Dinner: February 24, 2026
Amuse-BoucheAhi Tuna Tartare with Avocado Mousse, Yuzu Gel, and Sesame CrispServed with a Welcome Cocktail - Mezcal and Bourbon Inspired Cocktail 1st CourseButter-Poached Lobster Tail with Cauliflower Purée, Golden Osetra Caviar, […]