Chef Sean Wang

Salmon tartar on Crispy Rice with Jalapeno and Avocado

Wild Mushroom Arancini with Mushroom-Shoyu puree

Shrimp Tempura with Sweet Soy Glaze and Watermelon Radish

Gochujang Beef Tartar with Rice Crisps

Mini Bao Bun with Braised Beef Short Ribs

Creamy Miso Spaghetti with Cured Meat

Soy Marinated Steak with Maitake Mushroom

Asian Style Slow Braised Beef Ribs with Bone Marrow Gremolata

Herb Crusted Black Cod with Miso Sabayon and Watercress coulis

Macha Basque Cheesecake with Berry Compote

Jasmine Panna Cotta with Fresh Tropical Fruit Mix, Yuzu Honey, Macha Dust, and Sesame Tuile

Macha Tiramisu- Layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust

Arancini - Crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses

Carpaccio di Manzo (Thinly sliced, high-quality beef tenderloin, elegantly served raw with mustard sauce, crostini, and capers)

Burrata with Walnut Pesto, Luxurious Duck Prosciutto, Arugula and Figs

Hamachi Crudo with Orange Gel, Yogurt sauce, Radicchio Rosa, Blood Orange, Fresno Chili, Pomegranate Seeds

Cacio e Pepe -Classic Roman Pasta with Pecorino and Black Pepper

Tagliatelle al Ragù (Beef Ragu and Fresh Homemade Pasta)

Spaghetti ai Frutti di Mare - Seafood Linguine with Prawns, Scallops, and Clams

Wild Mushroom Risotto with Truffle Oil

Chicken cacciatora Ravioli with Carbonara foam, Jus and Italian Kale Sauce

Tomahawk Steak (Sharing) with Red Wine Jus and Roasted Rosemary Potatoes

Herb Crusted Black Cod with Sicilian Caponata(eggplant,tomatoes,capers,pine nuts,olives)

Mediterranean Rack of Lamb or Roasted Boneless Leg of Lamb (for large parties), served with Bone Marrow Mint Salsa Verde, Red Beet Hummus, Seasonal Vegetables, and a Yogurt Sauce

Basque Cheesecake with Berry Compote

Classic Tiramisu

Classical Crème brûlée

Millefoglie al Pistacchio – Crispy layers of caramelized puff pastry filled with creamy Sicilian pistachio custard and mascarpone, topped with crushed pistachios and a light dusting of powdered sugar

Bao Buns with Short-rib and pickled daikon and carrots

Tuna tartar on Crispy Rice with Jalapeno and Avocado

Wild Mushroom Arancini with Mushroom-Shoyu puree and Miso Sabayon

Shrimp Tempura with a Soy-Based Broth, Watermelon Radish and Bonito Flakes

Creamy Miso Spaghetti with Cured Meat

Asian Style Slow Braised Beef Ribs with Bone Marrow Gremolata

Soy Marinated Steak with Maitake Mushroom

Herb Crusted Black Cod with Miso Sabayon and Watercress coulis

Jasmine Panna Cotta with Fresh Tropical Fruit Mix, Yuzu Honey, Macha Dust, and Sesame Tuile

Macha Basque Cheesecake with Berry Compote

Macha Tiramisu- Layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust

(Can be made vegetarian) Burrata with Walnut Pesto, Luxurious Duck Prosciutto, Arugula and Figs

Arancini - Crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses

Hamachi Crudo with Orange Gel, Yogurt sauce, Radicchio Rosa, Blood Orange, Fresno Chili, Pomegranate Seeds

Classic bruschetta and Wild Mushroom with whipped ricotta and pine nuts on top of Crostini

Tagliatelle al Ragù (Beef Ragu and Fresh Homemade Pasta)

Cacio e Pepe -Classic Roman Pasta with Pecorino and Black Pepper

Chicken cacciatora Ravioli with Carbonara foam, Jus and Italian Kale Sauce

(Can be made Vegan) Wild Mushroom Risotto with Truffle Oil

Spaghetti ai Frutti di Mare - Seafood Linguine with Prawns, Scallops, and Clams

Tomahawk Steak (Sharing) with Red Wine Jus and Roasted Rosemary Potatoes

Herb Crusted Black Cod (Or King Ora Salmon) with Sicilian Caponata(eggplant,tomatoes,capers,pine nuts,olives)

Cauliflower Steak with Black Garlic Mayo, Hummus, Red Beets, Crispy Shallot and Breadcrumbs with Pine Nuts

Herb Crusted Rack of Lamb or Roasted Boneless Leg of Lamb (for large parties), served with Bone Marrow Mint Salsa Verde, Jus, Potato puree , and Seasonal Vegetables

(Can Be Vegan) Basque Cheesecake with Berry Compote

Millefoglie al Pistacchio – Crispy layers of caramelized puff pastry filled with creamy Sicilian pistachio custard and mascarpone, topped with crushed pistachios and a light dusting of powdered sugar

Chocolate Crémeux with crumble, caramel sauce, crème, and crushed pistachios

Classic Tiramisu

Arancini - Crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses

Tuna Tartar with Crispy Rice Chips, Saffron Aioli, and Salmon Caviar

Hamachi Crudo with Orange Gel, Yogurt sauce, Radicchio Rosa, Blood Orange, Fresno Chili, Pomegranate Seeds

