Seasonal Menu

Delicate sea bream slices with yuzu dressing, fennel pollen, and premium olive oil. A refreshing start to your culinary journey.

Earthy roasted beets paired with creamy goat cheese, toasted pistachio, and orange blossom honey drizzle.

Silky smooth wild mushroom soup finished with truffle oil and crispy shallots. Comfort in every spoonful.

Premium lamb rack with a fragrant herb crust, smoked eggplant puree, and a refreshing minted jus.

Creamy Arborio rice with a medley of wild mushrooms, aged parmesan, fresh thyme, and black truffle shavings.

Wild-caught salmon with crispy skin, served on a bed of wilted spinach with lemon beurre blanc.

45-day dry-aged prime ribeye, grilled to perfection with roasted bone marrow and red wine reduction.

Bright and zesty lemon curd in a buttery tart shell, topped with Italian meringue and basil oil.

Intensely rich flourless chocolate cake with Maldon sea salt and house-made olive oil ice cream.

Silky Italian cream dessert with Madagascar vanilla, topped with seasonal berry compote.