VEG: Vegetarian | V: Vegan Executive Chef Juan Bochenski | Chef De Cuisine Francisco Pico | Executive Pastry Chef Julian Broome | The Kitchen Brigade

15% Service Charge & 2% Environmental Fee Additional | All menu items subject to freshness and availability

Lunch Menu

Classic Romaine Caesar Salad 15 Pickled anchovies Add $4 for Chicken, Shrimp or Pancetta.

Greek Salata (VEG) 13 Kalamata olives, feta cheese, cucumber and red onions

Juicy BBQ Pulled Pork Bun 18 Brioche bun, pulled pork shoulder, bbq sauce, coleslaw

Cripsy Pulpo A la Galega 19 Galizian style octopus, smoked paprika, roasted heirloom fingerling potatoes

Grilled Certified Wagyu Burger 18 Brioche bun, bacon relish, melkbur truffle

Grilled Angus Sirloin 45 Roasted wine tomatoes, arugula cress

Grilled Bairrada Mahi-Mahi 20 Hummus pureé, pineapple salsa vierge

Desserts

Chocolate Brownie 14 Madagascar vanilla ice cream, salted caramel sauce

Ice Creams 12 Daily selection

Sorbets (V) 12 Daily selection

V: Vegetarian | V: Vegan Executive Chef Juan Bochenski | Chef De Cuisine Francisco Pico | Executive Pastry Chef Julian Broome | The Kitchen Brigade

All menu items subject to freshness and availability | 15% Service Charge & 2% Environmental Fee Additional |

Starters

Burratina di Buffalo 16 Salt fish fritters, heirloom tomatoes, wild wonders, port vinaigrette Santorini’s Bacalao Salad 18 Pepperonata, crispy iberian chorizo, olives, cilantro, 62 degree egg Caribbean’s Crudo di Pesce 13 Raw Mahi Mahi, pickled pineapple, red onion, radish, lemon dressing Organic Farmed Carrot Salad (V) 10 Organic baby carrots, smoked, shaved, roasted, glazed, pickled, anise puree, cashew cheese Char-Roasted Butternut-Squash Soup (VEG) 9 Ricotta cheese, toasted almonds, rosemary honey Pan Seared Atlantic Scallops 13 Pea risotto, crispy pancetta, beurre noisette Mediterranean Flavored Grilled Octopus 19 Roasted sweet potato, confit garlic and cippolini onions, crispy kale, dry tomato romesco

Mains

Black Truffle & Mushroom Linguini (VEG) 28 Black truffle, aged parmesan, wild mushrooms Local Fisherman’s Red Snapper 35 Aqua Pazza sauce, grilled fennel, capper berries, dill Char-Grilled Pork Loin & Braised Iberian Pork Belly 25 Fava beans puree, honey roasted roots, lardo, fava salsa, port Moroccan Berber’s Classic Lamb Tagine 38 Lamb Moroccan spiced stew, couscous, dates, almonds, cilantro

V: Vegetarian | V: Vegan Executive Chef Juan Bochenski | Chef De Cuisine Francisco Pico | Executive Pastry Chef Julian Broome | The Kitchen Brigade

All menu items subject to freshness and availability | 15% Service Charge & 2% Environmental Fee Additional

Grill

Grilled Piri-Piri Marinated Half Chicken 18 Famous Portuguese marinated grilled half-chicken Grilled Angus Sirloin 8oz 42 Roasted vine tomatoes, arugula cress Local Catch Rock Lobster Tail 35 Chargrilled lemon, fresh herbs gremolata

Sides

Creamy Parmesan Polenta 7 Roasted Sweet Potato with Ricotta and Herbs 7 Mashed Potato 7 Grilled Mediterranean Vegetables 7

Desserts

International Gourmet Cheese Platter 15 Brie, manchego, blue cheese, melkbur truffle Infused Vanilla Greek Yogurt & Berries 15 Greek yogurt, berries & dark chocolate crumble Greek Portokalopita 16 Orange filllo cake, citrus salad, sour orange sorbet Sicilian Lemon Panacotta 15 Santorini made carrot marmalade, burnt honey ice-cream Tiramisu 16 Coffee gel, biscuit tuille, amaretto Ice-cream Sorbets (V) 12 Mango, coconut, strawberry, passion fruit, soursop, sour orange Ice Creams 12 Pistachio, chocolate, vanilla, coffee, strawberry, stracciatella

Kids Menu

Kids Menu

Food Delights Deep fried vegetable & cheese sticks with tomato dip (V) 12

Mozzarella & ham toasted sandwich 14

Linguini al pollo with creamy sauce 18

Penne al formaggio with butter 14

Spaghetti a la Bolognese 20

Penne al Pomodoro (VEG) 14

Cheeseburger with fries 20

Grilled fish of the day with lemon mayo and fries 20

Desserts Chocolate chip cookie cheesecake, berry compote 8

Seasonal fruit salad with mango sorbet 8

Island inspired Greek cookies 6

Ice creams in wafer bowl 7

Sorbets (V) 7

Food Delights Deep fried vegetable & cheese sticks with tomato dip (V)` 12

Mozzarella & ham toasted sandwich 14

Linguini al pollo with creamy sauce 18

Penne al formaggio with butter 14

Spaghetti a la Bolognese 20

Penne al Pomodoro (VEG) 14

Cheeseburger with fries 20

Grilled fish of the day with lemon mayo and fries 20

Desserts Chocolate chip cookie cheesecake, berry compote 8

Seasonal fruit salad with mango sorbet 8

Island inspired Greek cookies 6

Ice creams in wafer bowl 7

Sorbets (V) 7

V: VEGAN | VEG: VEGETARIAN Executive Chef Juan Bochenski ▪ Chef de Cuisine Francisco Pico▪

Executive Pastry Chef Julian Broome For Kids 11 and under.

All prices are in U.S dollars and subject to a 15% service charge and 2% Environmental Fee Prices subject to change and all menu items subject to freshness and availability

V: VEGAN | VEG: VEGETARIAN Executive Chef Juan Bochenski ▪ Chef de Cuisine Francisco Pico▪

Executive Pastry Chef Julian Broome For Kids 11 and under.

All prices are in U.S dollars and subject to a 15% service charge and 2% Environmental Fee Prices subject to change and all menu items subject to freshness and availability