Six Senses — Executive Chef Denis Çerri

3990 ALL / person

FIRE & ICE SALAD (1,5)
Iceberg lettuce, sautéed radicchio, roasted walnuts, sweet gorgonzola dressing, and hot honey

OCTOPUS (1)
Grilled baby octopus, pea cream, house ranch sauce, and charred lime

GNOCCHI (1,2,7,8)
Artisanal potato gnocchi made with sourdough, browned butter, chèvre cheese fondue, baby spinach, and roasted hazelnuts

TACO DE CARNE
Authentic corn tortilla imported from Mexico, low temperature slow-cooked oxtail, red chimichurri, red onions, and parsley

DUCK BREAST
Duck breast with a tangy and spicy reduced plum sauce

MILKY CARAMEL (1)
Agave caramel prepared in three different ways, toasted quinoa, extra virgin olive oil, and a spice blend
*Dessert with no added sugar

Allergens & Legend: 1. Milk, 2. Egg, 3. Fish, 4. Shellfish and crustaceans, 5. Tree nuts, 6. Peanut, 7. Wheat, 8. Soy, 9. Sesame, V. Vegan