Chef Mariana Ascoli

Winter Burrata Salad – Creamy burrata with roasted beets, blood orange, pistachio crumble & honey-thyme vinaigrette

Lobster Bisque – Velvety shellfish reduction with cognac cream and chive oil

Smoked Salmon Mille-Feuille _ layers of smoked salmon, herbed mascarpone in between puff pastry crisps, topped with lemon pearls

Galette d’Autunno — with shaved carrots, orange glaze, sage, mascarpone

Herb-Roasted Cornish Hen – Glazed baby carrots, wild rice pilaf & thyme-gravy jus

Pan-Seared Sea Bass with Lemon-Caper Beurre Blanc – On cauliflower purée with asparagus & crispy shallots

Braised Short Rib with Celeriac Purée Slow _ in red wine jus, served with roasted root vegetables & micro herbs

Kabocha Squash Risotto with Sage Brown Butter (Vegetarian)

Prime Rib au Jus _ with rosemary potato pave and roasted balsamic Brussels or bacon wrapped asparagus

Chianti Short Rib Ragu (homemade)Pappardelle

Poached Pears in Red Wine & Spices — with mascarpone and dusted pistachio

Apple Tart Tatin With Vanilla Ice Cream and Bandy Caramel

Chocolate Pots de Crème

Orange and Cranberry Panna Cotta

Fig and Goat Cheese Cheesecake with golden berries caviar

Misty Point Oyster with Horseradish Mignonette

Amuse Bouche_ according to the chosen menu chef will suggest a bite size savory item to awake the palate and start the experience

Seafood Tapas_ sliced sourdough baguette topped with aioli and grilled octopus, shrimp, mussels vinaigrette and microgreens (basil and amaranth)

Filet Mignon & Poached Lobster Tail _ served with preserved lemon butter

Potato Purée with roasted garlic confit

Charred Broccolini with hazelnut dukkah & chili oil

Corn Ribs brushed with lime brown butter

Aglio e Olio Pappardelle

Asparagus Almandine

Creme Brûlée

Chocolate Lava Cake with Berries and Vanilla Bean Ice Cream

Apple Pie With Bandy Caramel

Ceviche Con Leche de Tigre and Plantain Chips

Elote Verrine _ with poached lobster tail, lime- crema and espelette pepper

Grilled Vegetable Tostada with Achiote Aioli _ Charred zucchini, corn, and hearts of palm stacked over a crispy tortilla, brushed with achiote aioli and topped with microgreens and lime salt

Grilled Strip Steak al Mojo Verde _ served alongside roasted yucca and blistered tomatoes

Chicken a la Plancha with Mexican Farro- Succotash

Chilean Sea Bass with tamarindo- arbol sauce atop grilled plantain garnished with micro cilantro

Pork Chops with Apricot Mustard atop Smoked Sweet Corn Purée

Moqueca _ Brazilian style seafood stew in coconut milk served with wild rice and charred asparagus (contain coconut and walnut)

Three Layers Panna Cotta _ Latte, Coconut- Vanilla, Espresso Caramel

Lemon Mousse

Caramel Flan with Mango Coulis

Chocolate Mousse with Passion Fruit Coulis

Arancini with sun- dried tomato pesto and micro greens

Brusqueta D’Ascoli — customizable signature with black garlic, basil gremolata, petit tomatoes, and dehydrated capers

Galette d’Autunno — with shaved carrots, orange glaze, sage, mascarpone

The Cheese Lovers Board — delice de Bourgogne, oveja vieja, gorgonzola dolce, texas honeycomb & fig preserve, pomegranate jewels, dried apricots, marcona almond. olive-oil crostini and mini grapes

Burrata Salad_ with creamy balsamic and seasonal fruits and greens

Manchego and Pear Salad with pecans, mustard dressing an peppery greens

Garden Salad_ gem lettuce, watermelon radishes, sugar peas, cucumber ribbons, pomegranate vinaigrette, lavash

Chestnut Tagliatelle with Porcini & Sage — Drizzled with Olio Verde

Feta & Spinach Smoky Eggplant Involtini — in Romesco sauce (cashew ricotta optional for plant-based)

Cauliflower Steak with Paris Sauce — served atop sweet potato or potato latkes (contains dairy cream in sauce) and broccolini

Risotto d’Autunno — Arborio rice slow-stirred with roasted butternut squash purée, crispy sage, and a touch of Parmigiano-Reggiano, it’s finished with brown-butter drizzle

Portobello Steaks in Chili infused Oil — served with butter bean mash and asparagus

