Joining us Monday – Saturday? See the below dinner menu.
Joining us on a Sunday night from 5:00pm – 9:00pm? Our SUNDAY SUPPER menu, with a selection of chef’s favorite dishes, follows.
4-COURSE PRIX FIXE DINNER 135
optional
…………………………….
— MAREA VOLZHENKA CAVIAR —
served with gougère, chive, egg yolk, crème fraîche
Siberian 275
Oscietra 350
— CRUDO E COTTO —
Madai* 29
sliced red sea bream, celery, strawberry, rhubarb
Tuna Tartare Niçoise* 34
bigeye tuna, pole bean, potato, niçoise olive, quail egg
Passera e Caviale* 47 (pf supp 10)
atlantic fluke, american sturgeon caviar,crème fraîche, meyer lemon
Beef Tartare* 36
hand-cut prime top round, shallot crema, cornichon, baguette
Lobster Knuckles 37
warm nova scotia lobster, garlic butter, lemon, pastry crisp
Grilled Octopus 34
beluga lentils, apricot, almond, vadouvan
——
Vichyssoise 24
chilled potato & leek soup, crème fraîche, chive
Lobster Bisque 28
perigord black truffle, celery root, crouton
— VERDURE —
Insalata 24
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette
Cucumber 24
marinated cucumber, sunflower seed, cherry tomato
Eckerton Hill Farms Tomato 24
heirloom tomato, summer beans, olives, basil, crouton
Migliazza 25
local corn, chanterelle, market pepper, fontina
— PASTA —
Campanelle 40
pesto genovese, summer beans, pistachio
Epaulettes 44
veal breast & reblochon ravioli, butter, hazelnut, black truffle
Trofie Nero 45
squid ink spirals, ligurian crustacean ragù, mollica
Spaghetti 43
blue crab, lemon, calabrian chili, bottarga
Risotto 48
acquerello rice, ruby red shrimp, saffron, bone marrow
— PESCE E CARNE —
Atlantic Halibut 57
heirloom tomato, eggplant, crostini
Maine Lobster 58
butter poached tail, chickpea, panelle
Swordfish Brochettes 54
grilled loin, bulgur, parsley, pine nut, olive, bottarga aioli
Grilled Duck Breast 56
market carrot, stone fruit, saffron, dukkah
New York Strip 59
charred onion, potato terrine, salsa verde
— CONTORNI —
Escarole 16
lemon, garlic, chili
Fingerling Potato 16
parmigiano
Wild Mushroom 19
brandy, herbs
— DOLCI 17 —
Tarte au Citron
lemon curd tart, vanilla meringue, candied kumquats, pistachio
Cioccolato
flourless chocolate hazelnut cake, dark chocolate mousse, salted caramel sabayon, vanilla gelato
Tiramisu
chocolate espresso cake, café mousse, mascarpone gelato
Affogato
vanilla gelato, ramazzotti amaro, espresso
– FORMAGGIO –
3 FOR 25 (pf supp 7)
ARTISANAL CHEESE PLATE WITH HOUSE MADE ACCOMPANIMENTS
ST. Stephan pasteurized cow – Stephenson, New York
Tomme Brûlée pasteurized, sheep – Basque Region, France
Afterglow pasteurized goat – Port Washington, Wisconsin
– GELATI E SORBETTI –
SINGLE SCOOP 5 • THREE SCOOPS 15
GELATO | vanilla • pistachio • strawberry
SORBETTO | lemon • raspberry
Joining us on a Sunday night from 5:00pm – 9:00pm? Our SUNDAY SUPPER menu is below:
— PER COMINCIARE —
Marinated Olives 8
lemon, chili, garlic, rosemary
Focaccia 24
olive tapenade, honey ricotta
Formaggi 3 for 25 • 5 for 35
artisanal cheese plate, housemade accompaniments
— CRUDO E COTTO —
Insalata 24
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette
Passera e Caviale* 44 (pf supp 9)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Tuna Tartare Niçoise* 34
bigeye tuna, pole bean, potato, niçoise olive, quail egg
Beef Tartare* 36
hand-cut prime top round, shallot crema, cornichon, baguette
Lobster Bisque 28
perigord black truffle, celery root, crouton
Grilled Octopus 34
beluga lentils, apple, almond, vadouvan
— PASTA —
Bucatini 32
pomodoro, parmigiano, basil
Campanelle 40
pesto genovese, summer beans, pistachio
Trofie Nero 45
squid ink spirals, ligurian crustacean ragù, mollica
Spaghetti 43
blue crab, lemon, calabrian chili, bottarga
— PESCE & CARNE —
Atlantic Halibut 57
asparagus, mussles, preserved lemon
Maine Lobster 58
butter poached tail, green chickpeas, panelli
Roasted Duck Breast 56
parsnip, pear, almond
New York Strip 59
charred onion, potato terrine, salsa verd
– Fiori Burger 29 –
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries
— CONTORNI —
Escarole 16
lemon, garlic, chili
Wild Mushroom 16
brandy, herbs
Looking for something to accompany your meal?
