Chef Christopher Salmon

Smoked pork belly Gua Bao pickled vegetables

Saumon Fumé sur Blini de Patate Douce: Delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese

Cocktail de Crevettes avec Bisque de Tomate: Succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens

Sushi Bruschetta: Crispy baguette slices topped with fresh diced tomatoes, basil, and balsamic glaze, served with a layer of thinly sliced sashimi-grade tuna and salmon

Caprese Spring Rolls: Rice paper rolls filled with mozzarella, cherry tomatoes, basil, and avocado, served with a side of soy-based dipping sauce

Fish Cake on served with Asian salad and lemon Aioli

Tuna Tartare Fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips

Coquilles Saint-Jacques Poêlées avec Purée de Carottes au Gingembre: Seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon

Muscovy Duck Poêlé: Muscovy duck breast seared to perfection and elegantly finished with a red wine berry compote

Miso Caesar Salad with Wasabi Croutons: A Caesar salad with a miso-infused dressing, topped with wasabi-seasoned croutons for a unique twist

Smoked heirloom beet salad: Organic beets, candid pecan, goat cheese mousse, microgreens, baby arugula finished with aged balsamic and organic basil oil

Smoked Salmon and baby arugula salad: shaved fennel, shaved parmesan cheese, avocado cream, pickled onion roasted spice pinenuts finished with extra virgin olive oil

Crispy Prawn Tempura with Homemade Pumpkin Gnocchi and Fresh Tomato Fondue

Jerk Chicken Penne Ala Vodka served with Garlic cheese bread

Jerk Chicken Supreme on a bed of Lavender infused Basmati rice, and Roasted Heirloom Carrots, topped with Mango Salsa

Roasted Lamb with Risotto Parmesan wild mushroom Grilled Asparagus Finished with Red Wine Reduction

AAA Grass Fed striploin Steak served with garlic confit mashed potatoes Grilled Rosemary Thyme Green Beans Finished with Tomato Bourbon Peppercorn Sauce, Garnished with micro greens. ( NATURALLY RAISED IN ON)

Soy-Glazed Balsamic Reduction Salmon: Grilled salmon glazed with a mixture of soy sauce and balsamic reduction, served with a side of roasted vegetables and Fresh pasta

Wasabi Pesto Pasta: Linguine tossed in a pesto sauce made with fresh basil, pine nuts, Parmesan, and a hint of wasabi, topped with grilled Teriyaki chicken Breast

Balsamic Teriyaki Chicken Piccata: Pan-seared chicken breasts in a balsamic teriyaki glaze, served piccata-style with a lemon-butter caper sauce, accompanied by jasmine rice and Grilled Vegetables

Seared Trout with Niçoise Vegetable Salad, Asparagus, tomato, potatoes, green beans, artichoke Finished with Truffle Basil oil

Vanilla Roasted Banana Wrapped with Sesame Crepes serve with ice cream topped with Chocolate Ganache

Molten Chocolate cake with Raspberry Ganache , topped with Vanilla bean ice cream

Green tea crème brûlée topped with sugar bridle

Panna Cotta: Creamy cooked cream dessert topped with a fruit compote or caramel sauce

Green Tea Tiramisu: A Japanese twist on the classic Italian tiramisu, incorporating layers of green tea-flavored mascarpone and ladyfingers

Berry Pavlova Light and airy meringue nest filled with whipped cream and topped with fresh mixed berries

Shrimp Cocktail Chilled jumbo shrimp served with tangy cocktail sauce and lemon wedges

Cocktail de Crevettes avec Bisque de Tomate: Succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens

Oysters Rockefeller Fresh oysters topped with a creamy spinach and herb sauce, then baked until golden

Mushroom caps filled with a savory mixture of lump crab meat, cream cheese, and herbs, baked

Tuna Tartare Fresh tuna diced and seasoned with soy sauce, sesame oil, avocado, and served with crispy wonton chips

Fish Cake on served with Asian salad and lemon Aioli

Seared Tuna ( Avocado, mango, onions, peppers)

Plateau de Fruits de Mer: An extravagant seafood platter showcasing shrimp, lobster tail, scallops, and mussels

Smoked Lobster Bisque with Pan Seared Scallops, and Lobster tail Garnished with Micro Greens

Seafood Chowder Rich and hearty chowder filled with chunks of lobster, shrimp, scallops, and potatoes in a creamy broth

Grilled Octopus Salad Tender grilled octopus served over a bed of mixed greens with cherry tomatoes, olives, and a citrus vinaigrette

Crab and Avocado Salad Lump crab meat and diced avocado tossed with mixed greens, cherry tomatoes, and a lemon vinaigrette

