6 course menu
Amuse Bouche
Yucca Pocket
queen conch creole / caviar
Hot Starter
Prawn Consomé
saffron / chives
Cold Starter
Shaved Fennel Bulb & Pomegranate Salad
lettuce mesclun/ passion fruit vinaigrette
Entrée
Confit Suckling Pig
creamy polenta / plum and port sauce
Duck a l'orange Meloso
bomba rice / navel orange / au jus
Intermezzo
“Pera-Piña” & Champagne Ice Sorbet
Dessert
Salted Caramel & Dark Chocolate Tart
coffee ice-cream