First Course
Ahi tuna tossed with fresh tomatoes, cucumbers, onions and mangoes, dressed in a caramelized pineapple Leche de Tigre, garnished with sesame seeds and chives.
Second Course
Locally grown, hydroponic spring mix lettuce tossed in a charred orange vinaigrette, topped with fresh ricotta, Spanish prosciutto and orange Supremes.
Third Course
Known for being bright reddish brown with white spots resembling a strawberry, this Caribbean grouper is pan seared in clarified butter, served with brown butter lemon sauce and grilled peppered greens.
Fourth Course
A classic puff pastry dessert made with layers of Belgium chocolate mousse, whipped cream cheese, and baked puff pastry, served with macerated berries.
$59
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
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