Starters

FlatBread

Lavash, roasted vegetables, Cannellini Beans, Black olives, lemon, feta and creamy tzatziki.

Risotto

Melted Winter Vegetables, Ricotta Salata, Toasted Pine Nuts

Punjabi Potato Samosa

Trio of Sauces; Hari, Cucumber Raita, Mango

Homemade Cavatelli

Roasted Cauliflower Florets, Butternut Squash, Allium Confit, Spring Onion

Prepared Tableside

DLab “Wedge” Salad

Little Gem Lettuce, Maytag Bleu Cheese Dressing, Housemade Bacon, Marinated Hothouse Heirloom Tomatoes,

Prepared Tableside

Main Courses

Grilled Tuscan Marinated Chicken Breast

Salmoriglio Sauce, Grilled Baby Carrots agrodolce, Canaderli

Butter Poached Salmon

Potato Gnocchi, Fines Herbes Pesto, Wilted Spinach

Spinach and Ricotta Agnolotti

Vodka Sauce, Fried Italian Parsley, Freshly Grated Parmigiano

Jurgielwicz Farms Duck Manicotti

Slow Roasted Duck, Escarole, Fontina, Bechamel Sauce

Pôelé Pork Mignon

Herb and Creole Spiced Butter Basted, Pan Roasted Chayote Squash, Pommes Purée, Sauce Créole

Grilled Fish of the Day

Herb Tapenade, Gnocchi Parisienne, Frisée and Micro Herb Salad

Desserts

New York Style Cheesecake

Fresh Pineapple, Pineapple Sherbet, Honey Tuile

Coconut Panna Cotta

Mango Salad, Whipped Crème Fraiche, Mango Meringues

Signature Chocolate S’mores Cake

Warm Milk Chocolate Cake, Graham Cracker Crust, Homemade Toasted Marshmallow, Chocolate Sauce, Chocolate Soil, Whipped Cream Quenelle