A vibrant and smoky non-alcoholic spritz made with wood-roasted peach reduction, cold-pressed apple cider, and a sprig of charred rosemary.

A tart and floral iced tea cold-brewed with organic hibiscus petals. Sweetened slightly with blue agave and finished with fresh lime juice.

Simple and perfect. Hand-squeezed citrus with muddled garden mint and pure cane sugar syrup. Served over crushed ice.

A sophisticated pick-me-up. Hand-pulled double espresso shaken with premium coffee liqueur and a hint of vanilla bean. Finished with three espresso beans.

The timeless classic. Premium oak-aged bourbon stirred with aromatic bitters and a touch of cane sugar. Served over a single clear ice block with an orange twist.

A full four-bone rack of lamb, crusted with a blend of Dijon, breadcrumbs, and fresh garden herbs. Served pink with a vibrant mint-infused pea puree.

Maple Leaf Farms duck breast, pan-seared to a crisp skin and served medium. Accompanied by a tart cherry balsamic glaze and creamy stone-ground polenta.

House-stretched pasta ribbons tossed in a rich ragu of braised wild mushrooms, garlic, and fresh herbs. Finished with 24-month aged Parmesan.

Flaky Chilean sea bass seared to perfection. Accompanied by grilled asparagus spears and finished with a citrusy beurre blanc.

Prime beef short rib slow-braised for 12 hours in red wine. Served over buttery Yukon Gold mashed potatoes and roasted baby carrots.

Sustainable Atlantic salmon grilled over white oak. Served with a warm farro and quinoa salad and a cooling cucumber-dill yogurt sauce.

A5-grade Wagyu beef patty grilled to perfection on a toasted brioche bun. Topped with black truffle aioli, slow-caramelized onions, aged Gruyère, and house-pickled cucumbers.

A luxurious interpretation of the classic Italian dish, our Alfredo Creamy Pasta features hand‑crafted fettuccine ribbons, delicately tossed in a velvety sauce of aged Parmigiano‑Reggiano and farm‑fresh cream. The sauce is enriched with a whisper of white truffle essence, lending depth and elegance to every bite. Finished with a dusting of nutmeg and a drizzle of cold‑pressed olive oil, the dish is garnished with micro‑greens for a refined presentation.

A silky, nutty custard made with Sicilian pistachios. Topped with a light honey drizzle, crushed roasted nuts, and a tart fresh raspberry coulis.

A moist, golden Mediterranean-style cake infused with premium extra virgin olive oil. Served with fresh whipped cream and candied citrus peel.

Rich, decadent dark chocolate custard topped with sea salt flakes and a vanilla bean whipped cream swirl.

Traditional Italian dessert with layers of espresso-dipped ladyfingers and a light, airy mascarpone sabayon.

Classic New York style cheesecake with a thick graham cracker base, served with a seasonal mixed berry compote.

Three jumbo Hokkaido scallops, pan-seared to a golden crust. Set atop a silky scorched cauliflower puree and finished with a nutty brown butter emulsion and flash-fried sage leaves.

Hand-cut Idaho potatoes tossed with white truffle oil, freshly grated Parmesan cheese, and chopped Italian parsley. Served with a side of garlic-truffle dipping sauce.

Flash-fried chicken wings tossed in our signature fermented chili and organic honey glaze. Finished with sliced scallions and toasted sesame seeds.

A velvety blend of roasted portobello, cremini, and porcini mushrooms. Infused with a touch of heavy cream and topped with an airy black truffle foam.

Our calamari is caught fresh and flash-fried to maintain tenderness. Served with a house-made charred lemon aioli and a sprinkle of Aleppo pepper.

Creamy burrata imported from Puglia, served on sourdough bread toasted with garlic oil. Finished with our signature 4-hour slow-cooked tomato jam.