This document is a menu from Carmen Norocea, an Italian chef who transformed the Gazebo Café in Jupiter, Florida over five years to focus on local, sustainable, seasonal ingredients. The menu includes appetizers like tomato tartare, calamari salad, and crab cakes as well as main dishes like halibut, pompano, and rack of lamb paired with sides highlighting local produce. The document also thanks a local farm for their support in providing ingredients.

1. Carmen Norocea
Professional Gallery
Executive Chef
Gazebo Café
Jupiter FL
2009-2014

2. I am an Italian chef that spent
the last five years transforming
Gazebo Café in Jupiter, Palm
Beach County, FL from a very
old fashioned restaurant
serving exclusively a highly
traditional Continental cuisine
fare, into a contemporary
upscale eatery committed to
use as much as possible, local,
sustainable, in-season, organic,
fresh produce, meat and
seafood.
Many thanks to Diane Cordeau,
Owner of Kai-Kai Farm and
Grove in Indiantown, FL for all
her wonderful support!

3. Local stone crab, avocado, cantaloupe,
cherry tomatoes, caramelized lemon

4. Tomato Tartare: beefsteak tomatoes, capers,
chopped cornichons, capers, thyme, grilled baguette

5. Baby calamari with mâché salad,
grapefruit curd and avocado-stracchino salsa

6. Jumbo Lump Crabmeat, Celery Root Panna Cotta,
Orange and Grapefruit Segments

7. Deconstructed Seafood Bruschetta:
Mussels, roasted cherry tomatoes, broccoli
rabe, roasted whole wheat bread crumbs

8. White Tuna and Salmon Crudo Caprese

9. Local Grouper carpaccio crudo with strawberries, fresh
English peas, mache salad, basil aioli, citron sea salt flakes.

10. Beef Carpaccio

11. Lobster Deviled Eggs

12. Crab Maison: Jumbo lump crab meat, fried
green tomatoes, mache salad, tomato silk

13. Fried oysters, seaweed and cayote slaw,
grilled pineapple, truffle glaze

14. Duck leg confit with mache and plum salad,
blackberry orange sauce

15. Roasted bone marrow, grilled baguette, red onion jam

16. Foie Gras Creme Brulee, red bell pepper emulsion

17. Cold pea soup with pancetta wrapped monkfish

18. Cucumber, Dill and Smoked Salmon Chilled Soup

19. Trio of Soups: Butternut Squash, crème fraiche,
White Asparagus, crispy pancetta, goji berries,
Porcini mushrooms, cappuccino foam

20. Florida peaches and prosciutto with mozzarella
cheese and organic arugula flatbread

21. Roasted and marinated beets, organic arugula, feta cheese Chantilly
dates, roasted pepitas, Florida navel oranges, balsamic vinaigrette

22. Vegetable Fondue, extra virgin olive oil, anchovy paste

23. Caramel Risotto with Maytag blue cheese,
roasted hazelnuts and bing cherries

24. Spaghetti Carbonara, double smoked bacon, broccoli rabe,
organic egg yolk, shaved Parmigiano

25. Whole wheat pappardelle, hazelnut ragout and sous vide egg

26. Smoked Salmon and Gorgonzola Dolce Taglierini

27. Pan Seared Diver Scallops, rosemary creamy polenta,
orange honeybee pollen coulis

28. Baked halibut, squid ink risotto, spaghetti squash,
fennel, kumquat and vanilla sauce

29. Florida Wahoo, celery root puree, ginger
lemongrass emulsion

30. Grilled Florida Pompano, spaghetti squash,
butternut squash puree, mango red bell pepper salsa

31. Beef filet mignon, celeriac mash,
roasted cipollini, chocolate sauce

32. Pork braised short ribs, Brussel's sprouts and
blueberry salad, blue potatoes and carrots chips,
white wine and Turkish apricots sauce

33. Roasted Rack of Lamb – 2 ways:
Crusted with lavender crumbs, celeriac mash, honey truffle sauce
Crusted with Dijon mustard, garlic and herbs, pine nuts risotto

34. Blackberry Tiramisu

35. Pink grapefruit curd with seasonal fresh fruits

36. Strawberry chocolate ganache