Every dish starts with a farmer, a fisherman, or a forager. Chef Michael Luth builds the menu around what arrives each week — scratch-made, no shortcuts, no apologies. This guide tells you where it comes from and what to drink with it.
Kai Kai Farms
Indiantown, FL
Mixed Greens • Root Vegetables • Seasonal Produce
Forty acres in the heart of Florida's farming country, growing with organic practices since 2003. Kai Kai grows about 50 varieties of heirloom vegetables — "grown for taste, not travel." Their mixed greens anchor our Market Salad and their seasonal vegetables run throughout the menu.
Colab Farms
Indiantown, FL
Heirloom Vegetables • Seasonal Produce
A sustainable farm growing heirloom, pesticide-free, non-GMO produce using hydroponic and regenerative methods. Their seasonal vegetables show up across the menu, from the market salad to the Local Veg Primavera.
Gratitude Garden Farm
Loxahatchee Groves, FL
Oyster • Lion's Mane • Specialty Mushrooms
Certified organic mushroom farm and wellness retreat born from the founder's personal health journey. They cultivate oyster varieties, lion's mane, black trumpets, and pioppinos. Their specialty mushrooms appear in the Mushroom Pate and other seasonal preparations.
Sunbird Farms
Central California
Pasture-Raised Heritage Chicken
A small family farm in Central California raising heritage breeds — including American Bresse, considered the "Queen of Chickens" — on organic pasture with non-GMO, soy-free feed. No antibiotics, no shortcuts. Sunbird's chicken becomes both the pan-roasted breast and the housemade thigh sausage on our chicken plate.
Chatel Farms
Reidsville, GA
Prime Angus • Akaushi Wagyu Beef
Family-owned, vertically integrated beef operation raising Angus and Akaushi Wagyu — one of only four Japanese Wagyu breeds. They grow their own feed, process at their own USDA facility, and never use antibiotics or added hormones. Their 6oz Wagyu Coulotte is the centerpiece of our Wagyu Coulotte plate.
La Belle Farms
Ferndale, NY
Duck
Hudson Valley duck farm known for producing some of the finest foie gras and duck in the country. Our Signature Duck starts with their breast, dry-aged in-house for 14 days, then honey-glazed and plated with FSO baby squash, fennel puree, and an aromatic anise duck jus.
Cod & Capers Seafood
North Palm Beach, FL
Grouper • Day-Boat Fish • Scallops • Oysters
Family-owned seafood purveyor since 1984, founded by a former commercial lobster diver. Just 15 minutes south of us in North Palm Beach, their fleet of refrigerated trucks delivers day-boat fish to the best restaurants from Miami to Vero Beach. Their grouper becomes the Florida Black Grouper with English peas, FSO wax beans, and lobster basil cream, and their oysters arrive with our passionfruit-pink peppercorn mignonette.
Bread by Johnny
Jupiter, FL
Artisan Breads • Sourdough • Seedy Wheat
Local artisan baker crafting sourdough and specialty breads by hand. Johnny's bread appears throughout the menu — the bread basket, the bruschetta sourdough, and the cinnamon raisin toast with melted brie.
Danny-Kay's Deli & Market
Tequesta, FL
Fresh Pasta • Rigatoni
Italian deli and market literally on the same street as Salty Zebra, making fresh pasta daily with imported Italian flour. Their campanella — those ruffled, trumpet-shaped noodles — catch every drop of our braised lamb ragout and pecorino. Their bucatini is the base of our Cacio e Pepe. You can't get more local than this.
Marcelli Formaggi
Anversa degli Abruzzi, Italy
Pecorino • Artisan Sheep's Milk Cheese
A family importing award-winning organic sheep's milk cheeses from their own Slow Food farm, La Porta dei Parchi, in a tiny mountain village in Abruzzo, Italy. Their pecorino finishes our Market Salad and tops the lamb ragout. Real cheese from a real family farm — not the stuff in the green can.
Bread by Johnny • Jupiter, FL
Locally sourced assorted breads with Calabrian butter, seasonal jam, and roasted garlic oil. The bread changes with Johnny's mood and the season — always warm, always worth it.
Pair with: Jeio Prosecco ($12/gl) — Bubbles + bread + butter is the universal opener. Any BTG white also works.
Six Cold Water Oysters GF
$28
Cod & Capers Seafood • Pompano Beach, FL
Cold water oysters on the half shell with our housemade passionfruit-pink peppercorn mignonette. Briny, bright, and a little tropical. Florida on a shell.
Chef's note: The passionfruit mignonette is Michael's riff on classic French — tropical acid instead of red wine vinegar.
Strawberry curd, macerated berries, figs, Fresno chili, baguette. Silky, lush, slightly sweet, with a slow chili heat at the finish.
Chef's note: Torchon means "towel" — the foie is rolled, cured, and poached. Sweet-savory pairings tame the richness; the Fresno chili keeps it from getting too pretty.
Local Market Salad V GF
$16
Kai Kai Farms • Indiantown, FL • Marcelli Formaggi
Kai Kai Farms mixed greens tossed with Colab Farms seasonal vegetables, Marcelli Formaggi pecorino, and champagne vinaigrette. Changes weekly based on what the farms are pulling out of the ground.
