Free-range eggs, black truffle oil, chives, butter, sourdough bread, sea salt, cracked black pepper
Smoked salmon, ripe avocado, lemon juice, olive oil, multigrain bread, microgreens, capers
Three Italian Favorites: Baked Clams, Fried Calamari and Stuffed Shrimp
Brioche bread, vanilla bean, eggs, cream, cinnamon, fresh figs, brown sugar, butter
Lamb chops, fresh rosemary, garlic, olive oil, red wine, beef stock, shallots, butter
Arborio rice, wild mushrooms (porcini, chanterelle), vegetable stock, white wine, Parmesan, black truffle
Lobster tail, garlic, parsley, lemon, butter, sea salt, smoked paprika
Fluffy cheddar omelet, grilled cherry tomatoes, crisp smoked bacon, sautéed baby potatoes, and fresh avocado slices
Molten dark chocolate cake served warm with a tangy raspberry sauce
Silky custard infused with lavender, topped with a crisp caramelized sugar crust
Delicate almond cookies with a creamy pistachio-rose filling
Classic tiramisu elevated with tiny espresso spheres for a burst of flavor
Baked with a creamy Parmesan sauce and basil oil
Layered with goat cheese and balsamic glaze
Served with truffle mash and charred broccolini
Drizzled with a brown butter sauce and caviar
Fluffy scrambled free-range eggs enriched with cream and butter, served alongside artisan smoked bacon crisp and black pepper.
Sourdough toast crowned with smashed avocado, poached egg, feta crumble, and a hint of lemon zest, finished with micro basil.
Golden buttermilk pancakes layered with mascarpone cream, fresh berries, and a warm maple-vanilla glaze.