Naya

Hand-picked vine ripe tomato layered with laura chenel goat cheese discs and fresh picked basil leaves, drizzled with basil oil and toasted pine nuts

Steamed spicy mussels with tomatoes harissa sauce and black thai rice

Boneless thigh meat marinated in yogurt, served with warm chick peas salad , with a ginger garlic sauce

Salmon pinwheel with gingered black thai rice, napa cabbage & shitake stir fry with sweet bell peppers and a soy sake glaze

Chef 's daily selections

Bibb lettuce and fresh bartlett pear with french roquefort, pickled pearl onions and lavender honey, pommery mustard vinaigrette

A unique blending of the most potent aphrodisiacs including a tasting of pacific oysters, tender poached jumbo shrimp, thin sliced japanese calamari salad, succulent sweet soy grilled eel, twin flash fried lobster wontons, a large stone crab claw, and a spicy roll of sushi tuna and wakame seaweed with wasabi kiwi sorbet

Fresh florida keys stone crabs and a handpicked stone crab salad topped with russian ooo beluga caviar on a savory caramelized onion waffle with chives and creme fraiche

Giant fresh water prawns sauteed with honey glazed scallops, served with a florida salad of fresh hearts of palm, ripe papaya and diced atkins mango finished with a passion fruit vinaigrette

Confit of duck leg on a crispy scallion pancake with sweet orange-glazed spun cucumber salad and thai bullhead barbecue peanut sauce

Pan-seared black grouper on braised swiss chard with a sweet carrot and roast shallot puree, dressed with a freshpicked italian parsley salad

Sitting on stewed beluga lentils, sauteed spinach, fine diced asian pear and a truffled foie gras sauce

Fresh filet of yellowtail snapper accompanied by littleneck clams and jumbo shrimp in a ginger-black bean sauce, jasmine rice and mango-papaya salsa

Grilled center cut filet mignon on yukon gold mashed potatoes with spinach saute and a bustello black coffee glaze

Twin farm-raised boned missouri quail on fresh tagliatelle tossed with julienne sage, roasted pine nuts and crispy pancetta

With fresh thyme and diced beefsteak tomato

Duo colore macadamia crusted cheesecake with fresh raspberries and blackberry syrup

A rich kahlua and costa rican coffee custard with tahitian vanilla whipped cream and chocolate dipped espresso beans

Ask your server for today's flavors