Chef Siler Chef

Whipped Feta with Local Honey & Pistachios: Creamy, hand-whipped feta cheese spread over toasted sourdough, finished with organic local honey and crushed, toasted pistachios

Charred Eggplant "Caviar" with Pomegranate: Smoky, fire-roasted Italian eggplant purée finished with cold-pressed olive oil, fresh mint, and jewel-like pomegranate seeds

Hand-Rolled Spinach & Leek Phyllo Triangles: Golden, crispy baked artisanal pastry filled with a delicate, seasoned blend of organic spinach, leeks, and a touch of feta

Fig & Gorgonzola Bruschetta: Toasted scratch-made bread topped with creamy Italian Gorgonzola, sweet balsamic-glazed figs, and wild arugula

Tuscan Garlic & White Wine Mussels: Steamed prince edward island mussels simmered in a fragrant broth of extra virgin olive oil, garlic, fresh parsley, and crisp Pinot Grigio

Herbed Ricotta Stuffed Mushrooms: Earthy mushroom caps packed with a savory blend of whipped ricotta, garlic, and parmesan, baked until golden brown

Prosciutto-Wrapped Asparagus with Pecorino: Fresh local asparagus spears wrapped in premium Prosciutto di Parma, quick-seared and finished with shaved pecorino cheese

Ottoman-Style Meatball Lollipops: Bite-sized spiced lamb and beef meatballs glazed in a rich, tangy pomegranate molasses and sumac reduction, served on elegant skewers

Warm Marinated Olives with Orange & Thyme: A curated blend of Mediterranean olives warmed in premium olive oil with orange zest, garlic cloves, and fresh wild thyme

Garlic & Citrus Infused Shrimp Skewers: Succulent tiger shrimp marinated in lemon zest, roasted garlic, and fresh parsley, seared to perfection

Blistered Shishito Peppers with Yuzu Salt: Flash-seared peppers finished with fresh citrus juice and premium Japanese yuzu-infused sea salt

Crispy Calamari with Harissa Aioli: Lightly dusted, tender calamari rings fried until golden, served with a smoky North-African harissa dipping sauce

Moroccan Spiced Lamb Kofta Skewers: Miniature prime lamb koftas infused with cumin and mint, grilled and served with a zesty sumac-tzatziki dip

Velvety Ottoman Red Lentil Bisque: A silky, strained red lentil soup infused with burnt Aleppo pepper butter, fresh lemon, and artisanal sourdough croutons

Handmade Potato Gnocchi with Sage Brown Butter: Pillow-soft, from-scratch potato gnocchi tossed in a rich, nutty burnt butter sauce with fresh garden sage

Truffled Mushroom Orzo "Risotto": Orzo pasta cooked slowly to a creamy risotto consistency with forest mushrooms, finished with white truffle oil and shaved parmesan

Roasted Pear & Gorgonzola Salad: Sweet seasonal pears lightly roasted with honey, served over wild greens with creamy gorgonzola and house-caramelized walnuts

Roasted Beetroot Carpaccio Salad: Thinly sliced garden beets served with wild arugula, toasted pine nuts, goat cheese, and a zesty citrus-champagne vinaigrette

Velvety Roasted Tomato & Basil Bisque: Slow-roasted vine tomatoes blended into a rich, silky soup, finished with a drizzle of house-made herb oil and parmesan crisps

Creamy Tuscan White Bean Soup: A velvety, comforting purée of cannellini beans infused with rosemary, garlic, and a touch of extra virgin olive oil

Shaved Fennel & Arugula Citrus Salad: Peppery arugula and crisp shaved fennel tossed with sweet orange wheels in a light, refreshing white balsamic dressing

Mediterranean "Kus-Kus" with Harissa Oil: Hand-rolled style couscous served warm with slow-cooked chickpeas, sweet raisins, and a drizzle of mild harissa-spiced oil

Seared Gnocchi with Sun-Dried Tomato Pesto: Handmade potato gnocchi pan-seared until crispy, tossed in a rich Sicilian sun-dried tomato and almond pesto

Charred Heirloom Carrots over Herbed Labneh: Honey-roasted local carrots served over a bed of chilled, herb-infused labneh, topped with toasted pumpkin seeds

6-Hour Red Wine Braised Beef Short Ribs: Fork-tender beef short ribs slow-simmered in a rich red wine reduction, served over a silk-smooth Yukon Gold potato mousseline

Pan-Seared Branzino with Lemon-Caper Beurre Blanc: Delicate Mediterranean Sea Bass fillets seared to perfection and topped with a luxurious, velvety lemon-butter and caper sauce

Red-Wine Braised Lamb Shank (Osso Buco Style): Melt-in-your-mouth lamb shank slow-simmered for 6 hours in a rich red wine, rosemary, and root vegetable reduction, served over creamy polenta

Pan-Seared Duck Breast with Fig-Balsamic Glaze: Crispy-skin duck breast cooked medium-rare, sliced and draped in a sweet, glossy Mediterranean fig reduction

Mediterranean Herb-Crusted Atlantic Salmon: Fresh salmon fillets topped with a golden crust of citrus-infused breadcrumbs and herbs, oven-baked to maintain a moist and flaky texture

Seafood Cioppino (The Ultimate Coastal Stew): Fresh salmon, white fish, jumbo shrimp, and mussels poached in an aromatic, saffron-infused tomato and fennel broth

Grilled New York Strip with Chimichurri Rosso: Premium NY Strip steak grilled to order, served with a sun-dried tomato and smoked paprika red chimichurri

Slow-Roasted Pork Belly with Pomegranate Glaze: Crispy, tender pork belly slow-cooked and finished with a sweet, tart pomegranate molasses reduction

Aegean Style Seafood Stew (Bouillabaisse Style): A hearty, aromatic tomato-based broth with mussels, white fish, and shrimp, infused with saffron and orange zest

Roasted Cauliflower "Steak" with Truffle Cream (Vegetarian): Thick-cut cauliflower roasted with herbs, served over a rich, velvety black truffle and parmesan cream sauce

Pan-Seared Cod with Ginger-Scallion Oil: Flaky white cod fish seared and topped with a sizzling, aromatic flash-heated ginger and green onion oil

Honey & Lavender Panna Cotta: A silky, velvet-smooth cooked cream infused with local Nevada lavender, topped with an organic honey drizzle and fresh berries

Flourless Olive Oil Chocolate Cake: An incredibly moist, rich, and naturally gluten-free cake made with premium extra virgin olive oil, served with a dollop of fresh cream

Decadent Dark Chocolate Ganache Tart: Rich, silky dark chocolate set in a buttery hand-made pastry crust, finished with a touch of premium Maldon sea salt

