Appetizers & Amuse-Bouche
*Pan-Seared Foie Gras with Plantain Crisp: Delicate, buttery foie gras set atop a crispy plantain wafer, finished with a tart tamarind reduction and micro-greens.
*Truffle-infused Beef Carpaccio: Thinly sliced raw beef tenderloin drizzled with black truffle oil, aged parmesan shavings, caper berries, and cracked yaji dust.
*Smoked Salmon & Caviar Blinis: Miniature buckwheat blinis layered with creme fraiche, premium smoked salmon, and a delicate crown of Oscietra caviar.
*Crispy Duck Suya Spring Rolls: Shredded confit duck spiced with a subtle suya a rub, wrapped in a golden pastry, and paired with an orange-chili glaze.
*Lobster & Crab Croquettes: Golden-brown, crispy exterior yielding a velvety center of fresh lump crab and lobster meat, served with saffron aiolli.
*Artisanal Cheese & Fig Phyllo Cups; Creamy goat cheese whipped with honey, encased in a flaky phyllo cup, and topped with brandied fig compote.
*Seared Scallop with Parsnip Puree: Jumbo sea scallops pan-seared to a golden crust, resting on a bed of silky vanilla-scented parsnip puree and crispy leeks.
*Wild Mushroom & Truffle Arancini: Crisp risotto balls filled with mushrooms and melted fontina, finished with a dusting of grated truffle pecorino.
Mains (Steaks, Chops & Proteins)
*Truffle-Infused Beef Tenderloin: Prime-grade beef tenderloin grilled to your preference, smothered in a wild mushroom and black truffle reduction, served with garlic herb mash.
*Herb-Crusted Rack of Lamb: New Zealand lamb rack coated in a crust of rosemary, thyme, and breadcrumbs, accompanied by a rich mint-blackberry jus.
*Pan-Seared Chilean Sea Bass: Butter-basted sea bass fillet served over a bed of saffron-infused pearl couscous and a light lemongrass coconut emulsion.
*Duck Breast à l’Orange & Chili: Crispy-skinned duck breast cooked medium-rare, paired with a sophisticated sweet-spicy citrus reduction and roasted root vegetables.
*Stuffed Quail with Wild Rice: Deboned quail stuffed with wild rice, pecans, and dried cranberries, finished with a cherry-port wine reduction.
*Coffee-Rubbed Venison Loin: Premium venison loin with an espresso and cocoa rub, roasted and served with a tart lingonberry and red wine reduction.
*Herb-Roasted Veal Chop: Thick-cut tender veal chop served with roasted garlic cloves, bone marrow butter, and wild forest mushrooms.
Seafood & Oceanic Specialties
*Lobster Thermidor Deluxe: Fresh lobster tail baked in a rich cream, cognac, and Gruyère cheese sauce, served with buttered asparagus spears.
*Saffron & Wild Mushroom Risotto with Prawns: Arborio rice slow-cooked in a rich vegetable stock with saffron threads, wild mushrooms, and jumbo butter-poached prawns.
*Blackened Halibut with Mango Salsa: Fresh Alaskan halibut steak rubbed with Cajun spices, pan-seared, and topped with a vibrant, sweet-and-spicy mango avocado salsa.
*Miso-Glazed Black Cod: Sustainable cod fillet marinated in sweet white miso and sake, broiled until caramelized, and served over baby bok choy.
*Seafood Paella Royal: A grand presentation of saffron-infused Spanish rice loaded with lobster claws, mussels, clams, squid, and king prawns.
*Crusted Tuna Loin with Wasabi Crema: Ahi tuna loin seared rare with a black and white sesame crust, served alongside pickled ginger and a wasabi-lime .
Pasta & Artisanal Creations
*Lobster Ravioli in Vodka Cream: Handcrafted pasta pillows stuffed with sweet lobster meat, tossed in a velvety tomato-vodka cream sauce with fresh basil.
*Hand-Cut Pappardelle with Wild Boar Ragù: Wide ribbon pasta tossed in a deeply savory, slow-braised wild boar and root vegetable sauce finished with pecorino.
*Squid Ink Tagliolini with Crab: Jet-black pasta strands tossed with fresh lump crab meat, cherry tomatoes, white wine, garlic, and a hint of Calabrian chili.
*Truffle Gnocchi Al Forno: Pillowy potato gnocchi baked in a rich fontina and taleggio cream sauce, generously topped with shaved fresh black truffles.
Sides & Accompaniments
*Truffle Parmesan Fries: Hand-cut fries tossed in truffle oil, fresh parsley, and aged parmesan cheese, served with garlic aioli.
*Charred Broccolini with Romesco: Fresh broccolini blistered on the grill, served over a rich Spanish romesco sauce with toasted almonds.
*Smoked Gouda Macaroni & Cheese: Cavatappi pasta coated in a luxurious four-cheese sauce featuring aged smoked gouda and a crispy herb breadcrumb crust.
*Roasted Asparagus with Hollandaise: Tender spears roasted with olive oil and sea salt, drizzled with a classic buttery lemon hollandaise.
*Fondant Potatoes: Slow-roasted potato cylinders caramelized in butter and garlic until golden and crisp on the outside, meltingly soft inside.
Desserts & Palate Cleansers
*Dark Chocolate Lava Cake: Decadent molten-center chocolate cake made with single-origin dark chocolate, served with vanilla bean bean gelato.
*Passion Fruit Panna Cotta: Silky Italian cream dessert topped with a vibrant, tart passion fruit coulis and fresh mint leaves.
*Grand Marnier Soufflé: Light-as-air baked soufflé infused with orange liqueur, served warm with a side of crème anglaise.
*Espresso Tiramisu Layers: Delicate ladyfingers soaked in premium espresso and rum, layered with rich mascarpone cream and dusted with bitter cocoa.
*Champagne Berry Sorbet: A crisp, celebratory palate cleanser crafted from champagne, strawberries, and fresh raspberries.