Chef Albert Chef Albert

Antipasti Chef Selection of cured meat and cheese board (accompanied by sides.)

Small Appetizers (Garlic Bread, Fried Calamari, Stuffed Mushrooms )

Caprese Salad : Sliced fresh mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze

Caesar Salad : Crisp romaine lettuce with Caesar dressing, croutons, and Parmesan cheese

Prosciutto Di Parma Bruschetta
, Poached Black Mission Fig, Ricotta Cheese

Spaghetti and Meatballs : Classic spaghetti served with hearty meatballs in a rich marinara sauce

Lasagna : Layers of pasta, ricotta cheese, ground beef, and marinara sauce, topped with melted mozzarella

Fettuccine Alfredo : Fettuccine pasta in a creamy Alfredo sauce made with butter, cream, and Parmesan cheese

Penne alla Vodka : Penne pasta tossed in a creamy tomato vodka sauce with a touch of red pepper flakes

Chicken Parmesan : Breaded chicken cutlets topped with marinara sauce and melted mozzarella, served over spaghetti

Eggplant Parmesan : Breaded and fried eggplant slices layered with marinara sauce and mozzarella, baked until bubbly

Shrimp Scampi : Shrimp sautéed in garlic, white wine, and lemon butter sauce, served over linguine

Porcini Mushroom & Asparagus Risotto

Spaghetti alle Vongole, Clams, Garlic, White Wine, Crushed Red Pepper, Parsley

Classic Chicken Piccata, Lemon, Caper, White Wine Sauce with Romano Polenta

Grilled Whole Bronzino, Lemon, Herbs, Olive Oil, White Rice

Chef's Favorite Original Tiramisu for two or more

Classic Cannoli

Strawberry & Rhubarb Panna cotta , Crème Anglais, Fresh Berries

Seasonal Beets Panna Cotta
Norvegian Smoked Salmon, Paddlefish Caviar, Almond Tuile

Truffle Crème Brulée
Lobster Consommé & Shaved Celery Roots

Tuna Carpaccio
Crunchy Asian Winter Vegetable, Yuzu & Ginger Gel

Twice Baked Comte Cheese Soufflé
Parmesan and Porcini Cream

Ash Leek Halibut Steak
Sweet Potato Frite, 
Leek Emulsion, Yuzu Avocado Caper Mousse

Seared Chicken breast Truffle Parsnip Mousseline Kale Pesto Truffle Chicken Jus

Poached Tenderloins of Lamb in Beer Consommé, Brussels Sprouts Choucroute, Honey Mustard Popcorn, Sage & Jerez Jus

Chervil Parsley Green Risotto
Braised Trumpet Royale & Cipollini Onions
Comte Emulsion & Crispy Garlic

Banana Sorbet Chocolat Crémeux Candied Orange Financier

Kiwi Sous-Vide with Sencha Tea, Roasted Jalapeño Kiwi Marmelade Frangipane Style Cream, Sliced Toast Almond

Key Lime Tiramisu Manuka Honey Tiramisu Cream, Italian Ladyfinger

Poached Apple in Sauterne Wine, Vanilla Mascarpone Cream, Salted Caramel Dulce Hazelnut Sablee

Devil Mimosa Eggs, Compressed Choux

Avocado Choux, Peekytoe Crab, Charcoal Disk

Dorade Carpaccio, Tri-Citrus Vinaigrette, Texture of Radishes, Oak Leaf Lettuce Gel, Guanaja Chocolate Zest

Linden Tea Smoked Hake, Purple Shiso, Black Radishes, Sweet & Sour Condiment, Linden Tree Consommé

Sous-Vide Candy Cane Beets Palet Glazed, Shaved Black Summer Truffle, Peas Puree, Cocoa Tuile

Conchiglioni Farcie Organic Pasture Raised Chicken

Artichoke Ravioli, Eggplant Puree, Eggplant Chips, (Jamón) Reduction Jus

Marinade Pork Loins, Country Bread Tuile, Crispy Pew-Wee Potatoes, Green Asparagus, Roasted Coffee Pork Jus

Sous-Vide New York Steak, Apricot Gochujang Cauliflower, Blueberry Shrub Foam, Sumac Shishito Peppers

Tart Cantaloupe Melon, Citrus Sweet Crust Madeleine, Almond Cream, Ganache Vanilla, Mint Cilantro Gel, Honey Tuile

Millefeuille my style, Almond Chibouste Crémeux, Salidou Caramel, Paddlefish Black Caviar,

Fresh Organic Strawberry, Arugula Olive Oil, Yogurt Siphon, Strawberry Jus, Honey Tuile