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AMUSE BOUCHE

Butter-poached octopus with smoked mango–carrot purée, crowned with crispy shallot petals

PAIRED WITH

Pineapple Earl Grey | Yuzu | Prosecco

APPETIZER

Crispy South African lobster tail, tomato-olive ragout with a butternut squash beurre blanc

PAIRED WITH

Rum | Ginger | Kaffir | Basil

ENTREE

Seared black cod with crisped skin and prime New York strip steak, crowned with sautéed trumpet mushrooms and finished with a red wine demi-glace. Served alongside honey-parsnip potato purée and brown butter–glazed globe carrots

PAIRED WITH

Tequila | Cognac | Honey | Lime | ( CLARIFIED )

DESSERT

Vanilla mango custard, toasted coconut–graham cracker crumble, crowned with a champagne–marinated pineapple slaw

PAIRED WITH

Whiskey | All Spice | Lemon Grass | ( WARM )