Amber Cove Naples Menu & Prices

A duet of seasonal red and golden beets, paired with peak seasonal fruit and truffle-whipped chèvre, composed over organic baby greens with an orange balsamic reduction and delicate aged balsamic "cav

Florida seasonal fruits with arugula and fennel, brightened by dried cranberry vinaigrette and graced with cave-aged Shropshire blue cheese Suggested wine pairing: Riesling Kabinett - Dr. Loosen, Mose

Crisp romaine hearts tossed in our silky garlic-anchovy emulsion and aged Gruyère and finished with a toasted ciabatta crisp—a refined Amber Cove interpretation of the Caesar salad Suggested wine pair

Sushi-grade ahi tuna delicately seared with sesame and nori, complemented by ponzu, yuzu gel, avocado mousse, and finished with a puffed rice crisp Suggested wine pairing: Albariño - Morgadio, Rías Ba

Today’s inspiration — a harmonious composition of seasonal delicacies and global ingredients, crafted to |embody the essence of coastal elegance — priced daily

Sweet blue crab and fresh fish folded with creamy Arborio rice, mascarpone, and truffle before being crisped to a golden croquette and served with roasted garlic confit aioli Suggested wine pairing: A

House-made ricotta-potato gnocchi enriched with cave-aged Shropshire Blue, bathed in a silky lobster crema with tarragon oil and toasted sourdough crumb Suggested wine pairing: Chardonnay (Pouilly Fui

Tender Wagyu beef meatballs enriched with smoked cheddar, presented over a cool, tomato marmalade balancing sweetness, acidity and umami Suggested wine pairing: Sangiovese - Gagliole “Rubiolo,” Chiant

A house-made seasonal soup inspired by the market's finest ingredients — priced daily

Bone-in swordfish, dry-rubbed with aromatic spices and seared to a golden crust and tender center. Presented over a three-bean ragout, accented by Swiss chard, caramelized pearl onions, and pancetta S

Pan seared, accompanied by confit baby potatoes, and a medley of stewed eggplant, tomatoes, olives, and capers Suggested wine pairing: Albariño - Morgadio, Rías Baixas, Spain, 2023

Buttery Chilean seabass glazed in sweet white miso, set atop a cloud of cauliflower mousse and tender couscous with confit wild mushrooms. Finished with an aromatic yuzu dashi, umami-rich with a brigh

Colossal diver scallops, pan-seared to a golden crust, served over creamy farro risotto with charred sweet corn, braised leeks, and Key lime beurre blanc Suggested wine pairing: Chardonnay (Pouilly Fu

A chef-curated expression of the day's finest catch, artfully paired with seasonal accompaniments and coastal aromatics — priced daily

Sumac-crusted Black Angus filet paired with a giant tiger prawn, thyme-infused potato pavé, and cardamom-infused black peppercorn jus Suggested wine pairing: Cabernet Sauvignon - Daou, Paso Robles, 20

Slow-braised, finished in a rich port-wine jus, over a beluga lentil ragout and accompanied by confit baby potatoes, velvety parsnip mousseline, herb chermoula, finished with gremolata Suggested wine

Unveiled tableside from a domed cloud of applewood smoke, meltingly tender short rib paired with truffle pomme puree, orange-honey glazed heirloom rainbow carrots, with onion jam and a chocolate infus

Sous-vide then grilled for exceptional tenderness, composed with cauliflower mousseline, charred freekeh, sweet corn, braised leeks, dried apricot, and truffle-tarragon jus Suggested wine pairing: Pin

Chef Je's curated special of the day, market price Pairing: Albariño - Morgadio

Local catch, charred sweet corn slaw, habanero aioli, avocado, warm corn tortillas Pairing: Sea Plane Martini or Rose - Miraval

Wagyu on brioche with aged Gruyère, white truffle aioli, and caramelized shallots Pairing: Pomegranate Cosmo or Pinot Noir - Four Graces

Seared sweet blue crab with premium ocean fish, smoked red pepper emulsion, fermented garlic aioli Pairing: Amber Paloma or Vermentino - Capichera

Sushi-grade bluefin tuna delicately seared with sesame and nori, complemented by ponzu, yuzu gel, avocado mousse, and finished with a puffed rice crisp Pairing: Briny Martini or Sauvignon Blanc - Rapa

Hand-cut fries, truffle oil, parmesan, citrus-sumac aioli. Pairing: Golden Hour or Pinot Noir - Four Graces

Gin, lemon, bitters, sparkling wine

Vodka, triple sec, lime, pomegranate

Bourbon, grapefruit, agave, bitters

Vodka, olive vermouth, cocktail onion

Spiced rum, amaretto, pineapple, lime

Crisp bubbles, green apple, pear

Crisp citrus, flint minerality

Stone fruit, saline brightness

Citrus zest, almond hint

Buttery, Toasty

Tropical and herbal

Dry, strawberry

Blackberry, cocoa

Red berry, balanced oak finish

Juicy, smooth