Starters: homemade plantain chips with a citrus avocado salsa with grapefruit and blood oranges
Mains: Smoked pork belly crackling with a bourbon pineapple glaze served with pickled slaw and a fresh herb and lime Hawaiian style macaroni
Finale: Coconut Haupia topped with a pineapple and mango relish
Starter: House garden green salad with our best of phoenix creamy Italian dresssing served with homemade rosemary focaccia
Mains: Braised short rib with fresh tomato & herbs tossed with egg pappardelle pasta and parmigana reggiano
Finale: Panna Cotta with lemon and fresh mint caramel served with a crisp vanilla tuile and candied lemon zest
Starters: Citrus herb salad with clementine oranges, fennel, red onion, and feta and our citrus vinaigrette
Mains: Herb and butter basted center cut sirloin on creamed potatoes. Halibut with a lemon dill emulsion, and a side of roasted asparagus
Finale: Blood orange and almond tart with an apricot glaze
Starter: Citrus arugula with spring onion, queso fresco, toasted walnut, clementine oranges, candied jalapeño, citrus vinaigrette, served with a green chili flat bread and cilantro lime butter
Mains: Tenderloin medallions with a smokey apple and chili gastrique, served with shingled potatoes and trimmed baby carrots
Finale: Whipped sweet avocado with a cilantro lime compote