Fine Evening Dining

When we began developing the “Build Your Own” menu last year, we included several local seafood specialties. Our seafood is always sourced as fresh as possible, and it’s important to allow fresh seafood to express its distinct flavors without being overwhelmed by heavy sauces or ingredients. The “Matecumbe,” a traditional sauce originating in Key Largo, consists of tomatoes, capers, olive oil, parsley, and lemon, and is an ideal complement to our lineup of seafood. Its mouthwatering flavors infuse with the delicate fillets of yellowtail snapper and grouper, and as a result, this fresh sauce has become a staple during my first season here.