BURRATA, PINE NUT GREMOLATA, CHERRY, TOMATO, STONE FRUITS
CITRUS CURED ORA KING SALMON, MELON CREME FRAICHE, PICKLED FRESNOS, CROUTON
ADD 10g ROYAL KALUGA CAVIAR
MARINATED WATERMELON, HEIRLOOM TOMATO, KALAMATA OLIVES, FETA
CHILLED CORN VELOUTE, CRAB SALAD, CURRY OIL, POPCORN
GARDEN SALAD, GRILLED PEACHES, CALAMANSI AND YOGURT DRESSING, SPICED LAVASH
GRILLED OCTOPUS, SMOKED FINGERLING POTATO, TASSO, PAPRIKA AIOLI
CRUSTACEAN RAVIOLI, COCONUT LEMONGRASS COULIS, BAMBOO SHOOTS, LOBSTER TUILE
SEASONAL MUSHROOM RISOTTO, PARMESAN, PARSLEY EMULSION, FINE HERBS
STRIPED BASS, FENNEL CONFIT, ARTICHOKES, TAGGIASCA OLIVES, PRESERVED LEMON
ARCTIC CHAR, HEIRLOOM SQUASH, TOMATO, PISTACHIO GREMOLATA
HERITAGE CHICKEN BREAST, SHALLOT COULIS, SUMMER BEANS, CASHEW CHILI
LAMB CHOP, PURPLE HULLED BEANS RAGOUT, SUMMER SALAD
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO