CHEFS SPECFIALS

A REFRESHING COMBINATION OF MANGO, JICAMA, RED CABBAGE, GOURMET DRESSING, AND MICROGREENS.

A SRI LANKAN- INSPIRED EGGPLANT DISH FEATURING A BLEND OF MUSTARD AND VARIOUS INTRICATE FLAVORS, SERVED ATOP CRISPY PLANTAINS.

CHICKEN KEBAB SEASONED WITH COCONUT- INFUSED TURMERIC AND MILD ORGANIC SPICES

Tender Calamari rings served atop a bed of Kale and tropical tangy dressing.

LAMB RACK COOKED IN A TANDOOR, SERVED WITH A FLAVORFUL PICKLED SPICE SAUCE INFUSED WITH GARLIC AND SHALLOTS

TENDER DUCK BREAST, EXPERTLY ROASTED IN A TANDOORI STYLE, SERVED ALONGSIDE ROASTED CAULIFLOWER AND ZUCCHINI.

ORGANIC FREE-RANGE CHICKEN COOKED IN A VELVETY ROASTED TOMATILLO CURRY SAUCE

ROASTED HALIBUT, SOUTHERN STYLE HARICOTS VERTS CURRY, BREAD FRUIT THORAN.

CIROC RED BERRY VODKA, CRANBERRY JUICE, DISARONNO ALMOND LIQUEUR, EDIBLE GLITTER

FRANGELICO, CHAMBORD. BAILEYS, FREEZE-DRIED BERRIES