Villa Blanca

Crisp, white tablecloths and plump gold pillows dot the restaurant's interior, inviting diners to unwind amid ornate carved columns and the graceful arches of a tree-branch sculpture. Tucked inside miniature taco shells, ginger guacamole draws sweet notes from Maine lobster for the opening course, transporting imaginations from Japan to Mexico with each bite. A second course of caprese salad paints this snowy canvas with purple basil, green avocados, and a rainbow of heirloom tomatoes, which cleanse palates as they rouse the brain's pleasure center. A choice of three entrees brimming with Italian influences invites duos to marinate in the juices of veal sirloin, rock shrimp, or free-range poultry. Ripe asparagus complements the veal and shrimp options, and the milanese's panko-and-cornflake crust offsets the tenderness of its chicken breasts with a satisfying crunch. To conclude the meal's textural adventure, the chef pairs english sticky toffee pudding with smooth vanilla ice cream.