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Land and Sea

Beachfront dining at HB’s on the Gulf open

Breakfast, lunch and dinner on the beach? Yes, please! HB’s on the Gulf at The Naples Beach Hotel & Club is now serving three meals, seven days a week, with new fresher menus. Breakfast standouts: Smoked Salmon Board, Smashed Avocado Toast, Vegetarian Omelet, Quiche Lorraine, Breakfast Tacos, and Brioche French Toast. Lunch favorites: Pineapple Boat or Grouper Sandwich, a new Crab Cake Sandwich and a Bison Burger. Chef Jonathan Hornyak's new dinner picks: PEI Mussels, Seafood Carbonara, Cioppino, Beef Ribeye, Kurobuta Pork Chop and Gulf Black Grouper.

Charred Lime & Avocado Risotto with Mojo-roasted vegetables, marinated tomatoes and avocado

Charred Lime and Avocado Risotto

  • 1 tablespoon olive oil
  • ½ cup Spanish onion, small diced
  • 1 tablespoon garlic, minced
  • 1 cup white wine
  • 3 limes, halved, charred and juiced
  • 4  cups vegetable stock
  • 2 cups arborio rice
  • 2 avocados, puréed
  • ¼ cup cilantro, chopped
  • 1 bay leaf
  • 1 teaspoon coriander, ground
  • Salt and black pepper to taste


  1. Heat olive oil in pot on medium heat.
  2. Sauté onions and garlic 4 minutes.
  3. Add Arborio rice and white wine. Reduce liquid by half.
  4. Add charred lime juice, vegetable stock, bay leaf and coriander.
  5. Turn heat to low and stir often. 15 to 20 minutes .
  6. Stir in salt, black pepper, avocado puree and cilantro.


  • 2 garlic cloves
  • 1 medium Spanish onion
  • 2 limes, juiced
  • 1 orange, juiced
  • ½ cup parsley leaves
  • ½ cup cilantro leaves
  • 1 tablespoon black pepper
  • 1 teaspoon coriander, ground
  • 1 teaspoon cumin, ground
  • ¼ cup olive oil
  • salt to taste


  1. Combine all ingredients in a blender and mix well.
  2. Season with salt to taste.

For roasted vegetables: a combination of baby vegetables such as carrots, zucchini, squash and beets and Divina marinated roasted tomatoes.

  • Serve with sliced avocado and fresh cilantro.  
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