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a Taste of Paradise

RSVP TO EVENT

RSVP FOR THURSDAY, JULY 16 —OR— TUESDAY, JULY 21
6:30PM | $65 PER PERSON*

*Excludes tax and gratuity. Time, price and participation may vary by location.

Join us at our 4-course cocktail pairing dinner that will transport you to paradise. Each chef-curated dish is expertly paired with a hand-crafted cocktail brought to life by one of the world’s leading rum and tiki experts, Jeff “Beachbum” Berry.

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  • COURSE 1

    COCONUT SHRIMP

    Crispy jumbo shrimp, topped with grilled pineapple and served with pineapple glaze for dipping.

    ORCHID ISLE

    Inspired by Beachbum Berry’s tiki style, this cocktail is crafted with Bacardi rum, Domaine de Canton, lychee, and coconut. The lychee enhances the shrimp’s sweetness, while the coconut and ginger keep the pairing light and balanced.

    COURSE 1 COCONUT SHRIMP Crispy jumbo shrimp, topped with grilled pineapple and served with pineapple glaze for dipping. ORCHID ISLE Inspired by Beachbum Berry’s tiki style, this cocktail is crafted with Bacardi rum, Domaine de Canton, lychee, and coconut. The lychee enhances the shrimp’s sweetness, while the coconut and ginger keep the pairing light and balanced.

  • COURSE 2

    GRILLED SCALLOPS & MANGO SALAD

    Wood-grilled scallops, served with fresh spring mix, citrus herb vinaigrette and topped with goat cheese, pickled red onions, diced mango and toasted macadamia nuts.

    JUNGLE BIRD

    This vibrant fusion of Myers’s rum, Aperol, pineapple, lime, and sugar in the raw complements the scallops’ natural sweetness and smoky char.

    COURSE 2 GRILLED SCALLOPS & MANGO SALAD Wood-grilled scallops, served with fresh spring mix, citrus herb vinaigrette and topped with goat cheese, pickled red onions, diced mango and toasted macadamia nuts. JUNGLE BIRD This vibrant fusion of Myers’s rum, Aperol, pineapple, lime, and sugar in the raw complements the scallops’ natural sweetness and smoky char.

  • COURSE 3

    BLACKENED UNICORN FISH

    Blackened unicorn fish, topped with a charred corn and tomato relish, served over toasted coconut rice.

    TAHITIAN REMEDY

    Drawing from the playful tiki philosophy of Beachbum Berry, Bacardi rum, Myers’s rum, guava, pomegranate, lime, bitters, and sparkling water bring a refreshing lift that balances the fish’s smoky spice.

    COURSE 3 BLACKENED UNICORN FISH Blackened unicorn fish, topped with a charred corn and tomato relish, served over toasted coconut rice. TAHITIAN REMEDY Drawing from the playful tiki philosophy of Beachbum Berry, Bacardi rum, Myers’s rum, guava, pomegranate, lime, bitters, and sparkling water bring a refreshing lift that balances the fish’s smoky spice.

  • COURSE 4

    GUAVA CRÈME BRÛLÉE

    Creamy guava custard topped with a crisp caramelized sugar crust, finished with diced mango, and whipped cream.

    PASSION FRUIT PEARL DIVER

    This lush blend of Myers’s rum, sour mix, orange juice, passion fruit, honey cinnamon syrup, and bitters balances bright citrus and warm spice against the guava custard.

    COURSE 4 GUAVA CRÈME BRÛLÉE Creamy guava custard topped with a crisp caramelized sugar crust, finished with diced mango, and whipped cream. PASSION FRUIT PEARL DIVER This lush blend of Myers’s rum, sour mix, orange juice, passion fruit, honey cinnamon syrup, and bitters balances bright citrus and warm spice against the guava custard.

    • SAVE THE DATE:

    8/13 & 8/20 4-Course Wine Pairing Dinner

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