Touch

pan seared filet served with pear vegetable saute, wasabi mashed potatoes and candied ginger, finished with sweet soy glaze and lemon infusion

giant Maine lobster stuffed with jumbo lump crab, hearts of palm, simmered leeks and basil grilled and finished with sun dried tomato pesto

phyllc wrapped grain quinoa, grilled miso marinated tofu, portobello mushrooms and roasted peppers, goat cheese polenta pyramid, lemongrass vinaigrette

honey cured duck breast paired with sweet potato baklava and winter cherry sauce

duck three ways including tart mango foie gras and coconut pineapple

New York strip served with tukon lyonnaise potatoes, sweet and sour caramelized onions, seared bacon and brussels sprouts finished with smoked tomato beer demi glace

baby greens tossed with French beans, mango, pistachio, sun dried cranberries, bead croutons and finished with passion fruit ground mustard dressing

thinly sliced marinated prime New York strip served with chayote, baby hearts of palm, coconut and pickled papaya salad tossed with peanut dressing

seared Canadian foie gras a-top crispy coconut fried pineapple, drizzled with sour mango sauce and finished with dried mango relish

thinly sliced smoked salmon over roasted spaghetti squash cake with carolyn collins caviar, served with lemon creme fraiche

fresh Florida clams cabire style simmered in a coconut and green curry broth with mango, sweet potato and Island spiced toast

exotic mango and passion fruit mousse layered on a daquoise almond cake served in a light ginger syrup

pastry chef's selections of sorbet and seasonal berries

our signature sour apple martini sour apple mix, belvedere citrus vodka, a short splash of amaretto and for the final touch, a cinnamon stick

indulge with this unique martini made with ciroc vodka, white grape juice and a splash of chambord

a fruit mix of cranberry vodka, watermelon vodka and strawberry vodka blended with triple sec, cranberry juice and a splash of chambord