CHEF’S TABLE

roasted beet raita, spiced cashews, cilantro (gf)(veg)

crisp lettuce, cucumber, tomatoes, red onion, kalamata olives, avocado, house marinated feta cheese, lemon tahini dill dressing (veg)

prosciutto wrapped chicken breast, fig + goat cheese stuffing, cauliflower sage purée, peppercorn chicken demi, garlic whipped potatoes, seasonal roasted vegetables (gf)

crispy corn + potato fritter, seasonal roasted vegetables, signature glo compound butter, lemon pepper cream, citrus arugula salad

black peppercorn crusted tenderloin, garlic, rosemary, beef demi, heavy cream, madagascar peppercorns, garlic whipped potatoes, seasonal roasted vegetables (gf)

truffle mushroom puree, sautéed wild mushrooms, roasted asparagus, balsamic micro green salad (gf)(veg)

espresso vanilla white chocolate custard, whipped cream, toasted hazelnuts, mint (gf)(veg)

milk chocolate, pistachio butter, whipped cream, fresh mint (veg)

suntory toki whisky, takara sake, peach nectar, passion fruit infused golden chamomile tea syrup, citrus blend, lemon ginger bitters, allspice

bumbu rum, passoa, lime, passionfruit syrup

el tequileño reposado, disoronno, agave syrup, orange bitters