CUISINE

The salad is charred avocado on top of sliced blood oranges & fennel with a delicious vinaigrette.

Margaritas were made with reposado tequila, fresh lime and an apricot liquor.

The first entrée is grilled octopus with Shishido peppers on a yellow tomato purée.

The second entrée is oxtail on polenta that was actually real polenta with a side of asparagus.

Sparkling French rosé.

Butterscotch budino and a chocolate cake

French press coffee.