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Harbor House Roasted Cauliflower

Going Green

The Boca Raton offers a wide range of plant-based culinary options for discerning palates.

Chef Andrew Roenbeck says the true display of a chef’s skill might be a surprising one. “Sure, any chef can make a great roasted chicken, but try to make seven different vegetable-centric options that could stand alone as someone’s entrée.

“That,” he emphasizes, “takes skill.”

Rendering of Marisol interior dining room at Beach Club at The Boca Raton

Marisol

Flybridge dish at The Boca Raton Yacht Club coastal fine dining

Flybridge

Harb

Harbor House

man and woman standing in front of Sadelle's counter holding a stack of Sadelle's boxes

Have It All

Chef Andrew Roenbeck

Chef Andrew Roenbeck, Vice President of Culinary Operations and Group Executive Chef

Flybridge chefs

Flybridge: An Exclusive Fine-Dining Experience