House-Spun Toasted Coconut Gelato: Creamy, rich coconut milk gelato churned in small batches, topped with crunchy toasted coconut flakes

Classic Crème Brûlée with Orange Zest: A rich custard base infused with citrus oils, topped with a texturally perfect, shattered caramelized sugar crust

Warm Apple & Wild Berry Crumble: Baked seasonal fruits topped with a golden, crispy oat and cinnamon crust, served warm right from the oven

Hibiscus-Poached Pears with Mascarpone: Whole pears slow-poached in a vibrant hibiscus-star anise syrup, served chilled with sweet whipped mascarpone cream

Traditional Italian Lemon Granita: A crisp, icy, and intensely refreshing shaved ice dessert made with fresh organic lemons—the ultimate palate cleanser

Profiteroles with House-Spun Gelato & Chocolate: Choux pastry puffs filled with your taze vanilla gelato, drizzled with a warm, rich dark chocolate ganache

Citrus-Cured Pacific Rockfish Ceviche: Fresh rockfish (a local Reno favorite) marinated in 'Leche de Tigre' with red onions, cilantro, and avocado mousse, served with hand-cut crispy tortilla shards

Whipped Avocado & House Plantain Chips: Silky, smooth avocado mousse topped with sliced radishes and micro-cilantro, paired with hand-sliced green plantain chips

Mini Beef Empanadas with Chimichurri: Hand-rolled savory pastry pockets filled with seasoned ground beef and green olives, served with a fresh garlic-herb sauce

Street-Corn "Esquites" Tartlets: Charred sweet corn, smoky cotija cheese, and lime-infused crema served in a delicate, crispy artisanal pastry shell

Crispy Yuca Fries with Cilantro Aioli: Golden-fried yuca batons seasoned with sea salt, served with a zesty, creamy cilantro and roasted garlic dipping sauce

Watermelon & Feta Ceviche (Vegetarian): Compressed cubes of taze watermelon tossed with lime juice, fresh mint, and crumbled premium feta cheese

Mini Arepas with Slow-Braised Pork: Hand-pressed miniature corn cakes topped with tender shredded pork carnitas and quick-pickled red onions

Spicy Grilled Shrimp Tostadas: Crispy corn tortillas topped with blackened tiger shrimp, chipotle crema, and a crunchy cabbage-lime slaw

Black Bean & Mango Salsa Dip: A cold, tropical blend of black beans, sweet mango cubes, and bell peppers, served with our own hand-cut corn tortilla chips

Chorizo Lollipops with Agave-Lime Glaze: Grilled artisan Spanish chorizo skewers glazed with a sweet, tangy agave and citrus reduction

Classic Tortilla Soup (Azteca Style): A rich, aromatic tomato-chili broth featuring shredded chicken, fresh avocado, and house-made crispy tortilla strips

Quinoa & Black Bean "Power" Salad: Protein-rich quinoa tossed with black beans, sweet corn, red peppers, and a bright, zesty cumin-lime vinaigrette

Creamy Poblano Pepper Soup: A velvety, mild green chili soup finished with a elegant swirl of Mexican crema and toasted pumpkin seeds

Grilled Hearts of Palm Salad: Charred hearts of palm served over wild field greens with sliced avocado and a citrus-oregano vinaigrette

Peruvian Style Potato Causa: Elegant, chilled layers of lime-infused mashed potatoes, creamy avocado, and a light, seasoned tuna or chicken salad centerpiece

Fried Green Plantains (Tostones) with Mojo: Double-fried, crispy plantain rounds served with a traditional garlic, lime, and sour orange dipping sauce

Jicama & Fresh Pineapple Slaw: A highly refreshing, crunchy medley of sliced jicama, pineapple, and cilantro in a honey-lime dressing

Roasted Pumpkin & Guajillo Chili Bisque: Oven-roasted local pumpkins blended with a hint of smoky guajillo chili, finished with fresh crème fraîche

Masa Gnocchi with Sage Brown Butter: A brilliant Latin-Fusion: Hand-made corn flour (masa) gnocchi tossed in a nutty sage and burnt butter sauce

Hand-Pressed Quesadillas with Oaxaca Cheese: Freshly made corn masa tortillas filled with melting Mexican Oaxaca cheese and epazote herbs, quick-seared

6-Hour Red Wine Braised Beef Short Ribs: Fork-tender beef short ribs slow-simmered in a rich red wine reduction, served over a silk-smooth Yukon Gold potato mousseline

Argentinian Chimichurri New York Strip Steak: Premium New York Strip steak grilled to perfection, sliced beautifully and served with a generous pour of house-made parsley-garlic chimichurri

Cilantro-Lime Atlantic Salmon Fillets: Fresh salmon fillets roasted with a vibrant crust of fresh garden cilantro, lime zest, and extra virgin olive oil

Slow-Braised Pork Carnitas: Pork shoulder slow-cooked in its own juices until meltingly tender, served with lime, fresh cilantro, and warm artisanal tortillas

Pan-Seared Rockfish with Lemon-Caper Beurre Blanc: Delicate white fish seared in a cast iron, topped with a luxurious, velvety French-Mediterranean butter sauce

Chicken Thighs "Al Pastor" Style: Succulent chicken thighs marinated in achiote and pineapple juices, roasted to a perfect char and served with charred pineapple salsa

Pork Medallions with Marsala Mushroom Cream: Tender pork loin medallions pan-seared and draped in a rich, savory Marsala wine and forest mushroom reduction

Cochinita Pibil (Yucatan Style Pork): Aromatic pork shoulder slow-roasted in banana leaves with a bitter citrus and annatto seed marinade

Roasted Cauliflower "Steak" with Truffle Cream (Vegetarian): Thick-cut cauliflower roasted with herbs, served over a rich, velvety black truffle and parmesan cream sauce

Seafood Paella "Latina": Saffron-infused rice cooked with a colorful, fresh variety of salmon fillets, white fish, mussels, and jumbo shrimp

House-Spun Coconut & Lime Gelato: Crafted fresh using professional techniques for a creamy, tropical, and velvet-smooth finish

Classic Tres Leches Cake: A light, airy sponge cake soaked in a traditional three-milk blend, topped with fresh whipped cream and a hint of cinnamon

Dulce de Leche Panna Cotta: An Italian-Latin fusion: Silky cooked cream infused with rich, caramelized goat's milk candy (cajeta)

Hand-Crafted Churros with Spicy Chocolate: Fried-to-order artisanal dough tossed in cinnamon sugar, served with a Mexican chili-infused chocolate dipping sauce

Mexican Hot Chocolate Mousse: Decadent dark chocolate mousse with a hint of warm cinnamon and a tiny touch of cayenne pepper

