The Island Table Brunch

Yolk & Yuca Royale

A silky coconut-poached egg nestled over crispy garlic yuca rösti, dressed with mango-habanero hollandaise and micro cilantro. Served with a tropical salad of pickled papaya, avocado curls, and charred scallion oil.

The Island Benny

Jerk-spiced crab cake, crowned with a soft-poached egg and tamarind hollandaise. Garnished with fried leeks.

Eggs Diablo Floribbean

Two baked eggs nestled in a spicy tomato-coconut stew with roasted okra, black garlic, and sweet peppers. Finished with a cilantro-lime gremolata.

Florida Pork Shoulder Arepas with Cilantro-Lime Slaw and Pickled Peach

Mini Arepas piled with citrus pork, zesty slaw, and peachy pickles for a perfectly balanced bite.

Seared Florida Shrimp & Summer Succotash with Carrot-Ginger Puree

Golden shrimp over bright summer veggies and silky carrot-ginger puree, with a whisper of basil oil.

Coconut-Lime Grouper Cakes with Charred Scallion Aioli

Tropical, tender, grouper cakes interlaced with coconut and lime, served with a smoky scallion aioli.

Tropical Tres Leches Pancake Stack

Fluffy pancakes soaked in mango-tres leches syrup, layered with whipped vanilla bean cream, and crowned with brûléed banana slices, and toasted coconut.

Rum-Caramel French Toast Flan

Brioche soaked in vanilla custard and baked flan-style, served with dark rum caramel, grilled pineapple spears, and nutmeg whipped cream.

Coconut Grits & Berry Compote Parfaits

Sweet coconut milk grits layered with hibiscus berry compote, lemongrass whipped cream, and a hint of lime zest.

Mango Coconut Panna Cotta with Shortbread Crust

Silky, tropical panna cotta layered over a buttery shortbread crust—where ripe mango meets creamy coconut in perfect harmony.

Spinach & Sweet Potato Hash

Sautéed spinach with sweet potato, scallion, and crispy shallots, tossed in coconut oil and lightly seasoned with nutmeg and thyme.

Spiced Plantain Trio

A medley of green, ripe, and red plantains, prepared three ways: twice-fried, roasted with cinnamon, and glazed with lime-honey.

Crispy Rosemary Potato Ribbons

Golden, paper-thin potato curls seasoned with fragrant rosemary—light, crunchy, and full of savory flavor.

Tropical Greens & Garlic Crunch

Baby kale, mustard greens, and amaranth lightly wilted with garlic, Calabrian chili, and a splash of guava vinegar. Topped with cassava crunch.

Charred Pineapple & Ginger Slaw

Shaved cabbage, green mango, and grilled pineapple, tossed in ginger-lime vinaigrette and finished with toasted sesame and mint.

Citrus Glazed Bacon Twist

Savory bacon spirals brushed with a bright, tangy citrus glaze—crispy, sweet, and perfectly balanced.

Herbed Pork Sausage Patties

Savory pork patties seasoned with fragrant herbs, delivering a juicy, flavorful bite every time.

Coconut House Rolls with Pineapple Compound Butter

Warm, rolls with a subtle hint of the tropics, served with a golden pineapple butter .

Mini Orange Cardamom Pull-Aparts

Tender, layered morsels bursting with vibrant citrus and subtle spice.

Toasted Sourdough Points

House-baked sourdough made with yuca starter, sliced and toasted into elegant points. Served with mango butter.

Rosemary-Garlic Pan de Bono

Colombian-style cheesy yucca rolls infused with fresh rosemary and roasted garlic paste.

Mango-Lime Canelés

Caramelized French-style canelés infused with mango purée and a hint of lime zest, finished with a crackled cane sugar crust.

Coconut-Passion Pavlovas

Mini pavlovas with crisp meringue shells, filled with whipped coconut cream and passionfruit curd, topped with dragon fruit pearls.

Spiced Pineapple Financiers

Almond tea cakes baked with brown butter, Caribbean spices, and charred pineapple cubes, glazed with rum simple syrup.

Mini Tres Leches Tartlets

Shortbread tart shells filled with spiced tres leches mousse, topped with brûléed coconut cream and a tamarind drizzle.

Every service is accompanied by a chilled seasonal fruit-infused water to refresh & delight

Sun-Kissed Guava Fizz

Guava nectar, lime cordial, yuzu essence, and sparkling hibiscus water, served over crushed ice with candied ginger and mint.

Floribbean Cream Soda

Coconut cream, vanilla bean, tamarind syrup, and soda water, shaken until frothy and topped with nutmeg dust.

Green Mango Mojito

Mango purée, mint, key lime, and chilled coconut water, muddled with fresh lemongrass and poured over cracked ice.

Cocktails /+$20 per guest

Coconut Café Martini

A decadent tropical espresso martini.

Wanderlust Spritz

Herbaceous, effervescent, and exotic.

Golden Hour Mimosa

A reimagined mimosa, lush and luxe.

Guava Bellissima

A tropical twist on the Bellini