Coquilles Saint-Jacques Poêlées avec Purée de Carottes au Gingembre: Seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon

Lobster Risotto Creamy Arborio rice cooked with chunks of lobster meat, white wine, and Parmesan cheese

Saumon Poêlé: Pan-seared salmon served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, tossed in a maple brown butter sauce, elegantly garnished with microgreens

Seared Trout with Niçoise Vegetable Salad, Asparagus, tomato, potatoes, green beans, artichoke Finished with Truffle Basil oil

Branzino al Cartoccio: Whole Mediterranean sea bass baked in parchment paper with herbs, lemon, and olive oil Served with Herb-roasted Potatoes and Grilled herb Asparagus

Halibut en Papillote With (Julienne vegetables) served with white Truffle Mashed potato, and Roasted Heirloom Carrots and Asparagus Tossed in Maple Brown Butter Fished with Lemon Herb Butter Garnished with Micro Greens

Linguine ai Frutti di Mare: An exquisite seafood linguine featuring lobster meat, shrimp, mussels, and scallops, complemented by garlic cheese bread

Linguine alle Vongole: Linguine pasta served with clams, garlic, white wine, parsley, and a hint of chili flakes

Key Lime Pie Tangy key lime filling in a graham cracker crust, topped with whipped cream and lime zest

Chocolate Mousse Rich and creamy chocolate mousse garnished with chocolate shavings and fresh berries

Berry Pavlova Light and airy meringue nest filled with whipped cream and topped with fresh mixed berries

Gâteau au Chocolat Coulant avec Ganache aux Framboises, Couronné de Glace à la Vanille: Molten chocolate cake with a luscious raspberry ganache, crowned with a scoop of decadent vanilla bean ice cream

Macaroons with fresh fruit and ice cream,

Grilled Flatbread Pizza ( topped with Grilled vegetables, fresh Basil finished with Aged Balsamic )

Margherita Flatbread Pizza Topped with Buffalo Mozzarella, slice Heirloom tomatoes finished with fresh Organic Basic, and aged Balsamic

Arancini al Funghi: Delicate mushroom, cheese, and spinach-stuffed arancini balls, served with a velvety tomato basil sauce

Bruschetta di Pomodoro: Succulent roasted vine-ripened tomatoes, fragrant fresh basil, and the finest extra virgin olive oil, elegantly drizzled with aged balsamic reduction

Polenta Bites: Crispy polenta squares topped with sautéed mushrooms, Parmesan cheese, and a balsamic reduction

Mezze Platter ( Falafel , Tzatziki , Roasted Red Pepper Hummus , Tabbouleh, Grilled Flat bread, Assorted olive, Grilled Vegetables)

Insalata Caprese: A refreshing caprese salad featuring heirloom tomatoes, buffalo mozzarella, fresh basil, and a finishing touch of aged balsamic and extra virgin olive oil

Salade de Betteraves: Mixed greens adorned with heirloom beets, goat cheese, pickled onions, and candied pecans, elegantly finished with aged balsamic and olive oil

Salade Pomme, Chèvre et Canneberge: Apple, goat cheese, and cranberry salad, served on a bed of mixed greens, crowned with candied pecans and drizzled with raspberry vinaigrette

Roasted Butternut Squash Soup Finished with Cinnamon Maple

Risotto alla Milanese: Creamy saffron-infused risotto with Parmesan cheese and a hint of white wine

Gnocchi di Patate Dolci: Velvety sweet potato gnocchi with sautéed wild mushrooms, wilted spinach, and a luscious tomato basil sauce. Served with roasted red pepper focaccia

Mediterranean salad ( mixed greens, Quinoa, Olive, Cucumber, Tomatoes, Red onions, Feta Cheese)

Eggplant Parmigiana: Layers of breaded eggplant, tomato sauce, mozzarella, and Parmesan cheese, baked until golden

Melanzane Ripiene al Forno: Roasted eggplant generously stuffed with sautéed vegetables, olives, and wild rice. Served with Roasted potatoes, grilled heirloom carrots, and asparagus, all crowned with cacciatore sauce

Vegetable Wellington ( Vegan beef, cheese, peppers, onions, spinach) with Roasted Garlic potato Puree accompanied with Stacked Grilled Vegetables

Four Cheese lasagna, vegan cheese, beef, eggplant

Grilled vegetable tower (mushrooms, eggplant, Zucchini, peppers) served with Roasted potatoes, Grilled Heirloom Carrots, and Asparagus topped with cacciatore sauce

Stir Fry Veg Bowl ( Basmati Rice Toasted Quinoa, Heirloom Carrots, Bell Peppers, Broccoli, Avocado,)

