STAFF
OWNER: Judy Paul
EXECUTIVE CHEF: Yoel Cruz
GENERAL MANAGER: Raoul Segarra
SOUS CHEF: Alberto Mayorga
EVENTS COORDINATOR: Chad Smyser
PASTRY CONSULTANT: John Cheng


SIGNATURE DISHES
TUNA TARTARE with avocado, ginger cured vegetables, lemon-lime vinaigrette

LOBSTER AND CRAB CAKES with seaweed and vegetable salad, thai curry coconut sauce

FILET MIGNON AU POIVRE with herb grilled vidalia onions, steak cut fries, spicy mustard, herb au jus

WILD NORTH ATLANTIC ARCTIC CHAR with oven dried tomatoes, basil risotto, black truffle sauce


SEATING
Restaurant, 50 seats Lounge, 30 seats Deco Room, 20 seats