The Aroma with rum añejo, tequila reposado, espresso, maraschino, grains of paradise, amaretto foam and garnished with grated lemon zest.The Palomar with tequila blanco, limoncello, lime juice, grapefruit juice, agave, garnished with grapefruit and Azteca.Dulce de Leche Baked Alaska with pistachio cake and tropical fruit.Flan de la Flaca with blossom Chantilly and crumbles.Duck Ropa Vieja with star anise, citricos and frijoles negros.Wood-roasted New York Strip with bone marrow, bagna cauda and petite gratin de papa.
(Chris Allmeid for Seminole Hard Rock Hotel & Casino Hollywood/Courtesy) MENU HIGHLIGHTS: Chris Allmeid for Seminole Hard Rock Hotel & Casino Hollywood/CourtesyDulce de Leche Baked Alaska with pistachio cake and tropical fruit by chef Michelle Bernstein.
