Hotel Haya‘s Flor Fina unveils its new and refreshed dinner menu options starting today. Guests can enjoy a variety of fresh, locally-sourced ingredients and twists on Latin- and Mediterranean-inspired cuisines. The revamped menu offers a diverse offering of seafood, meat, and vegetarian options complemented with cocktails and mocktails.

Executive Chef Eric McHugh says the new menu is more than just new dishes, it “embodies a moment for renewal and reimagination”.

“Seasonality is our primary focus, driving us to refresh our menus regularly. We are dedicated to utilizing locally-sourced products whenever possible, aiming to craft a lighter menu that perfectly complements the hot Florida summer months. While we continue to embrace our theme of ‘Gulf Coast Florida meets Gulf Coast Mediterranean,’ we are excited to introduce creative new dishes, including a playful twist on Shrimp & Grits, Crawfish Mac & Cheese, Green Gazpacho with Rock Shrimp Ceviche, and Seared Tuna Escabeche.”

Here’s what to expect on the new dinner menu:

Tapas & Pastas

• Lamb Carpaccio: featuring cider vinegar powder, chili cured egg yolk, spanish olive oil and top-notch lamb.
• Crawfish Mac & Cheese: includes stuffed paccheri, four cheese fondue, raclette and freshy locally sourced crawfish.
• Seared Tune Escabeche: A rich blend of chorizo, black pepper cream gravy, and señor padilla’s biscuit debris in our Biscuits & Gravy delight.

Para la Mesa

• Haya Paella: a vibrant blend of fresh saffron arancini, locally sourced English peas, mussels, Gulf clams, and seafood mixto chorizo, capturing the essence of Spanish infused coastal cuisine.

Entrees

• Pollo Y Gofres: a harmonious blend of Nashville hot chicken bites, waffle fries, zesty sauce, queso fresco, crispy bacon, and a perfectly cooked sunny-side-up egg with our Pollo y Gofres.
• Open-Faced Short Rib Sandwich: an open-faced Short Rib Sandwich featuring ancho-braised short rib, creamy havarti, tangy sweet & spicy sauce, avocado nestled on fresh toasted Cuban bread.
• Braised Wild Boar Osso Bucco: tender, slow-cooked wild boar accompanied by a slice of golden cornbread and accented with baby corn and finished with a smoky BBQ glaze.

Flor Fina is open Tuesday-Friday 11 a.m.-3 p.m. for lunch. Dinner is available Tuesday-Saturday 5 p.m.-10 p.m. with weekend brunch served Saturday-Sunday 10 a.m.-3 p.m.