Nothing says elegance quite like surf and turf, and Chef Paco's four-course version offers a contemporary twist. This elevated seafood and land menu includes an arugula and poached beet salad topped with goat cheese, sautéed mussels with sausage, grilled New York strip steak with Brussels sprouts and whipped potatoes, and a white chocolate lava cake with vanilla ice cream and a red wine reduction.

Guests are welcome to provide wine and beer to accompany the menu, and may request pairing recommendations from the chef upon booking.