Immerse yourself in the refreshing flavors of spring with a meticulously crafted three-course dinner at our Michelin-recommended restaurant, designed by the talented Chef Jobin. Each dish is an ode to the season’s finest ingredients, blending bold flavors and delicate textures for an unforgettable dining experience.
Appetizer:
Carpaccio of Carabinero
Indulge in the delicate sweetness of fresh Carabinero prawns, thinly sliced and paired with a vibrant medley of spring peas and charred scallions. A smooth citrus aioli and creamy yogurt offer a refreshing contrast, while crispy shallots add a satisfying crunch. The dish is elevated with a hint of fragrant lemon balm, creating a harmonious balance of textures and flavors.
Entrée:
Duo of Lamb
A stunning presentation of dry-aged lamb chops and succulent cevapi showcases the best of spring lamb. Accompanied by a rich kajmac, smoky ajvar, and fire-roasted sweet peppers, this dish is a perfect marriage of bold and comforting flavors. The addition of mint confit and warm, soft flatbread brings a refreshing touch, rounding out this savory entrée with layers of depth and complexity.
Chef Jobin’s spring-inspired menu combines seasonal ingredients with expert technique, resulting in a meal that highlights the vibrant, fresh flavors of the season. This three-course dinner is a true celebration of spring’s bounty, designed to delight and surprise with every bite.
Dessert:
Amber Indulgence
A sweet tribute to the warmth of spring, this dessert features the delicate flavors of orange blossom honey and the bright, zesty notes of Florida orange juice. A luscious honey cake, soft and moist, serves as the base for the dish, harmonizing with the honey’s floral sweetness and the citrusy tang of the orange. The result is a perfectly balanced, indulgent finale to your spring-inspired meal, with layers of richness and a refreshing citrus finish.
