Smashed Avocado and Blue Crab towered with Parmesan Chips, served with Red Chili Paste and Fresh Cilantro.
Rare Ahi Tuna, Crispy Wonton Chips, Black Bean & Corn Salsa, Avocado, Jalapenos, Chipotle Aioli, topped with Fresh Cilantro.
Marinated in Yogurt and Indian Red Curry Spice, topped with Spicey Pickled Carrots and Onions, Feta Cheese, and Mint Yogurt Crème Fraîche.
Chicken braised in Tequila Aguayo, Chilis, Lime, and Jalapenos, topped with Goat Cheese, Crispy Onions, and a Cilantro Crème Fraîche.
Lobster piled high on a Brioche Bun with Arugula and a Cirtus Saffron Aioli.
Confit Duck served on top of Poblano Pepper and White Cheddar Polenta Cakes, topped with Salsa Rosa.
Salmon & Ahi Tuna marinated in a Thai Basil Sauce, served towered with Crispy Won Ton and Wasabi Caviar.
American Kobe Ribeye skewered and broiled, served with White Truffle Demi Glaze, and Shiitake Mushrooms.
Served over a Mint, Pea Puree, topped with Shallots and Lemon Basil.
Served with Fresh Vegetables, Artichoke Hearts, Autumn Blend Lentils, and Flatbread.
Served with Fresh Mozzarella, Balsamic Glaze, Black Hawaiian Sea Salt, and Flatbread.
Served with Jalapeno Bacon Jam, Brandied Cranberries, Assorted Seasonal Berries, with Toast Points.
