Swank Farmhouse Wine Dinner with Chef Nino La Spina

Friday December 4, 2026 6:30 PM

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6:30pm - Welcome bite and Champagne

7:00pm - 5 course wine dinner

Dinner is limited to 24 seats only

    8 counter seats @ $350.00 per person - get a front-row view of Chef Nino preparing and presenting each course.

    2 Tables of 8 guests each @ $295.00 per person

See the tentative menu

Price is all inclusive 

Address is 14283 North Road, Loxahatchee Groves

Sicilian-born Chef Nino La Spina brings more than two decades of experience in acclaimed European restaurants, luxury hospitality, and private dining to South Florida. His cuisine blends Mediterranean flavors, refined French technique, and a deep respect for seasonality.

Chef La Spina worked under the direction of Chef Mauro Colagreco, contributing to several of his distinguished culinary projects. His journey began at Mirazur in Menton, France, Colagreco’s three-Michelin-star restaurant recognized as No. 1 in the world by The World’s 50 Best Restaurants. He later joined the opening of GrandCœur, Colagreco’s celebrated brasserie in the Marais district of Paris, where he advanced to the role of Chef de Cuisine.

Their professional relationship continued in South Florida, where Chef La Spina became Executive Chef of Florie’s by Mauro Colagreco at Four Seasons Resort Palm Beach. There, he led Colagreco’s first restaurant in the United States, creating a Mediterranean dining experience centered on live-fire cooking, seasonal ingredients, and gracious hospitality.

Today, Chef La Spina works independently creating bespoke dining experiences for private households, intimate gatherings, and special events throughout South Florida. His menus are guided by the seasons and shaped by his Italian heritage, years in France, and passion for Mediterranean hospitality.

The Swank Farmhouse Series brings Chef La Spina’s culinary philosophy to life through a collection of intimate, chef-led dinners inspired by the farm’s evolving harvest. For each gathering, vegetables, herbs, and seasonal edgy ingredients guide an original menu that connects his Mediterranean roots with the landscape of South Florida. Every dinner captures a different moment in the growing season, making each experience personal, distinctive, and available for one night only.

Menu

An intimate farmhouse dinner inspired by the first harvest of the South Florida growing season.

WELCOME BITE — ON THE PORCH

Panelle

crispy Sicilian chickpea, Swank Farm eggplant, tomato conserva, ricotta salata, red shiso

FIRST COURSE

Florida Stone Crab

chilled fennel consommè, Swank Farm Little Gem lettuce, watermelon radish, tarragon, upland cress

SECOND COURSE

Tortelli di Patata Dolce

Swank Farm sweet potato, brown butter, sage, aged pecorino, toasted pumpkin seed, hazelnuts, micro red vein sorrel

THIRD COURSE

Florida Grouper

Swank Farm rose-stem bok choy, charred tomato, Jimmy Nardello pepper, baby turnip, fennel, celery leaf

FOURTH COURSE

Dry-Aged Duck

Swank Farm heirloom carrot, white kohlrabi, Japanese red mustard, baby radish, Marsala–hibiscus jus

FIFTH COURSE — DESSERT

Strawberry · Ricotta · Lemon Balm

Swank Farm strawberries, sweet ricotta, lemon balm, pistachio, olive oil, marigold

Menu subject to change based on the daily harvest and availability from Swank Farm.