Colab Farm Cucumber Salad V GF
$18
Colab Parisian cucumber with feta, shaved red onion, cherry tomato, raita, and cilantro vinaigrette. Cool, herbal, layered — a proper summer starter.
Flavors of Carrot V GF
$14
Colab Farms
Roasted Colab Farms carrot with carrot & harissa hummus, shaved carrot, carrot marmalade, and pomegranate molasses. Sweet, smoky, and bright — one root, four ways.
Frog Song Organics • Bread by Johnny
Frog Song Organics compressed melon, prosciutto, and stracciatella on Bread by Johnny sourdough. Sweet melon, salty cured ham, creamy stracciatella — prosciutto e melone, the Salty Zebra way.
Chef's note: Concasse means the tomatoes are blanched, peeled, seeded, and diced — pure tomato flavor, no wateriness.
Classic French preparation
Snails swimming in Pernod garlic-parsley butter. Rich, garlicky, unapologetically French. Soak up every drop of that butter with bread.
Chef's note: Pernod adds an anise backbone that lifts the richness. Classic Burgundy technique with a Michael twist.
Bread by Johnny • Jupiter, FL
Warm melted brie drizzled with local wildflower honey and bee pollen, served with Johnny's cinnamon raisin toast. Sweet, savory, sticky — a cheese course disguised as a starter.
Gratitude Gardens Mushroom Pate V
$14
Gratitude Gardens • Loxahatchee, FL
Maitake mushroom pate with sweet & sour blueberry, crispy cordyceps, and sourdough. Earth meets forest meets funk. The cordyceps add a crunch that makes you do a double-take.
Danny Kay's Bucatini • Pecorino Romano
Danny Kay's bucatini tossed with cracked black pepper and Pecorino Romano. Three ingredients, no hiding — the cheese and starchy pasta water emulsify into a glossy, peppery sauce. Vegetarian.
Chef's note: Danny Kay's hollow bucatini drinks up the sauce. Cacio e Pepe is Roman shorthand for "cheese and pepper" — the discipline is in the emulsion, not the ingredient list.
Danny Kay's Pasta • Marcelli Formaggi Pecorino
Braised Colorado lamb over Danny Kay's campanella pasta, finished with Marcelli Formaggi pecorino. The ruffled pasta catches every drop of the slow-braised lamb. Hearty, deeply savory, and built for cold-weather cravings any time of year.
Chef's note: Campanella are those trumpet-shaped ruffled noodles — they're made to trap braising liquid. Danny Kay's makes them fresh for us.
Local Veg Primavera V
$28
Colab Farms • Frog Song Organics
A bright handmade pasta built around local vegetables — FSO baby squash, escarole, Colab Farms cherry tomato, arugula, and Calabrian chile. Seasonal, lively, and deeply savory without losing its summer freshness.
Enhance any dish with Fresh Black Truffle (4g) | +$20
Florida Black Grouper GF
$45
Cod & Capers Seafood • Kai Kai Farms • Colab Farms
Florida Black Grouper with English peas, FSO wax beans, and a lobster basil cream. Sweet peas and snappy wax beans against a rich, briny cream — summer on a plate.
Chatel Farms Wagyu Coulotte GF
$45
Chatel Farms • Kai Kai Farms
6oz Wagyu Coulotte with pommes fondant, blistered FSO shishito peppers, and black garlic au poivre. The Wagyu coulotte is richly marbled with a buttery cap — paired with a deep black-garlic peppercorn sauce, it's steak night done right.
Chef's note: Coulotte is the cap of the top sirloin — also known as picanha. The fat cap bastes the meat as it cooks, keeping it incredibly juicy.
Sunbird Farms Chicken GF
$32
Sunbird Farms • South Florida
Pan-roasted chicken breast alongside housemade chicken thigh sausage, pommes Robuchon, chicken jus, and local greens. Two preparations of the same bird — the breast for elegance, the sausage for soul. Pommes Robuchon is Joel Robuchon's legendary butter-loaded mashed potatoes.
Chef's note: Pommes Robuchon uses a 2:1 potato-to-butter ratio. Yes, that much butter. That's the point.
Kai Kai Farm Vegetable Curry VG GF
$28
Kai Kai Farms • Gratitude Gardens
Malaysian curry loaded with Gratitude Gardens mushrooms, bean sprouts, and coconut squash veloute. Aromatic, warming, layered with spice. The coconut squash veloute is liquid velvet — rich without any dairy.
Chef's note: Veloute is one of the five French mother sauces. Michael builds his with coconut and roasted squash instead of stock — keeping it fully vegan.
CBS Blend • Local sourced
Half-pound CBS blend patty with Gruyere, sweet & sour onions, au poivre sauce, and parmesan potato wedges. This isn't a "restaurant burger." It's a proper bistro burger — the same peppercorn sauce from the steak, the same attention to detail, just on a bun.
La Belle Farms Signature Duck GF
$36
La Belle Farms • Ferndale, NY
Honey-glazed duck breast with FSO baby squash, fennel puree, and anise duck jus.
Chef's note: The duck is dry-aged in-house for 14 days to concentrate flavor and tighten the skin. The anise duck jus is built on toasted spice and the bird's own roasting juices — warm and aromatic, not sweet. FSO baby squash keeps the plate light for summer.
V = Vegetarian • VG = Vegan • GF = Gluten Free • Gluten-Free Pasta Available +$3