Max had the Yellowfin Tuna Tartare and Crispy Tempura Tuna-Vegetable Sushi Roll
Hijiki and Wakame Seaweed, Yuzu Tobiko, Wasabi Foam, with Sweet-and-Spicy Sauce
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I had the Salad of Local Vero Beach Arugula and Watercress, Candied Walnuts, Red Pears, Gorgonzola Dolce, and Artisanal Montegottero Walnut Oil Vinaigrette
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For our main entree, we both had the Oak-grilled Maine Diver Scallops Butternut Squash, Sage, Mascarpone and Pecorino-laced Risotto di Carnarolli, Proscuitto di Parma Cracklins’
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For dessert, Max had the Trio of House-made Sorbets with Fresh Plant City Berries, and Vanilla Cookies
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I had the Berry tart. Delicious!
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