Los Fuegos by Francis Mallmann

Artisanal multigrain granola layered with silky Greek yogurt, fresh seasonal berries, and a sweet, vibrant mango purée.

Refreshing blend of organic açaí topped with local star fruit, chia seed pudding, toasted coconut flakes, and house-made granola.

Nutrient-dense house-baked quinoa and carrot loaf served with rich creamed cottage cheese.

Warm organic steel-cut oats garnished with plump fresh blueberries and toasted coconut chips.

Selection of freshly baked artisanal pastries, croissants, and breakfast breads served with cultured butter and jams.

Traditional Swiss Bircher oats soaked with vanilla yogurt, tart green apples, walnuts, and fresh berries.

Fluffy signature pancakes served with vibrant citrus butter and house-crafted yuzu marmalade.

Hand-selected assortment of prime tropical fruits and fresh seasonal berries.

Flaky ruby-hued croissant filled with decadent strawberry mascarpone cream.

Two eggs cooked to order with your choice of savory chorizo or applewood smoked bacon, accompanied by herb-roasted potatoes.

Poached farm eggs atop smashed avocado and grilled sourdough, finished with pickled red onion and zesty espelette hollandaise.

Sweet Maine lobster tail with avocado mash and organic poached egg over toasted farm bread with espelette hollandaise.

Fluffy scrambled eggs folded with jumbo lump crab meat, creamy avocado, and fresh herbaceous chimichurri.

Custom three-egg omelette tailored with your choice of premium meats, fresh vegetables, and artisanal cheeses.

Crispy golden tater tots layered with cured smoked salmon, herb cream cheese, capers, shallots, and chives.

Classic poached eggs and sliced Canadian bacon on toasted English muffins, draped in rich hollandaise.

Over-easy eggs served over slow-cooked black beans, spicy chorizo, crumbled queso fresco, fresh avocado, and tangy tomatillo salsa.

Tricolor cauliflower sautéed with sweet potatoes, peppers, and onions, crowned with airy cauliflower truffle mousse.

Thick-cut applewood smoked bacon cooked to a crisp finish.

Artisanal house-cured savory ham slices.

Grilled traditional Argentine spiced pork sausage.

Savory pan-seared chicken sausage links.

Crispy fingerling potatoes roasted with rosemary and sea salt.

Ripe sliced vine-ripened tomatoes lightly seasoned.

Freshly sliced ripe Hass avocado.

Creamy, fresh whole-milk cottage cheese.

Nutrient-dense cold-pressed blend of spinach, kale, ginger, cucumber, celery, and green apple.

Revitalizing elixir of fresh carrot, local orange, ginger root, yellow beet, and organic turmeric.

Refreshing tropical blend of pure coconut water, local citrus, mango nectar, and ripe strawberries.

Detoxifying shot-style juice with fresh lime, crushed ginger root, lemon, and organic agave.

Rich Italian Lavazza roasted drip coffee.

Espresso blended with silky steamed milk and subtle microfoam.

100% pure freshly squeezed Florida orange juice.

Concentrated extraction of premium Lavazza espresso beans.

Hydrating chilled water served straight from a young local coconut.

Chilled Prosecco combined with fresh-squeezed Florida orange juice.

Italian sparkling wine blended with sweet white peach purée.

Savory vodka cocktail mixed with seasoned tomato juice, horseradish, celery, and spice.

Grilled Prime beef tenderloin with ripe tomato, charred onions, arugula, garlic aioli, and Dijon mustard on house-baked Vienna bread. Served with potato wedges.

Poached Maine lobster meat tossed in warm brown butter and house tartar sauce stuffed into toasted brioche, served with crispy wedges.

Custom blend Prime Angus beef patty with crisp bacon, melted cheddar, tomato, onion jam, pickled cucumber, and garlic aioli on brioche.

Earthy wood-fired beets paired with house black sesame tahini, beet chutney, micro herbs, and crunchy sourdough crumbs.

Grated organic carrots, roasted beets, creamy avocado, and hard-boiled eggs tossed in honey-Dijon vinaigrette.

Shaved raw and crispy Brussels sprouts tossed with Parmigiano-Reggiano aioli and crunchy sourdough crumbs.

Grilled Australian tiger prawns served with Florida citrus segments, fresh herbs, creamy tahini dressing, and toasted hazelnuts.

Free-range organic chicken over wood-roasted lettuce, finished with hazelnut-pistachio dressing, crispy shallots, and parmesan shavings.

Fresh heirloom tomatoes paired with creamy burrata cheese, Kalamata olive tapenade, red onion, and aromatic basil.

Crispy breaded Prime beef tenderloin cutlet served alongside a sharp endive and radicchio salad with Dijon mustard.

Wood-oven pizza topped with sweet San Marzano heirloom tomatoes, melted mozzarella, and fresh garden basil.

Pan-seared Mediterranean branzino fillet served over quinoa tabbouleh with herbed lemon yogurt and toasted almonds.