Guava & Cheese Pastry Bites: Flaky, golden puff pastry baked fresh and filled with sweet guava nectar and creamy white cream cheese

House-Spun Hibiscus (Jamaica) Sorbet: A stunningly vibrant, deep red sorbet made from hibiscus flowers—a deeply refreshing and elegant palate cleanser

Arroz con Leche with Toasted Coconut: Traditional creamy rice pudding infused with vanilla bean and topped with crunchy roasted coconut flakes

Caramelized Pineapple with Vanilla Gelato: Warm, brown-sugar grilled pineapple wedges served with a scoop of our freshly churned vanilla bean gelato

Traditional Creamy Flan with Orange Zest: An ultra-smooth caramel custard infused with citrus oils, topped with a golden, liquid amber sugar glaze

Whipped Feta & Local Honey Crostini: Creamy, hand-whipped cheese spread over toasted artisanal bread, finished with organic local honey and crushed pistachios

Fig & Gorgonozola Bruschetta: Toasted scratch-made bread topped with creamy, sharp Italian Gorgonzola, sweet balsamic-glazed figs, and micro-greens

Arancini di Riso (Mushroom & Mozzarella): Crispy, golden-fried risotto balls stuffed with wild forest mushrooms and melting mozzarella, served over warm marinara

Tuscan Garlic & White Wine Mussels: Steamed mussels simmered in a fragrant broth of extra virgin olive oil, garlic, fresh parsley, and Pinot Grigio

Caprese Skewers with Balsamic Caviar: Vibrant heirloom cherry tomatoes, fresh bocconcini mozzarella, and garden basil, drizzled with an aged balsamic reduction

Charred Eggplant "Caviar" Dip: Smoky, fire-roasted Italian eggplant purée finished with premium olive oil and tarragon, served with crispy house-made focaccia shards

Herbed Ricotta Stuffed Mushrooms: Earthy mushroom caps packed with a savory blend of whipped ricotta, garlic, and parmesan, baked until golden brown

Prosciutto-Wrapped Asparagus: Fresh, locally sourced asparagus spears wrapped in premium Prosciutto di Parma, quick-seared and finished with shaved pecorino

Beef Carpaccio Bites on Crostini: Incredibly thin slices of seared beef tenderloin served over crisp crostini with truffle aioli and wild arugula

Warm Marinated Olives & Rosemary: A curated blend of Italian olives warmed in extra virgin olive oil with orange zest, garlic cloves, and fresh rosemary

Handmade Potato Gnocchi with Sage Brown Butter: Pillow-soft, from-scratch potato gnocchi tossed in a rich, nutty burnt butter sauce with fresh garden sage

Truffled Mushroom Orzo "Risotto": Orzo pasta cooked slowly to a creamy risotto consistency with forest mushrooms, finished with white truffle oil and shaved parmesan

Velvety Roasted Tomato & Basil Bisque: Slow-roasted vine tomatoes blended into a rich, silky soup, finished with a drizzle of house-made herb oil and parmesan crisps

Roasted Pear & Gorgonzola Salad: Sweet seasonal pears lightly roasted with honey, served over wild greens with creamy gorgonzola and house-caramelized walnuts

Roasted Beetroot Carpaccio Salad: Thinly sliced garden beets served with wild arugula, toasted pine nuts, goat cheese, and a zesty citrus-champagne vinaigrette

Hand-Rolled Spinach & Ricotta Ravioli: Artisanal scratch-made ravioli pasta filled with a delicate blend of spinach and ricotta, served in a light lemon-butter sauce

Classic Caesar Salade with Sourdough Croutons: Crisp romaine hearts tossed in a rich, traditional scratch-made parmesan dressing, topped with hand-kneaded garlic croutons

Creamy Tuscan White Bean Soup: A velvety, comforting purée of cannellini beans infused with rosemary, garlic, and a touch of extra virgin olive oil

Shaved Fennel & Arugula Citrus Salad: Peppery arugula and crisp shaved fennel tossed with sweet orange wheels in a light, refreshing white balsamic dressing

Artisanal Squid Ink Pasta with Garlic Clams: Handmade black fettuccine tossed in a vibrant, light sauce of olive oil, white wine, garlic, and baby clams

6-Hour Chianti-Braised Beef Short Ribs: Fork-tender beef short ribs slow-simmered in a rich Tuscan red wine reduction, served over a silk-smooth Yukon Gold potato mousseline

Pan-Seared Branzino with Lemon-Caper Beurre Blanc: Delicate Mediterranean Sea Bass fillets seared to perfection and topped with a luxurious, velvety lemon-butter and caper sauce

Tuscan Garlic & Sun-Dried Tomato Salmon: Fresh Atlantic salmon fillets pan-seared and simmered in a rich, creamy garlic sauce loaded with spinach and sun-dried tomatoes

Pork Medallions with Marsala Mushroom Cream: Tender pork loin medallions pan-seared and draped in a rich, savory Marsala wine and forest mushroom reduction

Handmade Fettuccine Shrimp Scampi: Jumbo tiger shrimp sautéed in a decadent garlic, white wine, and butter sauce, served over our from-scratch artisanal pasta

Herb-Crusted Roasted Pork Loin with Apple Glaze: Slow-roasted pork loin with a rosemary-garlic rub, served with a glossy, sweet local apple-cider reduction

Traditional Beef Bourguignon (Italian Bistro Style): Premium beef chunks slow-cooked with carrots, mushrooms, and red wine, served over a bed of buttered house-made pasta

Crispy Skin Steelhead Trout with Chive Pesto: Perfectly seared trout (buttery and delicate) topped with a fresh, vibrant garden chive and walnut pesto

Roasted Cauliflower "Steak" with Truffle Cream (Vegetarian): Thick-cut cauliflower roasted with herbs, served over a rich, velvety black truffle and parmesan cream sauce

Seafood Cioppino (The Ultimate Coastal Stew): Fresh salmon, white fish, jumbo shrimp, and mussels poached in an aromatic, saffron-infused tomato and fennel broth

House-Spun Vanilla Bean Gelato with Affogato: Crafted fresh using professional techniques, served with a shot of hot, premium espresso and a crispy biscotti

Honey & Lavender Panna Cotta: A silky, velvet-smooth cooked cream infused with local Nevada lavender, topped with an organic honey drizzle and fresh berries

Flourless Olive Oil Chocolate Cake: An incredibly moist, rich, and naturally gluten-free cake made with premium extra virgin olive oil, served with a dollop of fresh cream

Decadent Dark Chocolate Ganache Tart: Rich, silky dark chocolate set in a buttery hand-made pastry crust, finished with a touch of premium Maldon sea salt

House-Spun Toasted Coconut Gelato: Creamy, rich coconut milk gelato churned in small batches, topped with crunchy toasted coconut flakes

