Chef Calvin Di Giovanni

Steamed Mussels in White Wine & Garlic – Fresh mussels gently steamed with white wine, garlic, shallots, and parsley, served with a side of crusty baguette

Steamed Shrimp Cocktail – Old Bay-seasoned steamed shrimp served chilled with a tangy house-made cocktail sauce and lemon wedges

Steamed Whole Lobster – Fresh Maine lobster, steamed to perfection, served with drawn butter, lemon, and fresh herbs

Steamed Snow Crab Legs – Sweet and tender crab legs steamed with bay leaves and citrus, accompanied by garlic butter and house-made remoulade

Steamed Red Potatoes – Tossed with fresh herbs, sea salt, and a drizzle of olive oil

Steamed Asparagus & Broccolini – Lightly seasoned and finished with a squeeze of lemon

Steamed Jasmine Rice – Fragrant and fluffy, served as a perfect accompaniment

Steamed Coconut Pudding – A delicate, silky coconut milk pudding infused with vanilla and served with a fresh fruit compote

Seared Scallops with Lemon Beurre Blanc – Perfectly caramelized scallops served with a delicate citrus-infused butter sauce and microgreens

Roasted Beet Tartare – Finely diced roasted beets with shallots, capers, and a hint of Dijon, served with crispy crostini

Lobster Bisque – A velvety, rich lobster soup finished with a touch of brandy and fresh chives

Creamy Coconut & Ginger Carrot Soup – Smooth carrot and coconut soup infused with fresh ginger and lime, garnished with toasted pumpkin seeds

Herb-Crusted Halibut – Served over saffron-infused risotto with roasted asparagus and a citrus beurre blanc

Wild Mushroom & Truffle Risotto – Creamy arborio rice infused with earthy truffle oil, wild mushrooms, and fresh herbs, topped with crispy shallots

Dark Chocolate Avocado Mousse – A rich and creamy vegan chocolate mousse made with ripe avocados, cacao, and maple syrup, topped with fresh berries and toasted almonds

Chilled Pineapple Cilantro Soup, served with raspberry and lemon sorbet (Vegan)

Hibiscus Sea Bass Fish Crudo, Fresh fish crudo with nettle pesto, citrus segments, microgreens, and a vibrant pomegranate and mango garnish

Amuse-Bouche: Bicchierino di Bisque di Aragosta con Spuma al Dragoncello – A rich, creamy lobster bisque served in a small shooter glass, topped with a delicate tarragon foam. Garnished with a sprinkle of chives and a tiny piece of lobster claw

Fried Zucchini, tempura fried zucchini with cherry peppers

Bruschetta al Pomodoro, Grilled slices of rustic Italian bread topped with a mixture of ripe tomatoes, fresh basil, garlic, olive oil, and a touch of balsamic vinegar

Caprese Salad with Balsamic Reduction, Slices of ripe tomatoes, fresh mozzarella, and basil leaves drizzled with a balsamic reduction and extra virgin olive oil

Orecchiette, Little Ears Pasta, Broccoli Rabe, Italian Sausage

Chicken Parmesan, Breaded Chicken Parmesan Spaghetti Marinara

Veal Marsala, Veal Scallopini, Marsala, Mushrooms

Lemon Ricotta Cheesecake, Light and fluffy cheesecake with a zesty lemon flavor

Classic Tiramisu A decadent dessert layered with mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa

Vanilla Bean Crema Bruciata, Italian crème brûlée

Classic Escargot – Burgundy snails baked in a rich garlic-herb butter sauce, served with warm baguette slices for dipping

Moules Marinières – Fresh mussels steamed in a fragrant broth of white wine, shallots, garlic, and herbs, accompanied by crusty baguette

Tournedos Rossini – Seared beef tenderloin topped with buttery foie gras and finished with a luxurious truffle-Madeira sauce, served with a side of creamy potato purée and seasonal vegetables

Crème Brûlée – A classic French custard infused with vanilla, topped with a perfectly caramelized topped crust

Causa Rellena • A traditional Peruvian layered dish made with creamy mashed yellow potatoes seasoned with lime, aji amarillo, and olive oil. Filled with shredded chicken or tuna, avocado, and mayonnaise, then garnished with hard-boiled eggs and olives

Aguadito de Pollo • A vibrant and aromatic cilantro-based chicken soup with rice, peas, carrots, and a touch of Peruvian aji peppers for a light yet flavorful second course

Lomo Saltado • A Peruvian stir-fry featuring marinated strips of beef sautéed with red onions, tomatoes, and a soy-based sauce. Served with a side of crispy fries and fluffy white rice for a hearty and satisfying main course

(Vegetarian option available with sautéed mushrooms and peppers.)

