Chef Christopher Salmon

Arancini al Funghi Crispy risotto balls with mushrooms, spinach, and cheese, served with tomato basil sauce

Calamari Fritti al Mais Corn-dusted calamari, lemon zest, served with Calabrian chili aioli

Planche de Charcuterie A curated board of aged cheeses, artisanal meats, pickled vegetables, fresh fruit, and house-baked breads

Artisanal Margherita Flatbread Handcrafted flatbread with buffalo mozzarella, heirloom tomato, and basil

Gnocchi di Patate Dolci: Velvety sweet potato gnocchi with sautéed wild mushrooms, wilted spinach, and a luscious tomato basil sauce. Served with roasted red pepper focaccia

Pasta Carbonara ( Fresh pasta, Bacon, Cream, Fresh Herbs) Garlic Bread cheese bread

Caprese Salad Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil, Finished with Aged Balsamic and extra Virgin olive oil

Insalata Caesar con Coltello e Forchetta: Knife and fork Caesar salad, artfully topped with crispy pancetta

Roasted Butternut Squash Soup enriched with a touch of maple, topped with crispy duck confit, sage, and pumpkin seed oil

AAA Grass Fed striploin Steak served with garlic confit mashed potatoes Grilled Rosemary Thyme Green Beans Finished with Tomato Bourbon Peppercorn Sauce, Garnished with micro greens. ( NATURALLY RAISED IN ON)

: Prime grade beef tenderloin steak pan-seared with fresh herbs, served with truffle mashed potatoes, chard baby corn, roasted heirloom carrots, and asparagus, tossed in maple Finished with red wine reduction

Chicken Florentine on top of white Truffle mashed potato accompanied with Grilled Carrots, and Asparagus finished with white wine cream sauce

Coq au Vin Chicken braised in red wine with baby carrots and pearl onions over truffle mashed potatoes

Salmone Scottato con Gremolata Seared salmon fillet with lemon-herb gremolata, white truffle mashed potatoes, heirloom carrots, and asparagus

Halibut en Papillote With (Julienne vegetables) served with white Truffle Mashed potato, and Roasted Heirloom Carrots and Asparagus Tossed in Maple Brown Butter Fished with Lemon Herb Butter Garnished with Micro Greens

Molten Chocolate cake with Peanut butter Ganache , topped with Vanilla bean ice cream

Crème Brûlée Couronnée de Sucre Caramélisé: Crème brûlée elegantly crowned with caramelized sugar

Green Tea Tiramisu Layers of matcha mascarpone and sponge, finished with white chocolate dust

Caramelized Banana Crêpes with Sesame Crumble Served warm with dark chocolate ganache and coconut ice cream

Grilled Halloumi & Watermelon With mint, arugula, pomegranate molasses, and toasted pistachios

Seared Scallops with Za’atar Butter Served over whipped garlic labneh, microgreens, and sumac oil

Stuffed Grape Leaves & Crispy Falafel Duo With tahini drizzle, pickled onion, and herbed yogurt dip

Heirloom Tomato & Burrata Salad With basil oil, toasted pine nuts, and lemon-preserved vinaigrette

Mezze Platter ( Falafel , Tzatziki , Roasted Red Pepper Hummus , Tabbouleh, Grilled Flat bread, Assorted olive, Grilled Vegetables)

Lemon Orzo Risotto with Artichoke & Fennel Finished with saffron, white wine, and shaved Parmigiano

Roasted Red Pepper Soup with Smoked Paprika Oil Velvety roasted pepper and tomato base finished with a swirl of crème fraîche and crispy chickpea garnish

Charred Octopus with Lemon & Herb Couscous Tender octopus tentacle with pearl couscous, preserved lemon, olives, and a drizzle of basil oil

Wild Mushroom Phyllo Parcel Sautéed wild mushrooms, leeks, and feta wrapped in crisp phyllo pastry, served over herbed tzatziki and greens

Grilled chicken breast served with Greek Salad

Moroccan-Spiced Lamb Chops Served over roasted eggplant purée, with glazed carrots and harissa jus

Pan-Seared Branzino With olive tapenade, citrus butter, and a warm chickpea–arugula salad

Chicken Souvlaki Roulade Herb-marinated chicken breast rolled with feta and spinach, served with lemon potatoes and tzatziki cream

