Creamy burrata cheese paired with colorful heirloom tomatoes, fresh basil, aged balsamic, and extra virgin olive oil on grilled sourdough.

Buttery sea bass fillet with saffron risotto, grilled asparagus, and lemon beurre blanc sauce, garnished with crispy leeks.

14oz prime ribeye with compound herb butter, truffle fries, caramelized onions, and peppercorn demi-glace.

Warm Belgian chocolate cake with molten center, vanilla bean ice cream, raspberry coulis, and fresh berries.

Signature cocktail with Aperol, prosecco, blood orange, elderflower, and fresh herbs, served over ice with orange wheel.

Japanese A5 Wagyu tenderloin wrapped in mushroom duxelles and puff pastry, served with truffle sauce and duchess potatoes.