Part of Restaurants by Corinne Ryan and Veljko Pavicevic
An authentically European experience, guests may select their own fish, steering a personalized dining excursion of inspired menu choices. An experiential evening starts with tantalizing seafood towers and raw bar selections followed by crudo (raw fish au natural — such as hamachi — dressed with Sails’ custom-blended organic Greek olive oil, citrus and seasoning) and composed tartares of steak, salmon and selections du soir. First courses span crisp salads starring the best produce from local farms, organic whenever possible; delectable grilled langoustine accented with zucchini, pine nut and basil; and homemade pasta exuding a luxuriously-silky texture and a springy bite features crab lasagna and rigatoni with charred octopus for sharing or savoring solo.
Main courses of whole fish and shellfish from the daily display are priced per pound as well as several selections of the world’s premium meats, including the Brandt Beef Prime Tomahawk rib steak. A guest’s whole-fish selection is then perfectly prepared to order via one of three methods: salt-baked, seared a la plancha, or wood-grilled on a custom hand-built grill from Europe, elevating healthy cooking to its fullest extent while enhancing food’s flavors and tenderness. The menu’s composed section of seafood and mouthwatering meats redefine refined indulgence, making quite the palate impression.