Thai Coconut Curry bowl, sauteed veg, basmati rice, roasted peanuts

Torta al Cioccolato Fondente con Ganache di Lamponi: Molten chocolate cake with a luscious raspberry ganache, accompanied by a scoop of decadent vanilla bean ice cream

Panna Cotta al Mango: Mango panna cotta topped with raspberry rum caviar and an array of fresh, vibrant fruits

Green tea crème brûlée topped with sugar bridle

Apple Blossom with brandy sauce topped with ice cream

Bruschetta di Pomodoro: Succulent roasted vine-ripened tomatoes, fragrant fresh basil, and the finest extra virgin olive oil, elegantly drizzled with aged balsamic reduction

Arancini al Funghi: Delicate mushroom, cheese, and spinach-stuffed arancini balls, served with a velvety tomato basil sauce

Calamari Fritti al Mais: Tender corn-dusted calamari, artfully presented with a zesty lemon aioli

Pizza Margherita Artigianale: A handcrafted flatbread masterpiece topped with buffalo mozzarella, sliced heirloom tomatoes, fresh organic basil, and a drizzle of aged balsamic

Antipasto della Casa: A lavish platter featuring grilled vegetables, an assortment of olives, curated cheeses, artisanal salami, pasta salad, prosciutto, and fragrant focaccia

Piatto di Mare: An opulent seafood assortment, including succulent shrimp, lobster tail, scallops, and mussels

Carpaccio di Manzo: Impeccably thin slices of beef carpaccio adorned with shaved cheddar cheese, blackberries, delicate microgreens, and a drizzle of aged balsamic

Ravioli all'Aragosta: Sumptuous lobster-filled ravioli, delicately tossed in a garlic parmesan sauce

Insalata Caprese: A refreshing caprese salad featuring heirloom tomatoes, buffalo mozzarella, fresh basil, and a finishing touch of aged balsamic and extra virgin olive oil

Insalata di Prosciutto e Pesca: Prosciutto and peach salad with toasted walnut, goat cheese, and microgreens, elegantly crowned with aged balsamic

Insalata Caesar con Coltello e Forchetta: Knife and fork Caesar salad, artfully topped with crispy pancetta

Gnocchi di Patate Dolci: Velvety sweet potato gnocchi with sautéed wild mushrooms, wilted spinach, and a luscious tomato basil sauce. Served with roasted red pepper focaccia

Pasta Carbonara: Fresh pasta infused with bacon, cream, and fresh herbs, accompanied by garlic and cheese bread

Melanzane Ripiene al Forno: Roasted eggplant generously stuffed with sautéed vegetables, olives, feta cheese, and wild rice. Served with mashed potatoes, grilled heirloom carrots, and asparagus, all crowned with cacciatore sauce

Linguine ai Frutti di Mare: An exquisite seafood linguine featuring lobster meat, shrimp, mussels, and scallops, complemented by garlic cheese bread

Cotoletta di Vitello Croccante al Pistacchio: Pistachio-crusted veal chops served with white truffle mashed potatoes, maple-glazed carrots, grilled asparagus, and a delicate white wine cream sauce

Pollo alla Parmigiana: Chicken Parmesan served with creamy Alfredo fettuccine and garlic cheese bread

Scaloppine di Vitello: Veal scaloppini resting on a bed of roasted garlic potato puree, accompanied by roasted heirloom carrots, asparagus, and a savory mushroom Marsala sauce

Salmone Scottato: Seared salmon served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, all elegantly drizzled with cacciatore sauce

Pollo alla Fiorentina: Chicken Florentine atop a velvety roasted garlic potato puree, accompanied by grilled heirloom carrots, asparagus, and a creamy sauce

Bistecca di Manzo AAA Tagliata: A succulent AAA grass-fed top sirloin steak, served with garlic confit mashed potatoes, grilled rosemary thyme green beans, and a tantalizing tomato bourbon peppercorn sauce. Garnished with delicate microgreens. (Naturally

Tiramisu: A classic tiramisu masterpiece, served with a scoop of rich, creamy ice cream

Fiori di Mela con Salsa al Brandy: Apple Blossom drizzled with a brandy sauce, elegantly crowned with a scoop of velvety ice cream

Torta al Cioccolato Fondente con Ganache di Lamponi: Molten chocolate cake with a luscious raspberry ganache, accompanied by a scoop of decadent vanilla bean ice cream

Panna Cotta al Mango: Mango panna cotta topped with raspberry rum caviar and an array of fresh, vibrant fruits

Saumon Fumé sur Blini de Patate Douce: Delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese

