Restaurant BT - Tampa, FL

Bluefin Toro/Akamai tartare, fresh ginger, chili, garlic, herbs, roasted shallots, fresh heart of palm, passion fruit and lime jus.

Jasmine rice paper filled with steamed crab, pickled radish, micro greens, roasted shallots, mint, tiny noodles pansy flowers. Served with ginger and peanut sauces.

Grass-fed beef tartare, ginger, garlic, chilis, shallots, opal basil, cilantro, peanuts, heart of palm, micro greens, passion fruit jus.

Locally raised, grass-fed top loin, ginger, turmeric, caramelized onions, lemongrass, and a tamarind ginger dipping sauce. Served with green papaya and fresh herb salad, roasted peanuts, chili-garlic-key lime vinaigrette.

Served on French baguette toasts with horseradish aioli, pickled baby leeks, citrus micro mix greens, and fresh horseradish flakes.

Escargots, garlic, thyme, mushrooms, tomato, cream, and sherry, in a puff pastry dome.

Long Island 5 spice duck confit, crispy shallots, hoisin sauce, scallions, toasted sesame seeds, chive flowers.

Key West pink prawns, clams, Maitake mushrooms, Thai basil, and scallions, cooked in a lemongrass, galangal, and kaffir lime broth.

Classic French purée of leek, Yukon Gold potato, organic chicken stock, garden thyme, dry sherry, crème fraiche, and fresh Burgundy truffle slices.

Pumpkin in a coconut milk, galangal, scallion, roasted peanuts, vegetable broth.

With baby heirloom tomatoes, pine nuts, fig balsamic, house made basil pesto and freshly shaved black Burgundy truffle.

Wild-Caught Premium Akami Bluefin tuna, with pickled ginger, seaweed salad, soba noodles, sesame, scallions, miso dust, and micro greens. (fresh grated wasabi: 8 suppl.)

Pan seared King Salmon on Maitake mushroom risotto, ginger-sake demi-glace; with classic Mediterranean vegetable Ratatouille.

Pan-seared goose foie gras, duck confit, and Applewood smoked duck risotto. Served with roasted parsnips and butternut squash.

Locally raised grass-fed, Chateaubriand morceaux, with Courvoisier Cognac, Maggi soy sauce, cracked peppercorns, garlic, shallots, hydro watercress, tomatoes, and ginger-turmeric-lemongrass rice.

Organic firm tofu, turnips, pineapple, edamame, shiitake mushrooms, eggplant, soy sauce, miso, coconut broth, and brown rice.

Kampachi Yellowtail snapper, lemongrass, curry, on a bed of shredded cabbage, Vietnamese herbs, peanuts, cucumber, with ginger-turmeric-lemongrass rice.

Wild-Caught Key West pink prawns, King Salmon, lobster claw, clams, saffron-crustacean broth, with baguette toasts, black garlic rouille, and herb-roasted baby potatoes.

Key West Pink prawns, grilled corn-sweet pepper-basil pesto succotash, coconut scented “Forbidden” black rice, roasted heirloom tomato and Espelette pepper compote.

Baby squid filled with shrimp, crab, pork, tree ear mushrooms, glass noodles, tomato-ginger relish, with grilled eggplant, and coconut-scented “Forbidden” black rice.

Free Range Amish chicken breast in red Burgundy with bacon, shiitake mushrooms, Vidalia onion, and plum tomato. Served with French baguette.

Locally raised, grass-fed Chateaubriand, dry rubbed with paprika, chipotle, rosemary, and cumin; finished with a Courvoisier Cognac and fig reduction; served with Maitake mushrooms, truffled battata, and grilled vegetables.

Coconut milk, roasted peanuts, and toasted coconut flakes.

Served with fresh berries.

Served with a lychee and passion fruit broth and finished with pineapple and roasted coconut.

Warm croissant bread pudding with vanilla ice cream and crème anglaise.

Mousse and chocolate gateaux - chocolate stick - chocolate mint.

Toasted coconut or vanilla bean.