Fresh seasonal ingredients are Chef Artemio Lopez’s passion.
His five-course Valentine’s Day tasting menu will feature Pink Moon oysters, Cayman spiny lobster, peak season Maine scallops and CAB tenderloin alongside produce, fresh from the Brasserie Garden. Chocolate molten cake served with the Brasserie’s “Coco Bluff” coconut sorbet will make your heart skip a beat.
Dinner will be perfectly paired with wines from Brasserie Purveyors, selected by Master Sommelier, Simone Ragusa.
A limited a la carte menu is also available.