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Earthy forest mushrooms infused with truffle essence and finished with crème fraîche
Molten dark chocolate cake with vanilla bean ice cream and gold leaf accent
A delicate balance of rich cocoa and molten heart
Classic French-inspired dish glazed with orange reduction and herb-roasted potatoes
Tender beef medallion with red wine reduction, garlic mash, and rosemary oil
Fresh pasta filled with ricotta and spinach, served with sage butter and Parmesan crisp
Velvety mousse layered with praline crunch and cocoa dust
Light, airy, and subtly tangy with a hint of vanilla cream
Flaky pastry with sweet onions, goat cheese, and thyme butter glaze
Silky custard topped with caramelized sugar and crushed pistachios
Spinach and artichokes blended with cream cheese, topped with Parmesan cheese and pico de gallo, served hot with fresh tortilla chips
Grilled to perfection, served with rosemary jus and roasted heirloom vegetables
Handmade pasta filled with forest mushrooms and ricotta, drizzled with sage butter
