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On February 13th & 14th (Saturday & Sunday), we will be serving a special four course prix fixe menu for dinner created by Chef Stefan Jarausch.

PRICE: $150 per person (includes 4 course prix fixe menu as well as one glass of sparkling wine per guest)
Other beverages, tax, gratuity, and the Skywalk Observatory admission are not included.

Reservations are available between 4 and 10 p.m.
A vegetarian menu will be available for the same price.
Please let us know of any allergies/dietary restrictions ahead of time.

A valid credit card is required upon making  a reservation.   We will charge $150 per guest for any no call/no shows within 48 hours of the reservation date.

There will be no lounge tables available on both Saturday and Sunday.  Reservations only.

**We will serve from the LOUNGE MENU on Saturday the 13th from 11:30 am to  130 p.m.
and serving BRUNCH on Sunday the 14th until 1pm.**


 Please choose one:

Roasted Chicken Consommé
Shaved Truffle, Porcini, Root Vegetables, Lovage

Locally Grown Baby Lettuce and Arugula
Strawberries, Chiogga Beets, Ash Aged Camembert, Toasted Pepitas,
Pumpkin Seed Oil, Golden Balsamic

Please choose one:

Citrus and Garlic Roasted Jumbo Prawns
Firecracker Slaw, Romesco Sauce

Fricassee of Short Rib
Porcini and Forest Mushrooms, Stoneground Grits, Fried Kale

Lobster Salad
Yuzu Aioli, Pineapple, Ginger, Fresno Chili

Poached Artichoke and Exotic Mushroom Dumpling
Truffle Scented Cauliflower Veloute, Toasted Nori Sesame Spice

Please choose one:

Crispy Skin Long Island Duck Breast
Kumquats, Honey Roasted Parsnips, Beluga Lentils, Duck Bacon, Citrus Gastrique

Madeira Soaked Filet Mignon and Seared Foie Gras
Asparagus, Charred Scallion, Crème Fraiche Potato Puree

Kurobuta Pork Tenderloin
Smoked Chile Coffee Rub, Roasted Brussels Sprouts
with House Cured Pork Belly, Winter Squash, Café au Lait Sauce

 Honey-Miso Cured Chilean Sea Bass
Maine Lobster Risotto, Crunchy Sea Beans, Edamame, Passion Fruit Vinaigrette

Dessert (to share)
Sweet Symphony for Two
Triple Chocolate Mousse, Passion Fruit Joconde, Chocolate Almond Clusters,
French Macaroons, Champagne Peach Coulis

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