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Freshly shucked mediterranean oysters served with lemon zest, sea salt, and a yuzu granita

Steak and truffle tartare( decadent start to a luxurious meal, offering a perfect balance of freshness, richness, and aromatic depth.)

Creamy saffron risotto with u 8 prawn, finished with a hint of citrus zest and extra virgin olive oil

A luxurious strip loin , seared to perfection and served with a rich amarone wine reduction. accompanied by a creamy parmesan polenta and roasted mediterranean vegetables

Mediterranean branzino, salt-crusted and oven-baked, served with a delicate champagne and caviar sauce, alongside sautéed wild greens

Tender rack of lamb encrusted with sicilian pistachios, roasted to perfection, served with a smoked eggplant purée and caramelized shallots

A refined take on pistachio baklava, layered with honey-thyme syrup, accompanied by a delicate ricotta cream infused with orange blossom

Oxymelli tomato bruschetta with goat cheese balsamic reduction

Arancini (mini version) – small fried rice balls made with risotto and stuffed with cheese

Rigatoni pasta with fresh pesto sauce

Minestrone soup – a vegetable and bean soup that’s easy to make with whatever fresh vegetables and pasta

Chicken cocciatore( chicken breast braised in a tomato wine sauce served with herbed potatoes and roasted veg

Melanzane alla parmigiana (eggplant parmesan) – layers of fried eggplant, tomato sauce, and cheese, baked until golden

Beef bourguignon(beef slowly cooked in red wine and roasted vegetables)

Cannoli stuffed with vanilla custard

Strawberry panna cotta

Selection of dips, tazataziki, hummus and taramasalata

Halloumi and its close friends. halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy infuse peaches and fresh tomatoes

Greek salad, (san marzano tomato, cucumber, olives greek oregano, olive oil feta cheese and purple onions)

Octopus salad with espelette vinaigrette shocked red onion baby potato, and cherry tomatoes

White wine braised muscles with lemon and fresh herbs

Ouzo braised snapper. fresh snapper braised with ouzo, san marzano tomatoes fresh herbs and finished with crumbled feta

Side of salmon pesto marinated and roasted served with fatoush

White wine braised chicken with creamy goat cheese & roasted red pepper risoni (orzo)

Grill fillet minion with chimichury and roasted pepper corn salad

Hazelnut and fig cheesecake

Galaktoboureko – a greek custard pie wrapped in crispy phyllo and soaked in citrus syrup

Soupe à l’oignon (classic french onion soup with toasted bread and melted cheese)

Tomato and mustard tart( thinly sliced heirloom tomatoes baked until slightly charred on crispy tart shell with olive powder and chive oil)

Salade niçoise (tuna, boiled eggs, olives, green beans, and tomatoes over greens)

Brie and roasted vegetable quiche( perfectly set with the luxurious flavour of brie balance by bite of roasted vegetables )

Coq au vin (chicken slow-cooked in red wine with mushrooms and onions) with buttered baby carrots

Hachis parmentier – the french version of shepherd’s pie, made with mashed potatoes layered over seasoned ground beef

Tarte tatin (caramelized upside-down apple tart)

Île flottante – soft meringue floating on a pool of vanilla custard (crème anglaise)

Mezze platter – marinated olives and raspberry balsamic marinated roasted peppers

Smoked peppers and whipped feta dip served with garlic bread

Olive oil, balsamic vinegar and freshly baked bread

Quinoa avacado salad, with spicy arugula and sherry olive oil dressing

Mushroom and goat cheese- sauté mushroom with a herbed balsamic reduction with baguettini

Roasted chicken with lemon, feta and oregano

Pasta puttanesca – spaghetti with olives, capers, anchovies, and a bold tomato sauce

Lamb kofta in spicy tomato sauce

Raspberry clafoutis

Loukoumades with iceream

Foie gras with fig compote and brioche toast

A poached egg encased in a truffle-infused parmesan holandés , topped with crispy prosciutto

Assorted aoc cheese with nuts and honey

Lobster medallions served with an espuma of bisque, crispy tarragon, and toasted bread

Filet de bœuf au poivre (pepper-crusted beef tenderloin with cognac cream sauce) with truffle mashed potatoes

Sole meunière( pan fried dover sole with a beurre noisette, lemon sauce

Grand marnier soufflé with crème anglaise

Opéra cake(a multi-layered dessert with thin sheets of almond sponge cake, soaked in coffee syrup, layered with coffee buttercream and dark chocolate ganache, then topped with a glossy chocolate glaze.)

Side( buttermilk corn bread)

Side(creamy mashed potatoes)

Side(mac n cheese)

Side(coleslaw)

Grilled chicken( marinated for 24 hours, in a flavourful spice and herb blend)

Beef brisket (slow cooked for multiple hours served with bbq sauce)

Grilled sausages (juicy sausages grilled a to perfection)

Classic american burger with all the fittings

Peach cobbler

Apple crumble

Coconut banana bread pudding

Roasted creamy saffron butternut squash soup

Scallops sautè à la pôele with pea purèe and caviar

Burrata salad winter greens with pomegranate and candied pecans

Authenthic parmigiana di melanzane: eggplant baked with tomato sauce, basil, parmesan and mozzarella cheese

Black truffle raviolo, portobello mushrooms and parmesan cheese

Slowly cooked ragù beef and aromatic vegetables classic spaghetti alla bolognese

Risotto with leeks mushrooms and truffles

Kataifi crust shrimps with shakshuk peppers sauce

Herb crusted sea bass paired with carrot ginger purèe

Slowly cooked short ribs with mash potatoes and gravy sauce

Herb-crusted lamb with mediterranean vegetable ratatouille

Catalan-style lobster with crunchy vegetables and lemon oil (+100 aed)

Crostata al limone: lemon tart, citrus confit, lemon curd

Original tiramisu with italian mascarpone cream and swiss cacao

Hot lava chocolate tortino with a molten center, paired with a scoop of vanilla ice cream and strawberries

Panna cotta with crème caramel and berries