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Chef Oliver Saucy and partner Darrel Broek make culinary history nightly at this award-winning New World wonder. The inventive, enticing menu changes every day, but if you're game for appetizers like grilled rabbit tenderloin and citrus gnocchi or duck and smoked mozzarella ravioli, you'll never have to hunt for a superior meal again. Main courses include Szechuan barbecued tuna with lobster and peanut fritters, balsamic vinegar-mustard-glazed veal chop with goat cheese-chive mashed potatoes, and herb-crusted chicken breast with mushroom and pea risotto. As for dessert, well, save that diet for another day.