Classic Crème Brûlée with Orange Zest: A rich custard base infused with citrus oils, topped with a texturally perfect, shattered caramelized sugar crust

Warm Apple & Wild Berry Crumble: Baked seasonal fruits topped with a golden, crispy oat and cinnamon crust, served warm right from the oven with vanilla gelato

Hibiscus-Poached Pears with Mascarpone: Whole pears slow-poached in a vibrant hibiscus-star anise syrup, served chilled with sweet whipped mascarpone cream

Traditional Italian Lemon Granita: A crisp, icy, and intensely refreshing shaved ice dessert made with fresh organic lemons—the ultimate palate cleanser

Profiteroles with House-Spun Gelato & Chocolate: Choux pastry puffs filled with your taze vanilla gelato, drizzled with a warm, rich dark chocolate ganache

Herbed Goat Cheese Bruschetta: Toasted house-made sourdough topped with creamy local goat cheese, balsamic-glazed figs, and fresh thyme

Classic French Onion Tartlets: Crispy puff pastry shells filled with 3-hour caramelized gruyère-infused onions and fresh chives

Escargot-Style Garlic Mushroom Caps: Local forest mushrooms baked in a rich, sizzling garlic, parsley, and French butter sauce, served with artisan crostini

Smoked Salmon & Dill Rillettes: A delicate blend of hot and cold smoked salmon with crème fraîche, lemon zest, and fresh dill, served on crisp brioche

Whipped Camembert with Truffle Honey: Warm, airy whipped Camembert cheese topped with local Nevada honey infused with black truffle, served with micro-greens

Bacon-Wrapped Date Bites with Blue Cheese: Sweet Medjool dates stuffed with creamy local blue cheese, wrapped in smoky bacon and baked until perfectly crisp

Chilled Shrimp with tarragon Remoulade: Poached jumbo shrimp served over ice with a sophisticated, creamy French tarragon and caper remoulade sauce

Artisanal Duck Rillettes on Sourdough: Slow-confit duck meat shredded and seasoned, served cold over our signature bread with cornichons

Blistered Asparagus with Hollandaise Shards: Tender, locally sourced asparagus spears quick-seared and drizzled with a rich, velvety lemon hollandaise sauce

Gourmet Crab-Stuffed Profiteroles: Savory, airy choux pastry puffs filled with a light, seasoned blue crab and herb cream

Velvety Roasted Tomato & Basil Bisque: Slow-roasted vine tomatoes blended into a rich, silky soup, finished with a drizzle of herb oil and gruyère croutons

Classic French Lentil & Root Vegetable Soup: A savory, comforting broth featuring imported French green lentils, local carrots, and sweet leeks

Handmade Potato Gnocchi with Sage Brown Butter: Pillow-soft, from-scratch potato gnocchi tossed in a nutty, burnt butter sauce with fresh garden sage

Warm Goat Cheese & Roasted Beet Salad: Oven-roasted local beets served over wild arugula, topped with warm goat cheese medallions and a walnut vinaigrette

Classic Caesar Salade with Sourdough Shards: Crisp romaine hearts tossed in a scratch-made rich parmesan dressing, topped with hand-kneaded garlic croutons

Creamy Wild Mushroom Orzo "Risotto": Orzo cooked slowly in a rich mushroom dashi until perfectly creamy, finished with truffle oil and shaved parmesan

Frisée Salad with Crispy Bacon & Poached Egg: Traditional French bistro salad featuring peppery greens, smoky bacon lardons, and a warm poached egg

Savory Gruyère & Leek Quiche Bites: Individual flaky pastry crusts filled with a rich egg custard, melted gruyère cheese, and sweet sautéed leeks

Roasted Pumpkin & Chili Bisque: Creamy, smooth local pumpkin soup infused with a hint of warm spices and finished with a swirl of heavy crème fraîche

Chilled Shaved Fennel & Citrus Salad: Crisp fennel, segment orange wheels, and wild greens tossed in a light, refreshing champagne vinaigrette

6-Hour Red Wine Braised Beef Short Ribs: Fork-tender beef short ribs slow-simmered in a rich Bordeaux reduction, served over a silk-smooth Yukon Gold potato mousseline

Honey-Mustard Glazed Atlantic Salmon: Fresh salmon fillets roasted to perfection, finished with a sweet and tangy whole-grain mustard glaze and charred lemons

Pan-Seared Chicken Breast Coq au Vin Style: Juicy, pan-seared chicken breast smothered in a rich red wine, mushroom, and pearl onion reduction sauce

Pan-Seared Rockfish with Lemon-Caper Beurre Blanc: A delicate local white fish seared in a cast iron and topped with a luxurious, velvety French white wine butter sauce

Pork Medallions with Marsala Mushroom Cream: Tender pork loin medallions pan-seared and draped in a rich, savory Marsala wine and forest mushroom reduction

Herb-Crusted Roasted Pork Loin: Slow-roasted, herb-rubbed pork loin served with a savory, glossy local apple-cider and rosemary glaze

Crispy Skin Steelhead Trout with Chive Pesto: Perfectly seared trout (delicate and buttery) topped with a fresh, vibrant garden chive and walnut pesto

Traditional French Beef Bourguignon (Elevated): Premium beef chunks slow-cooked with carrots, mushrooms, and red wine, served over a bed of buttered artisanal noodles

Roasted Cauliflower "Steak" with Truffle Cream (Vegetarian): Thick-cut cauliflower roasted with herbs, served over a rich, velvety black truffle and parmesan cream sauce

Seafood Bouillabaisse (Coastal Stew): Fresh salmon, white fish, and jumbo shrimp poached in an aromatic, saffron-infused tomato and fennel broth

House-Spun Vanilla Bean Gelato with Berries: Crafted fresh in small batches using professional techniques, served with a warm local mixed-berry compote

Honey & Lavender Panna Cotta: A silky, velvet-smooth cooked cream infused with a hint of local Nevada lavender, topped with an organic honey drizzle

Hibiscus-Poached Pears with Mascarpone: Whole pears slow-poached in a vibrant hibiscus-star anise syrup, served chilled with sweet whipped mascarpone

Decadent Dark Chocolate Ganache Tart: Rich, silky dark chocolate set in a buttery hand-made pastry crust, finished with a touch of premium Maldon sea salt

Warm Apple & Wild Berry Crumble: Baked seasonal fruits topped with a golden, crispy oat and cinnamon crust, served warm right from the oven

Classic Crème Brûlée with Orange Zest: A rich, pürpüüz custard base infused with fresh orange citrus oils, topped with a texturally perfect, shattered caramelized sugar crust

