by Chef Cesar Gonzalez
Executive Chef Cesar Gonzalez pulls inspiration for his cuisine from Latin America, often drawing most from his native Venezuela.
Charcoal-smoked octopus served on a bed of chickpea cream with crispy garlic, piquillo peppers, and chickpea salad
Grilled prime Angus churrasco served with sautéed onions, huacatay bearnaise, black bean cream, and fried potatoes.
A Nutella-flavored milkshake served with vanilla ice cream, a chocolate brownie truffle, and a mini Nutella brownie
*Tax & gratuity not included