Costa Rican Hearts of Palm with Vanilla Aioli
Kabocha Squash with Passion Fruit Nuoc Cham
Baby Sweet Potatoes and Brussels Sprouts with Citrus Honey Glaze
Chestnut Gnocchi with Brown Butter Emulsion and Granola
Elote with Salsa “Verde” and Cilantro
Braised Belgian Endive with Compressed Pears and Fennel
Selection of Cheese from the Market
Vanilla Gelato with Plum Compote and White Chocolate
Selection of Cheese from the Market
Vanilla Gelato with Plum Compote and White Chocolate
Trinitario Chocolate Mousse and Avocado Gelato
Sulawesi Island Coffee by Joffrey’s ®, Tea, and Friandises
———————————————————————————————————Israel Pérez, Maître d’Hôtel
Scott Hunnel, Executive Chef
Aimée Rivera, Chef de CuisineChef de Cuisine
Kristine Farmer Pastry Chef
Menu Prix Fixe $235.00 per Guest. Optional Wine Pairings $150.00 per Guest
Back