Toasted baguette topped with wild mushrooms, truffle oil, and microgreens.

Fresh lobster and avocado layered with citrus vinaigrette and served with tortilla chips.

Thinly sliced tenderloin drizzled with olive oil, capers, and shaved parmesan.

Succulent rack of lamb coated in fresh herbs and served with garlic mashed potatoes.

Delicately seared scallops served with a saffron risotto and asparagus.

Creamy risotto infused with wild mushrooms and finished with truffle oil.

Decadent chocolate cake with a molten center, served with vanilla bean ice cream.

Zesty lemon tart with a buttery crust, topped with fresh berries.

Classic crème brûlée infused with pistachio, topped with a caramelized sugar crust.