Roasted Cauliflower Steak (Vegan) Over spiced red pepper hummus, grilled vegetables, and crispy chickpeas

Eggplant Involtini (Vegetarian) Thin slices of grilled eggplant rolled with herbed ricotta and spinach, baked in San Marzano tomato sauce and topped with shaved Parmigiano and basil oil

Seafood Paella alla Valenciana A saffron-infused rice dish with tiger shrimp, mussels, calamari, and chorizo, finished with lemon and fresh herbs

Baklava Cheesecake With pistachio crust, honey-orange syrup, and rose whipped cream

Lemon Olive Oil Cake With lavender glaze and blueberry compote

Fig & Honey Crème Brûlée Silky custard topped with crisp caramel and dried fig slivers

Chocolate–Tahini Tart With flaky sea salt and pomegranate drizzle

Chargrilled Peach & Fetta Crostini With balsamic glaze and fresh basil

Lobster & Corn Arancini Served with lemon-tarragon aioli

Mini Wagyu Sliders Topped with smoked gouda, arugula, and truffle mayo

Artisanal Margherita Flatbread Handcrafted flatbread with buffalo mozzarella, heirloom tomato, and basil

Heirloom Tomato & Burrata Salad With basil oil, microgreens, and aged balsamic

Grilled Asparagus with Lemon Zest Finished with shaved parmesan and roasted pine nuts

Truffle Potato Salad Yukon gold potatoes, truffle crème fraîche, chives

Charcoal-Roasted Beets With whipped goat cheese, pistachio, and mint

AAA Beef Tenderloin Medallions Fire-seared and served with chimichurri or red wine jus

Maple-Glazed Cedar Plank Salmon Infused with citrus and fresh dill

French-Cut Herb Marinated Chicken Served with garlic confit and lemon-thyme glaze

Grilled Eggplant Steaks (Vegan) Topped with miso glaze and toasted sesame

Fresh Baked Accompaniments Warm artisan rolls & focaccia House-made compound butters: truffle, roasted garlic, sundried tomato

Grilled Pineapple with Coconut Crème Anglaise

Mini Strawberry Shortcakes With fresh cream and basil syrup

Molten Chocolate Lava Cake Served with vanilla bean ice cream & berry coulis

Optional Wine Pairing & Beverage Add-On Curated by Chef Salmon to match each course, available upon request

Lobster Tartine Lobster, lobster mayo, mixed greens

Beef Tartine Beef tartare, colatura aioli, gruyere, cured egg york

Oysters Shallot mignonette

French Onion Tartlet Mini Filloshells, cheese, onion, thyme, wine

Tartare de than Yellowfin tuna, avocado, lime, sesame, reddish, cilantro, and micro greens finished with unagi sauce

Grilled Octopus Bell pepper sauce, chive coulis, onion espuma, organic greens

Tuna Carpaccio Yellowfin tuna, avocado, pickled fresno, tamari dressing

Trout Escabeche Trout, colatura aioli, pickled fennel, pickled onions

Heirloom Polenta Salad Heirloom tomato, buffalo mozzarella, organic basil oil, organic field greens, aged balsamic, olive oil

Wild mushroom Agnolotti Truffle solo di Bruna, spinach

Shaved Fennel Salad Yuzu, blue cheese, candied pecan, smoked salmon

Salade Nicoise Seared yellowfin tuna, quail eggs, green beans, heirloom tomatoes, assorted marinated olives, and mixed organic greens

Wagyu Steak Wagyu, pomme puree, gail lan, confit garlic, and green onion relish

Honey Roasted Duck Bulgur wheat salad, roasted heirloom beets, pistachio, blood orange

Milanese Veal Chop Milk Fed Veal cho, organic arugula salad, shaved parmesan, olive oil, age balsamic, toasted pine nuts

Seared Duck Breast Smashed truffle potato, organic arugula salad, port black cherry reduction

Halibut Samorilio, grilled heirloom tomato, asparagus, roasted mini potato

Flat Iron steak Fresh hand-cut frites, green beans, red wine jus, truffle aioli

Fruits De Mer Mussels, white wine, herbs, cream sauce, capers, and toast baguette

Branzino Green beans, fingerling potato, Vermouth Cream Sauce

Beef Tenderloin Truffle bone marrow, pomme puree, asparagus, red wine demi reduction

