Tomahawk option SERVES TWO

Saturday, June 11th

6:00 pm

Gaucho style Tomahawk Ribeye - Open fire roasted, reverse seared of glowing red embers.

*must be 21 years or older to attend

Chef Matthew Brown invites you for a Chef’s Tasting with Wine Pairing.

Saturday, June 11th, 6 pm

Join Chef as he grills table side while walking you through the menu.

Bone Marrow Escargot

Parrilla Roasted Bone Marrow~ Escargot~ Garlic Butter~

Chimichurri~ Grilled Tuscan Loaf

Black Grouper “Humita”

Corn Husk Grilled Florida Grouper~ Roasted Corn Pudding~ Lime~

Cotija~ Pickled Fresno Peppers~ Cilantro

Wild Boar Agnolotti

Braised Wild Boar Pasta~ Grilled Oyster Mushrooms~ Pork Chicharrons~

Prosciutto and Shallot

Sherry Cream

Beef Tenderloin El Trapo

Grilled Papas Bravas~ Sugar snap Peas~ Miso Butter Emulsion~

Sesame Ginger Glaze

Smores Alaska

Graham Cracker Cake~ Dulce De Leche Ice Cream~ Italian Meringue~ Chocolate Fudge~ Spiced

Rum Flambe

Limited Seating.

Special Note: Due to the nature of this menu, we will not be able to honor any special requests or dietary restrictions. Guests will be seated together at one large table.

*Some menu items may be substituted due to product availability.