecco ($12/gl) — Bubbles + bread + butter is the universal opener. Any BTG white also works.
Colab Farms Carrot Hummus V
$16
Colab Farms • Bread by Johnny • Jupiter, FL
Carrot hummus with harissa and pomegranate, served with Bread by Johnny seedy wheat. Warm spice, sweet pomegranate pop, earthy hummus — a bright, shareable opener.
Six Cold Water Oysters GF
$28
Cod & Capers Seafood • Pompano Beach, FL
Cold water oysters on the half shell with our housemade passionfruit-pink peppercorn mignonette. Briny, bright, and a little tropical. Florida on a shell.
Chef's note: The passionfruit mignonette is Michael's riff on classic French — tropical acid instead of red wine vinegar.
Local Yellowtail & Scallop Crudo GF
$28
Cod & Capers Seafood • Pompano Beach, FL
Raw yellowtail and scallop mousseline with avocado and leche de tigre. Clean, citrus-bright, silky. The scallop mousseline adds a velvet layer you don't see coming.
Chef's note: Leche de tigre — "tiger's milk" — is the citrus-chile marinade from Peruvian ceviche. Michael uses it as a raw sauce here.
Local Market Salad V GF
$16
Kai Kai Farms • Indiantown, FL • Marcelli Formaggi
Kai Kai Farms mixed greens tossed with Colab Farms seasonal vegetables, Marcelli Formaggi pecorino, and champagne vinaigrette. Changes weekly based on what the farms are pulling out of the ground.
Heirloom Tomato Panzanella V
$18
Colab Farms • Loxahatchee, FL
Colab Farms heirloom tomato with croutons, feta, shaved red onion, and cilantro vinaigrette. Ripe tomatoes, crunchy croutons, salty feta, bright cilantro — a clean, vibrant starter.
Kai Kai Farms Charred Broccolini GF
$12
Kai Kai Farms
Charred broccolini with pickled golden raisins, pine nuts, balsamic, and pecorino. Sweet, savory, and bright all at once.
Colab Farms Bruschetta V
$16
Colab Farms • Bread by Johnny
Stracciatella, concasse tomato, garlic, basil, and balsamic on Bread by Johnny sourdough. Stracciatella is burrata's creamier cousin — it melts into the warm toast.
Chef's note: Concasse means the tomatoes are blanched, peeled, seeded, and diced — pure tomato flavor, no wateriness.
Classic French preparation
Snails swimming in Pernod garlic-parsley butter. Rich, garlicky, unapologetically French. Soak up every drop of that butter with bread.
Chef's note: Pernod adds an anise backbone that lifts the richness. Classic Burgundy technique with a Michael twist.
Bread by Johnny • Jupiter, FL
Warm melted brie drizzled with local wildflower honey and bee pollen, served with Johnny's cinnamon raisin toast. Sweet, savory, sticky — a cheese course disguised as a starter.
Gratitude Gardens Mushroom Pate V
$14
Gratitude Gardens • Loxahatchee, FL
Maitake mushroom pate with sweet & sour blueberry, crispy cordyceps, and sourdough. Earth meets forest meets funk. The cordyceps add a crunch that makes you do a double-take.
Danny Kay's Rigatoni • Guanciale
Guanciale and spring peas tossed with Danny Kay's rigatoni in a silky carbonara sauce. The guanciale renders down into crispy, porky richness — the peas add a burst of spring sweetness.
Chef's note: Danny Kay's rigatoni holds the carbonara sauce in every tube. The guanciale is cured pork jowl — fattier and more flavorful than pancetta.
Danny Kay's Pasta • Marcelli Formaggi Pecorino
Braised Colorado lamb over Danny Kay's campanella pasta, finished with Marcelli Formaggi pecorino. The ruffled pasta catches every drop of the slow-braised lamb. Hearty, deeply savory, and built for cold-weather cravings any time of year.
Chef's note: Campanella are those trumpet-shaped ruffled noodles — they're made to trap braising liquid. Danny Kay's makes them fresh for us.
Local Veg Primavera V
$28
Colab Farms • Kai Kai Farms • Tagliatelle
A bright handmade pasta built around local vegetables — Colab Farm cherry tomatoes, Kai Kai Farms arugala, escarole, spring onion, zucchini, Calabrian chile, and tagliatelle. Seasonal, lively, and deeply savory without losing its spring freshness.
Enhance any dish with Fresh Black Truffle (4g) | +$20
Florida Black Grouper GF
$45
Cod & Capers Seafood • Kai Kai Farms • Colab Farms
Florida Black Grouper with creamed Kai Kai Farms mustard greens, Colab Farms glazed carrots, and carrot marmalade. The greens are silky, the carrot marmalade adds a sweet-savory punch.
Local Yellowtail Snapper GF
$40
Cod & Capers Seafood • Kai Kai Farms
Local yellowtail snapper over roasted Kai Kai Farms root vegetables, mustard greens, with seafood nage. Delicate fish, hearty vegetables, a broth that ties everything together. Florida on a plate.
Chatel Farms Wagyu Coulotte GF
$45
Chatel Farms • Kai Kai Farms
6oz Wagyu Coulotte with pommes fondant, charred Kai Kai Farms broccolini, and sauce au poivre. The Wagyu coulotte is richly marbled with a buttery cap — paired with the classic peppercorn sauce, it's steak night done right.
Chef's note: Coulotte is the cap of the top sirloin — also known as picanha. The fat cap bastes the meat as it cooks, keeping it incredibly juicy.
Sunbird Farms Chicken GF
$32
Sunbird Farms • South Florida
Pan-roasted chicken breast alongside housemade chicken thigh sausage, pommes Robuchon, chicken jus, and local greens. Two preparations of the same bird — the breast for elegance, the sausage for soul. Pommes Robuchon is Joel Robuchon's legendary butter-loaded mashed potatoes.
Chef's note: Pommes Robuchon uses a 2:1 potato-to-butter ratio. Yes, that much butter. That's the point.
Kai Kai Farm Vegetable Curry VG GF
$28
Kai Kai Farms • Gratitude Gardens
Malaysian curry loaded with Gratitude Gardens mushrooms, bean sprouts, and coconut squash veloute. Aromatic, warming, layered with spice. The coconut squash veloute is liquid velvet — rich without any dairy.
Chef's note: Veloute is one of the five French mother sauces. Michael builds his with coconut and roasted squash instead of stock — keeping it fully vegan.
CBS Blend • Local sourced
Half-pound CBS blend patty with Gruyere, sweet & sour onions, au poivre sauce, and parmesan potato wedges. This isn't a "restaurant burger." It's a proper bistro burger — the same peppercorn sauce from the steak, the same attention to detail, just on a bun.
La Belle Farms Signature Duck GF
$36
La Belle Farms • Ferndale, NY
Butter poached kohlrabi, kohlrabi kimchi, fennel puree, cherry emulsion, and duck sauce jus.
Chef's note: Confit is duck leg slow-cooked in its own fat for hours, then rolled into a roulade and fried until shatteringly crispy. The mole jus brings chocolate and chile into the cherry base.
Caramelized banana mousse, milk chocolate espresso, macerated strawberries, sesame brittle, tres leches ice cream
Key lime custard, pineapple gelée, chantilly cream, graham cracker crumb, black lime powder. Florida on a plate — tart, creamy, and just sweet enough to close the night right.
Housemade brioche, dates, toffee, vanilla ice cream. Warm, sticky, deeply comforting. The kind of dessert that makes you glad you saved room.
V = Vegetarian • VG = Vegan • GF = Gluten Free • Gluten-Free Pasta Available +$3