Check our our full, award winning Wine and Liquor List here.
.
EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Available exclusively at Bar Fiori
Daily | 4:30pm – 6:30pm
— MARTINIS 14 —
Buttercup
tru vodka, boomsma cloosterbitter, jean-marc roulot le citron liqueur
Dahlia
citidelle gin, isolation “ramp” gin, dolin dry vermouth, ramp brine
Oleander
roku gin, luigi vico vermouth, aqua perfecta basil eau de vie
Peony
sipsmith gin, sherry amontillado, carpano antica formula, michelberger mountain herbal liqueur, orange bitters
Iris
fort hamilton rye, veccio caffo calabria chili amaro, punt e mes, angostura
White Lily
chopin vodka, citadelle gin, lofi aperitif
— MINI MEAL 25 —
Your choice of above Martini, paired with our inspired bites:
Arancini
bolognese, fontina, basil
Grilled Market Squash
labne, dukkah, dill, hazelnut
Seasonal Cookie
BAR PROGRAMS DIRECTOR: KELLY VERARDO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
appetizer & entree 48
Monday – Friday | 12pm – 2:30pm
— APPETIZERS —
Passera e Caviale* (pf supp +20)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Vichyssoise
chilled potato-leek soup, chive, crème fraîche
Lobster Bisque
perigord truffle, celery root, crouton
Insalata
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette
Cucumber
marinated cucumber, sunflower seed, cherry tomato
Tuna Tartare*
bigeye tuna, pole bean, potato, niçoise olive, quail egg
Formaggio
selection of 3 artisanal cheeses, seasonal accompaniments
— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken
or cold poached lobster (supp +18)
Pan-Seared Halibut
heirloom tomato, eggplant, crostini
Campanelle
pesto genovese, summer beans, pistachio
Spaghetti
blue crab, lemon, bottarga, calabrian chili
Trofie Nero (pf supp +15)
squid ink spirals, ligurian crustacean ragù, mollica
Fiori Burger
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries
EXCUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Monday – Friday | 7:00am – 11:00am
Saturday – Sunday | 7:30am – 11:30am
Americana* 36
two egg any style, hash brown potato, green salad
– choice of scrambled, sunny-side, over-easy, fried, or poached
– choice of bacon, pork sausage, or chicken sausage
– choice of white or whole grain
– choice of orange, grapefruit, cranberry, or pineapple juice
– choice of drip coffee or tea
Omelette 31
hash brown potato, green salad
– choice of 3: bacon • tomato • spinach • mushroom • onion • gruyère • feta • cheddar
– each additional item +3
– egg white omelette +5
Frittata 28
farm egg, gruyère, spinach, tomato, arugula salad
Eggs Florentine 30
farm egg, spinach, hollandaise
– smoked salmon +5
Lobster Benedict 40
farm egg, butter poached lobster, hollandaise
~ add a glass of Dom Perignon 2012 +75 ~
Avocado Toast 25
whole grain toast, chili, pickled onion
– smoked salmon +5
– fried egg +4
Salmone Affumicato 28
smoked salmon, caper, red onion, mascarpone, bagel
French Toast 26
whipped ricotta, cinnamon, mixed berry
Ricotta Pancake 26
whipped ricotta, seasonal berry, maple syrup
Muesli 19
berry, house-made granola, honey
– choice of greek yogurt or chia pudding
Macedonia 19
selection of seasonal fruit
— SIDES —
Croissant 7
Nutella Filled Croissant 9
Applewood Smoked Bacon 9
Chicken Sausage 9
Pork Sausage 9
Hashbrown Potatoes 8
Side Yogurt 8
Half Grapefruit 5
Side of Two Eggs Any Style 8
Toast 5
Plain Bagel 5
English Muffin 5
— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken
or cold poached lobster (supp +18)
Pan-Seared Halibut
heirloom tomato, eggplant, crostini
Campanelle
pesto genovese, summer beans, pistachio
Spaghetti
blue crab, lemon, bottarga, calabrian chili
Trofie Nero (pf supp +15)
squid ink spirals, ligurian crustacean ragù, mollica
Fiori Burger