Hot apple strudel with vanilla ice cream and caramel sauce

Poached Pear and almond tart with clotted cream

Antipasto della Casa Grilled vegetables, marinated olives, Italian cheeses, prosciutto, salami, pasta salad, and focaccia

Classic Bruschetta Roasted vine tomatoes, fresh basil, EVOO, and aged balsamic on toasted crostini

Arancini al Funghi Crispy risotto balls with mushrooms, spinach, and cheese, served with tomato basil sauce

Mini Korean BBQ Meatballs Glazed with sesame-ginger sauce, garnished with scallions and sesame seeds

Mediterranean Hummus Cups Roasted red pepper hummus served in cucumber cups with za’atar and microgreens

Artisanal Margherita Flatbread Handcrafted flatbread with buffalo mozzarella, heirloom tomato, and basil

Mini Sliders A duo of crisp chicken and pulled pork on soft brioche buns

Grilled Pineapple Chicken Skewers Glazed with a tropical chili-lime marinade

Caprese Skewers Tomato, basil, mozzarella skewers with balsamic drizzle

Mini Falafel with Tahini Drizzle Bite-size falafel served with lemon-garlic tahini sauce and pickled onions

Crispy Prawn Tempura Bites Served with sweet chili dipping sauce and sesame slaw

Assorted mini Pastries

Fresh fruit platter

Korean BBQ Cauliflower BitesCrispy cauliflower tossed in gochujang glaze, finished with sesame seeds and green onion

Ahi Tuna Tartare on Rice Crackers Diced tuna with avocado, ponzu gel, tobiko, and crispy garlic on black sesame rice crackers

Thai Fish Cakes Spiced cod cakes with kaffir lime, lemongrass, served with cucumber relish and chili aioli

Mini Tandoori Chicken Tacos Gluten-free shells filled with yogurt-marinated tandoori chicken, mango chutney, and pickled onion

Seared Scallops on Carrot-Ginger Purée Delicately spiced with a touch of cinnamon and garnished with coriander oil

Five-Spice Duck Breast Pan-seared Muscovy duck with pomegranate molasses glaze and roasted pear

Miso Caesar Salad with Furikake Croutons Creamy umami dressing with nori flakes, pickled red onions, and crispy furikake croutons

Black Garlic Penne alla Vodka with Grilled Chicken Charred chicken breast, roasted tomato vodka sauce, and black garlic butter over penne

Coconut Jerk Chicken Supreme Served over lemongrass-infused jasmine rice, with mango-pineapple chutney and roasted carrots

Roasted Lamb with Truffle Barley Risotto Slow-roasted lamb with creamy barley, charred asparagus, and mint gremolata

Miso-Glazed Salmon with Forbidden Rice Soy-miso lacquered salmon, black rice, crispy shallots, and broccolini

Spicy Pesto Udon with Teriyaki Chicken Udon noodles tossed in wasabi-pesto, topped with grilled chicken and sesame bok choy

Crispy Skin Trout with Green Curry Niçoise Seared trout served over Thai green curry-dressed Niçoise vegetables with basil oil

Caramelized Banana Crêpes with Sesame Crumble Served warm with dark chocolate ganache and coconut ice cream

Matcha Crème Brûlée Japanese green tea custard with a crackling sugar top

Green Tea Tiramisu Layers of matcha mascarpone and sponge, finished with white chocolate dust

Shrimp Cocktail Chilled jumbo shrimp served with tangy cocktail sauce and lemon wedges

Oysters Rockefeller Fresh oysters topped with a creamy spinach and herb sauce, then baked until golden

Tuna Tartare Fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips

Plateau de Fruits de Mer: An extravagant seafood platter showcasing shrimp, lobster tail, scallops, and mussels

Smoked Lobster Bisque with Pan Seared Scallops, and Lobster tail Garnished with Micro Greens

Seafood Chowder Rich and hearty chowder filled with chunks of lobster, shrimp, scallops, and potatoes in a creamy broth

Grilled Octopus Salad Tender grilled octopus served over a bed of mixed greens with cherry tomatoes, olives, and a citrus vinaigrette

Coquilles Saint-Jacques Poêlées avec Purée de Carottes au Gingembre: Seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon

Saumon Poêlé: Pan-seared salmon served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, tossed in a maple brown butter sauce, elegantly garnished with microgreens

