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Globally inspired menu infused with mediterranean roots

Smaller Plates

Salmon Crudo

avocado, yuzu, truffle, cilantro

Filet Carpaccio

watercress salad, orange segments, grana padano cheese, fried capers

Turkish Dumplings

prime ground lamb, spicy warm labneh, pistachio, sumac

Italian Fried Risotto

white truffle, mushroom foam, shaved parmesan, lemon zest, basil​

Bread & Ziki

greek yogurt, garlic, cucumber, homemade pita

Mediterranean Stuffed Flatbread

mushrooms, tomato, ziki, ribeye cap​

Vegan Stuffed Flatbread

garcen veggies, mushrooms, peppers, confit tomato​

Roasted Squid

spanish chorizo, grapefruit, lemon, sumac, cilantro​

Porchetta Pita Tacos

yuzu kosho slaw, pine nuts, cilantro, avocado​

Smaller Plates

Salmon Crudo

avocado, yuzu, truffle, cilantro

Filet Carpaccio

watercress salad, orange segments, grana padano cheese, fried capers

 

Turkish Dumplings

prime ground lamb, spicy warm labneh, pistachio, sumac

 

Italian Fried Risotto

white truffle, mushroom foam, shaved parmesan, lemon zest, basil

Bread & Ziki

greek yogurt, garlic, cucumber, homemade pita

Mediterranean Stuffed Flatbread

mushrooms, tomato, ziki, ribeye cap

Vegan Stuffed Flatbread

garcen veggies, mushrooms, peppers, confit tomato

Roasted Squid

spanish chorizo, grapefruit, lemon, sumac, cilantro

Porchetta Pita Tacos

yuzu kosho slaw, pine nuts, cilantro, avocado

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Grilled Broccolini

chili herb vinaigrette, shaved grana padano cheese

Warm Caesar

grilled baby gem, garlic, anchovy, shaved naxos graviera

Vegetable Lasagna

tomato, zucchini, squash, eggplant, garden peppers, shaved naxos cheese

Creamy Local Salad

avocado, cucumber, pignoli, sunflower seeds, breadcrumbs

Bigger Plates

Chef's Spicy Rigatoni

velvety calabrian chili vodka sauce, cherry tomatoes, parmesan

House Ravioli

charred eggplant, garlic panko, shaved naxos graviera

Chicken Alfredo

homemade pappardelle, zucchini, cherry tomato, pecorino sardo

Charred Octopus

greek fava, herb gremolata, shaved ninja radish

Acqua Pazza

seabream, fennel-tomato broth, potato, confit tomato, ciabatta

Roasted Chicken or Salmon

cooled quinoa, fennel, avocado, orange segment, lemon

Grilled Lamb Lollipops

ziki, lemon, parsley, oregano

Prime Ribeye

potato purée stuffed mushroom, cippolini onion ring, burnt onion

Wagyu New York Strip

potato purée stuffed mushroom, cippolini onion ring, burnt onion

Desserts

Warm Chocolate Chip Cookie w/ Ice Cream

Lemon Ricotta Cheesecake

An executive team with backgrounds at the world's most prestigious

  • Owner & General Manager

    Steven Fondu burst upon the Palm Beach restaurant scene, having gained valuable seasoning in several New York City restaurants. With a bit of tutelage from his father who owned and operated eight restaurants in New York, Steven has become one of Palm Beach's brightest and most enthusiastic young restaurateurs. 

    He honed his appreciation and passion for the restaurant business since early childhood. His father's restaurants became a playground for Steven as a boy and his love of the business carried through to adulthood where his dream of opening his own restaurant is now a reality. Steven brings that NY vibe, keen business expertise, exquisite pallet and outstanding service skills to Ara in Jupiter. 

    Ara features globally inspired cuisine with a Southern Mediterranean flair, complimented by irresistible, inventive hand crafted cocktails in an upscale, chic environment reflective of his personality, spirit, and demand for excellence. For his guests, it will be an experience like none other!

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  • Pastry Chef

    With a remarkable 11-year culinary journey marked by over six years at the helm of Thomas Keller’s prestigious Michelin-starred establishments, Per Se and The French Laundry, Van Nguyen has refined the craft of pastry into an art form.

    Beginning as an extern at Per Se in New York and ascending to the role of pastry sous chef at The French Laundry, Van Nguyen’s path is a testament to unparalleled experience, creativity,  and unique skill within the culinary art world.

    Each creation is a delicate balance of the creative and familiar, crafted with artistry, with her unique ability to match the sweet finish to Ara’s savory menu perfectly to create a well-rounded, incredible dining experience for our guests.  Her food touches the heart and soul with flavor notes that surprise and delight.

    Every dessert reflects her belief in the power of ingredients to bring joy and evoke emotion through meticulous innovation.  Van’s creations culminate your taste extraordinary to the very end.

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  • Executive Chef

    Kayla Casale, a 28-year-old chef from Union, New Jersey, found her culinary passion at home, surrounded by her Italian heritage and family recipes. Her early experiences include making traditional dishes and planning intricate family meals, which led her to pursue a culinary education at Johnson and Wales University and Le Cordon Bleu College of Culinary Arts.

    After gaining industry experience in notable Las Vegas restaurants, she transitioned to working at The French Laundry, where she refined her skills and developed a keen palate. Later, she became a private chef in Miami, serving athletes and high-profile clients, before accepting an executive Chef position at a Mediterranean restaurant. Now, at Ara, she aims to offer unique cuisine for Palm Beach County while fostering a learning-focused kitchen environment.

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  • Sommelier

    Eumi brings four years of passion to her role as our sommelier. She loves recommending the perfect wine to pair with our Wagyu, though her personal favorite changes depending on the mood. 

    Eumi's expertise and approachable style ensure a delightful wine experience, tailored to your preferences. Whether you're a wine connoisseur or simply seeking a delicious pairing, Eumi is your guide to discovering new flavors. Ask for her on your next visit!

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