Our Culinary Creations

Arborio rice slowly cooked with wild mushrooms, finished with black truffle oil and aged parmesan

Pan-seared scallops served with cauliflower purée, crispy pancetta and micro herbs

Seared foie gras on toasted brioche with fig jam and balsamic reduction

Thinly sliced prime beef with arugula, shaved parmesan, capers and truffle oil

8oz grass-fed beef tenderloin with truffle mashed potatoes, seasonal vegetables and red wine reduction

Herb-crusted lamb rack with rosemary jus, roasted root vegetables and mint gremolata

Maple-glazed duck breast with sweet potato purée, wilted greens and cherry reduction

Wild mushroom and spinach wrapped in puff pastry with truffle sauce and micro herbs

Pan-seared sea bass with saffron risotto, asparagus and lemon butter sauce

Butter-poached lobster tail with truffle mashed potatoes and champagne sauce

Sesame-crusted tuna with wasabi mashed potatoes, bok choy and soy-ginger reduction

Chargrilled octopus with romesco sauce, fingerling potatoes and chorizo crumb

Premium vodka, elderflower liqueur, passion fruit, lime, and edible gold flakes

Aged bourbon, maple syrup, bitters, and applewood smoke

Dark rum, blackberry liqueur, fresh blackberries, lime, and activated charcoal

Gin, cucumber, basil, lime, and elderflower tonic