Suspiro a la Limeña • A classic Peruvian dessert featuring a creamy dulce de leche custard topped with a light port wine meringue and sprinkled with cinnamon for a sweet, elegant finish

Optional Drink Pairings 1. Pisco Sour (Signature Cocktail) • Pisco, lime juice, simple syrup, egg white, and bitters. 2. Chicha Morada (Non-Alcoholic) • A refreshing drink made from purple corn, cinnamon, clove, and pineapple

Wild Mushroom Bisque/Velouté A velvety soup garnished with herb crème fraîche, pickled butternut squash, cherry tomatoes, pineapple, pistachios, roasted peppers, and finished with root vegetable chips or crackers

Three-Way Parsnip Parsnips prepared in three unique textures, garnished with toasted hazelnuts, fried sage, chive oil, pomegranate seeds, and vibrant microgreens

Braised Stuffed Cabbage Leaf Stuffed with a hearty medley of legumes and seasonal vegetables, topped with tzatziki espuma, tsukemono cucumbers, and a bright citrus garlic dill gremolata

Coconut Panna Cotta A creamy coconut dessert paired with charred pineapple coulis, tarragon foam, candied ginger carrots, spiced loaf cake strudel, and finished with refreshing pineapple granita

Escargots de Bourgogne Traditional Burgundy snails baked with garlic-parsley butter, served with crusty baguette

French Onion Soup Rich, slow-cooked onion soup topped with a melted Gruyère cheese crust

Arugula Salad with Goat Cheese and Walnuts Fresh arugula topped with creamy goat cheese, toasted walnuts, and a light balsamic vinaigrette

Duck Liver Mousse with Cornichons Smooth duck liver mousse served with cornichons, mustard, and slices of toasted brioche

Duck Breast à l’Orange Seared duck breast with a sweet and tangy orange glaze, served with a side of potato gratin and sautéed green beans

Coq au Vin Chicken slow-braised in red wine with mushrooms, onions, and bacon, served over buttered noodles

Braised Beef Short Ribs à la Bourguignonne served with Mash Potato/Potato Purée and Roasted Brussel Sprouts

Chocolate Soufflé Classic airy chocolate soufflé served with a side of vanilla crème anglaise

Tarte Tatin Caramelized upside-down apple tart, served warm with a dollop of crème fraîche

Crème Brûlée Rich vanilla custard topped with a crisp layer of caramelized sugar

Greek Yogurt Parfait: Greek yogurt layered with granola, honey, and mixed berries

Fresh Fruit Platter: Seasonal sliced fruits such as watermelon, pineapple, berries, and oranges, served with a honey-yogurt dip

Assorted Pastry Basket: Mini croissants, muffins, and Danish pastries served with butter, jam, and honey

Mini Avocado Toasts: Smashed avocado on multigrain toast, topped with cherry tomatoes and chili flakes

Smoked Salmon Crostini: Crisp crostini topped with smoked salmon, cream cheese, capers, and dill

Truffle Deviled Eggs: Classic deviled eggs infused with truffle oil and garnished with chives

Classic Eggs Benedict: Poached eggs on an English muffin, topped with Hollandaise sauce and served with sautéed spinach and hash browns

Crab & Spinach Frittata: Oven-baked frittata with fresh crab meat, spinach, and parmesan cheese

Stuffed French Toast: Thick brioche French toast stuffed with cream cheese and strawberry compote, served with maple syrup

Breakfast Burrito: Filled with scrambled eggs, peppers, onions, cheddar cheese, black beans, and salsa, wrapped in a flour tortilla

Buttermilk Pancakes: Fluffy pancakes with toppings of maple syrup, fresh berries, or chocolate chips

Vegetarian Quiche: Spinach, mushroom, and feta cheese quiche with a buttery crust, served with a side salad

Mini Churros: Warm mini churros coated in cinnamon sugar, served with chocolate and caramel dipping sauces

Ricotta Pancakes: Light ricotta pancakes topped with lemon curd and fresh berries

Warm Cinnamon Rolls: Freshly baked cinnamon rolls drizzled with cream cheese icing

Bread Pudding with Vanilla Sauce: Classic bread pudding served warm with a side of vanilla sauce