Desserts
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Carrot Cake
Moist carrot cake with cinnamon and walnuts topped with creamy homemade cream cheese frosting.
Starters
Burrata & Heirloom Tomato
Creamy burrata with vine-ripened tomatoes, basil oil, and aged balsamic.
Tuna Tartare
Diced yellowfin tuna with avocado mousse, sesame, and wonton crisps.
Wild Mushroom Soup
Velvety blend of porcini and chanterelle mushrooms with truffle cream.
Mains
Pan-Seared Filet Mignon
Eight-ounce filet with red wine jus, roasted garlic mash, and broccolini.
Roasted Duck Breast
Crispy-skin duck with cherry gastrique, parsnip purée, and wilted spinach.
Chilean Sea Bass
Miso-glazed sea bass with bok choy, shiitake mushrooms, and ginger broth.
Pasta & Risotto
Truffle Tagliatelle
Fresh egg pasta with black truffle, parmesan cream, and crispy sage.
Lobster Risotto
Creamy Arborio rice with butter-poached lobster, saffron, and chives.
Cacio e Pepe
Tonnarelli pasta tossed with Pecorino Romano and cracked black pepper.
Desserts
Crème Brûlée
Classic vanilla bean custard with a caramelized sugar crust.
Chocolate Fondant
Warm dark chocolate cake with a molten center and vanilla gelato.
Panna Cotta
Silky vanilla panna cotta with seasonal berry compote and mint.