Seared Trout with Niçoise Vegetable Salad, Asparagus, tomato, potatoes, green beans, artichoke Finished with Truffle Basil oil

Branzino al Cartoccio: Whole Mediterranean sea bass baked in parchment paper with herbs, lemon, and olive oil Served with Herb-roasted Potatoes and Grilled herb Asparagus

Halibut en Papillote With (Julienne vegetables) served with white Truffle Mashed potato, and Roasted Heirloom Carrots and Asparagus Tossed in Maple Brown Butter Fished with Lemon Herb Butter Garnished with Micro Greens

Key Lime Pie Tangy key lime filling in a graham cracker crust, topped with whipped cream and lime zest

Chocolate Mousse Rich and creamy chocolate mousse garnished with chocolate shavings and fresh berries

Berry Pavlova Light and airy meringue nest filled with whipped cream and topped with fresh mixed berries

Grilled Flatbread Pizza ( topped with Grilled vegetables, fresh Basil finished with Aged Balsamic )

Margherita Flatbread Pizza Topped with Buffalo Mozzarella, slice Heirloom tomatoes finished with fresh Organic Basic, and aged Balsamic

Arancini al Funghi: Delicate mushroom, cheese, and spinach-stuffed arancini balls, served with a velvety tomato basil sauce

Bruschetta di Pomodoro: Succulent roasted vine-ripened tomatoes, fragrant fresh basil, and the finest extra virgin olive oil, elegantly drizzled with aged balsamic reduction

Polenta Bites: Crispy polenta squares topped with sautéed mushrooms, Parmesan cheese, and a balsamic reduction

Mezze Platter ( Falafel , Tzatziki , Roasted Red Pepper Hummus , Tabbouleh, Grilled Flat bread, Assorted olive, Grilled Vegetables)

Insalata Caprese: A refreshing caprese salad featuring heirloom tomatoes, buffalo mozzarella, fresh basil, and a finishing touch of aged balsamic and extra virgin olive oil

Salade de Betteraves: Mixed greens adorned with heirloom beets, goat cheese, pickled onions, and candied pecans, elegantly finished with aged balsamic and olive oil

Salade Pomme, Chèvre et Canneberge: Apple, goat cheese, and cranberry salad, served on a bed of mixed greens, crowned with candied pecans and drizzled with raspberry vinaigrette

Roasted Butternut Squash Soup Finished with Cinnamon Maple

Risotto alla Milanese: Creamy saffron-infused risotto with Parmesan cheese and a hint of white wine

Gnocchi di Patate Dolci: Velvety sweet potato gnocchi with sautéed wild mushrooms, wilted spinach, and a luscious tomato basil sauce. Served with roasted red pepper focaccia

Mediterranean salad ( mixed greens, Quinoa, Olive, Cucumber, Tomatoes, Red onions, Feta Cheese)

Eggplant Parmigiana: Layers of breaded eggplant, tomato sauce, mozzarella, and Parmesan cheese, baked until golden

Melanzane Ripiene al Forno: Roasted eggplant generously stuffed with sautéed vegetables, olives, and wild rice. Served with Roasted potatoes, grilled heirloom carrots, and asparagus, all crowned with cacciatore sauce

Vegetable Wellington ( Vegan beef, cheese, peppers, onions, spinach) with Roasted Garlic potato Puree accompanied with Stacked Grilled Vegetables

Four Cheese lasagna, vegan cheese, beef, eggplant

Grilled vegetable tower (mushrooms, eggplant, Zucchini, peppers) served with Roasted potatoes, Grilled Heirloom Carrots, and Asparagus topped with cacciatore sauce

Stir Fry Veg Bowl ( Basmati Rice Toasted Quinoa, Heirloom Carrots, Bell Peppers, Broccoli, Avocado,)

Thai Coconut Curry bowl, sauteed veg, basmati rice, roasted peanuts

Torta al Cioccolato Fondente con Ganache di Lamponi: Molten chocolate cake with a luscious raspberry ganache, accompanied by a scoop of decadent vanilla bean ice cream

Panna Cotta al Mango: Mango panna cotta topped with raspberry rum caviar and an array of fresh, vibrant fruits

Green tea crème brûlée topped with sugar bridle

Apple Blossom with brandy sauce topped with ice cream