Flourless Olive Oil Chocolate Cake: An incredibly moist, rich, and naturally gluten-free cake made with premium extra virgin olive oil, served with fresh cream

White Chocolate & Raspberry Mousse: Light-as-air whipped mousse featuring premium French white chocolate and a tart raspberry swirl

Traditional Italian Lemon Granita: A crisp, icy, and intensely refreshing shaved ice dessert made with fresh organic lemons—the perfect palate cleanser

Profiteroles with House-Spun Gelato & Chocolate: Choux pastry puffs filled with your taze vanilla gelato, drizzled with a warm, rich dark chocolate ganache

Garlic-Chili Blistered Edamame: Steam-cooked soy pods tossed in a savory house-made chili oil, crispy garlic flakes, and toasted sesame

Iso-Glazed Eggplant (Nasu Dengaku): Fire-roasted eggplant halves brushed with a sweet, caramelized white miso glaze

Blistered Shishito Peppers with Yuzu Salt: Flash-seared peppers finished with fresh citrus juice and premium Japanese yuzu-infused sea salt

Handmade Pork & Chive Gyoza: Pan-fried artisanal dumplings crisp on the bottom and tender on top, served with a tangy ginger-soy dipping sauce

Ahi Tuna Tataki Bites: Lightly seared, pepper-crusted Ahi tuna slices drizzled with a refreshing citrus-ponzu sauce and topped with micro-greens

Crispy Rice with Spicy Salmon Tartare: Golden, crunchy sushi-rice cakes topped with spicy minced Atlantic salmon, jalapeño wheels, and unagi drizzle

Agedashi Tofu in Savory Dashi: Crispy silken tofu cubes served warm in a delicate, house-simmered bonito broth, topped with grated daikon and scallions

Artisanal Chicken Yakitori Skewers: Tender chicken thighs skewered with scallions, grilled and basted with our 12-hour simmered sweet soy tare

Crispy Vegetable Tempura: Light-as-air, crispy battered seasonal vegetables (sweet potato, zucchini, onion) served with a traditional dipping broth

Sunomono (Sweet Cucumber Salad): Finely shaved Japanese cucumbers and wakame seaweed quick-pickled in a sweet rice vinegar, finished with sesame

Shiitake & Wakame Miso Soup: A rich, artisanal dashi broth blended with aged white miso, tender shiitake mushrooms, silken tofu, and fresh scallions

Japanese Steakhouse Ginger Salad: Crisp iceberg and field greens tossed with a vibrant, refreshing scratch-made carrot-ginger dressing

Salmon & Avocado Tartare Tower: Meticulously stacked layers of taze salmon and creamy avocado, dressed in a sesame-wasabi emulsion with wonton crisps

Savory Egg Custard (Chawanmushi): A silky, melt-in-your-mouth steamed egg custard infused with dashi, dashi-poached mushrooms, and a hint of mirin

Seared Scallops with White Miso Butter: Perfectly caramelized jumbo scallops finished with a luxurious, savory white miso and sake butter sauce

Street-Style Okonomiyaki Bites: Mini savory cabbage pancakes drizzled with artisan tonkatsu sauce, Japanese mayo, and dancing bonito flakes

Panko-Crusted Ebi Katsu (Shrimp Cutlets): Crispy, hand-shaped shrimp patties served with a zesty, house-made Japanese tartar sauce

Chilled Yuzu Soba Noodles: Buckwheat noodles served chilled over ice with a light, citrus-infused soy dipping broth. Perfect for a refreshing interlude

Slow-Braised Pork Belly Kakuni (Small Bowl): A melt-in-your-mouth square of pork belly slow-simmered for 4 hours in soy, ginger, and sake

Roasted Kabocha Squash Soup: A velvety, rich soup made from roasted Japanese pumpkin, finished with a touch of coconut cream and spice

Miso-Marinated Atlantic Salmon (Nobu Style): Fresh salmon fillets marinated for 24 hours in a sweet white miso and mirin reduction, baked to a beautiful caramel glaze

Artisanal Chicken Teriyaki Feast: Juicy, crispy-skin chicken thighs glazed with our signature, from-scratch teriyaki sauce, served over steamed rice

Classic Pork Tonkatsu: Pork loin cutlet breaded in airy panko crumbs, deep-fried to a perfect crunch, served with a finely shredded sesame-cabbage slaw

Braised Beef Short Ribs (Gyudon Style): Thinly sliced, tender beef short ribs simmered with sweet onions in a savory mirin-soy broth

Cast-Iron Ribeye with Wasabi-Herb Butter: Premium ribeye steak seared in a cast iron, topped with a custom compound butter infused with fresh wasabi and herbs

Pan-Seared Cod with Ginger-Scallion Oil: Flaky white cod fish seared and topped with a sizzling, aromatic flash-heated ginger and green onion oil

Crispy Tofu Katsu with Japanese Curry: Panko-crusted tofu steak served over a rich, aromatic, and comforting scratch-made Japanese vegetable curry

Sesame-Crusted Ahi Tuna Steak: Jumbo Ahi tuna steak encrusted with black and white sesame seeds, seared rare and finished with a ginger-soy reduction

Japanese Hamburg Steak (Hambagu): A premium, juicy house-blend beef and pork patty simmered in a rich, savory red wine and demi-glace sauce

Shrimp & Asparagus Yakisoba: Stir-fried artisanal noodles tossed with jumbo shrimp, fresh Reno-sourced asparagus, and a savory wok-sauce

House-Spun Matcha Green Tea Gelato: Our signature dessert—churned fresh using premium ceremonial matcha for a velvet-smooth, bittersweet finish

House-Spun Black Sesame Gelato: A dramatic, deep-grey artisanal gelato featuring intensely nutty, roasted black sesame flavors

Refreshing Yuzu & Mint Sorbet: The ultimate clean finish after a savory meal; a crisp, ice-blended sorbet made with Japanese yuzu citrus and mint

Silky Matcha Panna Cotta: An Italian classic with a Tokyo twist; velvety smooth cooked cream infused with green tea and topped with sweet red bean

Cloud-Like Japanese Cheesecake Bites: Light, airy, and soufflé-style cotton cheesecake served with a light seasonal berry compote

Artisanal Mochi Ice Cream Platter: A curated selection of premium mochi ice cream rounds, elegantly presented with fresh mint

Japanese Purin (Silky Crème Caramel): A traditional, ultra-smooth custard pudding topped with a deep, bittersweet amber caramel sauce

Crispy Sweet Phyllo Rolls with Anko & Walnut: A fusion treat; crispy pastry rolls filled with sweet azuki red bean paste and crushed walnuts

Sake-Poached Pears with Vanilla Gelato: Whole pears slow-poached in a sweet sake, ginger, and cinnamon syrup, served with our house-spun vanilla gelato

