First Course
Burrata
Squash caponata, grilled bread, prosciutto
Cioppino
Mussels, Clams, Crab, shrimp toast, bouillabaisse
Wagyu Carpaccio
Arugula, Truffle foam, parmesan
Second Course
Roasted Chicken
Torn Croutons, Chicken Jus, Baby Kale
Seabass
Charred Tomato Sauce, Baby Squash, Eggplant, Pepper
6 oz Prime Filet
creamed spinach, twice baked fingerlings, truffle jus
Third Course
Warm Blondie Sundae
Lavender Honey Ice Cream, Apricot, Candied Hazelnuts
Dubai Chocolate Mousse
Pistachio Namelaka, White Chocolate Crunch
Chef de Cuisine Danny Girolomo
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
