CHEFS SPECFIALS

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

GRILLED SHRIMP SEASONED WITH MALABAR BLACK PEPPER, SCALLIONS, BANANA CHILIES, AND SPICES

ORGANIC CHICKEN KEBAB WITH WEST BENGAL MUSTARD, A DELICACY TO BE SAVORED.

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

TANDOORI RACK OF LAMB ENVELOPED IN A SLOW-COOKED SAUCE FEATURING CARAMELIZED ONIONS AND TOMATOES ENRICHED WITH A VARIETY OF FRESH HERBS AND SPICES.

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

ORGANIC CHICKEN COOKED IN A RICH CURRY INFUSED WITH PEANUT AND SESAME FLAVORS.

ROASTED GROUPER FILET, SMOKED EGGPLANT, AND A SAVORY HERB-INFUSED SAUCE.

FRUITFUL MISSION FIG, BULLEIT RYE, AROMATIC BITTERS

HOMEMADE HIBISCUS INFUSION, CASAMIGO BLANCO, BAILEYS IRISH CREAM