Chef Rafael Gomes

Seared octopus with chickpea purée and smoked paprika oil

Labneh with roasted grapes, pine nuts and pomegranate molasses

Branzino (Mediterranean seabass) roasted with herbs, served with caponata and saffron potato purée

Olive oil cake with lavender honey and Greek yogurt cream

Marinated olives, roasted red peppers and whipped feta with pita chips

Zucchini carpaccio with shaved parmesan and lemon vinaigrette

Moroccan lamb tagine with apricots, almonds and couscous

Raspberry Pistachio semifreddo with rose petals

Greek salad with feta, kalamata olives and lemon-oregano dressing

Grilled chicken souvlaki with lemon rice and tzatziki

Baklava with orange blossom syrup

Burrata with cherry tomatoes confit and basil oil

Lobster ravioli with sage butter and lemon zest

Rack of lamb crusted with herbs, served with truffled mashed potatoes

Sfogliatella with lemon cream and caramelized orange peel

Crostini with truffle ricotta and caramelized onion

Handmade tagliatelle with slow-cooked beef ragu

Veal saltimbocca with sautéed spinach and white wine sauce

Panna cotta with raspberry coulis and pistachio crumbs

Creamy porcini mushroom risotto with parmesan crisp

Chicken cacciatore with polenta

Classic tiramisu

Smoked trout mousse with citrus pearls and dill cracker

Bison tartare with pickled shallots and crostini

Beef tenderloin with foie gras, red wine jus and Yukon gold potato pave

Ice wine-poached pear with almond crumble and Chantilly cream

Maple-glazed scallop with parsnip purée and beetroot dust

Wild mushroom risotto with Canadian parmesan and truffle essence

Seared duck breast with blueberry demi-glace and roasted root vegetables

Maple crème brûlée with lavender shortbread