Nosh on Naples Bay 1490 5th Ave South Suite 101

There is a gluten free parker roll option available. For the parker rolls to be dairy free it would be without butter.

Gourmet mexican street corn served three ways. Sweet corn puree, polenta,and roasted shucked sweet corn, topped with crumbled cojita cheese, and micro cilantro.

Roasted farmers carrots topped with coconut, served with house made carrot tendril pestou and carrot/orange jus.

Brussel sprouts, white and green asparagus, haricot verts, pearl onion, baby corn, baby zucchini, baby carrots, squash, on top of a sweet potato puree.

Not modifiable to be dairy free or garlic free.

Niman Ranch pork belly. Cured over night with salt, sugar, and chinese five spice. Then slowly braised for 3.5 hours and pressed over night. Served in a fluffy chinese steam bun with sliced cucumber and housemade kimchee. Our kimchee is made with bok choy, napa savoy cabbage, plated with miso caramel sauce and lingham's chili sauce with a toasted sesame garnish.

The fois pate from Belle Farms NY. 3oz fois gras topped with apple gelee and a translucent apple chip. Traditional garnishes black garlic, cornichon, pickled red onion, baby red Peruvian peppadews & Caperberry. Answers to FAQs: A caperberry is the berry that develops after the caper bud has bloomed. They are pickled with their stem on and have a tangier and crunchier than a standard caper. A cornichon is a pickled cucumber. Caperberyy

Chopped prime filet mignon, served over a potato pave and black truffle aioli. The 20 layers of potato are tossed in wagyu beef fat then cooked for twelve hours and pressed overnight. Then topped with 1.5g of Israeli osetra cavier. Our tartar mix is made using shallots, chives, lime, tobacco, worcestershire, salt and pepper.

U10 Hokkaido scallop from some of the coldest waters in northern Japan. Grows slowly to giving them great flavor. Served with asparagus, cinnamon cap mushrooms while on a sweet corn puree.

Bluefin Tuna is the highest quality tuna in the world. High quality fat and most flavorful. Nori seared to rare. 3 slices served with Soba noodles tossed in a peanut, coconut, and curry sauce. Served with whiskey barrel aged ponzu on the side.

Topped with Nosh caviar

The highest quality Portuguese octopus cooked slowly in a rich broth of vegetables, white wine, and smoked paprika. The broth alone takes hours to make, then the octopus is simmered almost two hours in it. Served over a smoked Meyer lemon hummus with romanesco.

Heritage Breed Berkshire Pork Ribs, sous vide for 24 hours, tossed in a sticky whiskey barrel aged sweet soy. Served with pickled vegetables and garnished with chopped peanuts and micro cilantro.

Hearts of romaine spears tossed in a home made caesar dressing topped with flash fried capers, shaved parmesan, and white anchovy.

Made from Italian Stracciatelli buffalo milk and homemade in NY. Creamy served over sliced heirloom tomatoes. Finished with chive oil, balsamic dots,and black lava sea salt.

Wedge salad with heirloom tomatoes, blue cheese crumbles, ranch dressing, and pork belly.

The Jurgielewicz family has been raising ducks for over 80 years, best duck you can buy and they are dry aged for us 10 days. The "two-ways" refers to the preparation of the duck.

6oz. Slow braised Niman Ranch Short Ribs (almost 4 hours). Dipped every 15 minutes in a rich chianti demiglace which is then baked on. This process is repeated 3-5 times to give it a dark glaze(almost crust like) on the outside. Served over Anson Mills Grits with an exotic mushroom medley (lions mane, royaltrumpt, maitake, oyster, and alba with braissage.

Ora king "Kobe beef of the sea" farm raised salmon in the wild. The everything spice(poppy seeds, garlic, onion, sesame seeds, and sea salt. Served with chive 'pearl' beurre blanc, mashed potatoes, and a bagel chip. This item can be modified to be both gluten free and dairy free. If it's gluten free it will not get the bagel chip. If it's dairy free it will not get sauce and mashed potatoes will have to be substituted for a different side item.

Chef Nobu's signature recipe. Fresh Pacific Sable Fish. Soaked in a Miso, Sake, Sugar, and Mirin Marinade. Seared and served over Bok Choy and Bamboo Rice. Finished with a miso beurre blanc. This item is unable to be modified as gluten free due to the marinade.

DemKota Ranch, the beef is graded Elite Prime which is USDA graded prime from their 100% Black Angus Beef.

Bluefin Tuna is the highest quality tuna in the world. High quality fat and most flavorful. Nori seared to rare. 3 slices served with Soba noodles tossed in a peanut, coconut, and curry sauce. Served with whiskey barrel aged ponzu on the side.

