Kitchen FEATURES

fresh thyme, garlic crostini, truffle oil

lemon saffron cream, caper dill aioli, citrus arugula + micro green salad, aged balsamic

thai peanut vinaigrette, farkay noodles, julienne peppers, fried tortilla, shredded cabbage, crushed peanuts, cilantro

gorgonzola cream, mozzarella, goat cheese, prosciutto, mission figs, red onion jam, basil, aged balsamic, chili oil, sea salt

sautéed mushrooms, horseradish aioli, sesame steak sauce, shredded lettuce, green onions, toasted brioche bun with your choice of side

fennel + garlic pomodoro sauce, prawns, mussels, clams, halibut, calamari, fresh parsley, double garlic bread

chimichurri, peppercorn demi, gorgonzola dijon cream, garlic whipped potatoes, seasonal vegetables

chantilly cream, marinated strawberries, toasted hazelnuts, mint syrup, icing sugar

aromas of lemon, white peach + wild flowers, lush on the palate with a touch of clementine + pear

notes of ripe berries, black cherries + a touch of vanilla

aperol, el tequeliño reposado, strawberry purée, lemon juice, foamer

tanqueray, blueberry syrup, lemon juice, basil, lemonade, soda water