three course dinner & champagne toast
$65 per person
Turkey & Pistachio Kufta herbs | spices | pomegranate glaze
Heirloom Tomato and Mozzarella Salad fresh basil | balsamic reduction
Grilled Shrimp cucumber yogurt sauce
Veggie Kabob | couscous | mushrooms | bell peppers | zucchini | tomato |
Pan Roasted Grouper | cauliflower | onions | pine nuts | saffron orange sauce
7oz lobster tail & U8 Scallop | grilled spinach | lemon herb sauce
Spice Roasted Lamb Chops | 6 spice potatoes | garlic spinach | sumac gastrique | mint oil
Natural Angus Filet Mignon & Tiger Shrimp fingerling potatoes | madeira sauce
Avacado Ice cream
-menu created by chef peyman rostami.
consuming raw or under cooked meats, poultry, seafood, shellfish or egg may increase your risk of food borne illness.