Chef's Tasting Menu with Wine Pairing & Live Jazz | February 16th, 2018
Champagne with fruit caviar
Amuse Bouche Petrossian White Sturgeon Caviar. Ghana "Yam"Confit Garlic and Meyer Lemon Mousse
Chilean Sea Bass & PlantainPlantain Cake. Ojaima Honey
Bread and ButterKravings Herb Pain Au Lait. Truffle Butter
SaladMelon. Feta. Hearts of Palm. Beets. Spinach
Suyalized Lamb Japanese Sweet Potatoes. Lamb Chop. Asparagus
Fifty Shades of Red Raspberry Mousse. Chocolate Cake. Fresh Raspberry.Berry Ice Cream. Macaron. Strawberry Gelee.Chocolate Caramel Crisp
MocktailBerry Hibiscus CoolerTropical Punch
Our menu is subject to change due to availability of ingredients.
We want to use the freshest ingredients, in order to provide you with the best experience possible.