Niman Ranch pork belly. Cured over night with salt, sugar, and chinese five spice. Then slowly braised for 3.5 hours and pressed over night. Served in a fluffy chinese steam bun with sliced cucumber and housemade kimchee. Our kimchee is made with bok choy, napa savoy cabbage, plated with miso caramel sauce and lingham's chili sauce with a toasted sesame garnish.

U10 Hokkaido scallop from some of the coldest waters in northern Japan. Grows slowly to giving them great flavor. Served with asparagus, cinnamon cap mushrooms while on a sweet corn puree.

Chef Nobu's signature recipe. Fresh Pacific Sable Fish. Soaked in a Miso, Sake, Sugar, and Mirin Marinade. Seared and served over Bok Choy and Bamboo Rice. Finished with a miso beurre blanc. This item is unable to be modified as gluten free due to the marinade.

6oz. Slow braised Niman Ranch Short Ribs (almost 4 hours). Dipped every 15 minutes in a rich chianti demiglace which is then baked on. This process is repeated 3-5 times to give it a dark glaze(almost crust like) on the outside. Served over Anson Mills Grits with an exotic mushroom medley (lions mane, royaltrumpt, maitake, oyster, and alba with braissage.

1 oz each of Whistle Pig 10yr, Whistle Pig 15yr, Jameson 18yr, Hibiki Harmony

Wine Glass. 2o Aperol, 2oz Club Soda, 2oz Cava. Garnish with Orange Wheel.

Martini Glass. 2.5oz Van Gogh dutch chocolate vodka. .5oz dark creme de cocoa. Swirl chocolate around glass. garnish with toasted marshmallow

2oz Milagro anejo tequila, 1 oz spiced pear, .25oz luxardo liqueur, 3dashes bittercube orange bitters, garnished with an orange peel.

1.5oz stoli vanilla, 1.5oz cantera cafe, 1 shot fresh espresso, .5oz of optional baileys, garnished with 3 espresso beans.

2oz Captiva Keylime Honey Vodka 1oz White Chocolate Liqueur 3/4oz Fresh Keylime Juice Fill ingredients into a shaker tin, add Ice Shake then Strain into Coupe Glass with graham Cracker Rim Garnish - Grated Lime Zest

Wine Glass. 2oz Limoncello, 2oz Club Soda, 2oz Cava. Garnish with lemon twist

Woodford, Carpano Antica vermouth, Montenegro Amaro, aromatic bitters, garnished with luxardo cherry in coupe glass.

1oz Gin, 1oz Campari, 1oz Antica Vermouth. Served in rocks glass on 1 big cube. Garnish with orange twist.

Collins glass. 1.5oz Diplomatico Reserva rum, .5oz Giffard banana liqueur, 1oz Coco Lopez, 1oz OJ, 2oz Pineapple juice. Garnish with nutmeg and pineapple wheel

2oz Rivi Grapefruit 1/2oz St. Germaine Elderflower Pinch of Mint 2oz grapefruit Juice Shake then Strain into G&T Specialty Glass Garnish - Dehydrated Grapefruit (Along Side Glass)

RIVI GINGER - Champagne Flute 2oz Rivi Raspberry Honey 3/4oz Elderflower 1/2 pressed lemon Add ingredients to Shaker tin, Ice. Shake and Strain into a Flute Glass 2oz Sparkling Wine/ Cava 2oz Ginger beer Garnish - 3 Dried Raspberries

Cincoro Reposado, Scratch-made Sour, Lime, Agave Nectar, Grand Marnier, Black Lava Salt

2.5oz whistle pig piggy back, 1/4th ounce of aperol, 1/4th ounce of luxardo liqueur, 3 dashes of cherry and vanilla bitters, garnished with orange peel and luxardo cherry.

Collins Glass. 2oz Stoli Vodka, .5oz Watermelon liqueur, .5oz watermelon juice, 1/2 pressed lemon, 3 dashes fee foam. Garnish with watermelon slice.

Medium ruby-red, this wine opens with scents of currants and dried roses, grape pomace, and freshly tilled soil. The nose is nuanced with toasty oak imparting a subtle smoked meat character. Flavors of blueberries and blackberries mix with the warmth of vanilla and toasted bread. Silky tannins and striking smoothness. Mouthwatering, lengthy finish trails off with the taste of unsweetened chocolate and cassis. Pairs with beef, lamb, game, and mature and hard cheese.

Extremely bold, midway between smooth and tanic, also very dry. Mid range between soft and acidic. Notes of vanilla, oak, chocolate, blackberry, and dark fruit. Pairs with beef, lamb, game, mature and hard cheeses, and poultry.

Pale ruby. Red fruit, sour cherry, strawberry, smoke, toasted oak, rose petal on the nose—very open. Typical Willamette structure. Dry, light bodied, elegant fruit, high acidity—very fresh, soft tannins, good balance and integration, with a spicy finish. Excellent. 13.0% ABV. 100% Pinot Noir.

