Aged prime ribeye served with wild mushrooms, baby asparagus, and truffle compound butter.
Fresh sea bass served with lemon butter caper sauce, braised spinach, and saffron rice.
Creamy burrata cheese, heirloom tomatoes, fresh basil, extra virgin olive oil, and balsamic glaze.
Creamy Arborio rice with mixed forest mushrooms, parmigiano-reggiano, and white truffle oil.
Selection of cured meats, artisanal cheeses, fig jam, olives, and toasted crostini.
Warm dark chocolate cake with a molten center, served with Madagascar vanilla gelato.
Freshly squeezed lemon juice, muddled blackberries, mint leaves, and sparkling water.
Espresso-soaked ladyfingers layered with mascarpone cream and cocoa powder.
