The cocktails we tried were excellent (and well-designed), including:
- Aphrodite’s Kiss: Absolut Vodka, Absolute Vanilla Vodka, fresh squeezed lemon juice, and lavender syrup.
- Chimera Flame: Tanteo Jalapeno Tequila, Lime Juice, Cointreau, St. Germaine, simple syrup, Dekuyper Razzmatazz, and a splash of soda.
- Centaur Kick: Jack Daniel’s Hoey, Dekayper, Triple Sec, and a splash of sour mix.
Our overall favorite dishes were the:
- 20 Ounce Dry-Aged Ribeye (although we didn’t enjoy the funky tasting “marrow butter” that was smeared on it). The ribeye is aged 28 days and is served with Chimichurri. I gnawed on the bone! They age their own steaks in a room that you can look into in the back of the restaurant.
- Prosciutto Wrapped Monkfish, a wonderful combination of texture (the fish was firm and the ham was crispy), saltiness, and flavor.
- Kale Sale, which had great texture and included Balsamic Dressing, Sunflower Seeds, Currants, Dried Pineapple, and Aged Gouda.
- Crispy Pork Belly, served with a fried egg, house habanero hot sauce, and cilantro oil.
- Striped Bass Ceviche, served with lime, orange, grapefruit, cilantro, and red onion.
- Tuna Tar Tar, served with chili dressing, pickled watermelon rind, and lotus root. Cy was all about this one.
- Crispy Fried Oysters, with Worcestershire, Smoked Maple Hot Sauce, Cilantro.
- Desserts (although I leaned towards the Flourless Chocolate Tort, and Cy leaned toward the bread pudding). These are the only two desserts on the menu.
Disclosure: From time to time, we are given free items, meals, or entry to events.