FEBRUARY 13–15, 2026
THREE COURSES 55 OR ORDER A LA CARTE
FIRST COURSE
17
Lobster Bisque
with crispy shallots
Jumbo Tiger Prawn Cocktail
with chef’s fresh horseradish vodka seafood cocktail sauce and lemon
Pear and Arugula Salad
crumbled gorgonzola, walnuts, and chef tul tul’s champagne cherry vinaigrette
Beef Carpaccio
with citrus arugula, roasted garlic, asiago cheese, and olive oil drizzle
Sea Scallop Crab Cake
with cherry tomato and avocado salad and chef tul tul’s white balsamic vinaigrette
MAIN COURSE
35
AAA Striploin and Grilled Tiger Shrimp Dinner
with mashed potatoes, sautéed vegetables, and brandy peppercorn reduction
Braised Lamb Shank with Mint Jus
14–16oz lamb shank, braised for hours. served with mashed potato and sautéed vegetables
Fresh Sweet Potato Gnocchi with Lobster
tossed with sea scallops, tiger shrimps, asparagus, cherry tomatoes, baby leeks and cognac cream
Pan Seared Fresh Atlantic Salmon
served with roasted potatoes and sautéed vegetables. finished with charred tomato salsa
Pistachio Crusted Halibut
with roasted fingerlings, sautéed vegetables, finished with sambuca shrimp broth sauce
Chicken Supreme
fresh free-range breast of chicken served with mashed potatoes and sautéed vegetables. finished with shallot jus
Boneless Braised Beef Short Rib
boneless short rib braised for hours with red wine reduction, served with mashed potato and sautéed vegetables
DESSERTS
Warm Apple Crumble
GF Vegan Crazy Brownie
Chocolate Raspberry Tartufo
Sticky Toffee Pudding
Red Velvet Cake
