|
Executive Chef Bobby Will constantly works to create exciting and new menu selections that will be a taste and dining sensation.
Bobby’s love of travel(and that of his team), and experiences allow he
and his team to be extremely creative with menu items that
are already receiving rave
reviews from guests.
A passion for food,
maintaining its purity and a desire to use
locally sourced products,
organically grown items and
only the freshest selections from near and
far...:
Aji Amarillo-Mango Glazed Duck
corn tamale, banana mole,avocado puree, tomatillo sauce
•••
Heirloom Tomato Salad
mixed greens, feta cheese,coarse white balsamic vinaigrette, toasted hazelnuts
Seared Point Judith Scallops
with Royal Trumpet mushrooms, roasted beets, greens, a tarragon cream sauce and a bed of wild rice
•••
Grilled Wagyu Flank Steak
with cauliflower puree, pancetta larded Brussels sprouts, French onion jam and smoked tomato jus
Pretzel
Crusted Peanut Butter Bar
banana
marshmallow, popcorn ice cream and cherry coulis
•••
green apple - toffee crunch, cinnamon espuma and toasted pistachios
|