The Ritz-Carlton’s Eau Spa these days is serving up more than such corporal fare as anti-aging facials and precious-stone massages.
Thanks to a new “Eau Cuisine” menu, you can make a treatment-filled day of it with lunch, a snack or even a martini in the spa’s tranquil garden or one of its boudoir-like garden villas where giant tubs waft Eau Spa-grown herbs.
The menu’s offerings are hardly ascetic. The Ritz’s culinary team, led by Chef Ryan Artim, figures spa cuisine should be more about within-reason indulgence.
Nearly everything on the menu is priced at less than $15, although the lemon-pepper shrimp pita sandwich with arugula, frisee and lemon-artichoke puree is $18.
Light bites includes an artisanal cheese plate, a seasonal fruit plate, a mezze platter (hummus, tabbouleh, baba ghanoush and pita bread) and shrimp cocktail.
Salads and sandwiches range from a chicken Caesar and an organic medley with orange, hearts of palm, toasted almonds and white balsamic-truffle vinaigrette to a veggie wrap with garlic spread.
Desserts: tiramisu, vanilla creme brulee and mango salsa with almond biscotti.
As for the cocktail lineup, the “Hidden Pleasure,” at least in name, seems to have a certain allure—Grey Goose L’Orange, Chambord, cranberry juice, pineapple and champagne.
