A menu worthy of the journey

Burrata & Heirloom Tomato

Creamy burrata, vine tomato, basil oil, aged balsamic.

Jumbo Shrimp Cocktail

Poached Gulf shrimp, horseradish cocktail sauce, lemon.

Beef Carpaccio

Thinly sliced tenderloin, capers, shaved parmesan, arugula.

Wild Mushroom Arancini

Crispy risotto spheres, fontina center, truffle aioli.

Artisan Charcuterie Board

Cured meats, artisan cheeses, fig jam, marcona almonds, crostini.

Oysters on the Half Shell

Half dozen East Coast oysters, mignonette, fresh lemon.

Spiced Edamame

Steamed soybeans tossed in chili-sesame salt.

Chilean Sea Bass

Miso-glazed sea bass, baby bok choy, ginger broth.

Herb-Roasted Chicken

Free-range half chicken, lemon-thyme jus, pan vegetables.