Ember & Vine Coral Springs Menu & Prices

A Daily Assortment of Cured Meats and Cheeses served with Greek Yogurt topped with Seasonal Berries and Fresh Honeycomb, accompanied by Grissini Breadsticks

Creamy Overnight Oats and Chia soaked in Maple Matcha Oat Milk, topped with Greek Yogurt, Seasonal Fresh Fruit, and a drizzle of Maple Syrup

Thick Greek Yogurt topped with Natural Peanut Butter, House-Made Miranda's Granola, Seasonal Fresh Fruit, Toasted Organic Coconut, and a drizzle of Honey

Our Crustless Quiche baked with Seasonal Fresh Vegetables, Cage-Free Eggs, and Sharp Vermont White Cheddar

Porchetta Egg & Cheese Sandwich on toasted Brioche with Calabrian Chili Tomato Jam

Slow-Cooked Beef Short Ribs, Crispy Potatoes, Peppers, Onions, Scrambled Eggs, and Queso Fresco wrapped in a Grilled Flour Tortilla

Roasted Seasonal Vegetables, Crispy Potatoes, Scrambled Eggs, and Fresh Goat Cheese wrapped in a Toasted Whole Wheat Tortilla

Our Playful Take on P Hospitality's Signature Butter Cake, Rich Butter Cake hand-rolled into Bite-Sized Pops, dipped in Salted Caramel Glaze, finished with White Chocolate Pearls, and wrapped to enjoy

Espresso, Maple, Milk, Cinnamon

Iced Espresso or Cold Brew, Salted Caramel, Milk, Caramel Sea Salt Foam

Iced Espresso or Cold Brew, Dark Chocolate, Toasted Marshmallow, Milk, Toasted Marshmallow Cold Foam

Espresso, Lavender, Honey, Milk

Matcha, Strawberry, Lemon, Basil, Oat Milk

Japanese Matcha, Lavender Syrup, Honey

Garden Vegetables - Cashew Miso - Tzatziki - Almond Romesco

A selection of Artisan Cheeses and Premium Cured Meats served with House-Made Fig Chutney and Crisp Italian Grissini Breadsticks

Little Gem Lettuce tossed in our Classic Caesar Dressing, topped with Sourdough Croutons and Freshly Micro-planed Parmesan Snow

Fresh Kale tossed with Red Grapes, Green Apples, Queso Blanco, Crispy Chickpeas, and Lemon Tahini Dressing, topped with 5 ounces of Warm Roasted Chicken Breast

Grilled Faroe Island Salmon served with a Greek-Inspired Orzo Salad featuring Dried Apricots, Mixed Olives, Cucumbers, Cherry Tomatoes, Arugula, and Lemon Extra Virgin Olive Oil Dressing over House-Ma

Sesame-Crusted and Seared Ahi Tuna served over Mango Ponzu with a Thai Green Papaya Salad, Toasted Peanuts, Fresh Herbs, and Lime

Chopped Little Gem Lettuce topped with Grilled Hangar Steak, Corn & Black Bean Relish, Fresh Avocado, Queso Fresco, Crispy Tortilla Strips, and served with House-Made Jalapeño Ranch

Tri-Color Quinoa with Roasted Cauliflower, Grilled Zucchini, Heirloom Carrots, Cured Tomatoes, Seared Halloumi Cheese, and House Cashew Miso

Three Spiced Veal Kofta Meatballs served over Lemon-Dressed Apricot Orzo with Cucumbers, Tomatoes, Feta, Tzatziki, Fresh Herbs, and Grilled Lavash

Hearth-Baked Pinsa topped with Fresh Smashed Avocado, Whipped Feta, Pickled Shallots, Watermelon Radish, and Toasted Everything Seeds

Imported Mortadella, Prosciutto, Black Truffle Stracciatella Cheese, Arugula, and Spicy Giardiniera on Warm Hearth-Baked Sorriso Pinsa Bread

Hearth-Roasted Eggplant, Roasted Peppers, Cured Tomatoes, Burrata Cheese, Arugula, Basil Pesto, and Pomegranate Balsamic on Warm Sorriso Bread

Shaved Prime Rib, Sharp White Cheddar Fonduta, Caramelized Onions, and Calabrian Chili Tomato Jam on Warm Hearth-Baked Sorriso Bread

Little Gem Lettuce tossed in our Classic Caesar Dressing, topped with Sourdough Croutons and Parmesan Snow

Lemon Garlic Grilled Shrimp, Greek Orzo Salad, Cucumber, Arugula, Feta Cheese, and Tzatziki wrapped in a Grilled Flour Tortilla

Baby Russets - Chive Onion Dip + optional Caviar upgrade

Four Crispy Puri Shells filled with Spicy Ahi Tuna, topped with Fresh Avocado, Unagi Sauce, and Microgreens

Five East Coast Oysters Roasted beneath 'Nduja Spreadable Pork Salami Butter, Parmesan, and Crispy Panko, then broiled until Golden and served with a Charred Lemon

A Roman-Style Hearth-Baked Pinsa brushed with Garlic-Rosemary Oil, served with Whipped Herb Ricotta, Fresh Raw Honeycomb, and a drizzle of Hot Honey

Crisp Little Gem Lettuce tossed in our House Black Truffle Caesar Dressing, finished with Truffle-Seasoned Sourdough Crumbs and Freshly Grated Black Truffle Pecorino

