ONBOA R D DINING
Toscana means Tuscan, and just as Tuscan
cuisine evolved from rich family traditions,
many of our recipes originated with the
mothers and grandmothers of our own
Italian culinary staff. Presented on elegant,
custom-designed Versace china, masterfully
prepared dishes exemplify the essence of
Tuscany and celebrate Italy’s culinary passion.
Perhaps the evening begins with the octopus
carpaccio with champagne vinaigrette or the
artichoke and parmesan cheese timbale with
black truffle sauce. Classic dishes from other
regions of Northern Italy are featured as
well, such as the minestrone alla Genovese,
lasagna al forno alla Bolognese and osso
buco alla Milanese.
A Classic Steakhouse
Polo Grill embodies all the elements of a
classic steakhouse, expressing them with
timeless reverence. Mindful of tradition, the
decor features crisp, white linen tablecloths,
dark wood furnishings and supple, high-back,
burgundy leather chairs.
Each course stands as the very definition of
time-honored favorites, most notably the
beef dishes, all of which are certified Black
Angus USDA Prime and dry aged to enhance
tenderness and flavor. Succulent seafood dishes
such as grilled swordfish and whole Maine
lobster gratinée are also classics in their own
right. The classic Caesar salad, too, is prepared
according to tradition, tableside and with gusto.
A Passion for French Cuisine
Exquisitely decorated with heirloom antiques,
pickled wood furnishings and art from
Jacques Pépin’s personal collection, Jacques
was modeled after a Parisian bistro.
Comfortable and eclectic, the ambiance is
pure French, as is the cosmopolitan yet
wonderfully embraceable cuisine.
Luscious aromas waft from the gleaming show
rotisserie, where chicken, duck, pork, beef and
veal roasts slowly turn. Each dish is a classic,
ingeniously reinterpreted by Master Chef
Pépin. Rotisserie-roasted chicken falls off the
bone, bursting with flavor, while his sea bass
filet pairs exquisitely with beurre blanc.