Each season has its own flavors and colors, and each day Chef Hunnel selects whatever is fresh at the market to create menus for the Dining Room, Queen Victoria's Room and the Chef's Table. With a wealth of resources from farmers, fishermen, and artisans, the kitchen sources pristine ingredients for dishes such as Spanish octopus with Iberico ham and sherry vinaigrette, or a whimsical poached local chicken egg with Florida corn and crayfish. Flavors shine as Hunnel melds tradition with innovation - it's all about the joy of pleasing his guests.