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Toasted bread topped with fresh tomatoes, basil, and olive oil.
Crispy fried squid rings with lemon aioli dip.
Creamy risotto with wild mushrooms, parmesan, and truffle oil.
Tender lamb shank slow-cooked with herbs and red wine.
Grilled salmon served with a Mediterranean herb crust.
Juicy ribeye grilled to perfection with chef's special sauce.
Molten chocolate cake served warm with vanilla ice cream.
Traditional Italian dessert with coffee-soaked ladyfingers and mascarpone.
House-special cocktail with a twist of citrus and herbs.
Thin crust oven-baked pizza topped with melted mozzarella and fresh basil.
Premium foie gras seared to perfection, served on a bed of sautéed greens.
A luxurious dish featuring butter-poached lobster tail, rolled pasta sheets, fresh greens, and creamy saffron plate.
A towering beef patty stacked with melted cheddar cheese, caramelized onions, fresh brioche bun with sautéed greens.
A timeless favorite—golden crust topped with rich tomato of gooey mozzarella cheese.
Delicate lobster medallions served atop a leek fondue, and garnished with white asparagus and fresh herbs.
A fresh, silky oyster laid over a smooth butternut squash purée, and delicate ribbons of lardo.
Succulent grilled chicken breast served with a rich herb cream sauce, and a side of fresh greens.
A luxurious medley of fresh seafood, likely including mussels.
Golden-brown waffles generously topped with a vibrant assortment of fresh mixed berries.
Fluffy golden waffles topped with fresh sliced strawberries, a generous dollop of whipped cream.
Scoops of creamy vanilla (or possibly a similar light-colored) ice cream
Golden-brown waffles topped with crispy strips of bacon, a generous dollop of whipped cream.
A vibrant red/pink cocktail served in a rocks glass with a lime wedge.
Two elegantly presented martinis: one amber-hued, possibly a classic Manhattan.
