Carmen Norocea Professional Gallery

Executive Chef

Gazebo Café Jupiter FL

2009-2014

I am an Italian chef that spent the last five years transforming Gazebo Café in Jupiter, Palm Beach County, FL from a very old fashioned restaurant serving exclusively a highly traditional Continental cuisine fare, into a contemporary upscale eatery committed to use as much as possible, local, sustainable, in-season, organic, fresh produce, meat and seafood. Many thanks to Diane Cordeau, Owner of Kai-Kai Farm and Grove in Indiantown, FL for all her wonderful support!

Local stone crab, avocado, cantaloupe, cherry tomatoes, caramelized lemon

Tomato Tartare: beefsteak tomatoes, capers,chopped cornichons, capers, thyme, grilled baguette

Baby calamari with mâché salad, grapefruit curd and avocado-stracchino salsa

Jumbo Lump Crabmeat, Celery Root Panna Cotta,Orange and Grapefruit Segments

Deconstructed Seafood Bruschetta:Mussels, roasted cherry tomatoes, broccoli

rabe, roasted whole wheat bread crumbs

White Tuna and Salmon Crudo Caprese

Local Grouper carpaccio crudo with strawberries, fresh English peas, mache salad, basil aioli, citron sea salt flakes.

Beef Carpaccio

Lobster Deviled Eggs

Crab Maison: Jumbo lump crab meat, fried green tomatoes, mache salad, tomato silk

Fried oysters, seaweed and cayote slaw, grilled pineapple, truffle glaze

Duck leg confit with mache and plum salad, blackberry orange sauce

Roasted bone marrow, grilled baguette, red onion jam

Foie Gras Creme Brulee, red bell pepper emulsion

Cold pea soup with pancetta wrapped monkfish

Cucumber, Dill and Smoked Salmon Chilled Soup

Trio of Soups: Butternut Squash, crème fraiche, White Asparagus, crispy pancetta, goji berries,

Porcini mushrooms, cappuccino foam

Florida peaches and prosciutto with mozzarella cheese and organic arugula flatbread

Roasted and marinated beets, organic arugula, feta cheese Chantilly dates, roasted pepitas, Florida navel oranges, balsamic vinaigrette

Vegetable Fondue, extra virgin olive oil, anchovy paste

Caramel Risotto with Maytag blue cheese, roasted hazelnuts and bing cherries

Spaghetti Carbonara, double smoked bacon, broccoli rabe,organic egg yolk, shaved Parmigiano

Whole wheat pappardelle, hazelnut ragout and sous vide egg

Smoked Salmon and Gorgonzola Dolce Taglierini

Pan Seared Diver Scallops, rosemary creamy polenta, orange honeybee pollen coulis

Baked halibut, squid ink risotto, spaghetti squash,fennel, kumquat and vanilla sauce

Florida Wahoo, celery root puree, gingerlemongrass emulsion

Grilled Florida Pompano, spaghetti squash, butternut squash puree, mango red bell pepper salsa

Beef filet mignon, celeriac mash, roasted cipollini, chocolate sauce

Pork braised short ribs, Brussel's sprouts and blueberry salad, blue potatoes and carrots chips,

white wine and Turkish apricots sauce

Roasted Rack of Lamb – 2 ways:Crusted with lavender crumbs, celeriac mash, honey truffle sauce

Crusted with Dijon mustard, garlic and herbs, pine nuts risotto

Blackberry Tiramisu

Pink grapefruit curd with seasonal fresh fruits

Strawberry chocolate ganache