
Duck with Pomegranate/Blue berry sauce, Seabass encrusted in sesame with Ponzu sauce, short ribs in an espresso kona glaze over gorgonzola polenta. Desserts might include a creme brulee sampler (blackberry, creme de menthe, white chocolate/baileys or kahl
Chef Jose Luis blends South American, Caribbean and Asian into global fusion and adds a twist to the classics. Home-made breads and spreads start the meal, while house made desserts complement a half dozen ports
requested