Here's the Menu: 

Lobby - Welcome drink designed by Chef's staff at the door with introductions.

Veranda - First Course Tapas Style: (Japanese) Sugar peas purée, raspberry pickled ginger, sake rice, Wasabi seaweed, seared seafood served by Chef's Staff.

Second Course Tapas Style: (Jamaican) Jerk chicken dumpling, spinach, mint, pineapple coconut rum purée, saffron potatoes served by Chef's Staff.

Loft - Third Course Passed Tapas Style: (Italian) Pumpkin Ravioli with Sundried Peach Marinara with dollop of suble heat mascarpone accompanied by a 3 oz pour of paired wine.

Palate Cleanser - Chef's Surprise! 

Grand Hall - Main Entrée: Brazilian tenderloin, wild sausage and roasted chicken shaved fresh at the table. Accompanied by grilled eggplant compote, roasted garlic, fresh basil bread and served with a Brazilian salad and roasted potatoes and paired wine.

Finishing Touch - Flaming salted whiskey caramel brownie with vanilla bean gelato accompanied by a paired dessert wine.