October's Atlantis Menu

With the change in season comes a new bounty of fresh produce and offerings from the sea. As the refreshing cool air and morning dew of Autumn has come so has a new menu from our team. As chef Cj states in every dinner “we try our best to be hyper seasonal and hyper local”. These past few months have been an exploration of what is possible in Orlando, finding fisherman utulizing Japanese techniques like “Ikejime” a more humane way of dispatching and preserving the fish, which allowed us to explore what else Florida waters had to offer. We are Excited to showcase some of our finds such as salmon being raised out by Homestead, rock shrimp from Cape Canaveral, and Clams from Cedar Keys.

Not only has the sea been providing for us but we have seen new faces at our farmer's market and some refreshing old ones as well, who have returned from our “Florida dry season” of produce. Everything from local micro greens, cheese makers, and tropical fruits from South Florida. Our relationships with our local vendors, farmers, growers and fisherman define what we are trying to create at Soseki. A great meal and experience can come from our own backyard. Yes, we love to be globally inspired and to use fantastic products from around the world, but if all our products came just from there, you can have this experience anywhere in the world. This is what makes this project so special for us in Orlando.