Grilled Prime Angus skirt steak paired with domino potatoes, traditional Criolla salsa, and herbaceous chimichurri sauce.

Whole roasted cauliflower head served over crispy rice, almond-caper vinaigrette, and fresh herbs salad.

Wood-fired Prince Edward Island mussels steamed with garlic, white wine, parsley, and grilled sourdough toast.

Hand-cut Prime beef tenderloin tartare with crispy paille potatoes, capers, shallots, and rich black truffle hollandaise.

Wood-fired butternut squash served with aromatic chermoula, Parmigiano cream, and crunchy pistachio crumble.

Crispy wood-fired eggplant Milanesa topped with San Marzano tomato chutney, eggplant yogurt, fresh basil, and za'atar.

Charred Spanish octopus seared on the plancha, paired with potato confit, garlic aioli, Kalamata olives, and micro herbs.

Ash-cooked red beets sliced thin, served with pistachio yogurt, shallot vinaigrette, and crispy garlic chips.

Crisp Brussels sprouts tossed with Pecorino Romano, savory anchovies, roasted garlic aioli, and sourdough crumbs.

Wood-fired giant Australian tiger prawns paired with silky almond cream, fresh cucumber salad, and spicy jalapeño oil.

Fresh yellowfin tuna crudo with tomato water infusion, served with wood-fired sourdough toast and roasted garlic aioli.

Ripe sweet pear wrapped in crisp prosciutto di Parma, paired with fresh burrata cheese and green salsa verde.

Organic heirloom tomatoes paired with house-made creamy labneh, olive tapenade, and torn fresh basil.

Handmade wood-oven empanada stuffed with hand-cut Prime filet mignon, served with traditional spicy Llajua sauce.

Wood-fired oyster mushrooms over whipped smoked ricotta cheese, dressed with herb and almond pesto.

Wood-fired globe artichokes served with creamy sesame yogurt, sourdough breadcrumbs, herb oil, and preserved lemon.

Plancha-seared Mediterranean branzino fillet served with quinoa tabbouleh salad, herbed lemon yogurt, and toasted almonds.

Pan-seared local red snapper fillet served with handmade saffron tagliolini pasta, bouillabaisse reduction, and black trumpet mushrooms.

Francis Mallmann’s signature breaded beef tenderloin Milanesa, served with Boulangère sliced potatoes, a soft poached egg, and Dijon mustard.

Wood-fire grilled Prime Angus skirt steak accompanied by crushed 'papa aplastada', grilled onion rings, and house chimichurri.

Open-fire roasted Prime beef tenderloin served with Azak potatoes, black truffle beef jus, and a light frisée salad.

Flame-kissed Prime ribeye steak served with crispy layered domino potatoes and rich chimichurri butter.

Wood-fired rack of Australian lamb paired with Andes potatoes, charred eggplant, mint yogurt, tomato chutney, and pistachio crumble.

Grilled Prime New York strip steak paired with crispy fried polenta cakes, creamy Gorgonzola sauce, and bitter radicchio salad.

Oven-roasted Chilean sea bass fillet served with crispy black rice cake, lemon aioli, and spicy chermoula sauce.

Wood-oven roasted half organic chicken served with charred sweet potato wedges, grape reduction sauce, dukkah spice, and fennel salad.

Whole oven-roasted cauliflower paired with crispy rice, silky cauliflower purée, almond-caper vinaigrette, and micro salad.

Feast of wood-fired meats including Skirt Steak, Prime Ribeye, Australian Lamb, house Chorizo, and Morcilla served with domino potatoes, sweet potatoes, Criolla, and chimichurri.

Bountiful seafood feast featuring Mediterranean Branzino, Local Snapper, Chilean Seabass, Australian Prawns, and Spanish Octopus with potatoes and salsas.

32oz Prime bone-in Porterhouse steak cooked over open flame, served with domino potatoes, Criolla sauce, and chimichurri.

The ultimate surf and turf combination of Skirt Steak, Ribeye, Chorizo, Morcilla, Branzino, Snapper, and Tiger Prawns with all the classic sides.

Embers-roasted sweet potato cooked 'Al Rescoldo' finished with warm brown butter.

Charred green asparagus spears finished with fresh lemon zest and sea salt.

Caramelized Brussels sprouts tossed in a tangy shallot vinaigrette.

Fresh garden greens and aromatic soft herbs tossed in sweet Dijon-honey dressing.

Thinly sliced accordion-cut potatoes baked until crisp, served with Criolla salsa.

Silky smooth Yukon Gold mashed potatoes whipped with rich black truffle butter.

Handcrafted pillowy ricotta gnocchi tossed with rare wild morel mushrooms, creamy leek sauce, and aged Parmigiano-Reggiano.

Handmade tortellini stuffed with sweet butternut squash, mascarpone, squash reduction, black truffle, and parmesan fonduta.

Rolled pasta spiral stuffed with organic spinach and ricotta cheese, baked in crème fraîche with sun-dried tomatoes and parmesan.