Amuse Bouche

Corn Blinis , Crab salad, caviar, snipped chives


Kumumoto oysters with a smoked tomato sorbet and micro radish sprouts


New Orleans Seafood Gumbo


Pork Cheek Rilette with quail egg, mache salad and lemon confit- olive vinaigrette


Chilean Sea Bass with lima Beans, yellowfoot mushrooms, Brabant potatoes, and shellfish vinaigrette

Seared Duck Breast with foie gras, Peach-thyme marmalade, dirty rice timbale and sherry-duck jus

Cheese Course

St Andre Brie with golden beet-microgreen salad, walnut brittle


Banana fritters with coconut ice cream, kiwi-pineapple relish and mint oil

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