Minibar Lounge

with a smoky-n-spicy chipotle-molasses bbq sauce

blackened rib eye steak with a white creamed corn, fried okra, and homemade worcestershire

roasted venison loin with hearty mole sauced, fresh figs and honey

curry rubbed, seared New Zealand lamb chops with cucumber-mint raita and cilantro chutney

rabbit and duck sausages served with two mustards and cornichons

chicken wings dredged in moroccan spiced flour, cooked crisp and glazed with pomegranate-orange reduction

achiote rubbed free-range organic chicken, steam-roasted in banana leaves and served with red onion habanero escabeche

prince edward island mussels and fresh manilla clams in a white wine oyster sauce broth

fresh catch of the day served with seasonal accompaniment

flatiron steak stuffed with grilled huitlacoche onions and cotija cheese. served with a roasted garlic chimichurri dip

shredded Chinese bbq duck wrapped in wonton skin, served with spicy cilantro-peanut sauce

sushi grade red snapper with watermelon, mint and basil served with crispy plantain chips

fresh salmon, grilled shiitake mushrooms and brie baked phyllo dough and served with honey mustard dip

marinated bbq shrimp, grilled nopales cactus and zesty avocado relish served with homemade tortilla strips drizzled with tamarind reduction

dungeness lump crab cake crusted in shredded phyllo served with a jalapeno aioli dip

stuffed with creole spiced crawfish, served with black bean puree and a roasted tomatillo salsa

shredded Chinese bbq duck wrapped in wonton skin, served with spicy cilantro peanut sauce

chilled tomato-vegetable soup with green olive-cucumber-red onion relish

served with extra virgin olive oil, fleur de sel and balsamic reduction

with baby pea shoots, cream and shallots

Arborio rice with watercress puree and roasted red pepper and olive tapenade

golden puffy yucca flour biscuit with smoked gouda, served warm

warm spinach, onion fennel marmalade and sun dried tomato salad stacked on a grilled portabello and topped with curried goat cheese

trio of roasted heirloom beets with butter croutons and horseradish cream

garnished with grapefruit, avocados, and shaved parmigiano dressed with citrus vinagrette

sliced stilton, apricot and walnut terrine with baby chicory and a tamarind balsamic vinaigrette

hummus: garbanzo bean and tahini dip, baba ghannouj: roasted eggplant puree, avocado; tabouleh: blend of avocado, mint and fine grain bulgar wheat, served with warm pita

hand crafted cheeses with seasonal fruit, guava paste

peach an cinnamon cobbler with vanilla ice cream

creamy buttermilk panna cotta with mascerated berries

rich hot dark chocolate soup with homemade marshmallows and almond biscotti

guava mascarpone cream-cheesecake

chilled coffee-caramel pudding