Chef Christopher Salmon

Smoked Pork Belly Gua Bao Steamed bao with soy-glazed pork belly, pickled daikon, micro cilantro, and gochujang mayo

Smoked Salmon on Sweet Potato Blini Served with whipped coconut cream cheese, dill oil, and salmon roe

Korean BBQ Cauliflower BitesCrispy cauliflower tossed in gochujang glaze, finished with sesame seeds and green onion

Ahi Tuna Tartare on Rice Crackers Diced tuna with avocado, ponzu gel, tobiko, and crispy garlic on black sesame rice crackers

Thai Fish Cakes Spiced cod cakes with kaffir lime, lemongrass, served with cucumber relish and chili aioli

Mini Tandoori Chicken Tacos Gluten-free shells filled with yogurt-marinated tandoori chicken, mango chutney, and pickled onion

Seared Scallops on Carrot-Ginger Purée Delicately spiced with a touch of cinnamon and garnished with coriander oil

Five-Spice Duck Breast Pan-seared Muscovy duck with pomegranate molasses glaze and roasted pear

Miso Caesar Salad with Furikake Croutons Creamy umami dressing with nori flakes, pickled red onions, and crispy furikake croutons

Roasted Beet & Labneh Salad Smoked beets, cashew labneh, toasted pistachios, and orange zest

Smoked Salmon & Arugula Salad With pickled fennel, avocado mousse, parmesan shards, and spiced pine nuts

Crispy Prawn Tempura with Thai Basil Gnocchi (Updated gnocchi dish) House gnocchi pan-tossed in Thai basil pesto, paired with golden prawn tempura and tomato chili oil

Black Garlic Penne alla Vodka with Grilled Chicken Charred chicken breast, roasted tomato vodka sauce, and black garlic butter over penne

Coconut Jerk Chicken Supreme Served over lemongrass-infused jasmine rice, with mango-pineapple chutney and roasted carrots

Roasted Lamb with Truffle Barley Risotto Slow-roasted lamb with creamy barley, charred asparagus, and mint gremolata

Miso-Glazed Salmon with Forbidden Rice Soy-miso lacquered salmon, black rice, crispy shallots, and broccolini

Spicy Pesto Udon with Teriyaki Chicken Udon noodles tossed in wasabi-pesto, topped with grilled chicken and sesame bok choy

Yuzu Chicken Piccata Chicken breast in a light yuzu-lemon caper sauce, with jasmine rice and grilled zucchini

Crispy Skin Trout with Green Curry Niçoise Seared trout served over Thai green curry-dressed Niçoise vegetables with basil oil

Caramelized Banana Crêpes with Sesame Crumble Served warm with dark chocolate ganache and coconut ice cream

Molten Chocolate Cake with Yuzu Raspberry Ganache A citrus twist on a rich classic, topped with vanilla bean gelato

Matcha Crème Brûlée Japanese green tea custard with a crackling sugar top

Coconut Panna Cotta Dairy-free panna cotta topped with passionfruit coulis and fresh mango

Green Tea Tiramisu Layers of matcha mascarpone and sponge, finished with white chocolate dust

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 Roasted vine tomatoes, fresh basil, aged balsamic, and EVOO on toasted focaccia

Calamari Fritti al Mais Corn-dusted calamari, lemon zest, served with Calabrian chili aioli

Arancini al Tartufo Black truffle and fontina-stuffed risotto balls with wild mushrooms, served on truffle tomato crema

Pizza Margherita Artigianale Handcrafted flatbread with buffalo mozzarella, heirloom tomatoes, organic basil, and aged balsamic drizzle

Antipasto della Casa Grilled vegetables, olives, cheeses, salami, prosciutto, pasta salad, and house focaccia

Carpaccio di Manzo Thin-sliced beef with shaved Parmigiano, microgreens, blackberry reduction, and black lava salt

Ravioli all’Aragosta Lobster-filled ravioli in garlic parmesan sauce with chive oil

Insalata di Prosciutto e Pesca Prosciutto, grilled peach, goat cheese, walnut crumble, and baby greens in a white balsamic glaze

Caesar con Coltello e Forchetta Romaine spears, Parmigiano shards, pancetta crisps, and black garlic Caesar dressing

Gnocchi Viola al Pesto Purple potato gnocchi with wild arugula pesto, sautéed greens, and pecorino flakes

Costolette d’Agnello al Rosmarino Herb-crusted lamb chops marinated with garlic and rosemary, grilled and served over saffron potato purée, baby zucchini, and blistered cherry tomatoes. Finished with a red wine rosemary jus

Bistecca di Manzo AAA Striploin Grass-fed AAA striploin steak served medium rare, with garlic confit mashed potatoes, rosemary green beans, and a tomato bourbon peppercorn sauce. Finished with microgreens

Pollo alla Fiorentina Pan-seared chicken breast over roasted garlic potato purée, grilled carrots, and asparagus, finished with a creamy spinach parmesan sauce

