The Afternoon Tea

Available Daily -Excluding Holidays

3 pm to 5pm | $78 per person

Menu subject to change

Substitution & menu modifications will be kindly declined

No shows or last minute cancellations will be charged the full menu price

 “In the company of tea, moments become memories

and afternoons, treasures”

Menu

SANDWICHES & SAVORIES

CONCOMBRE

cucumber, mint, cream cheese, tarragon, lemon zest

SAUMON FUMÉ

smoked salmon, citrus, chives, crème fraîche, shallot

HOMARD EN BRIOCHE

celery, shallots, citrus

OEUF A LA RUSSE

eggs, mustard, multigrain

—

SCONES

freshly baked

cranberry, apricot & vanilla scones

 devonshire cream & preserves

—

PASTRIES & SWEETS

TARTE AU CITRON

lemon curd, sablé, fresh raspberry

OPÉRA CAKE

almond dacquoise, coffee buttercream, chocolate ganache

MADELEINES

freshly baked lemon madeleines

PANNA COTTA

seasonal fruit coulis

—

PALAIS DES THES

lemon verbena | peppermint | chamomile

sencha | english breakfast | earl grey

LAVAZZA 

latte | cappuccino | espresso | coffee

—

WITH BUBBLES

CAVICCHIOLI 1928, PROSECCO  |  $14

FRENCH BLUE, CREMANT  |  $16

TELMONT, CHAMPAGNE  |  $24

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dinner

Daily 5:30pm – 10pm

Menu subject to change

A La Carte

Served Mon-Sun from 5:30pm – 10pm

To Share

Oysters
half dozen
east coast 30 | west coast 36
*OSETRA CAVIAR SELECTION
traditional accompaniments
buckwheat blinis
MP

Appetizers

CB GAZPACHO
tomatoes, cucumber, croutons
21
BARE ROOTS FARMS LETTUCE *V
shaved vegetable, mixed green
calamansi vinaigrette
25
JUMBO SHRIMP
cocktail & tartare sauce
29
WAHOO TATAKI
eggplant, peppers, citrus
33
DB SMOKED SALMON
curred egg, crème fraîche
frisée
29
GRILLED OCTOPUS
chickpeas, chorizo, potatoes
salsa verde
35
CHARCUTERIE Board
selection of pâtés & cured meats
33
FOIE GRAS TERRINE
plum, peach, mustard
32
Steak Tartare
prepared table side
35

Entrees

Agnolini PASTA
burrata, ricotta, tomatoes
pistou
32 | 46.
GAMBAS AL AJILLO RISOTTO
shrimp, lemon, garlic, parsley
49
PAN SEARED HALIBUT
sunburst squash, heirloom tomato
potato, citrus
51
Brittany Dover Sole
sauce meuniere
48 | 89
DANIEL’S “BASS EN PAUPIETTE”
potato crusted seabass, leek
sauce meurette
53
GRILLED HERITAGE CHICKEN
king trumpet, romano beans, shallots
sauce albufera
47
PRIME NEW YORK STRIP
potato mille-feuille, peppers
marcona almonds, chimichurri
59
ROASTED DUCK BREAST
corn, tomatoes, chanterelles
stone fruits
56
32 OZ TOMAHAWK STEAK
choice of 2 side dishes
béarnaise, bordelaise, au poivre
195 | service for two

side dishes

Crispy Pommes Frites
14
Sauteed Spinach
16
Pommes Puree
14
Haricot Verts
16
Roasted Mushrooms
16
Broccolini
16
Panisse & Piquillo
16

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Lunch

Monday to Friday

12 pm – 2:30pm

Menu subject to change

Appetizers

Oysters
half dozen
east coast 30 | west coast 36
*OSETRA CAVIAR SELECTION
traditional accompaniments
buckwheat blinis
MP
CB GAZPACHO
tomatoes, cucumber, croutons
21
SUMMER GREENS
shaved vegetables, calamansi vinaigrette
25
SHRIMP & FLORIDA
MANGO SALAD
bibb lettuce, cilantro
lime, chili
26
BARE ROOT FARM LETTUCE
parmesan, crouton, egg
dill- buttermilk dressing
22
DB Smoked Salmon
multigrain bread, creme fraiche
29
JUMBO SHRIMP
cocktail & tartare sauce
29
*WAHOO TATAKI
eggplant, pepper, citrus
33
CHARCUTERIE Board
selection of pâtés & cured meats
33
Steak Tartare
prepared table side
35

