THURSDAY, MARCH 19 | 6:30PM | $65 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
This four-course communal dining experience pairs bold, seasonal dishes with hand-shaken mini martinis, creating an evening that’s flavor-forward and impossible to sit out.
COURSE 1
CRAB AND AVOCADO SALAD
Lump crab, avocado, mango, and crispy seasoned tortilla strips tossed in chef-crafted agave lime vinaigrette, over fresh spinach.
SPARKLING CUCUMBER MARTINI
English cucumber infused Frïs vodka, St~Germain Elderflower liqueur, fresh sour and Fever-Tree Lime & Yuzu sparkling soda. The cucumber and lime balance the vinaigrette and magnify the salad’s fresh tropical notes.
COURSE 2
SCALLOP AND SHRIMP SCAMPI PASTA
Roasted shrimp and scallops in a garlic lemon butter white wine sauce, over linguine, topped with fresh grated Parmesan cheese and diced tomato.
LYCHEE MARTINI
Grey Goose vodka, St~Germain Elderflower liqueur, lychee and fresh sour. This cocktail is refreshing and perfectly enhances the natural sweetness of the shellfish.
COURSE 3
MEDITERRANEAN SALMON
Wood-grilled Atlantic salmon topped with sautéed spinach, feta cheese, tomatoes, and pickled onions, finished with lemon butter and served with jasmine rice and asparagus.
ISLAND BREEZE MARTINI
Tito’s Handmade Vodka with tropical flavors of mango, passion fruit and pineapple. This martini brings out the bright and coastal profile of the dish.
COURSE 4
MIXED BERRY MOUSSE CAKE
A light berry purée-layered cake, finished with whipped cream and toasted coconut, served with frosted blueberries and silky coconut anglaise.
STRAWBERRY ROSE SIDECAR MARTINI
Rémy Martin VSOP, Cointreau, fresh sour and strawberry rose flavors topped with sparkling wine. A guest-favorite, this martini complements the flavors of the mousse cake while keeping the experience light and airy.
