This beloved farm to fork restaurant in Delray Beach is embracing the idea that change is good by shaking things up with new menu items from Chef Eric Baker and craft cocktails from mixologist Kris Bahamondes.
New menu items include the Florida shrimp and shishito peppers made with crispy tempura, nori salsa verde and bonito flakes and the roasted asparagus with a poached farm egg and grilled ciabatta. We also love the local ricotta gnocchi with Okeechobee oyster mushrooms, fava beans, thyme butter and truffle tremor cheese, and the Florida shrimp paella with Spanish saffron rice, piquillo peppers, olives, English peas, ‚Ä®chorizo and calamari. Adventurous diners can also try the new grilled and chilled calamari, the grilled Jamaican jerk octopus and crispy pig wing.
For a strong and flavorful cocktail, try the Napoleon‚Äôs Green Market made with mezcal, Mandarine Napoleon, jalape√Īo-infused agave and a bell-pepper cucumber puree.
169 NE Second Ave., Delray Beach ‚Ä®maxsharvest.com