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Glass & Vine will re-affirm the spirit of shareable dining with a menu that offers a plethora of small and large plates, rich with local flora and fauna. Inspired by the restaurants garden and Bayfront surroundings, dishes will be divided into three categories – Garden, Sea and Land – and will work as shared communal plates or as the basis of a meal. Garden offerings will include a decadent Florida Stracciatella with charred cabbage, black truffle, egg vinaigrette and potato; Fried Cauliflower with chickpea, black sesame, dehydrated olives; and Whole Roasted Broccoli with red miso, togarashi and soy. Sea and Land options range from the fresh Local Fish Tartare with frozen Leche de Tigre, jalapeño and radish and Raw Scallop Waldorf with green apple, frozen grapes and walnut to the House Pasta with sea urchin butter, citrus, rock shrimp; Grilled Sweetbreads with celery root and celery chimichurri and a generous 28oz. Bone-In Ribeye Marrow with truffle butter and Jacobson smoked sea salt.
