Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Rub the rib eye steak with olive oil, then season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Place a heavy skillet or cast-iron pan over medium-high heat. Allow it to preheat for about 5 minutes.

Preheat the Pan

Once the pan is hot, add the rib eye steak. Cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until it reaches the desired doneness (medium-rare is recommended).

Cook the Steak

During the last minute of cooking, add the sprig of fresh rosemary to the pan for added flavor.

Add Rosemary

Remove the steak from the pan and let it rest on a cutting board for about 5 minutes before slicing.

Rest the Steak

In a separate skillet, melt butter over medium heat.

Heat the Pan

Crack the eggs into the skillet. Sprinkle with salt and black pepper. Cook for 2-3 minutes, or until the whites are set but the yolks are still runny, or until your desired doneness.

Cook the Eggs

Slice the rested rib eye steak and place it on a plate. Add the cooked eggs on the side.

Plate the Dish

If desired, serve with toast, sliced avocado, and a drizzle of hot sauce for extra flavor.

Add Optional Sides

Rib Eye Steak

Olive Oil

Salt

Black Pepper

Garlic Powder

Fresh Rosemary

Large Eggs

Butter

Toast

Avocado

Hot Sauce