Private Dining
Sample Menus
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For the Table
hummus
sumac, roasted garlic, pita
burrata
strawberry compote, tomato, house made ciabatta
crispy pretzel dusted calamari
arrabiata sauce, onion aioli
Entrees & Sides
tagliatelle
arrabiata, basil, parmesan
herb crusted salmon
beluga lentils, asparagus, berbere sauce
roasted ½ chicken
avocado crema, zhoug, chicken jus
crispy brussels sprouts
thai pesto, crispy shallots
charred broccolini
whipped ricotta, shallot vinaigrette, chili crisp
roasted carrot
tahina sauce, chili crisp, pomegranate
Desserts
cheesecake
chef’s seasonal selection
cookie plate
chef’s selection of rotating cookies
seasonal ice creams & sorbet
SERVED FAMILY STYLE
Executive Chef, Viceroy Hotel | Verlord Laguatan
Executive Sous Chef, Viceroy Hotel | David Owoeye
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness
For the Table
muhammara
smoked red pepper, walnuts, pomegranate
hummus
sumac, roasted garlic, pita
crispy pretzel dusted calamari
arrabiata sauce, onion aioli
Entrees & Sides
roasted ½ chicken
avocado crema, zhoug, chicken jus
crispy branzino
kataifi, yuzu kosho nage, broccolini
crispy short rib
ancient grains, ras el hanout, mint chutney
crispy brussels sprouts
thai pesto, crispy shallots
grilled broccolini
whipped ricotta, shallot vinaigrette, chili crisp
roasted carrot
tahina sauce, chili crisp, pomegranate
Desserts
cheesecake
chef’s seasonal selection
cookie plate
chef’s selection of rotating cookies
seasonal ice creams & sorbet
SERVED FAMILY STYLE
Executive Chef, Viceroy Hotel | Verlord Laguatan
Executive Sous Chef, Viceroy Hotel | David Owoeye
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness
For the Table
hummus
sumac, roasted garlic, pita
muhammara
smoked red pepper, walnuts, pomegranate, pita
little gem salad
fresno peppers, parmesan dressing, sarvecchio
burrata
strawberry compote, tomato, ciabatta
Entrees & Sides
roasted ½ chicken
avocado crema, zhoug, chicken jus
herb crusted salmon
beluga lentils, asparagus, berbere sauce
crispy branzino
kataifi, yuzu kosho nage, broccolini
crispy short rib
ancient grains, ras el hanout, mint chutney
crispy brussels sprouts
thai pesto, crispy shallots
grilled broccolini
whipped ricotta, shallot vinaigrette, chili crisp
roasted carrot
tahina sauce, chili crisp, pomegranate
Desserts
cheesecake
chef’s seasonal selection
cookie plate
chef’s selection of rotating cookies
seasonal ice creams & sorbet
SERVED FAMILY STYLE
Executive Chef, Viceroy Hotel | Verlord Laguatan
Executive Sous Chef, Viceroy Hotel | David Owoeye
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness