TASTES
Menu by Guest Chef Ron Duprat | May 2026
Oxtail Tartlet
Wild Mushrooms, Spiced AppleGrilled Pork Tenderloin
Bacon and Guava Jam, Wheatberry ToastTofu Ceviche
Lime Juice. Tomato, Cilantro, Roasted CornMojito Grilled Conch
Avocado SaladAMUSE BOUSCHE
Pan-Seared Foie Gras
JalapeƱo and Peanut Pesto, Braised Plantain, Toasted BriocheChilled Vichyssoise
with Crispy LeeksFIRST COURSE
Duo Plate
Sweet Potato Soup
Lemon-Infused Extra Virgin Olive Oil and Black TrufflesWatercress Salad
Citrus, Roasted Pecans, Truffle VinaigretteINTERMEZZO
Purple Basil and Habanero Sorbet
Extra Virgin Olive OilSECOND COURSE
Spoon-Tender Beef Short Ribs
Boniato Puree, Caramelized Carrots, Malanga Cloud, Papaya GlazeCumin-Crusted Snapper
Ginger-Scented Sweet Potatoes, Roasted Beets, Mango Escabeche, Avocado AioliRice Cake
Liquid Black Bean, Baby Vegetables, Cilantro Air, Lotus CrispTHIRD COURSE
Coconut Panna Cotta
Rhum Barbancourt & Pineapple Glaze, Honey Citrus TuilleMIGNARDISE
White Chocolate and Passion Fruit Brownie