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries
XECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
View the Full Wine and Beverage list in .pdf
View the Full Wine and Beverage list in .html
– SIGNATURE COCKTAILS –
ROYAL BLUSH 30
grey goose vodka, mint, lime, morello cherry, gosset champagne
BUNGALOW 24
select apertivo, strawberry lemon cordial, Prosecco, club soda
FIORI GIN & TONIC 24
never sink gin, oscar vermouth 697, giffard rhubarb, lemon, tonic
MAGNOLIA 26
condessa prickly pear gin, pimento dram, galliano, passionfruit, egg white
WHITE LOTUS 25
condesa dry gin, luigi vico vermouth, apricot eau de vie, acqua di basil, orange bitters
SANTA ANA SUNSET 25
dun fulano blanco tequila, el dorado plata rum, pineapple, white pepper, mint, grapefruit
PERCHE NO 25
patron silver, raicilla, marl enrich aperitivo, lime, green cardamom agave, watermelon juice
COCO LOMBARDI 25
coconut mezcal, giffard banane du bresil, Pedro ximinez xo, lemon juice, salt solution
ROSALIA 25
brutal 8 year rum, giffard caribbean pineapple, lime, allspice dram, cinnamon syrup
BIRCH BOURBON 26
legent bourbon, stellum bourbon, okinawa black sugar, sassafras, sarsaparilla, pastis
WILDERNESS TRAIL 28
wilderness trail AMG bourbon, baynes pacha ran, apolouge aronia liquor, orange bitters
– ZERO PROOF COCKTAILS –
COSTAL SPRITZ 14
pentire coastal spritz, grapefruit, tonic water
UCCELLINO 19
pentire adrift, hibiscus white pepper cordial, lime juice, club soda
PASSIONFRUIT PARADISO 14
passionfruit, lemon, agave, ginger beer, mint
EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Joining us Monday – Saturday? See the below dinner menu.
Joining us on a Sunday night from 5:00pm – 9:00pm? Our SUNDAY SUPPER menu, with a selection of chef’s favorite dishes, follows.
4-COURSE PRIX FIXE DINNER 135
optional
…………………………….
— MAREA VOLZHENKA CAVIAR —
served with gougère, chive, egg yolk, crème fraîche
Siberian 275
Oscietra 350
— CRUDO E COTTO —
Madai* 29
sliced red sea bream, celery, strawberry, rhubarb
Tuna Tartare Niçoise* 34
bigeye tuna, pole bean, potato, niçoise olive, quail egg
Passera e Caviale* 47 (pf supp 10)
atlantic fluke, american sturgeon caviar,crème fraîche, meyer lemon
Beef Tartare* 36
hand-cut prime top round, shallot crema, cornichon, baguette
Lobster Knuckles 37
warm nova scotia lobster, garlic butter, lemon, pastry crisp
Grilled Octopus 34
beluga lentils, apricot, almond, vadouvan
——
Vichyssoise 24
chilled potato & leek soup, crème fraîche, chive
Lobster Bisque 28
perigord black truffle, celery root, crouton
— VERDURE —
Insalata 24
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette
Cucumber 24
marinated cucumber, sunflower seed, cherry tomato
Eckerton Hill Farms Tomato 24
heirloom tomato, summer beans, olives, basil, crouton
Migliazza 25
local corn, chanterelle, market pepper, fontina
— PASTA —
Campanelle 40
pesto genovese, summer beans, pistachio
Epaulettes 44
veal breast & reblochon ravioli, butter, hazelnut, black truffle
Trofie Nero 45
squid ink spirals, ligurian crustacean ragù, mollica
Spaghetti 43
blue crab, lemon, calabrian chili, bottarga
Risotto 48
acquerello rice, ruby red shrimp, saffron, bone marrow
— PESCE E CARNE —
Atlantic Halibut 57
heirloom tomato, eggplant, crostini
Maine Lobster 58
butter poached tail, chickpea, panelle
Swordfish Brochettes 54
grilled loin, bulgur, parsley, pine nut, olive, bottarga aioli
Grilled Duck Breast 56
market carrot, stone fruit, saffron, dukkah
New York Strip 59
charred onion, potato terrine, salsa verde
— CONTORNI —
Escarole 16
lemon, garlic, chili
Fingerling Potato 16
parmigiano
Wild Mushroom 19
brandy, herbs
— DOLCI 17 —
Tarte au Citron
lemon curd tart, vanilla meringue, candied kumquats, pistachio