Planche de Charcuterie: An opulent charcuterie board featuring an assortment of fine cheeses, seasonal fruits, select meats, and artisanal breads

Cocktail de Crevettes avec Bisque de Tomate: Succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens

Poire Pochée et Fromage de Chèvre sur Baguette Française Grillée: Poached pear and goat cheese elegantly perched on toasted French baguette, finished with aged balsamic

Plateau de Fruits de Mer: An extravagant seafood platter showcasing shrimp, lobster tail, scallops, and mussels

Chowder de Fruits de Mer: A rich seafood chowder featuring shrimp, mussels, calamari, and scallops

Salade de Betteraves: Mixed greens adorned with heirloom beets, goat cheese, pickled onions, and candied pecans, elegantly finished with aged balsamic and olive oil

Salade Pomme, Chèvre et Canneberge: Apple, goat cheese, and cranberry salad, served on a bed of mixed greens, crowned with candied pecans and drizzled with raspberry vinaigrette

Salade de Pêche Grillée et Pastèque: Grilled peach and watermelon salad, adorned with red onions, pecans, and feta cheese, elegantly finished with aged balsamic

Coquilles Saint-Jacques Poêlées avec Purée de Carottes au Gingembre: Seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon

Muscovy Duck Poêlé: Muscovy duck breast seared to perfection and elegantly finished with a red wine berry compote

Soupe à l'Oignon Gratinée Delve into the rich and aromatic depths of our carefully simmered onion-infused broth, subtly enhanced with a touch of aged wine

Halibut en Papillote With (Julienne vegetables) served with white Truffle Mashed potato, and Roasted Heirloom Carrots and Asparagus Tossed in Maple Brown Butter Fished with Lemon Herb Butter Garnished with Micro Greens

Côtelettes de Porc Grillées: Grilled pork chops served with white truffle mashed potatoes, roasted heirloom carrots, and adorned with a wild berry sauce

Coq au Vin: A classic French dish featuring chicken cooked in red wine, served with white truffle mashed potatoes and roasted carrots, elegantly topped with microgreens

Filet de Veau Saisi: Pan-seared veal tenderloin served with a sweet pea puree and roasted carrots, delightfully finished with a red wine reduction

Saumon Poêlé: Pan-seared salmon served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, tossed in a maple brown butter sauce, elegantly garnished with microgreens

Lieu Jaune en Papillote: Halibut en papillote with julienne vegetables, served with white truffle mashed potatoes, roasted heirloom carrots, and asparagus, finished with lemon herb butter, and garnished with microgreens

Chilean Sea Bass Glacé à l'Érable: Maple-glazed Chilean sea bass served with white truffle mashed potatoes, grilled heirloom carrots, and asparagus, elegantly finished with a maple brown butter sauce (subject to availability)

Surlonge de Bœuf AAA Nourri à l'Herbe: AAA grass-fed top sirloin steak served with garlic confit mashed potatoes, grilled rosemary thyme green beans, and finished with a tomato bourbon peppercorn sauce, garnished with delicate microgreens. (Naturally rais

Filet de Bœuf Prime Grade Saisi aux Herbes Fraîches: Prime grade beef tenderloin steak pan-seared with fresh herbs, served with truffle mashed potatoes, chard baby corn, roasted heirloom carrots, and asparagus, tossed in maple brown butter, elegantly fini

Côte de Veau Laiton Saisie: Milk-fed French veal chop seared to perfection, served with roasted fingerling potatoes, roasted heirloom carrots, and asparagus, delightfully finished with a red wine black cherry reduction, and garnished with microgreens. (Na

Carré d'Agneau en Croûte d'Herbes: Herb-encrusted rack of lamb served with white truffle mashed potatoes, roasted heirloom carrots, and elegantly finished with a wild berry sauce

Blossom de Pomme avec Sauce au Brandy, Couronné de Glace à la Vanille: Apple blossom drizzled with brandy sauce, elegantly crowned with a scoop of velvety ice cream

Crêpes à la Vanille et Banane Rôtie: Vanilla and roasted banana crepes served with ice cream, drizzled with dark rum-infused ganache

Gâteau au Chocolat Coulant avec Ganache aux Framboises, Couronné de Glace à la Vanille: Molten chocolate cake with a luscious raspberry ganache, crowned with a scoop of decadent vanilla bean ice cream

Crème Brûlée Couronnée de Sucre Caramélisé: Crème brûlée elegantly crowned with caramelized sugar

Poire Blanche au Vin Blanc Poêchée, Couronnée de Pistaches Grillées et Glace à la Vanille: Vanilla white wine-poached pear topped with toasted pistachios and a scoop of vanilla bean ice cream