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
true greek yogurt, garlic, cucumber, homemade pita
Mediterranean Stuffed Flatbread
mushrooms, tomato, ziki, ribeye cap
Vegan Stuffed Flatbread
garden veggies, peppers, confit tomato
Roasted Squid
spanish chorizo, grapefruit, lemon, sumac, cilantro
Lebanese Tacos
porchetta, yuzu kosho slaw, pine nuts, cilantro, avocado
Wagyu Sliders
"Bread by Johnny" foccacia, horseradish mustard aoili, cheese, tomato, pickle, onion
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
------------------------------------
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!
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.
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.
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!
