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4 to 8
7:00 PM (2 hours)
A rare Italian cheese is served on a rosemary almond cracker and topped it with a rare fig jam from the Agean sea.
I take a cob of corn and marinade it in french butter, truffles and Malaysian salt. Then I roast it on the grill.
My signature dish that I've won numerous awards for. I apply 9 spices and herbs onto the chicken and grill it over authentic Pimento Wood on the Big Green Egg.
I use a special technique with mayonnaise and 7 spices to create a very juicy, flavorful slider turkey burger.
The fibers of the lobster are relaxed using a blend of herbs to create a silky texture. We also marinade the lobster in a flavorful mix so that no butter dipping is needed.
This is Ricotta Cheese Gnocchi bathed in a four cheese sauce with a hint of truffle and Porcini mushrooms.
A steak rarely eaten in the United States (very popular in Brazil) is imported from Australia and cooked medium-rare. The steak's grade is Australian Wagyu A5 mbs9. This steak has tremendous intramuscular fat and will melt in your mouth. The 4/6 count Bangladesh shrimp are considered one of the largest in the world and is eaten as mini lobsters in some parts of the world.
I pick cherries from the farm every week in Michigan and for dessert serve Cherry Pie with Cheesecake Ice Cream. The crust of the pie is light and fluffy due to using Italian 00 flour.
Soft Drinks, Water
The full address will be provided once the booking is confirmed