Cuisine:

• Contemporary

Café Chardonnay Description:
Sommelier Brian Chamis offers a tasting of wines from around the world each Wednesday. Appetizers prepared by executive chef Luis Ceballos complement the wine selections. Oenophiles often dine at the wine bar, where they may sample any of the 500 labels on the list. Jumbo lump crab cakes, pan seared and served with a black bean sauce, and escargots baked with garlic, shallots, tomatoes, herbs and a Madeira glaze in a crock with puff pastry are among the imaginative starters. A thick fillet of yellowtail snapper, crusted with macadamia nuts and oven roasted and accompanied by a tropical fruit salsa of mango, papaya and strawberry is the signature dish. A grilled 16-ounce pork chop is mango-glazed and served over braised white beans with sweet onions and pancetta. End the meal with the chocolate truffle cake, a voluminous bombe served warm, its core oozing with warm melted chocolate. Contemporary art and a highly hospitable aura enhance the dining experience.


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