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Chef's Specials
Appetizer Extravaganza
Golden fried risotto balls stuffed with truffle-infused mozzarella and served with a saffron aioli. Sashimi-grade ahi tuna coated with black and white sesame seeds, seared rare, and served with a wasabi aioli. Brussels sprouts roasted to perfection and drizzled with a balsamic reduction, sprinkled with crispy pancetta and shaved Parmesan.
Inventive Entrees
Pan-seared duck breast with a fragrant lavender honey glaze, accompanied by wild rice and roasted root vegetables. Halibut fillet encrusted with crushed pistachios, served over a lemon-butter sauce, with herbed couscous. Creamy saffron-infused risotto with a medley of wild mushrooms, garnished with fresh chives and truffle oil.
Global Inspirations
Plump shrimp simmered in a rich tamarind and coconut curry, served with jasmine rice and naan bread. Grilled corn on the cob, cut into bite-sized portions, and served in soft corn tortillas with chipotle mayo and crumbled queso fresco. A5-grade Japanese Wagyu steak, grilled to perfection, and served with wasabi mashed potatoes and sesame-soy dipping sauce.
Dessert Delights
A tropical symphony of flavors in a velvety mousse, garnished with fresh fruit and mint. A decadent chocolate-hazelnut tart with a flaky pastry crust, served with a scoop of vanilla bean ice cream. A delightful frozen dessert, a cross between ice cream and mousse, featuring the vibrant combination of blueberries and lemon.
Our “Chef’s Specials” change regularly, so these offerings are available for a limited time. We encourage you to explore these dishes while they last and savor the creativity and culinary expertise of our chef. Enjoy your journey through our ever-evolving culinary world.
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