beyond borders B Y C H E F R O N D U P R AT FIRST COURSE
Selection of Breads SECOND COURSE
Openers
COCO BREAD With Malted Sorghum Butter BLUE CORNBREAD With Togarashi, Blue Masa, and Honey Butter
O X TA I L TA R T L E T With Wild Mushrooms and Spiced Apple GRILLED PORK TENDERLOIN With Bacon and Guava Jam on Wheatberry Toast MOJITO-GRILLED CONCH With Avocado Salad PA N - S E A R E D S T E A K H O U S E C H I C K E N B R E A S T Jalapeno and Peanut Pesto, Braised Plantain, Toasted Brioche CHILLED VICHYSSOISE With Crispy Leeks S W E E T P O TAT O S O U P With Lemon-Infused Extra Virgin Olive Oil and Black Truffles
THIRD COURSE
In at #3
WAT E R C R E S S S A L A D With Citrus, Roasted Pecans, and Truffle Vinaigrette
FOURTH COURSE
Middle Order
S P O O N -T E N D E R B E E F S H O R T R I B S With Boniato Purée, Caramelized Carrots, Malanga Cloud, and Papaya Glaze CUMIN-CRUSTED SNAPPER With Ginger-Scented Sweet Potatoes, Roasted Beets, Mango Escabeche, and Avocado Aioli R I C E C A K E ( V E G E TA R I A N ) With Liquid Black Bean, Baby Vegetables, Cilantro Air, and Lotus Crisp C O C O N U T PA N N A C O T TA With Barbados Rum and Pineapple Glaze, Honey Citrus Tuile
FIFTH COURSE
Tail End FINALE
Mignardise
PA S S I O N F R U I T B R OW N I E With white chocolate
Our Sommelier’s Selection To elevate your experience, each course is paired with a wine thoughtfully chosen to complement its flavors. All pairings are included with the menu.