Double-cooked rustic potato wedges tossed in white truffle oil, grated aged parmesan, and fresh rosemary sprigs.

Creamy Italian burrata cheese on a bed of juicy heirloom cherry tomatoes, basil pesto infusion, and wild arugula.

400g prime Angus beef ribeye served with roasted asparagus, creamy garlic mashed potatoes, and red wine reduction sauce.

Crisp pan-roasted salmon fillet atop a saffron-lemon butter emulsion, served with sautéed baby spinach and asparagus.

Sourdough crust layered with wild porcini mushrooms, rich truffle cream, fresh mozzarella, and aromatic truffle oil drizzle.

San Marzano tomato sauce, mozzarella, spicy Calabrian salami, house-pickled jalapeños, and hot honey glaze drizzle.

Muddled blackberries and raspberries shaken with house-made lavender honey syrup, fresh lime juice, and soda.

Molten warm center premium dark chocolate cake served with Madagascar vanilla bean gelato and dark cocoa dusting.

Layers of espresso-soaked ladyfingers, velvety mascarpone cream, house salted caramel drizzle, and espresso powder.