Twenty 88 Gourmet Fusion

Three golden pan seared scallops atop a creamy lobster and asparagus risotto, blood orange beurre blanc

Panko zest crusted atlantic salmon with lemon dill sauce on the side. Served with sauteed spinach, vegetables du jour

Sushi-grade tuna pan seared rare, soy ginger reduction, bok choy with edamame, spinach, and roasted corn succotash, calrose steamed rice, cusabi drizzle

Sauteed shrimp with our special blackening blend, portuguese linguica, asparagus, arugula, roasted corn, tomatoes, and linguini tossed in a light jalapeno cream sauce

Panko crusted chicken breast filled with ham, asparagas and gruyere cheese blend. Topped with a white wine dijon sauce, mashed potatoes and chef's vegetables

Oven roasted chicken breast topped with wild mushroom and thyme pan jus. Served with garlic mashed potatoes and sauteed spinach

Angus beef patty, applewood bacon, shallot jalapeno marmalade, gruyere cheese, arugula, garlic aioli on a brioche bun served with parmesan truffle fries

Stack of roasted eggplant, red peppers, red onions, tomato, basil, polenta cake with smoked mozzarella, roasted pepper coulis, and balsamic reduction

Cabernet sauteed mushrooms and cambozola

Chef's flavor of the moment, fresh whipped cream and fruit garnish

Decadent cheesecake baked on a buttery graham cracker crust finished with a silky smooth sour cream mouse, fresh fruit compote

Fresh local fruits inspired by seasons, topped with scoop of ice cream

Chef alex's twist on a classic, creme anglaise and chocolate shavings

Dusting of powder sugar, berries and vanilla whipped cream

Van gogh chocolate vodka, godiva dark chocolate liqueur, simple syrup, frangelico, drunken cherries

Bourbon, heavy cream, coffee liqueur, orgeat, soda water

Vanilla vodka, fresh muddled blueberries, st. Germain, lemon

Jameson whiskey, dumante pistachio liqueur, coffee, whipped cream, mexican chocolate shavings

Three golden pan seared scallops atop a creamy lobster and asparagus risotto, blood orange beurre blanc

Panko zest crusted atlantic salmon with lemon dill sauce on the side. Served with sauteed spinach, vegetables du jour

Sushi-grade tuna pan seared rare, soy ginger reduction, bok choy with edamame, spinach, and roasted corn succotash, calrose steamed rice, cusabi drizzle

Sauteed shrimp with our special blackening blend, portuguese linguica, asparagus, arugula, roasted corn, tomatoes, and linguini tossed in a light jalapeno cream sauce

Panko crusted chicken breast filled with ham, asparagas and gruyere cheese blend. Topped with a white wine dijon sauce, mashed potatoes and chef's vegetables

Oven roasted chicken breast topped with wild mushroom and thyme pan jus. Served with garlic mashed potatoes and sauteed spinach

Angus beef patty, applewood bacon, shallot jalapeno marmalade, gruyere cheese, arugula, garlic aioli on a brioche bun served with parmesan truffle fries

Stack of roasted eggplant, red peppers, red onions, tomato, basil, polenta cake with smoked mozzarella, roasted pepper coulis, and balsamic reduction

Cabernet sauteed mushrooms and cambozola

Chef's flavor of the moment, fresh whipped cream and fruit garnish

Decadent cheesecake baked on a buttery graham cracker crust finished with a silky smooth sour cream mouse, fresh fruit compote

Fresh local fruits inspired by seasons, topped with scoop of ice cream

Chef alex's twist on a classic, creme anglaise and chocolate shavings

Dusting of powder sugar, berries and vanilla whipped cream

Van gogh chocolate vodka, godiva dark chocolate liqueur, simple syrup, frangelico, drunken cherries

Bourbon, heavy cream, coffee liqueur, orgeat, soda water

Vanilla vodka, fresh muddled blueberries, st. Germain, lemon

Jameson whiskey, dumante pistachio liqueur, coffee, whipped cream, mexican chocolate shavings