Crispy risotto balls with black truffle and parmesan

Fresh ahi tuna with avocado, sesame, and wonton crisps

Creamy burrata with heirloom tomatoes and basil pesto

Thinly sliced wagyu with arugula and aged parmesan

Rich and creamy with cognac and fresh lobster

Crisp romaine, house-made dressing, and garlic croutons

Golden and red beets with goat cheese and candied walnuts

8oz prime beef tenderloin with red wine reduction

Slow-cooked duck leg with cherry gastrique

Herb-crusted New Zealand lamb with mint jus

Pan-seared chicken breast with mushroom marsala sauce

Creamy arborio rice with seasonal vegetables and truffle oil

Atlantic salmon with lemon beurre blanc and asparagus

Butter-poached Maine lobster with drawn butter

Diver scallops with cauliflower purée and bacon lardons

Mediterranean sea bass with herbs and olive oil

Warm chocolate cake with molten center and vanilla ice cream

Classic vanilla custard with caramelized sugar

Espresso-soaked ladyfingers with mascarpone cream

Buttery pastry with pastry cream and fresh fruits

San Pellegrino 750ml

House-made with Meyer lemons

Double shot Italian espresso

Espresso with steamed milk foam