Creative fine dining, casual and intimate, with zero pretense, steps from downtown Naples.
We are a unique, chef-driven space that offers sophisticated yet informal tasting menu dinners, themed supper club nights, and wine, cocktail, and beer pairing menus.
Chef Brooke’s cuisine is largely New American style, drawing on classic techniques and dishes from France, Italy, and Spain, and adapted with local and seasonal ingredients from southwest Florida. Our dining room, minutes from downtown Naples, seats just 35 guests, ensuring an intimate experience.
MENUS
Our menu varies by day of the week and changes frequently.
TUESDAY EVENINGS:
INTERACTIVE DINING EXPERIENCES
A rotating menu of experiential dining choices with entertainment, education, and delight.
WEDNESDAY EVENINGS:
ALL-INCLUSIVE WINE DINNERS
Multiple courses, prix-fixe, wine pairings included.
Educational. Never stuffy.
THURSDAY-FRIDAY-SATURDAY EVENINGS:
SIGNATURE TASTING MENU
Our signature tasting experience, with optional wine pairings.
Choose any date to see that day’s menu, and to book your reservation.
TUESDAY EVENINGS:
INTERACTIVE DINING EXPERIENCES
Join us every Tuesday night for a rotating lineup of experiential dinners—ranging from illusionist performances and interactive cooking demos to special one-off events and Grafted, our signature wine education series.
Led by Wine Director Zach, Grafted is a casual, curious deep dive into a grape, region, or winemaking philosophy—paired with light snacks and lively conversation.
Each evening offers a fresh, engaging way to connect over great food and shared experiences.
Choose any date to see that day’s menu, and to book your reservation.
Each Wednesday, we take a closer look at wines from around the world through an immersive thematic dining experience. Discover the stories, people, and processes behind each vineyard site — and the inspiration, innovation, and passion that shapes every bottle.
These are not your average wine dinners. Every week brings fresh opportunity with an entirely-unique menu curated exclusively for that evening as Chef de Cuisine Sophia Kiasi and Wine Director Zach Bingham take you to yet another storied wine destination week after week.
WEDNESDAY EVENINGS:
ALL-INCLUSIVE WINE DINNERS
Choose any date to see that day’s menu, and to book your reservation.
THURSDAY, FRIDAY, AND SATURDAY EVENINGS:
OUR SIGNATURE TASTING EXPERIENCE
JULY 24 - AUGUST 30
As summer deepens and the evenings stretch just a little longer, we’re excited to introduce the latest evolution of our signature tasting menu—reimagined for late summer.
This new menu leans into the season’s quiet warmth—unhurried, sun-drenched, and gently bold. It’s built for those lingering nights when there’s no need to rush, just time to savor what’s in front of you.
We’re continuing with two distinct paths: the full seven-course experience and a lighter three-course option—both designed with late summer appetites in mind. Whether you’re here for the long story or just a good chapter, you’ll find the same thoughtful creativity and technical precision we bring to every dish.
Wine is, as always, optional but intentional. Our updated pairing structure lets you sip just enough or dive a little deeper—each pour chosen to complement the food and the season, available by the glass or as part of a streamlined pairing.
