Menu and pairings created by Executive Chef Jose Torres and F&B Director Anthony Nespoli.

1st Course

Crispy Rice Paper Cup

micro-asian mixed greens, tempura lobster, eel sauce, dynamite sauce, tobiko

Obsidiana Blanco Negroni

2nd Course

Grilled Spanish Octopus

roasted fingerling potatoes, cherry tomato-caper relish

Obsidiana Reposado Old Fashioned

3rd Course

Mesquite Grilled Filet Mignon

chimichurri sauce, poached white asparagus

Obsidiana Añejo Neat

4th Course

Lime and Tequila Cheesecake

goat milk, caramel, vanilla bean macerated berries