Tesoro Dining Room - Marco Island, FL

Warm donuts, spiced sugar, and ginger caramel fudge.

Sicilian pistachio gelato, strawberry texture, and jasmine tea crumble.

Dark chocolate mousse, gelato, and hazelnut crunchy tuile.

Lemon, tarragon, black garlic, fregola, and salmorilgio sauce.

White bean, chili, lime, and truffle.

Baby potato, asparagus, and horseradish walnut puree.

Inked zuppa di pesce, arancini, and orange essence.

Green garbanzo, Meyer lemon aioli, and hazelnut dukkah.

Couscous, dried apricot, and chili.

Feta, olives, dried tomatoes, herbs, and olive oil.

Pancetta, parmesan, pepper, and farm egg.

Wild mushroom, truffle, and parmesan.

Burrata, basil, and tomato.

Charcuterie odds and ends, fontina, and nduja.

Sumac and extra virgin olive oil.

Burnt eggplant, black sesame, and black garlic.

Tomato compote, olive, cornbread, and sherry xo.

Albarino, cream, sea lettuce, and guanciale.

Wheat, parsley, tomato, and heirloom lemon vinaigrette.

Salted cucumber, dill, and garlic.

Sticky date sauce, urea, and sesame.

Beetroot mayonnaise.

Bunny citrus mignonette and pink peppercorn.

Smoked balsamic, cocoa, and stone fruit.

Marie rose sauce.

Orange. Onion, radish chili, and grape.

Pea puree, ramp butter, and ham stock.

Cacio e Pepe.

Capers, raisins, tahini, and herbs.

Ricotta, pomegranate, young mache, and Ras al hanout.

Hibiscus orange salt and anchovy aioli.