Paladar 511 menu — United States

Thinly sliced raw tuna served in a tangy tomatillo-based sauce with fresh peppers, avocado, and crispy yucca.

Finely chopped raw Wagyu beef served with a savory red pepper sauce, herb-infused mayonnaise, and chili-spiced almonds, accompanied by seeded crackers.

A creamy smoked trout dip served with a refreshing cucumber relish, lemon pepper dressing, and saltine crackers.

A fresh salad featuring three types of greens tossed with a lemon, anchovy, and olive oil dressing, topped with shaved parmesan.

A fresh salad of local lettuces, fennel, cucumber, olives, and feta, tossed in a garlic-dill dressing and topped with a crunchy sunflower seed picada.

Charred okra served with blistered cherry tomatoes, spicy Calabrian chili, crunchy breadcrumbs, and a cooling mint yogurt.

This vegetarian small plate features compressed melon served with burrata cheese, cherry tomatoes, red onion vinaigrette, pistachios, and fresh mint.

Crispy fried risotto balls filled with savory short rib ragu, finished with lemon, parmesan, and fresh parsley.

Squid ink pasta served with gulf shrimp, a spicy calabrian chili butter sauce, and green onions.

This vegetarian small plate features cavatelli pasta baked with corn, shishito peppers, pesto, and pine nuts.

A slice of savory zucchini bread made with cornmeal, served warm with creamy ricotta and salted butter.

A classic pizza topped with tomato sauce, mozzarella cheese, and fresh basil.

This pizza features a spicy San Marzano tomato sauce topped with creamy mascarpone cheese and fresh wild arugula.

A pizza topped with spiced lamb sausage, garlic confit, roasted peppers, and pine nuts, finished with a drizzle of cool tzatziki sauce.

A pizza topped with roasted mushrooms, buttered leeks, creamy fontina cheese, fresh rosemary, and a hint of lemon.

This vegetarian pizza features a blend of parmesan, mozzarella, gorgonzola, and mascarpone cheeses, finished with a drizzle of chive oil.

This pizza is topped with applewood smoked bacon, braised collard greens, Gruyère cheese, and a farm egg.

Wide, flat pasta ribbons served in a spicy pork sausage sauce, topped with fresh basil and parmesan cheese.

This vegetarian pasta dish features large, tube-shaped noodles tossed with eggplant, sun-dried tomatoes, and salty ricotta cheese, finished with Castelvetrano olives.

This half chicken is seasoned with fermented chili and served with bok choy, bibb lettuce, and a side of buttermilk dressing.

Pan-seared snapper served with iacopi beans, blistered cherry tomatoes, zucchini, and a basil hollandaise sauce, topped with black garlic breadcrumbs.

Tender pork served with creamy polenta, grilled broccolini, and a savory marsala wine sauce topped with capers.

This gluten-free Wagyu flat iron steak is served with fingerling potatoes, garlic butter, horseradish, and a smoked tomato vinaigrette.

A zesty lime tart topped with whipped cream, served with brown butter and rose-infused caramel.

This chocolate-flavored loaf is served with malt and blackberry swirl ice cream, and contains dairy, gluten, and sesame.

This chilled coconut cream dessert is served with blueberry peach sorbet and pecan wedding cookies.