Virtuoso Restaurant and Ultra Lounge

seasonally inspired creations

3 colossal grilled shrimp, garbonzo bean salsa fresca tomato oil & sea salt.

fried capers, lemon, parmesan, baby arugula foam

yuzu soy reduction, crunchy radish slaw

cheese filled tortellini, shallots, proscutto & a pinch of nutmeg in one egg cream

apple cranberry compote, apple cider gastrique

trio of dipping sauces

black bean, tomato, cilantro & avacodo, chipolte aioli or chipolte pickled ginger sweet and spicy glazed

pan seared medallions over artichoke and basil scented israeli couscous.

filled with fresh mozzarella, roasted red pepper, balsamic drizzle.

lobster, shrimp octopus, calamari, mussles, lemon vinaigrette

roasted red peppers, berkshire blue cheese, portabella mushrooms, romaine lettuce, hard boiled egg, avacado

goat cheese, sun dried cranberries, spiced pecan and sliced pink lady apples, apple cider vinaigrette

romain leaves, anchovy dressing, shaved grana padano smoked paprika-garlic croutons

baby lettuce, radishes, cucumbers, carrots, grape, tomatoes, balsamic vinaigrette

hand rolled butternut squash, genocchi brussels sprouts nd red onion melange' pomegranate reduction

grilled julienne chicken, shrimp, chorizo sausage, roased red peppers and arugula in a cajun cream tossed with penne pasta

roasted root vegetables, roasted shallot madeira jus

lobster, shrimp, scallop, saffron-tomato-basil-cream

calamari, shrimp and mussles in a spicy anchovy infused olive oil capers, calamata olives, basil tomato sause tossed with house made squid ink spaghetti

bacon, shallots, sweet peas and crushed red pepper vodka tomato cream

sun-dried tomato, ginger and garlic roasted butternut squash risotto, browned sage butter.

rock shrimp, potato-thyme-bacon-hash, roasted pepper cream

gorgonzola-truffle butter, arugula mashed, haricot verts

balsamic glaze, garlicky greens, sweet potato croquettes, apple relish

rock shrimp and pea risotto, carrot truffle reduction

roasted potatoes, artichoke hearts, roasted red peppers and crimimi mushrooms

wrapped in proscuitto filled with sage pesto, black mission fig demi

goat cheese polenta cake, sauteed bitter greens and white beans port wine reduction

quinoa and toasted hazelnut, roasted vegetable stack