
Dinner
Menu
$250 for two people
STARTERS
FOR THE TABLE
LEMON ZEST GOAT CHEESE
olive oil and lemon zest served with brioche
ORGANIC HONEYCOMB FIG BURRATA
fig jam, fresh berries and crumbled walnut w/ toasted rosemary bread
CHILEAN SEABASS CEVICHE
lime, onion, avocado, tomato, chile serrano and micro cilantro
SALAD
FOR THE TABLE
ANJOU PEAR
baby rocket arugula, roasted walnuts, fresh chopped strawberries, creamy gorgonzola and port wine reduction

CHOOSE TWO ENTREES
FILET MIGNON
8 oz. filet mignon served w/potato puree, broccoli, oyster mushroom & compound butter
BLACK SEA BASS
roasted baby carrots & bok choy marinated w/ hoisin sauce, herb-infused potato puree, watermelon radish salad and tangy orange reduction
ROASTED HERB CHICKEN BREAST
white truffle risotto, thyme, chef’s mix mushrooms and rosemary
VEGAN ASPARAGUS RAVIOLI PASTA
wild oyster mushroom and almond pesto sauce

CHEF'S DESSERT PLATTER
FOR THE TABLE
TWENTY-LAYER CREPES CAKE BRÛLÉE
organic whipped cream & caramelized creme brûlée style
BELGIAN DARK CHOCOLATE-COVERED STRAWBERRIES
COPPA RASPBERRY CAKE
mascarpone cream and crushed pistachios
Executive Chef Hugo Garcia
