Supper, served nightly
The Menu
Chef Rosalind “Roz” Acevedo-Pruitt Autumn 2026
Para Picar
to pick at, while you decide
Croquetas de Jamón14
Four of them, molten inside, with guava mustard. Order eight.
Ceviche Perla19
Local corvina, coconut, lime, and a habanero that means it.
Tostones & Caviar26
Twice-fried plantain, crème fraîche, trout roe. High-low, like the neighbourhood.
Conch Fritters16
With a pink sauce we decline to explain.
Stone Crab ClawsMP
Cracked, cold, key lime mustard. October to May, the reason winter exists.
Ensalada de Aguacate13
Florida avocado, red onion, sour orange. It’s a salad; it knows its place.
Del Mar
from the water, mostly this morning’s
Whole Fried Snapper46
Yellowtail, mojo verde, charred lime. Arrives looking right at you.
Camarones Enchilados34
Key West pinks in a sofrito that took all afternoon.
Grouper a la Plancha39
Black beans, sweet plantain, brown-butter mojo.
Lobster Thermidor 193958
Florida spiny lobster, sherry cream, no apologies.
De la Tierra
from the land, and abuela’s notebook
Vaca Frita32
Crisped flank steak, onions, lime. Better than ropa vieja. There, we said it.
Lechón Asado31
Twelve-hour pork shoulder, sour orange, a lid of crackling.
Pollo al Ajillo28
Half a bird, forty cloves, white rice to catch what runs.
The Supper Club Strip54
Twelve ounces, chimichurri, yuca fries. For the table’s one holdout.
Al lado Moros 7 Maduros 7 Yuca frita 8 Arroz blanco 5
Postres
you have room; you always have room
Key Lime Baked Alaska16
Set alight at the table. Phones out.
Flan de Coco12
Wobbles like the dance floor after eleven.
Pastelitos de Guayaba11
Warm, with cream-cheese ice cream.
Cafecito & a Chocolate Cigar9
The only kind we allow inside.
