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Steakhouse classics like tartare and carpaccio, along with seafood options such as raw oysters, sea bass crudo and scallops, are all available as appetizers.Be sure to try the veal croquette, served with a three-mustard tasting accompaniment, for a perfectly balanced bite.

The elevated snack tray comes with crudités alongside a pesto yogurt sauce, a tuna tostada, a carpaccio hand roll, shrimp toast and a refreshing, fruity and herbaceous granita that comes in a hollowed-out tangerine rind.

She leans on what she knows and plays up those flavors: the koji-marinated tomato in the oyster dish, the acid from the oranges in the butternut squash carpaccio.

One of Brandt’s favorite dishes currently flying is a Jain-style butternut squash carpaccio with Pav Bhaji masala orange segments, cilantro, a coconut-squash puree and toasted coconut flakes.

By the pool, she dials up room service to order a small feast of carpaccio, hummus and calamari; she asks for two beers, as well, though those aren’t for her.