Chef Danté Marino

Home Made Breads, Olives, & Oil Dips

Charcuterie Board - a Sheard Selection of Cured Meats

Herb Garlic Ciabatta

Carpaccio di Manzo: Thinly sliced raw beef tenderloin drizzled with lemon juice, extra virgin olive oil, capers, shaved Parmesan cheese, arugula leaves, salt, and pepper

Creamy Burrata with Heirloom Tomatoes, Toasted Nuts, Infused Olive Oil

Wild Mushroom Arancini, Celeriac Puree, Mushroom Duxelles

Chicken Milanese, Lemon Saffron Risotto

Spaghetti Carbonara, Creamy Sauce Made With Eggs, Grated Parmesan cheese Seasoned with Pancetta Black Pepper Parmesan and Fresh Parsley

Spinach Ricotta Cannelloni, Rich Tomato Sauce, Parmesan with Grilled Asparagus

Baked Cod Cacciatora, Fresh Gnocchi, Tomato Based Sauce with Herbs and Onions

Vietnamese Fresh Spring Rolls filled with shrimp, vermicelli noodles, fresh herbs, peanut dipping sauce

Scallops Sashimi, Tempura Shrimp, Dressed with Ponzu & Wasabi Mayo

Maki Sushi - Traditional sushi filled with Rice, Vegetables, Fish or Meat

Chilly Lime Salmon, Crispy Vermicelli Noodle Salad, Sesame Dressing

Teriyaki duck Brest, shitake Mushroom And Ginger Broth with Braised Bok Choy Carrots & Daikon

Crispy Pork Belly, Carrot Kimchi Dumplings, Carrot Ginger Purée, Asian Greens

White Chocolate Passion Fruit Cheese Cake, Mango Sorbet

Kaffir Lime Panna Cotta, Green Tea Micro Sponge

Plum Wine Lychee Jelly, Matcha Doughnut, Lime Sorbet

Crispy Fried Pork Belly, Romesco Salsa, Toasted Almonds, Pomegranate

Wild Mushroom Arancini, Celeriac Puree, Mushroom Duxelles

Creamy Burrata with Heirloom Tomatoes, Toasted Nuts, Infused Olive Oil

Local Fish, Beetroot Risotto, Crème Fraîche, Brocolini, Parmesan Crisp

Chicken Ballotine, Poached Egg, Zucchini, Corn Velouté, Charred corn & Peas, Herb Salad,

Sous Vide Pork Tenderloin, Pea Pure, Mini Fondant, Potatoes , Seasonal greens

Baileys Chocolate Tiramisu Recipe

Toasted Coconut Pannacotta, Pineapple Compote

Caramelized Banana Parfait, Ginger bread & Butterscotch sauce

Steak haché, cured egg yoke, spicy red pepper dressing, cracker bread

Pan seared Scallops, sunchoke purée, crispy pancetta, sherry vinaigrette

Ginger spiced Pumpkin Velouté, pumpkin seed dukkah, toped with sour cream

Herb crusted Lamb rack, peas, balsamic cherries, pistachio, ribboned Zucchini & rainbow carrots

Pan fired Duck breast, beluga lentils, roasted squash & beetroot,

Smoked Sablefish, grains, charred leaks & braised fennel, sauce burre blanc

Tarte au Citron, meringue, lemon tuile, fresh berries

Apple Tarte Tatin, Calvados cream

Hot chocolate Profiteroles, stuffed with cream & hazelnut praline