Chef Lucian Dunn

Tomato Moët soup with roasted garlic sourdough bread

Oxymelli tomato bruschetta with goat cheese balsamic reduction

Hickory smoked salmon with rum infused mango brunoise, pickled onions, cheese croquettes and a lemon roasted pepper sauce

Roasted shrimp with charred tomatoes sauce and a olive caper tapenade

Peppercorn rusted steak with Parmesan potatoes butter glazed vegetables and a Hennessy gastrique

Wild caught sea bass cooked Sicilian style. Braised in Pino Grigio, San Marzano tomatoes, olives and capers

Tiramisu

Blackberry pannacotta with hazelnut crumble and praline ice-cream

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 tenderloin, 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

Pumpkin Soup( A creamy, spiced soup with butternut squash, apple, and a dash of cinnamon, garnished with toasted pumpkin seeds.)

Charcuterie board, with mixed olives, roasted peppers, cheeses

Roast Turkey(The centerpiece of Thanksgiving, seasoned and roasted to perfection, served with homemade turkey gravy and cranberry sauce.)

Honey glazed ham(A holiday favorite for those who want an alternative or addition to turkey, with a sweet honey and brown sugar glaze.)

Roast beef( fillet mignon serve with rich whiskey infused gravy)

Mash potatoes(Creamy mashed potatoes with butter, milk, and a sprinkle of chives, perfect for soaking up gravy.)

Sweet Potato Casserole(Mashed sweet potatoes topped with a brown sugar and pecan streusel or marshmallows.)

Roasted Brussels sprouts

Stuffing(Made with seasoned bread cubes, celery, onion, and herbs, often baked inside the turkey.)

Cranberry sauce(A tangy, sweet cranberry sauce, made with fresh or dried cranberries, orange zest, and a hint of sugar.)

Pumpkin pie

Pecan pie

Apple pie

Cheese burger sliders

Quesadillas

Mac&cheese with chicken tenders

S'mores

Gambas al Ajillo (Modern Style) Scarlet prawns gently poached in garlic-chili oil, finished with smoked paprika foam

Tuna Tartare with Avocado & Citrus Air Bluefin tuna, avocado purée, orange zest, topped with a light citrus espuma

Croquetas de Manchego & Truffle Honey Ultra-creamy Manchego béchamel croquettes with a delicate truffle honey glaze

Chardonnay-Braised Mussels with Saffron Cream Inspired by northern Spain, finished with herbs and toasted sourdough

Grilled octopus with petite vegetables and caramelised onions espuma

Beef anticucho with smoked lemon garlic aioli

Red Wine-Braised Short Rib (Estofado) Melt-in-your-mouth beef with root vegetables and Rioja reduction

Lamb Cutlets with Romesco Sauce Charred lamb, nutty roasted pepper sauce, and herb oil

Bacalao a la Vizcaína (Basque Country), sea bream served with a savory red pepper sauce, olive and caper

Red Wine Poached Pear with Spices & Mascarpone Elegant, aromatic, beautifully plated

Almond Cake (Tarta de Santiago) with Lemon Cream Moist, nutty, lightly sweet with citrus lift

Burrata salad( fresh burrata with vibrant basil pesto, arugula salad and oregano served with carta de música

Caprese Salad – Sliced tomatoes, mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar

Spinach and ricotta raviolis with a tarragon Parmesan sauce

Arrabita rigatoni pasta with fresh basil

Pepper corn crusted steak with Hennessy, chive butter, vibrant chimichury mushrooms parmesan risotto,

Wild caught sea bass cooked Sicilian style. Braised in Pino Grigio, San Marzano tomatoes, olives and capers

Cheesecake brûlée

Tiramisu

Quinoa Avacado Salad

Black Forest honey, garlic chicken wings

Herb crust fillet mignion steak, with miso glazed mushrooms and roasted garlic potatoes

Apple pie with ice cream

Mezze Platter – Marinated Olives, herbed labneh, hummus and fresh cut vegetables

Smoked peppers and whipped feta and caramelised pecans served with garlic bread

Quinoa Avacado salad with truffle lemon dressing heirloom tomatoes and spicy arugula

Beet and goat cheese salad with orange segments, caramel coated walnuts and balsamic dressing

Harissa marinated chicken served with lemon olive couscous and sautéed spinach

Braised lamb leg in pomegranate date gravy served with mashed potatoes and sauté veggies

Date and caramel brownies with ice cream

Cheesecake brûlée with fresh figs and strawberries