Dark plum in color with abundant aromas of dark chocolate, black cherry, and sun-ripened blackberry with a hint of cedar. Layered flavors of blackberry and raspberry pie filling, accompanied by notes of cinnamon, chocolate, and nutmeg play on the palate. Smooth and focused with refined tannins and a medium finish. Pairs with beef, veal, game, and poultry.

The Adelante is dark and concentrated with expressive notes of blueberry fruit accented with fresh boysenberry, baking spices, hints of toasted oak and a velvety mouthfeel. Its ample structure, full body and lengthy finish make it a great sipping wine on those cold winter nights. Pairs with beef, lamb, and poultry.

TRE stands for the three grape varieties, Sangiovese, Merlot and Cabernet Sauvignon, and for Brancaia's three Tuscan estates - the basis for this wine. The wine is dominated by delicious red fruit flavors; it is really juicy and always ready to drink. It’s an elegant and well-structured medium-bodied wine which matures for one year in French tonneaux and cement. Perfect with pasta, roasted or boiled white meat, poultry, or grilled fish. Blend: 70% Sangiovese, 15% Merlot, 15% Cabernet Sauvignon

On the palate, the wine is broad and expansive, revealing generous and lush flavors of black cherry, blueberry, and creme de cassis. Notes of lavender, anise, and black olives complement the rich fruit, adding a depth of complexity that evolves with every sip.

Dark, velvety, and silky. Dry and tannic for texture, and dark chocolate, black cherries, and raspberries for flavor. Mocha, licorice hints in the finish. Overall a good merlot. Pairs with beef, lamb, and veal.

both floral and fruity, expressing ripe peach and apple flavors. Pairs with all types of grilled fish dishes and courses based on mushrooms, pasta in cream or olive oil

dark lime, lemongrass, fresh cut arugula and sweet bay leaf combine with a succulent ripe citrus palate. Pairs with seafood salads, pan-fried panfish, fish tacos.

crisp, off-dry light-body wine with flavors of pear, ripe apple, honey, and a mineral finish. Pairs with roasted pork, duck, and white fish

Bright and fresh with bright citrus fruits, apple and orange blossom. Pairs with crab cakes, sautéed shrimp or sushi.

Stone fruit and citrus stand out, while minerality (think rain on river stones) provides balance Pairs with oysters, scallops, crab or prawns with citrus or garlic dressings.

Intense aromas of fresh lime juice, white flowers, lemongrass, candied citrus and nectarines. The palate is concentrated and dense with fruit, yet lively thanks to the high acidity. Pairs with chicken, shellfish

Lime zest, mango, candied peach. Pairs with Chicken, pork, artichokes

citrus fruit, such as lemon and grapefruit, followed by hints of green apple and pear. Pairs with fresh cheese, shellfish and rice dishes.

ripe fruit, quince, grapefruit and lemon, with good acidity. Pairs with Pasta, Spicy dishes , Soft cheeses, White fish, Rice dishes

lemon, grapefruit, brioche, vanilla, stone fruit and white flower. Perfect on its own or paired with complex, creamy, or rich dishes.

Hints of toast and biscuit accent lightly honeyed flavors of quince, apple blossom and peach. Pairs with tuna, smoked salmon, shrimp, duck, or cold meats such as beef carpaccio

Apricot, fig, honey, vanilla, toast. Pairs with Fois Gras, blue cheeses, fruit or savory desserts.

Apple, vanilla, lemon, clove. Pairs with soft cheeses, citrus and white fish.

Creamy, rounded, rich, buttery.candied peach, ripe yellow nectarine, honeysuckle, baked pie crust. Pairs with roasted pork and poultry, pastas with cream, strong cheeses.

honeydew, nectarine and lemon zest to a full finish supported by elegant, toasted oak. Pairs with shellfish, crusty bread, roasted fowl.

Honeycrisp apple and Asian pear are balanced by a flinty minerality. Pairs with mild fish, shrimp, mild cheeses.

Lemon curd, mango, guava, brioche. Pairs with shellfish, curries, mushroom dishes.

aromas of melon, fig, and pear. More fruity than floral upon release, there's nonetheless plenty of honeysuckle and spice, softening to green apple and vanilla.Pairs with salmon, tuna mushroom dishes.

golden apple and toasty vanilla, good acidity, followed by a long, mineral finish. Pairs with poultry, veal and seafood

Dark plum in color with abundant aromas of dark chocolate, black cherry, and sun-ripened blackberry with a hint of cedar. Layered flavors of blackberry and raspberry pie filling, accompanied by notes of cinnamon, chocolate, and nutmeg play on the palate. Smooth and focused with refined tannins and a medium finish. Pairs with beef, veal, game, and poultry.

structured, with black cherry, bay leaf and slight peppery finish. Pairs with Cheese, Duck, Pheasant, Grouse, Quail. Fish.

