A Modern Yellowfin Tuna sashimi/Crudo Composition  • Yellowfin Tuna, Kumquat Relish, Candied Ginger, Apple Sorrel, Coriander Oil, Crispy Phyllo • #TheKitchenVanGogh  

“Yellowfin Tuna”





  • Wild Caught Florida Shrimp, Spiced Lime Coconut Coulis, Transparent Baked Purple Potato Chips, Pickled Pea Purée, Santa Rosa Plum •

“Shrimp & Chips”


   • Vanilla-Squash Yogurt, Fresh Watermelon, Maple-Candied Pecans, Orange-Carrot Gelee, Vanilla Tart, Mint • #thekitchenvangogh

“Sweet Spring Welcome”


???? “Watermelon Candy” • Prosecco Infused Compressed Watermelon, Feta Cheese Crumble, White Balsamic Glaze, Micro Mint • #ChefRayJr #TheKitchenVanGogh

“Watermelon Candy”




    “Jamom Iberico & Pa Amb Tomaquet” Simple Flavors, Rich Taste. • Acorn Fed Iberico Ham, Rustic Bread, Heirloom Tomato Spread, Olive Oil, Chamomile •    

Jamon Iberico & Pa Amb Tomaquet”


  Amuse Bouch • Authentic Iberian Black Pig Ham (Pata Negra), maple-candied Walnuts, Caramelized Pineapple • #thekitchenvangogh #chefrayjr

Pata Negra Wrap



  • Maine Lobster Bisque, Chorizo Chunks, Chives, Cayenne Pepper, Micro Greens • #TheKitchenVanGogh

“Sea & Land”