OWNER: Judy Paul
EXECUTIVE CHEF: Yoel Cruz
GENERAL MANAGER: Raoul Segarra
SOUS CHEF: Alberto Mayorga
EVENTS COORDINATOR: Chad Smyser
PASTRY CONSULTANT: John Cheng

TUNA TARTARE, avocado, ginger cured vegetables, lemon-lime vinaigrette

LOBSTER AND CRAB CAKES, seaweed and vegetable salad, thai curry coconut sauce

FILET MIGNON AU POIVRE, grilled asparagus, crisp onion rings, herb bourbon sauce

WILD NORTH ATLANTIC ARCTIC CHAR, wild mushrooms, cauliflower mash, black truffle sauce

Restaurant, 50 seats
Lounge, 30 seats
Deco Room, 20 seats