Salmone Scottato con Gremolata Seared salmon fillet with lemon-herb gremolata, white truffle mashed potatoes, heirloom carrots, and asparagus

Scaloppine di Vitello al Marsala Veal scaloppini in mushroom Marsala sauce, served with roasted garlic potato purée, heirloom carrots, and asparagus

Pollo alla Parmigiana Breaded chicken breast topped with San Marzano tomato sauce and mozzarella, served with Alfredo fettuccine and garlic cheese bread

Cotoletta di Vitello al Pistacchio Pistachio-crusted veal chop with white truffle mashed potatoes, maple-glazed carrots, grilled asparagus, and a velvety white wine cream sauce

Linguine ai Frutti di Mare Lobster, shrimp, mussels, and scallops in a garlic white wine reduction. Finished with charred lemon and fresh herbs

Melanzane Ripiene al Forno Roasted eggplant stuffed with Mediterranean vegetables, olives, and wild rice, finished with cacciatore sauce. Served with mashed potatoes, heirloom carrots, and asparagus

Tiramisu Classico Espresso-soaked layers with mascarpone cream and dark cocoa, served with gelato

Ricotta Cheesecake al Limone Baked ricotta cheesecake infused with lemon zest and vanilla, served with a blackberry compote

Budino al Cioccolato Fondente Silky dark chocolate pudding with sea salt, topped with whipped mascarpone and cocoa nibs

Cannoli Siciliani Crisp pastry shells filled with sweet ricotta cream, candied orange peel, and crushed pistachios

Affogato al Caffè Vanilla bean gelato drowned in hot espresso, finished with chocolate shavings and biscotti crumble

Saumon Fumé sur Blini de Patate Douce Smoked salmon on a sweet potato blini with whipped cream cheese and dill oil

Planche de Charcuterie A curated board of aged cheeses, artisanal meats, pickled vegetables, fresh fruit, and house-baked breads

Cocktail de Crevettes avec Bisque de Tomate Chilled shrimp cocktail in a spoon of tomato bisque, garnished with micro herbs

Poire Pochée et Fromage de Chèvre sur Baguette Grillée Poached pear and goat cheese on grilled baguette with fig jam and balsamic glaze

Tartare de Thon à l’Avocat Ahi tuna tartare layered with avocado, cucumber, and yuzu crème fraîche on brioche toast, finished with micro basil

Soupe à l’Oignon Gratinée Classic French onion soup with aged gruyère and baguette crouton, baked to golden perfection

Magret de Canard au Miel et Lavande Pan-seared duck breast with honey-lavender glaze and roasted plum compote

Coquilles Saint-Jacques Poêlées Seared scallops on carrot-ginger purée with a cinnamon dust finish

Salade Pomme, Chèvre et Canneberge Crisp apples, goat cheese, dried cranberries, and candied pecans over greens with raspberry vinaigrette

Salade de Betteraves Heirloom beets, goat cheese, pickled onions, and candied pecans over arugula with balsamic drizzle

Chowder de Fruits de Mer Creamy chowder with shrimp, mussels, calamari, and scallops in a fennel-laced broth

Côtelettes de Porc Grillées Grilled pork chops with wild berry glaze and truffle mashed potatoes

Coq au Vin Chicken braised in red wine with baby carrots and pearl onions over truffle mashed potatoes

Filet de Veau Saisi Veal tenderloin over sweet pea purée with roasted baby carrots and red wine jus

Saumon Poêlé Seared salmon with maple brown butter, truffle mash, heirloom carrots, and asparagus

Lieu Jaune en Papillote Classic fish en papillote with herbs, vegetables, and lemon butter

Filet de Bœuf aux Herbes Fraîches Prime beef tenderloin with herb crust, truffle mash, roasted vegetables, and maple butter

Carré d’Agneau en Croûte d’Herbes Herb-crusted rack of lamb with truffle mash, heirloom carrots, and wild berry jus

Cassoulet Végétarien aux Haricots Blancs et Légumes Confits A slow-braised white bean cassoulet with confit cherry tomatoes, baby carrots, leeks, and roasted garlic, topped with a crispy herb breadcrumb crust

Mille-Feuille de Légumes Rôtis Layered roasted eggplant, zucchini, bell peppers, and heirloom tomatoes stacked with basil ricotta and finished with a warm Provençal tomato coulis. Served with truffle mashed potatoes and grilled asparagus

Crêpes à la Vanille et Banane Rôtie Vanilla crêpes with roasted banana and dark rum ganache

Gâteau au Chocolat Coulant Molten chocolate cake with raspberry ganache and vanilla bean ice cream

Crème Brûlée Classique Silky custard with a crisp caramelized sugar top

Poire au Vin Blanc White wine–poached pear with toasted pistachios and vanilla bean ice cream

Entremet au Citron et Meringue Lemon mousse layered with almond biscuit and brûléed meringue