The Chef's Table - Stuart, FL

four flavors: extra virgin olive oil, tomato jam, seasonal compote, balsamic reduction

steamed in a broth of white wine, orange, fennel, saffron

polenta crusted fried fish of the day, calamari and shrimp, sea scallops, lemon aioli

served three ways

local greens, radish, cucumbers, carrots, lemon vinaigrette

mixed greens, point reyes blue cheese, sautéed mushrooms, tomato confit, port vinaigrette

marinated roasted beets, soft & aged goat cheese, candied pecans, arugula

boston bib lettuce, crab, tri colored melon, avocado, lemon vinaigrette

arugula, fregula: sicilian style cous cous, florida citrus, lemon vinaigrette

apples, pears, candied pecans, midnight moon goat cheese, cider vinaigrette

choose three of today's farm-to-table sides

red and yellow peppers, cucumbers, carrots, blue cheese, avocado, tomatoes, pancetta, zucchini, deviled egg

traditional roman pasta dish: spaghetti, pancetta, marinara

house made, changes seasonally

house made chitarra, beef and pork ragú

house made ricotta gnocchi, roasted eggplant, marinara

half of our sandwich of the day served with a cup of the soup of the day

sprouts, grilled vegetables, soft goat cheese

house roasted turkey breast, cranberry compote, robiola bosina cheese

house roasted pork loin, apple whisky sauce, jasper hill farms cheddar, caramelized onions

prosciutto, coppa, speck, sopressata, buffalo mozzarella, arugula

house roasted chicken, sherry vinaigrette, tomato confit, fontina, arugala

sautéed fish of the day, chervil aioli, tomato confit, boston bib, brioche bun

grilled hanger steak, gruyere, caramelized onions, sautéed mushrooms, creamy horseradish, port demi

fingerling potato, white truffle ricotta mousse

cherry tomato stuffed with mozzarella cheese, bacon & basil

stuffed with goat cheese and prosciutto

tuscan bean, eggplant caponata

marinated vegetables served in cucumber cups

choice of preparation: tomato risotto balls, buffalo mozzarella, basil aioli saffron risotto balls, meat ragù

sweet and sour sauce

wrapped in bacon with point reyes blue cheese

tangerine glaze

sherry cream

sake dipping sauce

marinated roasted beets, goat cheese, arugula, financier bun

braised umbrian lentils, pancetta, caramelized onions (available with out pancetta)

asparagus, ricotta, sugar snap peas, english peas in puff pastry spring

oregano, parsley, bread crumbs, pancetta

crispy polenta, jasper hill farm cheddar, caramelized onions, apple whiskey sauce

mango dipping sauce

bacon wrapped, rosemary glaze

tropical glaze

parsnip puree

lemon aioli or chervil aioli

stuffed in puff pastry

asian pear, spaghetti squash

cucumber cup

market fresh fish, saffron aioli

white truffle oil, pecorino

hot red pepper, pancetta, parsley

cool cucumber yogurt

maine lobster, potato blini, chervil aioli

herb pesto

caramelized onion, lemon aioli, brioche bun

maine lobster, chervil aioli, brioche bun

with mignonette

buckwheat blini, crème fraiche

cinnamon and nutmeg fall - winter

ricotta spring

mint spring

paprika summer - fall

sherry cream

chilled spanish soup

seasonal compotes, grilled focaccia, mixed olives

seasonal compotes

grilled marinated vegetables, hummus, pita bread, olives, stuffed grape leaves

Buffalo mozzarella, tomato confit, basil oil

clams on the half shell, shrimp cocktail, oysters, florida stone crab Sauces: lemon aioli, mignonette, cocktail sauce, lemon wedges

boston bib, green beans, point reyes blue cheese, cucumber, radish, red wine vinaigrette

local greens, radish, cucumbers, carrots, lemon vinaigrette

marinated roasted beets, soft chèvre, midnight moon goat cheese, candied pecans, arugula

roasted corn, soft chèvre, midnight moon goat cheese, grilled georgia peaches, roasted walnuts, arugala, corn vinaigrette

house poached apples and pears, candied pecans, mixed greens, midnight moon aged goat cheese, cider vinaigrette

walnut and herb bread crumb encrusted goat cheese; served warm, seasonal vegetable, local greens, herb vinaigrette roasted asparagus spring - summer / roasted mushrooms winter - fall

main lobster medley of spring peas spring / mango all seasons, pancetta, boston bib, green goddess dressing

tri colored melon, arugula, lemon vinaigrette

fennel, florida citrus, lemon aioli

fall - winter. large lump crab meat, lemon aioli, sautéed swiss chard, butternut squash puree

florida citrus, shaved fennel, lemon vinaigrette

gruyere crouton

sherry cream

summer - fall

fall - winter. toasted pepitas

mint spring

ricotta spring

Choice of one preparation: Spring Pea and Pancetta *spring, Woodland Mushroom, Tomato-Basil and Buffalo Mozzarella, Butternut Squash *fall - winter, Seafood: PEI Mussels, Clams, Shrimp

house made cigar shaped pasta, ricotta, braised italian greens, tomato sauce

Choice of one preparation: Yellow Tomato Sauce, Ala Norma; roasted eggplant, buffalo mozzarella, tomato sauce, Basil Pesto, Spring Pea Mint Pesto *spring

parmesan béchamel, braised beef and pork ragù, ricotta filling, tomato sauce

parmesan béchamel, roasted Italian vegetables, ricotta filling, tomato sauce

Choice of one sauce: Lemon Sauce, Lemon-Thyme Sauce, Spring Pea *spring, Orange Herb Sauce, Pounded Herb Sauce

Choice of one sauce: Cherry Compote, Natural Jus, Mustard Whisky Sauce, Mango Pineapple Salsa

served with parsnip puree, short ribs are served off the bone; the bone is used for presentation only Choice of one sauce: Vanilla Scented Reduction, Port Wine Reduction, Chianti Reduction

Choice of one sauce: Lemon Caper Sauce, Brandy Mushroom Sauce, Natural Jus, Pepperonada; stew of red and yellow peppers, kalamata olives, garlic, rosemary

roasted tuscan style, rosemary, olive oil

carrots roasted in their juices, tangerine zest

toasted almonds, sherry vinaigrette

*spring

braised with garlic, hot pepper

melange of roasted eggplant, red and yellow peppers, onions, oregano, capers

roasted with thyme and parsley

*spring mint

layers of potatoes and cream

pancetta

roasted butternut squash acorn squash, apples, fall spices

*fall *winter

roasted corn, chives, paprika, touch cayenne

parsley, chives, raspberry vinaigrette

pecans, cranberries

mint, parsley, bread crumbs

pancetta, parsley, whole grain mustard vinaigrette

a touch of paprika, deviled eggs, lemon aioli

stewed with cumin, chili powder, onions

traditional style with molasses, pancetta

roasted tuscan style, rosemary, olive oil

carrots roasted in their juices, tangerine zest

toasted almonds, sherry vinaigrette

spring, $1.50 supplement when used as a complimentary side

braised with garlic, hot red pepper

melange of roasted eggplant, red and yellow peppers, onions, oregano, capers

spring mint

layers of potatoes and cream

pancetta

fall - winter, autumn squash roasted butternut squash acorn squash, apples, fall spices, roasted delicata squash ($1.50 supplement when used as a complimentary side)

fall - summer. roasted corn, chives, paprika, touch cayenne

parsley, chives, raspberry vinaigrette

pecans, cranberries

roasted with thyme and parsley

fall - winter. mint, parsley, bread crumbs $1.50 supplement when used as a complimentary side