Chef Keith sources the freshest seasonal ingredients to create a cuisine that reflects the variety of indigenous foods from around the country.

The character of each dish represents the history, culture and ethnicities that influence a particular region:

The Heartland, Northeast, Southeast, Southwest and Pacific.

Tracing his culinary philosophy to training at the Culinary Institute of America and work with Roy Yamaguchi and Larry Forgione, Keith delivers a truly unique and memorable dining experience every night – an experience guests have called “Southwest Florida`s Best secret” since 2009.

''The best quality cuisine, professional chef prepararation, superb service. Can't wait to go back. The date appetizer, the mushroom bisque, the lamb, the pork chop and the salmon all were scrumptious.''

-Kathy