Cioccolato
flourless chocolate hazelnut cake, dark chocolate mousse, salted caramel sabayon, vanilla gelato
Tiramisu
chocolate espresso cake, café mousse, mascarpone gelato
Affogato
vanilla gelato, ramazzotti amaro, espresso
– FORMAGGIO –
3 FOR 25 (pf supp 7)
ARTISANAL CHEESE PLATE WITH HOUSE MADE ACCOMPANIMENTS
ST. Stephan pasteurized cow – Stephenson, New York
Tomme Brûlée pasteurized, sheep – Basque Region, France
Afterglow pasteurized goat – Port Washington, Wisconsin
– GELATI E SORBETTI –
SINGLE SCOOP 5 • THREE SCOOPS 15
GELATO | vanilla • pistachio • strawberry
SORBETTO | lemon • raspberry
Joining us on a Sunday night from 5:00pm – 9:00pm? Our SUNDAY SUPPER menu is below:
— PER COMINCIARE —
Marinated Olives 8
lemon, chili, garlic, rosemary
Focaccia 24
olive tapenade, honey ricotta
Formaggi 3 for 25 • 5 for 35
artisanal cheese plate, housemade accompaniments
— CRUDO E COTTO —
Insalata 24
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette
Passera e Caviale* 44 (pf supp 9)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Tuna Tartare Niçoise* 34
bigeye tuna, pole bean, potato, niçoise olive, quail egg
Beef Tartare* 36
hand-cut prime top round, shallot crema, cornichon, baguette
Lobster Bisque 28
perigord black truffle, celery root, crouton
Grilled Octopus 34
beluga lentils, apple, almond, vadouvan
— PASTA —
Bucatini 32
pomodoro, parmigiano, basil
Campanelle 40
pesto genovese, summer beans, pistachio
Trofie Nero 45
squid ink spirals, ligurian crustacean ragù, mollica
Spaghetti 43
blue crab, lemon, calabrian chili, bottarga
— PESCE & CARNE —
Atlantic Halibut 57
asparagus, mussles, preserved lemon
Maine Lobster 58
butter poached tail, green chickpeas, panelli
Roasted Duck Breast 56
parsnip, pear, almond
New York Strip 59
charred onion, potato terrine, salsa verd
– Fiori Burger 29 –
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries
— CONTORNI —
Escarole 16
lemon, garlic, chili
Wild Mushroom 16
brandy, herbs
Looking for something to accompany your meal?
Check our our full, award winning Wine and Liquor List here.
.
EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Available exclusively at Bar Fiori
Daily | 4:30pm – 6:30pm
— MARTINIS 14 —
Buttercup
tru vodka, boomsma cloosterbitter, jean-marc roulot le citron liqueur
Dahlia
citidelle gin, isolation “ramp” gin, dolin dry vermouth, ramp brine
Oleander
roku gin, luigi vico vermouth, aqua perfecta basil eau de vie
Peony
sipsmith gin, sherry amontillado, carpano antica formula, michelberger mountain herbal liqueur, orange bitters
Iris
fort hamilton rye, veccio caffo calabria chili amaro, punt e mes, angostura
White Lily
chopin vodka, citadelle gin, lofi aperitif
— MINI MEAL 25 —
Your choice of above Martini, paired with our inspired bites:
Arancini
bolognese, fontina, basil
Grilled Market Squash
labne, dukkah, dill, hazelnut
Seasonal Cookie
BAR PROGRAMS DIRECTOR: KELLY VERARDO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
appetizer & entree 48
Monday – Friday | 12pm – 2:30pm
— APPETIZERS —
Passera e Caviale* (pf supp +20)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon
Vichyssoise
chilled potato-leek soup, chive, crème fraîche
Lobster Bisque
perigord truffle, celery root, crouton
Insalata
gem lettuce, summer vegetable, pecorino, crouton, dill vinaigrette
Cucumber
marinated cucumber, sunflower seed, cherry tomato
Tuna Tartare*
bigeye tuna, pole bean, potato, niçoise olive, quail egg
Formaggio
selection of 3 artisanal cheeses, seasonal accompaniments
— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken
or cold poached lobster (supp +18)
Pan-Seared Halibut
heirloom tomato, eggplant, crostini
Campanelle
pesto genovese, summer beans, pistachio
Spaghetti