Crispy Potato Pavé with Crème Fraîche, Pickled Cucumber & Caviar

Wild Mushroom Risotto topped with Black truffle

Prawn Bisque Spaghetti with Shrimp Tartar

Cacio e Pepe -Classic Roman Pasta with Pecorino and Black Pepper topped with Black Truffle

Australian Wagyu Picanha with Yuzu Bearnaise, Broccolini, King Mushroom

Mediterranean Rack of Lamb or Roasted Boneless Leg of Lamb (for large parties), served with Bone Marrow Mint Salsa Verde, Red Beet Hummus, Seasonal Vegetables, and a Yogurt Sauce

Herb Crusted Black Cod with Sicilian Caponata(eggplant,tomatoes,capers,pine nuts,olives)

Millefoglie al Pistacchio – Crispy layers of caramelized puff pastry filled with creamy Sicilian pistachio custard and mascarpone, topped with crushed pistachios and a light dusting of powdered sugar

Jasmine Panna Cotta with Fresh Tropical Fruit Mix, Yuzu Honey, Macha Dust, and Sesame Tuile

Tiramisù al Pistacchio e Cioccolato Bianco - Layers of espresso-soaked Savoiardi biscuits, Sicilian pistachio mascarpone cream, and silky white chocolate ganache, finished with a dusting of cocoa, crushed pistachios, and a touch of Maldon sea salt

Classic Tiramisu

Oyster au Champagne Mignonette – Fresh oyster with a delicate champagne and shallot mignonette

Miso Beurre Blanc Scallop – Seared scallop with a miso-infused beurre blanc and Salmon Caviar, with puffed wild rice

Artisan Cheese & Charcuterie Board - A luxurious selection of fine cheeses and cured duck prosciutto, paired with gourmet accompaniments for the perfect balance of flavors and textures

Classical Beef Tartar on Rice Crisps garnished with Yolk gel, Crispy Shallot, and Chives

Elevated French Onion Soup - french onion soup with caramelized shallots, gruyère espuma, and a crispy parmesan tuile

Modern Caesar Salad – Whole lettuce wedge with Parmigiano-Reggiano crisp, housemade dressing, and croutons

Salade de chèvre chaud - Warm goat cheese on toasted baguette, served over mixed greens with honey vinaigrette, candied walnuts, poached pears, and a balsamic reduction

Coq au Vin Blanc- Chicken supreme with Maitake mushrooms, pearl onions, and a delicate white wine sauce, served with buttery pomme purée

Tomahawk Steak (Steak au poivre) with a black pepper sauce , maitake mushroom, broccolini, and yukon goldpotato puree

Basque Cheesecake with Berry Compote

Classic French Tarte Tatin (Caramelized Apple Tart) – with Housemade Vanilla Bean Gelato

Classical Crème brûlée

Arancini - Crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses

Classical Bruschetta - Heirloom tomatoes

Crudo di Tonno (Tuna Crudo) and Tuna Tartar on Crispy Rice with Avocado

(Can be made vegetarian) Burrata with Walnut Pesto, Luxurious Duck Prosciutto, Arugula and Figs

Cacio e Pepe -Classic Roman Pasta with Pecorino and Black Pepper

Mushroom Ravioli with Chestnut Pesto and Jus

Tagliatelle al Ragù (Beef Ragu and Fresh Homemade Pasta)

(Can be made Vegan) Wild Mushroom Risotto with Truffle Oil

Osso Buco alla Milanese (Tender braised veal shanks with saffron risotto)

Herb Crusted Black Cod with Sicilian Caponata(eggplant,tomatoes,capers,pine nuts,olives)

Mediterranean Rack of Lamb or Roasted Boneless Leg of Lamb (for large parties), served with Bone Marrow Mint Salsa Verde, Red Beet Hummus, Seasonal Vegetables, and a Yogurt Sauce

Tomahawk Steak (Sharing) with Red Wine Jus and Roasted Rosemary Potatoes

Cauliflower Steak with Black Garlic Mayo, Hummus, Red Beets, Crispy Shallot and Breadcrumbs with Pine Nuts

Classic Tiramisu

Panna Cotta with Berry compote and a sesame tuile

Basque Cheesecake with Berry Compote

Mille-Feuille à la Pistache (Flaky, caramelized layers of puff pastry filled with pistachio cream)

Classical Bruschetta - Heirloom tomatoes

Artisanal Cheese Board - A luxurious selection of fine cheeses and cured duck prosciutto, paired with gourmet accompaniments for the perfect balance of flavors and textures

Classical Beef Tartar on Rice Crisps garnished with Yolk gel, Crispy Shallot, and Chives

Bacon wrapped scallops with Maple Buerre Blanc

Bao Buns with Short-rib and pickled daikon and carrots

Arancini - Crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses

Salade de chèvre chaud - Warm goat cheese on toasted baguette, served over mixed greens with honey vinaigrette, candied walnuts, poached pears, and a balsamic reduction

Baby Gem Caesar – Whole baby gem lettuce wedge with Parmigiano-Reggiano crisp, housemade dressing, and croutons

(Can be made Vegan) Wild Mushroom Risotto with Truffle Oil

Tomahawk Steak (Sharing) with Bone Marrow, Red Wine Jus and Roasted Rosemary Potatoes (Or Frites)

Cowboy Beans and Fried Eggs with Bacon

Basque Cheesecake with Berry Compote

Classical Crème brûlée

Classic French Tarte Tatin (Caramelized Apple Tart) – with Housemade Vanilla Bean Gelato

Mille-Feuille à la Pistache (Flaky, caramelized layers of puff pastry filled with pistachio cream)