Trend Kitchen - Indian Harbour Beach, FL

Juicy sous vide and chard octopus, lavishly paired with compressed fennel slaw, strawberriesand sauteed fava beans, enhanced with chimichurri aioli and fresh salsa brava.

Thick cut and crispy pork belly, balanced with a lite cress and kale salad featuring yellow beets, shallots, orange supremes, radish, hazelnut powder and cherry reduction.

Delicate seared foie gras, topped with spicy Florida peaches and peach butter. Our homemade brioche layers this dish, garnished with brandy molasse gastrique.

Velvety garlic cream, parsley and roasted mushrooms sauce envelopes our escargots which is then paired with feuilleté pastry.

Elegant seared diver scallops paired with a palate pleasing thick cut pork belly, complemented by a smooth carrotand parsnips puree, finished with grilled asparagus, demi glace and crimini mushrooms.

Pan roasted noisettes of lamb coated in fresh herbs, oriental ratatouille, couscous topped with tandoori spiced cauliflower, micro herbs and bold chorizo oil.

Exquisite crispy duck leg enhanced by a creamy aged Parmesan risotto with oyster mushrooms, sweet shallots tatin tart, spicy garlic sausage, flageolets beans and luscious sweet potatoes puree.

Hand made ravioli generously filled with wild boar braised in red bordeaux wine, delicately covered in vegetables consommé, aged Parmesan and crispy bacon.

Vibrant shallots in bordeaux topped our prime Angus 9 oz. flank steak. Accompanied with roasted brussel sprouts, heirloom carrots, cherry tomatoes, and broccoli. Creamy dauphinois gratin balance this dish.

Crunchy hand cut French fries smothered in a cave aged white cheddar and black truffle cheese sauce, topped with Parmesan, garlicand herbs.

Mouth-watering cave aged white cheddar and black truffle cheese sauce. Enhanced with wild mushrooms and Tennessee country ham.

Layers of valrhona milk chocolate, dark chocolate, and peanut butter mousse, dark chocolate glaze, caramelized bananas, toasted marshmallow fluff, salted bourbon-caramel gelato, deconstructed elements of a candy bar.

Lemon curd filled crepe, lemon zest confit, flambeed with grand marnier liqueur.

Espresso, housemade gelato, fresh vanilla bean, whipped cream.

3 scoops, of any of our unique varieties made in house daily, topped with whipped creme fraiche and dark chocolate pearls.

Mix of blackberries, strawberries, raspberriesand blueberries, champagne sabayon, caramelized under the flame, bourbon vanilla gelato.

Syrup soaked ladyfingers, creme patissiere, caramelized green appleand mango, cinnamon creme anglaise, nougatine, apple chutney, chantilly.

Chefs selection of cheeses, housemade jamsand marmalades, dried fruits, marcona almonds, baked focaccia crackers.