From Cory’s kitchen

A sense of
what’s possible.

A selection from Cory’s kitchen, shaped by fine-dining foundations and years of private service. Seasonal color, thoughtful combinations and care in the final details.

Smoked salmon and beets with broken beet vinaigrette, olive oil, delicate leaves and yellow flowers on a white plate — 01 · Seasonal colorSmoked salmon & beets

Chef Cory Lambert at work finishing scallop plates — 02 · Chef at workFinishing scallop plates

Thinly sliced octopus carpaccio with colorful tomatoes and microgreens — 03 · Coastal detailOctopus carpaccio

Lobster and caviar salad with delicate greens and colorful garnishes — 04 · From the seaLobster & caviar

Burrata with colorful tomatoes, sliced radishes and herbs on white plates — 05 · Garden colorsBurrata & vegetables

Grouper over sweet potato confit with vibrant piquillo sauce — 06 · A composed courseGrouper & piquillo

Chef’s garden salad with radishes, grains, greens and yellow flowers — 07 · Seasonal greensChef’s garden salad

Finishing a peanut butter ice cream dessert with caramel corn amid a mist of liquid nitrogen — 08 · A sweet finishCaramel corn & ice cream

The Palm Beaches · Florida

What would you like
at your table?

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A sense ofwhat’s possible.

What would you likeat your table?

A sense of
what’s possible.

What would you like
at your table?