blue crab, lemon, bottarga, calabrian chili
Trofie Nero (pf supp +15)
squid ink spirals, ligurian crustacean ragù, mollica
Fiori Burger
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries
EXCUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Monday – Friday | 7:00am – 11:00am
Saturday – Sunday | 7:30am – 11:30am
Americana* 36
two egg any style, hash brown potato, green salad
– choice of scrambled, sunny-side, over-easy, fried, or poached
– choice of bacon, pork sausage, or chicken sausage
– choice of white or whole grain
– choice of orange, grapefruit, cranberry, or pineapple juice
– choice of drip coffee or tea
Omelette 31
hash brown potato, green salad
– choice of 3: bacon • tomato • spinach • mushroom • onion • gruyère • feta • cheddar
– each additional item +3
– egg white omelette +5
Frittata 28
farm egg, gruyère, spinach, tomato, arugula salad
Eggs Florentine 30
farm egg, spinach, hollandaise
– smoked salmon +5
Lobster Benedict 40
farm egg, butter poached lobster, hollandaise
~ add a glass of Dom Perignon 2012 +75 ~
Avocado Toast 25
whole grain toast, chili, pickled onion
– smoked salmon +5
– fried egg +4
Salmone Affumicato 28
smoked salmon, caper, red onion, mascarpone, bagel
French Toast 26
whipped ricotta, cinnamon, mixed berry
Ricotta Pancake 26
whipped ricotta, seasonal berry, maple syrup
Muesli 19
berry, house-made granola, honey
– choice of greek yogurt or chia pudding
Macedonia 19
selection of seasonal fruit
— SIDES —
Croissant 7
Nutella Filled Croissant 9
Applewood Smoked Bacon 9
Chicken Sausage 9
Pork Sausage 9
Hashbrown Potatoes 8
Side Yogurt 8
Half Grapefruit 5
Side of Two Eggs Any Style 8
Toast 5
Plain Bagel 5
English Muffin 5
— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken
or cold poached lobster (supp +18)
Pan-Seared Halibut
heirloom tomato, eggplant, crostini
Campanelle
pesto genovese, summer beans, pistachio
Spaghetti
blue crab, lemon, bottarga, calabrian chili
Trofie Nero (pf supp +15)
squid ink spirals, ligurian crustacean ragù, mollica
Fiori Burger
prime brisket blend, fontina, caramelized onion, smoked tomato, salsa fiore, fries
XECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
View the Full Wine and Beverage list in .pdf
View the Full Wine and Beverage list in .html
– SIGNATURE COCKTAILS –
ROYAL BLUSH 30
grey goose vodka, mint, lime, morello cherry, gosset champagne
BUNGALOW 24
select apertivo, strawberry lemon cordial, Prosecco, club soda
FIORI GIN & TONIC 24
never sink gin, oscar vermouth 697, giffard rhubarb, lemon, tonic
MAGNOLIA 26
condessa prickly pear gin, pimento dram, galliano, passionfruit, egg white
WHITE LOTUS 25
condesa dry gin, luigi vico vermouth, apricot eau de vie, acqua di basil, orange bitters
SANTA ANA SUNSET 25
dun fulano blanco tequila, el dorado plata rum, pineapple, white pepper, mint, grapefruit
PERCHE NO 25
patron silver, raicilla, marl enrich aperitivo, lime, green cardamom agave, watermelon juice
COCO LOMBARDI 25
coconut mezcal, giffard banane du bresil, Pedro ximinez xo, lemon juice, salt solution
ROSALIA 25
brutal 8 year rum, giffard caribbean pineapple, lime, allspice dram, cinnamon syrup
BIRCH BOURBON 26
legent bourbon, stellum bourbon, okinawa black sugar, sassafras, sarsaparilla, pastis
WILDERNESS TRAIL 28
wilderness trail AMG bourbon, baynes pacha ran, apolouge aronia liquor, orange bitters
– ZERO PROOF COCKTAILS –
COSTAL SPRITZ 14
pentire coastal spritz, grapefruit, tonic water
UCCELLINO 19
pentire adrift, hibiscus white pepper cordial, lime juice, club soda
PASSIONFRUIT PARADISO 14
passionfruit, lemon, agave, ginger beer, mint
EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: ROSE NOEL
* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