Peppery Wild Arugula tossed with Warm Herb-Marinated Cremini Mushrooms, Sweet Cherry Tomatoes, House Lemon EVOO Dressing, and finished with Shaved Asiago Cheese

Tuscan Kale and Napa Cabbage tossed with Crisp Granny Smith Apples, Crispy Fried Chickpeas, Queso Fresco, and our House Lemon-Tahini Dressing

Tri-Color Quinoa tossed with Italian Tricolore Greens, Goat Cheese, Dried Cranberries, and House Lemon EVOO Dressing, finished with White Truffle Honey and served in Crisp Endive and Radicchio Cups

A Finely Chopped Heirloom Tomato and Roasted Pepper Tartare topped with Local Fresh Burrata, Nut-Free Pea-Basil Pesto, Balsamic Glaze, and served with Warm Grilled Ciabatta

Thinly Sliced Red and Golden Beets arranged in a Vibrant Mosaic, topped with House Whipped Feta, Pickled Shallots, Toasted Pistachios, and finished with a Light Shallot Vinaigrette

Wood-Roasted Peaches & Cream Corn sautéed in Butter, finished with Queso Fresco, Tajín Seasoning, and served with a Chili-Lime Wedge

Roasted Rainbow Carrots seasoned with Warm Spices, served over Pan-Seared Halloumi Cheese and finished with Hot Honey and Fresh Microgreens

Wood-Roasted Cauliflower, flash-fried until crisp, served over House Almond Romesco and finished with Golden Raisins, Toasted Almonds, Chives, and Pomegranate Balsamic

Herb-Marinated Grilled Zucchini topped with House Cherry Tomato Jam, Whipped Herb Ricotta, Nut-Free Pea Pesto, Toasted Pine Nuts, and finished with Extra Virgin Olive Oil and Maldon Sea Salt

House-Made Potato Gnocchi sautéed with Asparagus and Maitake Mushrooms in a Light Lemon Cream Sauce, finished with a Toasted Parmesan and Sunflower Seed Crumb

Premium Japanese Yellowtail sliced sashimi-style with House Mango Ponzu, Spicy Yuzu Kosho, Hibiscus Syrup, and Crisp Tempura Flakes

Fresh Ahi Tuna tossed in a Tahitian-Style Coconut Leche de Tigre with Lime, Ginger, Jalapeño, Red Onion, and Scallions, served chilled in a Coconut Bowl with Crispy Wonton Chips

Pan-seared Japanese Hokkaido Scallops served over Silky Sweet Corn Purée, finished with House Chili Crisp and accompanied by our Signature Corn Soufflé

Colossal Butterflied U-10 Prawns topped with Lemon-Garlic Butter, Parmesan Panko, broiled until golden, and served with a Charred Lemon

Grilled Faroe Island Salmon served over Sicilian Eggplant Caponata, finished with House Salsa Verde, Toasted Pine Nuts, and Crispy Fried Basil

Miso-Marinated Black Cod broiled until beautifully caramelized, served over a Crispy Sushi Rice Cake with Wakame Seaweed Salad and finished with a Silky Sake Beurre Blanc

Fresh Mezze Rigatoni tossed in a Creamy House Vodka Rosé Sauce with Butter-Poached Lobster, Fresh Stracciatella Cheese, and Crispy Parmesan Pangrattato

Three Warm-Spiced Veal Meatballs served over a Bright Lemony Orzo Salad with House Tzatziki and Fresh Herbs

Fresh House-Made Pappardelle tossed in Slow-Braised Duck Ragù, finished with Orange-Herb Ricotta and Fresh Chives

A Crispy Pork Ribeye Milanese topped with a Bright Tricolore Salad, Shaved Asiago, and Fresh Lemon

Korean Kalbi-Marinated Boneless Beef Short Ribs, caramelized and glazed in a Rich Tamari Reduction, served over a Crispy House Korean Scallion Pancake

Semi-Boneless Spring Chicken with Crispy Skin, served over a Warm Cannellini Bean Panzanella and finished with a Lemon-Garlic Herb Pan Jus

USDA Prime Hangar Steak grilled to order, served with a Twice-Baked Cheddar Potato Latke and Tableside Peppercorn Au Poivre Sauce

Two Grilled Australian Lamb Chops marinated in Aromatic Spices and Yogurt, served over Jeweled Basmati Rice with Tamarind-Date and Coriander-Serrano Chutneys

Our Japanese-Inspired Twist on the Classic Italian Tiramisu, layered with Matcha-Soaked Ladyfingers and a Light Mascarpone Mousse, finished with a dusting of Vibrant Matcha Green Tea

A Reimagined Classic featuring layers of Rich Chocolate Mousse, Raspberry Sorbet, and Flourless Vanilla Sponge Cake, wrapped in Toasted Meringue and flambéed tableside with Rum

Carrot Bundt Cake served around a scoop of Pistachio Gelato, finished with Candied Pistachios and Fragrant Vanilla-Cardamom Syrup

A Whimsical Trio of Mochi Ice Cream Bon Bons featuring Mango, Strawberry, and Matcha Green Tea, artfully plated with Fruit and Chocolate Sauces to resemble a growing vine

Our Playful Take on Key Lime Pie featuring Creamy Key Lime Pie Gelato served in a Real Coconut Shell and finished with Toasted Organic Coconut

Two Warm House-Made Double Chocolate Chip Cookies served with a scoop of Frozen Greek Yogurt Gelato