Master Kobe Oyster Blade Roll, Pico De Gallo; Grilled Chicken St. Antonia, Tomato Relish; Basil Marinated Tuna, Melon and Goat Cheese, paired with the Codorniu Clasico Brut NV
Ocean Trout Veracruz Style, Capers, Bell Pepper and Onion; Crispy Cod Finger, Roasted Tomato, Rocket Lettuce; Cajun Marinated Tiger Prawn and Seared Scallop, Romesco Sauce. These were paired with Jean Leon Chardonnay, Vinya Gigi 2008,
Matusalem Rum
Cocktail
Five Celtic botanicals give it its characteristic flavor