Cafe Classics

Café Cobb
chicken, corn, avocado, blue cheese & buttermilk dressing
31
Wild Maine Lobster Roll
house baked brioche
coleslaw, dirty chips
35
Turkey Club Sandwich
bacon, dijonnaise, toasted multigrain
23
CBPB Burger
9 oz. prime beef patty
vermont cheddar, house cured bacon
shaved iceberg, tomato
red onion, sesame seed bun
29

Entrees

Agnolini PASTA
burrata, ricotta, tomatoes
pistou
32 | 46.
BRITANY DOVER SOLe
seasonal accouterments
48 | 89.
DANIEL’S “BASS EN PAUPIETTE”
potato crusted seabass, leek
sauce meurette
53
GRILLED CHICKEN
pommes purée, romaine lettuce
natural jus
36
STEAK & FRITES
watercress, pommes frites
sauce bearnaise
41
32 OZ TOMAHAWK STEAK
choice of 2 side dishes
béarnaise, bordelaise, au poivre
195 | service for two

Side Dishes

Crispy Pommes Frites
14
sauteed spinach
16
Pommes Puree
14
Haricot Verts
16
Roasted Mushrooms
16
Broccolini
16
Panisse & Piquillo
16

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Brunch

Saturday &  Sunday

11 am – 2:30 pm

Menu subject to change

Appetizers

Oysters
half dozen
east coast 30 | west coast 36
*OSETRA CAVIAR SELECTION
traditional accompaniments
buckwheat blinis
MP
BERRY PARFAIT
vanilla bean, pecan granola
18
CB GAZPACHO
tomatoes, cucumber, croutons
21
Corn VELOUTE
crispy pork belly
piquillo pepper
22
BARE ROOT FARM LETTUCE
parmesan, crouton, egg
dill- buttermilk dressing
22
SUMMER GREENS
shaved vegetables, calamansi vinaigrette
25
SHRIMP & FLORIDA
MANGO SALAD
bibb lettuce, cilantro
lime, chili
26
DB Smoked Salmon
multigrain bread, creme fraiche
29
JUMBO SHRIMP
cocktail & tartare sauce
29
*WAHOO TATAKI
eggplant, pepper, citrus
33
CHARCUTERIE Board
selection of pâtés & cured meats
33

Café Classics

Café Cobb
chicken, corn, avocado, blue cheese & buttermilk dressing
31
Wild Maine Lobster Roll
house baked brioche
coleslaw, dirty chips
35
Turkey Club Sandwich
bacon, dijonnaise, toasted multigrain
23
CBPB Burger
9 oz. prime beef patty
vermont cheddar, house cured bacon
shaved iceberg, tomato
red onion, sesame seed bun
29

Entrees

LEMON RICOTTA PANCAKES
organic maple syrup
22
French Rolled Omelette
spinach, ham, gruyere
bibb letucce
23
CB AVOCADO TOAST
poached eggs, cilantro, espelette
23
STEAK & EGGS
grilled bavette steak, fried eggs
tomato, pommes lyonnaise
35
Poached Eggs Florentine
spinach, smoked salmon, hollandaise
30
RADIATORI PASTA
asparagus, morel mushrooms
parmesan
32 | 46.
BRITANY DOVER SOLe
seasonal accouterments
48 | 89.
FLORIDA POMPANO
white asparagus, peas
almonds, salsa verde
45
GRILLED CHICKEN
pommes purée, romaine lettuce
natural jus
36
32 OZ TOMAHAWK STEAK
choice of 2 side dishes
béarnaise, bordelaise, au poivre
195 | service for two

Side Dishes

APPLEWOOD SMOKED BACON
12
TURKEY APPLE SAUSAGE
12
STONE GROUND GRITS
12
Crispy Pommes Frites
14
sauteed spinach
16
Pommes Puree
14
Roasted Mushrooms
16
Haricot Verts
16
Panisse & Piquillo
16

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Breakfast

Daily 7am-11am

Menu subject to change

Fresh Start

plain or chocolate croissant
7 ea
Scones Basket
Devonshire cream
16
blueberry muffin
7 ea
greek yogurt & granola
vanilla bean, pecan granola
19
Coconut Chia Pudding
seasonal fruits
19
berry parfait
greek yogurt, granola crumble
19
ACAI BOWL
banana, berries, coconut
cocoa nibs
19
Fresh Mixed berries
19
Florida Citrus Salad
spiced oatmeal crumb topping
19

