Velvety mushroom and truffle soup garnished with crispy shallots and a drizzle of white truffle oil.

Fresh scallops, perfectly seared, served with a zesty citrus beurre blanc and microgreens.

Creamy burrata cheese paired with colorful heirloom tomatoes, fresh basil, and balsamic reduction.

Tender charred octopus served over a bed of spiced chorizo, garlic aioli, and grilled peppers.

Thinly sliced beetroot served with goat cheese crumbles, candied walnuts, and arugula in a lemon vinaigrette.

Premium cut filet mignon, grilled to perfection, served with truffle mashed potatoes, garlic green beans, and a red wine reduction.

Wild-caught salmon, pan-seared and served with roasted asparagus, lemon-herb butter, and a quinoa salad.

Homemade ravioli filled with butternut squash, served in a sage brown butter sauce, topped with toasted pine nuts and parmesan.

Slow-cooked lamb shank in red wine and herbs, served with creamy polenta and roasted root vegetables.

Creamy Arborio rice cooked with seasonal vegetables, finished with parmesan and a touch of white wine.

Rich chocolate cake with a gooey molten center, served with vanilla bean ice cream and a raspberry coulis.

Zesty lemon tart topped with toasted meringue and served with a side of fresh berries.

Classic Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.

Silky vanilla custard with a caramelized sugar top, served with a shortbread cookie.

A refreshing trio of sorbets featuring seasonal fruits such as mango, raspberry, and passionfruit.