Nice acidity, dark cherries, red currant, bit of blood orange to finish. Pairs with pork, game birds, lamb, aged cheeses.

tart acid with flavors of cherry and Santa Rosa plum. Juicy and spicy with earthy notes of black tea and red clay. Blueberry Blackberry. Pairs with cedar-planked or crusted salmon, grilled tuna, light white meats and poultry, mushroom or tomato based dishes.

black cherry, black currant and plum fruit that is nuanced by subtle notes of black tea, chocolate, mushroom and lavender. Pairs with BBQ, burgers, grilled meats, sharp cheeses

dark berry fruit, strawberry and plum, vanilla, chocolate and hazelnut cream. Pairs with steak and chimichurri sauce, beef bolognese or eggplant parmesan

blackberry jam, hibiscus black tea, chocolate. Pairs with veal, pork, beef, lamb, duck, game, roast chicken, ribs

cherry cola, vanilla, and dark fruit. Pairs with grilled red meats, rich cheeses

Soft tannins create a round mouthfeel with dense notes of blackberries underscored with a hint of rosemary and cloves. Pairs with seared steak, Gorgonzola gnocchi, beef bourguignon, BBQ ribs, rack of lamb, or ratatouille.

Bright acidity,huckleberry pie, spice cake and toasty oak. Pairs with grilled T-bone steak, barbeque bone-in pork or grilled lamb chops with rosemary

blackberry, blueberry, roasted coffee beans, coriander. Pairs with grilled rare steaks, blackened ribs with BBQ sauce, coq au vin, Cornish game hen

black cherries, tobacco, red licorice, hints of cedar, white pepper and mountain sage. Pairs with braised short ribs, mushroom dishes, grilled lamb.

red currant, black fig, and subtle notes of fresh sage and leather. Pairs with Beef, Steaks, Chops Burgers, BBQ

dark fruit, black tea, and herbal notes. Pairs with grilled meats, hearty stews, and rich pasta dishes.

blueberry fruit accented with fresh boysenberry, baking spices, hints of toasted oak. Pairs with Pizza, grilled vegetables, rice dishes, braised/grilled meat and poultry, stew, sausages, BBQ, burgers, tacos

plums, chocolate and hints of orange peel. Pairs with pasta, roasted or boiled white meat, poultry, or grilled fish.

blackberry, espresso bean and pomegranate. Pairs with milder flavored meats, such as lightly seasoned and grilled steak

jam, cherry, plum and almond. Pairs with red meat, game, mature cheeses

lots of currant fruits, chocolate, and spice. Pairs with Steak, braised short rib, or game based dishes

fruit-forward notes of blackberry, blueberry, raspberry and black cherry. Pairs with beef, lamb, and pork. It also pairs well with rich and flavorful dishes, such as mushroom risotto and eggplant parmesan

notes of mature plums, hazelnuts and red fruits. Pairs with Red meat, game bird and cheese.

cherry, liquorice and spices. Pairs with salmon, duck

blue and black fruit layered with coffee, vanilla cream and liquorice spice. Pairs withsteak with chimichurri sauce or a hearty lamb stew. The wine also pairs well with strong, aged cheeses, such as blue cheese or aged cheddar

flavors of cranberry sauce, pomegranate, Bing cherry and plum. Pairs with Steak, portobello, grilled lamb, a fancy burger

violet, blackberry, cherry, and ripe plum, chocolate and coffee. Pairs with Italian dishes such as pasta Bolognese, wild boar ragu, and eggplant Parmesan. It's also wonderful with classic American dishes such as grilled ribeye and roasted vegetables.

spicy notes of sandalwood, violets, and black pepper. Pairs with grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions.

blackberry and fig fruit with licorice, violets, and charcoal on the finish. Pairs with meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet

dark, inky, and dense, with layers of bramble berry fruit, touches of earth, and lovely floral tones. Pairs with red meat dishes, roasted or bbq beef

red and black berry fruit layered with earth, leather, smoke, and herbs. Pairs with grilled meat, game, cheese, truffle dishes.

Black plum, blueberry, roasted coffee. Pairs with red meats, chocolate, cheese

arthy and spicy notes, black cherry fruit flavors, and savory notes that hint at a slightly salty quality. Pairs with barbecued meats, your favorite pasta dish, or even an aged gouda

blue, black, and red fruit characters and a subtle hint of cocoa powder. Pairs with lamb or beef dishes

This beautiful pale and luminous Rosé comes with an eau-de-rose tint. The nose is expressive with notes of pomegranate and apricot. The attack is lively and elegant, with a great freshness reminiscent of blackcurrant buds, followed by a beautiful tension and minerality.