Beetballs Tagliatelle in Demi Sec and Picholinni Sauce

Butternut Squash and Gorgonzola Ravioli — Brown Butter- Sage Sauce

Honey Yogurt Panna Cotta with Fig & Thyme Compote

Open Cannoli_ layered dough and fig- mascarpone cream, orange syrup and shaved bittersweet chocolate

Classic Cheesecake with Very Berry Reduction (Vegan- GF optional)

Chocolate Pots de Crème

Bruschetta Trio- Picholini Olives & Tomato, Caramelized Shallots & Asparagus, Prosciutto and Mascarpone

Lobster Tail and Caviar Tartlets _ with yuzu- creme fraiche and dill oil

Shrimp and Sweet Corn Coulis Verrine _ topped with micro ciilantro

Harvest Salad_ Delicata squash, feta, caramelized pecans, apple slices and rubharb vinaigrette and baby gem lettuce

Insalata di Mare_ grilled Octopus, cucumbers, arugula, celery, orange segments, yuzu- creme fraiche, champagne vinaigrette, dill and beet microgreens served with castelvetrano olive ciabatta

Winter Burrata Salad – Creamy burrata with roasted beets, blood orange, pistachio crumble & honey-thyme vinaigrette

Fillet Mignon Marchand de Vin_ with Fingerling Potato and Prosciutto Wrapped French Beans

Chicken and Prosciutto Involtini in Creamy Garlic- Tarragon Sauce _ Asiago Polenta Rounds and Sautéed Mushrooms

Chicken Marbella with capers, blistered cherry tomatoes and ratatouille in white wine reduction

Pan Seared Sea Bass _ with tangerine beurre blanc, mashed potato and salmon roe

Wild King Salmon with Demi Sec Tomato _ Potato Pave and Broccolini

Butternut Squash and Cambozola Agnolotti_ with butter- sage and capers sauce

Pan Seared Sea Scallops. Lemon and Peas Risotto. Pecorino Romano tuille

Chianti Short-Rib Ragu Pappardelle

Cardamon Creme Brûlée with Dehydrated Peaches

Apple Tarte a la Mode

Goat Cheese Cheesecake _ with black figs golden berries caviar

Espresso Panna Cotta

Amuse Bouche_ according to the chosen menu chef will suggest a bite size savory item to start the experience

Asparagus and Faro Lemony Warm Salad with baby green leafy, soy-citrus vinaigrette, pine nuts and shaved parmesan

Garden Salad_ gem lettuce, watermelon radishes, sugar peas, cucumber ribbons, pomegranate vinaigrette, lavash

Burrata Salad _ lemon verbena compote, seasonal fruits, almonds gremolata

Linguine Frutti di Mare_ with calamari, mussels, shrimp and poached lobster tail

Open Cannoli_ layered dough and fig- ricotta cream, orange syrup and shaved bittersweet chocolate

Goat cheese cheesecake with walnut crust. Apricot reduction. Fresh figs and dehydrated apricot slices

Creamy Limoncello Italian Ricotta Cake

Apple Galette With Bandy Caramel

Espresso Panna Cotta

Lobster Tail and Caviar Tartlets _ with yuzu- creme fraiche and dill oil

New French Board _ Saucisson de Sanglier, Pate de Campagne, Olive Crostini, Cornichons, Figs, Leek Tartlets, Camembert and Pepper Jam Blini

Cremini Mushrooms Croquettes _ with capers- vegan aioli (vegan)

Seafood Tapas _ with shrimp, calamari and mussels tossed in classic vinaigrette and topped with radishes micro greens

Shrimp Verrine _ layered whipped avocado, sherry vinaigrette and chives

Asparagus and Leeks Veloute crunchy Shiitake, enoki mushrooms and fried capers. Dill infused extra virgen olive oil. (Vegan)

Ribeye steak (8oz) au jus, potato au gratin and sautéed broccolini

Beef Bourguignon_ shaved eggs and pommes paille

Braised short- rib au vin. Roasted french beans tossed in blue cheese and pecans

Pan Seared Scallops _ with cava- butter sauce atop grain Salad

Almond Crusted Frenched Rack of Lamb _ Served with aligot and herb pistou

Fillet Mignon Marchand de Vin. Caper Potato Latkes. French Beans

Branzino with lemon and herbs, ratatouille in white wine reduction, crisp fennel and micro beets

Duck breast with glazed rainbow carrots, red wine reduction, pickled romanesco

Creme Brûlée with fresh berries

Goat cheese cheesecake with apricot reduction, mint and fresh black berries (shown in picture)

Berry Clafoutis

Pears and Brie Galete Rustic Pie

Chocolate Mousse_ with pistachio dust and dehydrated mango