Each season has its own flavors and colors, and each day the kitchen 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 such dishes as the Spanish octopus with Iberico ham and sherry vinaigrette and the whimsical poached local chicken egg with Florida corn and crayfish. Flavors shine as tradition melds with innovation—it's all about the joy of pleasing Guests.