*Excludes tax and gratuity. Time, price and participation may vary by location.
It’s March Martini Madness! Join us for an exhilarating four-course communal dining experience that captures the vibrant flavors of the season. Each course is perfectly paired with a delightful, hand-shaken mini martini, making this event a slam dunk for your taste buds!
COURSE 1
CRAB AND AVOCADO SALAD
Jumbo lump crab, avocado, mango, and crispy seasoned tortilla strips tossed in chef-crafted agave lime vinaigrette, over fresh spinach.
SPARKLING CUCUMBER MARTINI
English cucumber and Frïs vodka, St~Germain Elderflower liqueur, fresh sour and Fever-Tree Lime & Yuzu. The accents of the cucumber and lime balance the agave lime vinaigrette and enhance the fresh tropical notes.
COURSE 2
SCALLOP AND SHRIMP SCAMPI PASTA
Roasted shrimp and scallops in a chef-crafted garlic lemon butter white wine sauce over linguine. Topped with fresh grated parmesan cheese and diced tomato.
LUNAR MARTINI
Lunazul Blanco tequila, Cointreau, Blue Curaçao liqueur and fresh sour. The fresh citrus notes of the martini cut through the richness of the garlic butter sauce and parmesan cheese, refreshing the palate with every sip.
COURSE 3
SHRIMP RANGOON SNAPPER
Wood-grilled snapper topped with a rich, creamy blend of shrimp, cream cheese, bell peppers and red onions, served with tempura green beans.
ISLAND BREEZE MARTINI
Tito’s Handmade vodka with tropical flavors of mango, passion fruit and pineapple. This martini enhances the tropical, creamy elements of the dish and provides a refreshing lift to balance the richness.
COURSE 4
STRAWBERRY CHAMPAGNE CHEESECAKE
House-made champagne strawberry sauce and topped with whipped cream.
STRAWBERRY ROSE SIDECAR MARTINI
Rémy Martin VSOP, Cointreau, fresh sour and strawberry rose flavors topped with sparkling wine. The light effervescence from the sparkling wine complements the rich, velvety texture of the cheesecake.