Dark Chocolate Lava Cake with Matcha Core: A decadent chocolate cake that releases a vibrant, warm green tea ganache when cut open

Citrus-Marinated Shrimp Ceviche: Succulent shrimp cured in fresh lime and orange juices, tossed with cucumber, red onion, and avocado. Served with hand-cut tortilla chips

Garlic & Herb Calamari Fritti: Lightly dusted, crispy calamari tossed with sea salt, lemon zest, and fresh parsley, served with a house-made caper aioli

Mini Blue Crab Cakes with Saffron Remoulade: Delicate crab cakes made with sweet claw meat and herbs, pan-seared and topped with a gourmet saffron-infused sauce

Smoked Salmon Crostini on House Sourdough: Thinly sliced smoked salmon over a layer of herbed cream cheese and capers, set on our signature 48-hour fermented bread

Garlic Butter & White Wine Mussels: Steamed prince edward island mussels simmered in a rich broth of garlic, butter, fresh thyme, and sauvignon blanc

Spicy Ahi Tuna Tartare Bites: Ahi tuna tossed with sesame oil, sriracha, and green onions, served on crispy handmade rice cakes

Seafood Arancini with Lemon Aioli: Crispy, golden risotto balls stuffed with chopped shrimp and white fish, finished with a bright citrus dipping sauce

Bacon-Wrapped Scallops with Maple Glaze: Tender scallops wrapped in smoky bacon, baked until crisp and brushed with a hint of local maple syrup

Crispy Cod Sliders on Mini Brioche: Lightly battered cod fillets served on house-baked mini buns with a zesty jalapeño tartar sauce

Chilled Shrimp Cocktail with Mezcal Cocktail Sauce: Classic poached shrimp served over ice with a smoky, house-made mezcal-infused cocktail sauce

Classic New England Clam Chowder: A rich, creamy traditional chowder loaded with sweet clams, tender potatoes, and smoky bacon crumbs

Creamy Crab & Sweet Corn Bisque: A velvety smooth soup blending sweet local corn with rich crab stock, finished with fresh chives

Seafood Cioppino (Mini Bowl): A robust, aromatic tomato and fennel broth featuring white fish, mussels, and shrimp, served with grilled sourdough

Smoked Salmon & Wild Arugula Salad: Peppery arugula tossed with shaved fennel, capers, toasted pine nuts, and a light lemon-dill vinaigrette

Shrimp & Grits (Amuse-Bouche Style): Creamy, cheesy southern-style polenta topped with a single, jumbo blackened shrimp and green onions

Handmade Squid Ink Pasta with Garlic Clams: Artisanal black pasta tossed in a light sauce of extra virgin olive oil, white wine, garlic, and baby clams

Roasted Pear & Shrimp Salad: Grilled shrimp served over field greens with sweet roasted pears, feta cheese, and a champagne vinaigrette

Lemon-Herb Crab Stuffed Mushrooms: Earthy mushroom caps packed with a savory blend of crabmeat, cream cheese, and parmesan, baked golden

Shrimp & Avocado Salad with Citrus-Vinaigrette: A clean and refreshing mixture of poached shrimp, diced avocado, mango, and a lime-cilantro dressing

Mediterranean Seafood Orzo: Warm orzo pasta tossed with baby shrimp, sun-dried tomatoes, kalamata olives, and crumbled feta

Honey-Mustard Glazed Atlantic Salmon: Fresh Atlantic salmon fillet baked to perfection with a sweet and tangy glaze, served over a bed of asparagus

Pan-Seared Rockfish with Lemon-Caper Beurre Blanc: A delicate, local favorite white fish pan-seared in a cast iron and topped with a luxurious French butter sauce

Macadamia Nut-Crusted Mahi-Mahi: Oven-roasted Mahi-Mahi topped with a crunchy macadamia nut and herb crust, served with a light coconut-lime sauce

Mediterranean Branzino (Butterfly Cut): Flaky, sweet white fish grilled with extra virgin olive oil, garlic, and fresh rosemary wheels

Garlic Shrimp Scampi over Handmade Fettuccine: Jumbo shrimp sautéed in a rich garlic, white wine, and butter sauce, served over from-scratch pasta

Blackened Cod with Fresh Mango-Papaya Salsa: Boldly spiced cod fillet seared to lock in juices, contrasted beautifully with a sweet, tropical fruit salsa

Tuscan Garlic Salmon: Salmon fillets simmered in a creamy, velvety garlic sauce loaded with wilted spinach and sun-dried tomatoes

Seafood Bouillabaisse (The Grand Stew): A hearty arrangement of salmon, cod, shrimp, and mussels poached in a saffron-infused tomato broth

Crispy Skin Steelhead Trout with Herb Pesto: Perfectly seared trout (tastes like salmon but lighter) topped with a fresh, vibrant basil and walnut pesto

Seafood Stuffed Sole Fillets: Delicate fillets of sole wrapped around a savory shrimp and crabmeat stuffing, baked in a lemon-butter sauce

House-Spun Lemon-Basil Sorbet: The ultimate palate cleanser after a seafood feast. Crafted fresh with a crisp, aromatic flavor profile

Key Lime Pie Tartlets: Individual hand-made tarts filled with a tangy, creamy key lime custard and topped with fresh whipped cream

Mango-Passionfruit Panna Cotta: Silky cooked cream topped with a tropical, vibrant mango and passionfruit reduction

House-Spun Toasted Coconut Gelato: Creamy, rich coconut milk gelato churned in small batches and topped with crispy coconut flakes

Blood Orange Olive Oil Cake: An incredibly moist Mediterranean cake made with premium olive oil, infused with sweet blood orange glaze

Chilled Avocado-Lime Mousse: A modern, silky, and refreshing dessert made with ripe avocados, fresh lime juice, and agave

Mixed Berry Galette with Vanilla Gelato: A rustic, hand-folded pastry crust filled with seasonal berries, served warm with our freshly churned gelato

White Chocolate & Raspberry Mousse: Light-as-air whipped mousse featuring premium white chocolate and a tart raspberry swirl

Mint-Infused Pineapple Carpaccio: Thinly sliced fresh pineapple marinated in lime and mint, a beautifully light and elegant finish

Traditional Italian Lemon Granita: A crisp, icy, and intensely refreshing shaved ice dessert made with fresh organic lemons

Whipped Avocado & House-Made Plantain Chips: Silky avocado mousse topped with radish and cilantro, served with crispy, hand-sliced green plantain chips

Mini Beef Empanadas with Chimichurri: Hand-rolled pastry filled with seasoned beef and olives, served with a fresh, vibrant garlic-herb sauce