Coffee, Tea & Juice

Lavazza coffee
7
Palais de Thes
earl grey, english breakfast, sencha jasmine, chamomile, lemon verbena peppermint, l'herboriste
8
Fonte cold brew coffee
8
ICED MATCHA LATTE
matcha tea, oat milk
17
Florida Fresh
Orange or Grapefruit Juice
10
Brazilian Smoothie
banana, mango, papaya
protein powder, almond milk
17
Better then Botox
carrot, orange, apple,
turmeric, ginger, lemon
17
The Green Goddess
cucumber, kale, spinach
celery, apple, lemon
15
BEACH BODY
pomegranate, aloe vera, açai
sumac, lemon
15
BEET IT UP
beet, pineapple, carrot
ginger, key lime
15

Traditional Breakfast

Anson Mills Stoneground Oatmeal
plumped raisins, brown sugar
17
Quickstart Breakfast
two eggs any style, choice of toast and meat, local vine ripe tomatoes
24
All American Breakfast
three eggs any style, choice of toast and meat, stone-ground grits, home fries, juice and coffee or tea
29
Buttermilk Pancakes
blueberry or plain
21
French Toast
homemade brioche, fresh berries chantilly
19

Cafe Classics

The Chicken & The Goat
egg white omelette with kale, spinach, avocado, chicken apple sausage and goat cheese, on multigrain toast
23
Classic Eggs Benedict
housemade canadian bacon, hollandaise
22
The New Yorker
toasted bagel, smoked salmon
red onion, green olive schmear
sun-dried tomato
27
CB AVOCADO TOAST
multigrain, poached eggs
cilantro, espelette
23
Mushroom Omelette
mâche salad, truffle vinaigrette
23
TOMATO & BURRATA TARTINE
toasted multigrain, bronte pistachio
basil pesto
20
BEC SANDWICH
bacon, egg, cheese, brioche
19

Additions

Natural Applewood Smoked Bacon

Housemade Canadian Bacon

Country Pork Sausage

Turkey and Sage Sausage

Stone-Ground Grits with White Cheddar

Yukon Gold Home Fries

$10 each

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dessert

Daily  12 pm – 10 pm

Menu subject to change

Desserts

TATIN À LA POIRE
warm caramelized
pear vanilla ice cream
19
VACHERIN *V
coconut-passionfruit sorbet
coconut chantilly, fresh coconut
19
TARTE AUX FIGUES
fig jam, vanilla mascarpone cream
fig mousse, ginger ice cream
19
MOUSSE DE CACAHOUÈTE
white chocolate feuilletine
jivara chantilly, caramel ice cream
19
FONDANT AU CHOCOLAT
pistachio ice cream
19
Mignardises
assortment of petit fours
20
Assiette de Fromages
assortment of 4 chesses
27

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

A Truffle Celebration!

BLACK & WHITE TRUFFLE CELEBRATION

Thursday, December 19th  

6:30 pm Seated Reception  |  7:00 pm Seated Dinner

$650 per person, not including tax & gratuity

Indulge in black truffles from Périgord  and white truffles from Alba

through an unforgettable 6 course tasting menu, paired with delectable wines.

To reserve, please call (561) 655-6060

Menus subject to change

♦♦♦♦♦

MENU

Canapé

TRUFFLE CANAPÉS RECEPTION

 JACQUART, BLANC DE BLANC, CHAMPAGNE BRUT 2014

First Course

HIRAMASA CARPACCIO

hazelnut, black truffle crema

ROY-PREVOSTAT, ‘LES LYS’, CHABLIS 1ER CRU 2009

Second Course

BAKED POTATO TORTELLINI

leek fondue, white truffle

MAGNIEN, MOREY ST. DENIS ‘LES CHAFFOTS’ 1ER CRU 2014

Third Course

TURBOT ROULADE

preserved chanterelles, black truffle crust

IL POGGIONE, BRUNELLO DI MONTALCINO 2007

Fourth Course

AUSTRALIAN WAGYU RIBEYE CAP

Bordelaise, white truffle pommes aligot

ODDERO, BAROLO ‘VIGNA MONDOCA’, BUSSIA 2016 EN MAGNUM

Fifth Course

BRIE AUX TRUFFLES

A CLARTÉ DE HAUT-BRION BLANC, BORDEAUX 2012

Dessert

WHITE CHOCOLATE BREAD PUDDING

hazelnut praline, black truffle caramel

DEI, VINSANTO DI MONTEPULCIANO, TUSCANY 2015

♦♦♦♦♦

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

RESERVATIONS