





This winter, take your diners’ taste buds on a flavor holiday with Delta Hotel Executive Chef Keith Pears’ Tuna Poké! Topped with salsa fresca, avocado, scallions and micro cilantro, this dish is served with a quarter pound of cubed tuna per plate, marinated in a dressing mix of gluten-free soy, rice vinegar, jalapeno, garlic seasoning, sesame oil and sambal. Guests can also enjoy its complimentary side of squid ink chips, spiced through use of tapioca and Thai Kitchen® Fish Sauce.