Street-Corn "Esquites" Tartlets: Charred sweet corn, cotija cheese, and lime-infused crema served in a delicate, crispy artisanal shell

Citrus-Cured White Fish Ceviche: Fresh seasonal white fish marinated in "Leche de Tigre" with red onions, cilantro, and a touch of habanero

Crispy Yuca Fries with Cilantro Aioli: Golden-fried yuca batons served with a zesty, creamy cilantro and roasted garlic dipping sauce

Watermelon & Feta Ceviche (Vegetarian): Compressed watermelon cubes with lime, fresh mint, and crumbled feta. A refreshing, high-impact starter

Arepitas with Slow-Braised Pork: Miniature hand-pressed corn cakes topped with tender shredded pork and pickled red onions

Spicy Shrimp Tostadas: Crispy corn tortillas topped with blackened shrimp, chipotle crema, and a cabbage-lime slaw

Black Bean & Mango Salsa Dip: A tropical blend of chilled black beans, sweet mango, and bell peppers, served with hand-cut corn chips

Chorizo Lollipops with Agave-Lime Glaze: Grilled Spanish chorizo skewers glazed with a sweet and tangy agave-citrus reduction

Classic Tortilla Soup: A rich, aromatic tomato-chili broth with shredded chicken, avocado, and house-made crispy tortilla strips

Quinoa & Black Bean "Power" Salad: Protein-rich quinoa tossed with black beans, corn, and a bright cumin-lime vinaigrette

Grilled Hearts of Palm Salad: Charred hearts of palm served over wild greens with avocado slices and a citrus-oregano dressing

Hand-Pressed Quesadillas with Oaxaca Cheese: Freshly made corn masa tortillas filled with melting Mexican cheese and epazote herbs

Peruvian Style Potato Causa: Elegant layers of lime-infused mashed potatoes, avocado, and a light tuna or chicken salad centerpiece

Fried Green Plantains (Tostones) with Mojo Sauce: Double-fried plantain rounds served with a traditional garlic and sour orange dipping sauce

Jicama & Pineapple Slaw: A crunchy, refreshing medley of jicama, fresh pineapple, and cilantro in a honey-lime dressing

Creamy Poblano Pepper Soup: A velvety, mild green chili soup finished with a swirl of Mexican crema and toasted pumpkin seeds

Masa Gnocchi with Sage Brown Butter: A Latin-Fusion dish: Hand-made corn flour gnocchi tossed in a nutty sage and burnt butter sauce

Roasted Pumpkin & Chili Bisque: Oven-roasted local pumpkins blended with a hint of smoky guajillo chili and crème fraîche

Slow-Braised Pork Carnitas: Pork shoulder slow-cooked in its own juices until tender, served with lime, cilantro, and warm tortillas

Chicken Thighs "Al Pastor" Style: Succulent chicken thighs marinated in achiote and pineapple, roasted to a perfect char

Ropa Vieja (Traditional Shredded Beef): Classic Latin-style flank steak slow-simmered with bell peppers, onions, and a rich tomato reduction

Cilantro-Lime Atlantic Salmon: Fresh salmon fillets roasted with a vibrant crust of fresh cilantro, lime zest, and olive oil

Argentinian Chimichurri Skirt Steak: Grilled, marinated skirt steak served with a generous pour of house-made parsley and garlic chimichurri

Cochinita Pibil (Yucatan Style Pork): Aromatic pork slow-roasted in banana leaves with citrus and annatto seed marinade

Seafood Paella "Latina": Saffron-infused rice cooked with a colorful variety of seasonal fish, mussels, and shrimp

Stuffed Poblano Peppers (Chiles Rellenos): Mild roasted poblano peppers filled with a blend of cheeses and baked in a light tomato broth

Churrasco Style Roasted Chicken: Spatchcock chicken rubbed with Latin spices and roasted until the skin is perfectly crisp

Pan-Seared Tilapia with Mango-Papaya Salsa: Light white fish seared in brown butter and topped with a fresh, colorful tropical fruit salsa

House-Spun Coconut & Lime Gelato: Crafted fresh using professional techniques for a creamy, tropical, and velvet-smooth finish

Classic Tres Leches Cake: A light, airy sponge cake soaked in a traditional three-milk blend and topped with whipped cream

Dulce de Leche Panna Cotta: An Italian-Latin fusion: Silky cooked cream infused with rich, caramelized goat's milk candy

Hand-Crafted Churros with Spicy Chocolate: Fried-to-order artisanal dough tossed in cinnamon sugar, served with a chili-infused chocolate dip

Mexican Hot Chocolate Mousse: Decadent dark chocolate mousse with a hint of cinnamon and a touch of cayenne pepper

Guava & Cheese Pastry Bites: Flaky, golden puff pastry filled with sweet guava nectar and creamy white cheese

Hibiscus (Jamaica) Sorbet: A stunningly vibrant, deep red sorbet made from hibiscus flowers—a refreshing and elegant palate cleanser

Arroz con Leche with Toasted Coconut: Traditional creamy rice pudding with a hint of vanilla and topped with crunchy roasted coconut

Caramelized Pineapple with Vanilla Bean Gelato: Warm, grilled pineapple wedges served with a scoop of our freshly churned vanilla bean gelato

Traditional Creamy Flan with Orange Zest: A pürpüüz caramel custard infused with citrus oils and topped with a golden sugar glaze

Whipped Feta with Local Honey & Toasted Pistachios Creamy, hand-whipped feta cheese topped with organic Nevada honey and crushed pistachios. Served with house-made artisanal bread

Charred Eggplant "Caviar" with Pomegranate & Mint Smoky fire-roasted eggplant purée finished with premium olive oil, fresh mint, and jewel-like pomegranate seeds for a vibrant, refreshing start

Hand-Rolled Spinach & Leek Phyllo Triangles Golden, crispy artisanal pastry filled with a delicate blend of sautéed spinach, leeks, and a touch of Mediterranean feta

Roasted Beetroot Carpaccio with Citrus Vinaigrette Thinly sliced garden-fresh beets served with wild arugula, toasted walnuts, and a zesty orange-citrus reduction. (A visually stunning, vibrant dish)

Zesty White Bean Puree with Caramelized Onion Jam A sophisticated take on traditional fava; smooth white bean purée topped with sweet caramelized onions and fresh dill

Fig & Goat Cheese Bruschetta on House-Made Sourdough Slices of our signature 48-hour sourdough topped with creamy goat cheese, balsamic-glazed figs, and a sprinkle of micro-greens

Blistered Shishito Peppers with Smoked Sea Salt Flash-seared peppers finished with a squeeze of fresh lemon and premium smoked sea salt. Simple, trendy, and full of flavor

