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

French Charcuterie Board_ selection of cheeses, wine pepper jam, cured meats, prosciutto wrapped bread stick, terrine with artisan cracker, cornichons, fresh and dried fruits

Modern Wedge Salad with Blue Cheese Dressing

Filet Mignon or Ribeye (client's choice) & Poached Lobster Tail _ served with preserved lemon butter

Aglio e Olio Pappardelle or Truffled Mashed Potatoes

Bacon Wrapped French Beans

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)

Chili Relleno in Chili infused Oil — served with butter bean mash and asparagus (vegetarian)

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

Chocolate Mousse with Passion Fruit Coulis

Deep fried tekila infused churros I Pinneaple- coconut jam I Dehydrated golden berries

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

Meatlessballs & 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 Mini Tart _ with yuzu- creme fraiche, caviar and dill oil

Shrimp and Sweet Corn Coulis Verrine _ topped with micro ciilantro

Harvest Salad_ baby gem lettuce, feta, roasted delicata squash, caramelized pecans, apple slices and strawberries

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

Burrata Salad _ baby arugula, black figs, balsamic reduction, basil and almond gremolata

Fillet Mignon Rossini_ wine sauce, potato fondant and prosciutto wrapped French beans

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

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

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

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

Chianti Short-Rib Ragu Homemade Pappardelle (chef's specialty)

Cardamon Creme Brûlée with Dehydrated Peaches

Goat Cheese Cheesecake _ with black figs golden berries caviar

Espresso Panna Cotta

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__ slow dried, bronze cut Italian pasta with calamari, mussels and shrimp

Chicken Francese__ truffled mashed potatoes and charred asparagus

Chimichurri Steak__ wild rice or baby roasted potatoes and mushrooms topped with shaved parm and micro greens

Creamy Limoncello Italian Ricotta Cake

Chocolate Mousse with Berries and Cream

Espresso Panna Cotta

Velouté d’Asperges et Poireaux (Vegan)_ 
asparagus & leeks velvety soup, crispy shiitake and capers, dill-infused olive oil

Soupe à l’Oignon Gratinée
 Slow-caramelized sweet onions, beef broth, baguette croûte, Gruyère gratinée

Moules Marinières
 Mussels steamed with shallots, garlic, parsley, white wine & butter

Plateau de Fromages Français 
Brie, Camembert & Comté 
Fig compote, cornichons, fresh baguette

Salade Verte à la Française
 Baby gem lettuce and frisée, fines herbs, comte cheese, Dijon vinaigrette, shaved radish

Smoked Salmon Mille-Feuille 
Crisp puff pastry layers, cold-smoked salmon, lemon-dill crème fraîche, chives

Boeuf Bourguignon Classique 
Red-wine braised beef, lardons, pearl onions, mushrooms. 
Served with shaved eggs and pommes paille

Pan-Seared Scallops 
Cava butter sauce, potato gratin dauphinois, sautéed broccolini

Frenched Rack of Lamb en Croûte d’Amande
 Aligot potatoes, herb pistou

Filet Mignon Rossini
 Seared foie gras, black truffle jus, pommes purée

Branzino Rôti au Citron
_ Ratatouille, white-wine reduction, crisp fennel & micro beets

Duck Breast à l’Orange Rouge_ 
 Seared duck breast, glazed rainbow carrots, red-wine reduction, pickled romanesco

Crème Brûlée Classique_ 
Madagascar vanilla bean, caramelized sugar crust

Berry Clafoutis_ 
 strawberries & blackberries, warm vanilla custard

Apple Tart Tatin a la Mode