Suite 100 Restaurant & Bar

Served with garlic aioli and shredded Parmesan on a bed of baby spinach.

In spiced white wine broth with garlic, green onions, and tomato.

Seared rare and served with daikon sprouts, soy vinaigrette, and Korean BBQ.

Served with tomato basil cream and relish.

Chilled on the 1/2 shell with blood orange granita or roasted with bacon, Parmesan, and leeks.

Crispy coconut crusted prawns and tamarind-guava dipping sauce.

Grilled gulf shrimp and seared steak bites with chipotle sauce and salsa fresca.

Beef tenderloin braised with shiitakes and sweet onions served on crispy wontons with wasabi vinaigrette, salsa Fresca, and daikon sprouts.

Grilled with chimichurri and served with crumbled chevre.

Drums bathed in smoky guajillo sauce sprinkled with bleu cheese and served with bleu cheese dressing.

Butterleaf lettuce, french dressing, pears, and Roquefort cheese.

Grilled croutons, mixed greens, grape tomatoes, fresh mozzarella, roasted peppers, and toasted pine nuts tossed with zesty herb vinaigrette.

Mixed greens, tomatoes, dried mission figs, chevre, spiced candied pecans, and port wine vinaigrette.

Baby spinach, mushrooms, red onions, bleu cheese crumbles, croutons, and bean sprouts with mango chutney vinaigrette.

Romaine lettuce, garlic croutons, and Parmesan cheese.

Mixed greens, tomato, red onion, cucumber, and garlic croutons served with our buttermilk ranch dressing.

A full pound of king crab with drawn butter, rice pilaf, and fresh vegetables.

Grilled and basted in “Mimi and Sam’s” spicy Korean BBQ sauce; served with rice pilaf and fresh vegetables.

Pan-seared and served with chili-ginger cream, basmati rice, and fresh vegetables or beer-battered and served with tartar sauce and french fries.

Served with red curry sauce, topped with papaya-lime relish and served with rice pilaf and vegetables.

Alaskan cod served with lemon, tartar sauce, and fries.

Housemade ravioli in a creamy shellfish sauce topped with Parmesan cheese and tomato-basil relish.

Housemade ravioli stuffed with mascarpone, ricotta, and Parmesan cheeses tossed in sage-browned butter and topped with tomato-basil relish.

Tossed with basil pesto, toasted pine nuts, kalamata olives, and grape tomatoes then sprinkled with Parmesan cheese.

Made with vodka, cream, sweet onions, and Parmesan; topped with tomato-basil relish.

Tossed in blue cheese cream and fresh basil, then dusted with toasted pistachios.

Penne tossed with grilled sausage and Parmesan.

Breast layered with prosciutto, sage, and provolone, baked and served over angel hair tossed with marinara.

Bone-in chicken breast stuffed with tomato, basil, and fresh mozzarella; served with mashed Yukon gold potatoes and vegetables.

Served with pickled horseradish, au jus, fresh vegetables, and mashed Alaskan grown Yukon gold potatoes.

Hand cut, grilled and served with blue cheese butter, port demi-glace, wild mushroom risotto, and fresh vegetables.

Hand cut, crusted with tellicherry peppercorns, grilled and served with bourbon demi-glace, Alaskan fingerling potatoes, and vegetables.

Pounded to tenderness, marinated and served pinwheel-style with pineapple-soy-ginger glaze alongside fresh vegetables and rice pilaf.

Slow-roasted until they are fall-off-the-bone-tender, smothered with tangy BBQ sauce and served with suite 100 slaw and fries.

Seared, then served with wild mushrooms, bleu cheese cream, toasted pistachios, fresh vegetables, and mashed Yukon gold potatoes.

Grilled with cherry-garlic sauce and served with mashed Yukon gold potatoes and vegetables.

Thinly sliced prime rib served warm with swiss cheese and pickled horseradish on a ciabatta roll served with fries and au jus.

A half-pound of charbroiled ground top sirloin, applewood smoked bacon and cheddar cheese on a ciabatta roll; served with fries.

Topped with provolone, fried onions, and chipotle mayo; served with french fries.

Romaine lettuce, avocado, chipotle vinaigrette, crispy tortilla strips, and salsa fresca.

Boiled eggs, peanut potatoes, pickled green beans, olives, and mixed greens in a mustard vinaigrette.

Our traditional Caesar salad topped with grilled chicken breast or blackened halibut.

It comes with herb vinaigrette, grape tomatoes, kalamata olives, and mixed greens.

Decadent flourless torte with raspberry sauce.

Cream and vanilla custard with hints of cognac and lemon topped with a caramelized sugar crust.

A notch above bread pudding; studded with chocolate chunks and served warm with bourbon sauce.

Served warm with vanilla ice cream and chocolate ganache.

Served warm with vanilla ice cream.

Brandy soaked and loaded with cream cheese frosting.

Silky-smooth, sweet and tart.