Chef Calvin Di Giovanni

Hibiscus Sea Bass Fish Crudo, Fresh fish crudo with nettle pesto, citrus segments, microgreens, and a vibrant pomegranate and mango garnish

Amuse-Bouche: Bicchierino di Bisque di Aragosta con Spuma al Dragoncello – A rich, creamy lobster bisque served in a small shooter glass, topped with a delicate tarragon foam. Garnished with a sprinkle of chives and a tiny piece of lobster claw

Fried Zucchini, tempura fried zucchini with cherry peppers

Bruschetta al Pomodoro, Grilled slices of rustic Italian bread topped with a mixture of ripe tomatoes, fresh basil, garlic, olive oil, and a touch of balsamic vinegar

Caprese Salad with Balsamic Reduction, Slices of ripe tomatoes, fresh mozzarella, and basil leaves drizzled with a balsamic reduction and extra virgin olive oil

Orecchiette, Little Ears Pasta, Broccoli Rabe, Italian Sausage

Chicken Parmesan, Breaded Chicken Parmesan Spaghetti Marinara

Veal Marsala, Veal Scallopini, Marsala, Mushrooms

Lemon Ricotta Cheesecake, Light and fluffy cheesecake with a zesty lemon flavor

Classic Tiramisu A decadent dessert layered with mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa

Vanilla Bean Crema Bruciata, Italian crème brûlée

Classic Escargot – Burgundy snails baked in a rich garlic-herb butter sauce, served with warm baguette slices for dipping

Moules Marinières – Fresh mussels steamed in a fragrant broth of white wine, shallots, garlic, and herbs, accompanied by crusty baguette

Tournedos Rossini – Seared beef tenderloin topped with buttery foie gras and finished with a luxurious truffle-Madeira sauce, served with a side of creamy potato purée and seasonal vegetables

Crème Brûlée – A classic French custard infused with vanilla, topped with a perfectly caramelized topped crust

Causa Rellena • A traditional Peruvian layered dish made with creamy mashed yellow potatoes seasoned with lime, aji amarillo, and olive oil. Filled with shredded chicken or tuna, avocado, and mayonnaise, then garnished with hard-boiled eggs and olives

Aguadito de Pollo • A vibrant and aromatic cilantro-based chicken soup with rice, peas, carrots, and a touch of Peruvian aji peppers for a light yet flavorful second course

Lomo Saltado • A Peruvian stir-fry featuring marinated strips of beef sautéed with red onions, tomatoes, and a soy-based sauce. Served with a side of crispy fries and fluffy white rice for a hearty and satisfying main course

(Vegetarian option available with sautéed mushrooms and peppers.)

Suspiro a la Limeña • A classic Peruvian dessert featuring a creamy dulce de leche custard topped with a light port wine meringue and sprinkled with cinnamon for a sweet, elegant finish

Optional Drink Pairings 1. Pisco Sour (Signature Cocktail) • Pisco, lime juice, simple syrup, egg white, and bitters. 2. Chicha Morada (Non-Alcoholic) • A refreshing drink made from purple corn, cinnamon, clove, and pineapple

Wild Mushroom Bisque/Velouté A velvety soup garnished with herb crème fraîche, pickled butternut squash, cherry tomatoes, pineapple, pistachios, roasted peppers, and finished with root vegetable chips or crackers

Three-Way Parsnip Parsnips prepared in three unique textures, garnished with toasted hazelnuts, fried sage, chive oil, pomegranate seeds, and vibrant microgreens

Braised Stuffed Cabbage Leaf Stuffed with a hearty medley of legumes and seasonal vegetables, topped with tzatziki espuma, tsukemono cucumbers, and a bright citrus garlic dill gremolata

Coconut Panna Cotta A creamy coconut dessert paired with charred pineapple coulis, tarragon foam, candied ginger carrots, spiced loaf cake strudel, and finished with refreshing pineapple granita

Escargots de Bourgogne Traditional Burgundy snails baked with garlic-parsley butter, served with crusty baguette

French Onion Soup Rich, slow-cooked onion soup topped with a melted Gruyère cheese crust

Arugula Salad with Goat Cheese and Walnuts Fresh arugula topped with creamy goat cheese, toasted walnuts, and a light balsamic vinaigrette

Duck Liver Mousse with Cornichons Smooth duck liver mousse served with cornichons, mustard, and slices of toasted brioche

Duck Breast à l’Orange Seared duck breast with a sweet and tangy orange glaze, served with a side of potato gratin and sautéed green beans

Coq au Vin Chicken slow-braised in red wine with mushrooms, onions, and bacon, served over buttered noodles

Braised Beef Short Ribs à la Bourguignonne served with Mash Potato/Potato Purée and Roasted Brussel Sprouts

Chocolate Soufflé Classic airy chocolate soufflé served with a side of vanilla crème anglaise

Tarte Tatin Caramelized upside-down apple tart, served warm with a dollop of crème fraîche

Crème Brûlée Rich vanilla custard topped with a crisp layer of caramelized sugar