AquaKnox - Created by celebrated Chef Tom Moloney. Fresh seafood flown in daily from around the world. Décor of fresh colors reflecting the vibrancy of cool ocean waters. Water-encased walk-in wine cellar. Open kitchen. Selections may include caviar with traditional garnishes, butternut squash soup with duck confit and apple compote, grilled lobster with drawn herb butter, and pan-seared filet mignon with truffle aioli. Open nightly for dinner.
Bouchon - Created by world-renowned chef Thomas Keller, the sole recipient of consecutive "Best Chef" awards from the prestigious James Beard Foundation. Modeled on the original bouchons of Lyon. Menu of bistro classics and daily specials, featuring seasonal produce. Extensive selection of raw seafood. Full bar and wine service. Elegant main dining room and poolside garden. Open daily for breakfast and dinner, Saturday and Sunday for brunch.
David Burke - Created by James Beard Award-winning chef David Burke. Modern American cuisine. Ultra-sleek design and vibrant colors. Menu selections may include Crisp & Angry Lobster Cocktail and David Burke’s Cheesecake Lollipop Tree, as well as Roasted California Duck Breast and Seared Prawns, and Pretzel Crusted Crab Cakes. Open for dinner only.
Valentino - Created by celebrity restaurateur and James Beard Award-winner Piero Selvaggio. Contemporary Italian cuisine that revisits and reinvigorates traditional recipes. Wine list with over 24,000 bottles. Seasonal menu with many ingredients imported directly from Italy. Winner of the 2001, 2003, and 2006 Epicurean award. Open daily for lunch and dinner.
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