CHOOSE YOUR EXPERIENCE
TRADITIONAL SEVEN-COURSE
TASTING EXPERIENCE
FIRST COURSE
CHARRED HEIRLOOM TOMATO
peach granita, smoked meredith dairy feta, elderflower-honey gel,
champagne tomato water, tapioca cracker
Paul Dieder Zweigelt Rosé • Wagram, Austria
FOIE GRAS ICE CREAM
english muffin crumble, apricot gel, ginger-lemongrass foam,
crispy shallot dust
Elena Walch “Estate” Gewürztraminer • Alto Adige, Italy
SECOND COURSE
PAN-SEARED FLUKE
lobster mousse, cajun lemon cream, potato cake,
pickled fennel + grapefruit
Château d’Orschwihr "Bollenberg" Pinot Blanc • Alsace, France
PORK CHEEK CROQUETTE
peach + jalapeño chutney, pickled red cabbage,
chive emulsion, micro-green salad
Château de Valcombe “Estate” Blanc • Costières de Nîmes, France
THIRD COURSE
CHICKEN ROULADE
delhi-style makhan, saffron foam, pickled mango, crispy chickpeas
Louis Pommery Chardonnay • Carneros, California, United States
SEARED SCALLOP
sweet corn + mascarpone agnolotti, corn purée,
charred baby leeks, lemon butter
Claudio Quarta “Fiano di Avellino” • Campania, Italy
FOURTH COURSE
WAGYU FLANK STEAK
zucchini + leek purée, tomato-caper relish,
lemon herb sabayon, orange glazed carrots, sunflower relish
Bodegas Garzón “Reserva” Marselan • Garzón, Uruguay
DUCK BREAST
purple beet + apricot carpaccio, parsley-garlic purée,
cherry-balsamic demi-glace, citrus + herb gremolata, crispy sunchokes
Alpha Estate “Hedgehog” Xinomavro • Amyndeon, Greece
DESSERT
STRAWBERRIES + CREAM
white chocolate ganache, strawberry-yuzu gel, shortcake,
sugared summer berries
Poderi Chiara “Rosso Mio” Brachetto • Piedmont, Italy
LIME + GINGER TRIFLE
lime curd, ginger cream, torched meringue, blondie bits
Sula “Tropicale” Brut NV • Nashik, India
$115 per guest, excluding tax and gratuity.
Optional wine pairings + $60.
THREE-COURSE
SAVORY TASTING EXPERIENCE
FIRST COURSE
CHARRED HEIRLOOM TOMATO
peach granita, smoked meredith dairy feta, elderflower-honey gel,
champagne tomato water, tapioca cracker
Paul Dieder Zweigelt Rosé • Wagram, Austria
FOIE GRAS ICE CREAM
english muffin crumble, apricot gel, ginger-lemongrass foam,
crispy shallot dust
Elena Walch “Estate” Gewürztraminer • Alto Adige, Italy
SECOND COURSE
PAN-SEARED FLUKE
lobster mousse, cajun lemon cream, potato cake,
|pickled fennel + grapefruit
Château d’Orschwihr "Bollenberg" Pinot Blanc • Alsace, France
CHICKEN ROULADE
delhi-style makhan, saffron foam, pickled mango, crispy chickpeas
Louis Pommery Chardonnay • Carneros, California, United States
THIRD COURSE
WAGYU FLANK STEAK
zucchini + leek purée, tomato-caper relish,
lemon herb sabayon, orange glazed carrots, sunflower relish
Bodegas Garzón “Reserva” Marselan • Garzón, Uruguay
DUCK BREAST
purple beet + apricot carpaccio, parsley-garlic purée,
cherry-balsamic demi-glace, citrus + herb gremolata, crispy sunchokes
Alpha Estate “Hedgehog” Xinomavro • Amyndeon, Greece
DESSERT
+ $14 supplement
STRAWBERRIES + CREAM
white chocolate ganache, strawberry-yuzu gel, shortcake,
sugared summer berries
Poderi Chiara “Rosso Mio” Brachetto • Piedmont, Italy
LIME + GINGER TRIFLE
lime curd, ginger cream, torched meringue, blondie bits
Sula “Tropicale” Brut NV • Nashik, India
$75 per guest, excluding tax and gratuity.
Optional dessert course + $14. Optional wine pairings + $35.
We serve our Signature Experience on Thursdays, Friday and Saturdays.
First seating available is 5:00PM. Last seating available is 8:30PM.
Reservations required. Please note cancellation policy when booking.
Dietary modifications and food allergies are welcomed, with advance notice.
If you have any concerns about how our menu might be modified to suit your preferences,
please call us at (239) 417-4466 and a member of our hospitality yeam will be delighted to assist you.
WANT A SECOND OPINION?
FOLLOW US
![Making the Most of Dry[ish] January](https://images.squarespace-cdn.com/content/v1/639e39311b3fd54efe703228/1736971275363-WYEZH6X7H0ESX5EXJLR5/2025-01-13+ABC7+_4.jpg)