Herbed Labneh Stuffed Mushrooms Earthy mushroom caps filled with a garlic and herb-infused labneh, topped with a golden panko-parmesan crust and oven-roasted

Ottoman-Style Glazed Meatballs (Pomegranate & Sumac) Bite-sized spiced meatballs glazed in a rich pomegranate molasses and sumac reduction. Served as elegant "lollipop" skewers

Warm Marinated Olives with Orange Zest & Wild Thyme A curated blend of Mediterranean olives warmed in extra virgin olive oil with aromatics of orange peel, garlic, and fresh wild thyme

Velvety Ottoman Red Lentil Bisque (Mercimek Çorbası - High End) A silky, strained red lentil soup infused with burnt Aleppo pepper butter and a squeeze of fresh lemon. Served with artisanal sourdough croutons

Handmade Potato Gnocchi with Sage & Burnt Butter Pillow-soft handmade gnocchi (from scratch) tossed in a nutty burnt butter sauce with fresh garden sage and a hint of parmesan

Charred Heirloom Carrots over Herbed Labneh Honey-roasted local carrots served over a bed of chilled, herb-infused labneh, topped with toasted sunflower seeds and carrot-top pesto

Truffled Mushroom Orzo "Risotto" Orzo pasta cooked slowly to a creamy risotto-like consistency with forest mushrooms, finished with a drizzle of truffle oil and shaved parmesan

Warm Beluga Lentil & Roasted Root Vegetable Salad Black "Beluga" lentils (which look like caviar) tossed with roasted beets, carrots, and a balsamic-honey vinaigrette

Creamy Roasted Tomato & Basil Bisque with Grilled Cheese Croutons Slow-roasted vine tomatoes blended with fresh basil and a touch of cream. Served with mini grilled artisanal cheese bites

Spinach & Ricotta Hand-Rolled Ravioli Single large ravioli or small batch pasta filled with a blend of spinach and ricotta, served in a light lemon-zest cream sauce

Zucchini & Feta "Mucver" Fritters with Lime Yogurt Crispy, golden zucchini cakes seasoned with fresh dill and feta cheese, served with a zesty lime-infused yogurt dip

Roasted Pear & Gorgonzola Salad with Glazed Walnuts Seasonal pears lightly roasted with honey, served over a bed of wild greens with creamy gorgonzola and house-made caramelized walnuts

Mediterranean "Kus-Kus" with Braised Chickpeas & Harissa Hand-rolled style couscous served warm with slow-cooked chickpeas, raisins for sweetness, and a mild harissa-spiced oil

Slow-Roasted Pork Loin with Apple & Thyme Reduction Succulent, herb-rubbed pork loin slow-roasted to perfection, served with a delicate reduction of local apple cider and fresh thyme. (Incredible value, high-end presentation)

Fresh salmon fillets topped with a golden crust of citrus-infused breadcrumbs and herbs, oven-baked to maintain a moist and flaky texture

Lemon & Wild Rosemary Roasted Chicken Thighs Crispy-skin, bone-in chicken thighs marinated in a zesty lemon-garlic brine and roasted with bundles of fresh Reno-grown rosemary. (Very low cost, extremely juicy)

Braised Beef "Kleftiko" Style (Slow-Cooked Shoulder) Economical beef cuts (like chuck or shoulder) slow-cooked for 6 hours until fork-tender, infused with red wine, cinnamon, and Mediterranean aromatics

Traditional Lamb Meatballs (Kofte) with Smoked Tomato Sauce Hand-rolled spiced lamb and beef meatballs, lightly seared and simmered in a rich, smoky tomato and cumin sauce. (High perceived value, easy to portion)

. Pan-Seared White Fish with Lemon-Caper Brown Butter Flaky white fish (like Cod or Rockfish) seared in a cast iron, finished with a sophisticated "Beurre Noisette" (brown butter), capers, and fresh parsley

Stuffed Bell Peppers with Spiced Rice & Ground Beef Vibrant bell peppers stuffed with a fragrant mixture of seasoned beef, pine nuts, and currants, baked in a light tomato broth. (A classic Mediterranean centerpiece)

Pan-Seared Pork Medallions with Marsala Mushroom Cream Tender medallions of pork loin pan-seared and topped with a luxurious, velvety Marsala wine and forest mushroom sauce

Roasted Cauliflower "Steaks" with Tahini & Pomegranate (Vegetarian Main) Thick-cut cauliflower steaks roasted with smoked paprika, served over a bed of creamy tahini sauce and topped with fresh pomegranate seeds. (Ultra-low cost, very trendy)

Aegean Style Seafood Stew (Bouillabaisse Style) A hearty, aromatic tomato-based broth with mussels, white fish, and shrimp, infused with saffron and orange zest. (Uses smaller portions of various seafood to keep costs down)

House-Spun Artisanal Gelato or Sorbet Our signature dessert: Freshly churned in small batches using professional techniques. Flavors range from Vanilla Bean and Roasted Pistachio to refreshing Lemon-Basil Sorbet

Honey & Lavender Panna Cotta A silky, velvet-smooth Italian cream infused with a hint of local Nevada lavender and topped with a drizzle of organic honey and fresh berries

Hibiscus-Poached Pears with Mascarpone Cream Whole pears slow-poached in a vibrant hibiscus and star anise syrup, served chilled with a dollop of whipped mascarpone and toasted almonds

Dark Chocolate Ganache Tart with Sea Salt A rich, decadent dark chocolate ganache set in a buttery hand-made crust, finished with a sprinkle of premium Maldon sea salt to balance the sweetness

Warm Seasonal Fruit Crumble Baked seasonal fruits (apples, peaches, or berries) topped with a crispy, buttery oat and cinnamon crust. Served warm, ideally paired with a scoop of our house-spun gelato

Orange Blossom Semolina Cake (Elevated Revani) A moist, light Mediterranean semolina cake infused with aromatic orange blossom water and topped with a light citrus glaze and crushed pistachios

Flourless Olive Oil Chocolate Cake A sophisticated, gluten-free chocolate cake made with premium extra virgin olive oil, resulting in a rich, moist texture. Served with a dollop of fresh cream

Crispy Phyllo Rolls with Walnut & Cinnamon Light and airy hand-rolled phyllo pastry filled with spiced walnuts and drizzled with a light honey syrup. (A refined, less sugary version of traditional baklava)

Greek Yogurt Mousse with Roasted Honey Figs Light-as-air whipped Greek yogurt mousse topped with oven-roasted figs, honey, and a hint of fresh thyme. (Incredibly low food cost, very healthy/trendy)

Traditional Rice Pudding with a Saffron Twist A creamy, slow-cooked rice pudding infused with vanilla bean and a touch of saffron, finished with a caramelized sugar crust (Brûlée style)