Chef Jimmy Matiz

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Salade d'Agrumi ~ Seasonal lettuces with citrus supremes, thyme marinated Mozzarella di Buffala, hazelnut praline, Aleppo and honey vinaigrette

Burrata Caprese ~ Fresh burrata, marinated cherry tomatoes, aged balsamic and rosemary crisp topped with mozzarella mousse and crispy basil

Risotto al Funghi ~ Wild mushroom risotto with braised fennel, roasted wild mushrooms, finished with a porcini and black truffle cream (optional shaved truffles as add-on)

Tortellini d'Agnello ~ Fresh house tortellini filled with tomato braised lamb, parsnip cream, toasted pine nuts and sage chips, finished with black garlic and parmesan air

Riggatoni alla Carbonara ~ Traditional carbonara with italian rigatoni, topped with crispy guanciale, black truffle crumble and lemon dressed smoked salmon

Bistecca di Maiale ~ Rosemary roasted pork butt steak with Apple Cider and Brandy Reduction, Sweet Potato and brown butter aired cream and Pickled Shallot Petals, finished with Smoked Hazelnut Crumble and black garlic pork jus

Filleti di pesce ~ Catch of the day sous vide with parmesan and truffle polenta filled croquette and red cabbage in white balsamic, finished with a parsley fumet table-side cream pour

Beef Tagliata ~ Black Garlic-Marinated NY steak over Truffle Potato Mousseline with Seasonal Market Vegetables and a trio of sauces (beef jus, italian chimichurri, bone marrow sabayon)

Frutti di Bosco ~ Berry crepe cake with layered white chocolate-Rose Petal filling, fresh berries, berry coulis, topped with chantilly and 24K gold

Panna Cotta ~ Basil Infused Panna Cotta with Pistachio Nougatine, Vanilla Biscotti Crumble, Whipped Mascarpone, and Citrus Gel

Tiramisu Rotto ~ Deconstructed Tiramisu with whipped mascarpone cream, coffee liqueur soaked chocolate cake, golden almond cookie rocks and a table-side espresso cream pour

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Seasonal Harvest Salad ~ Citrus supremes, shaved rainbow carrots, candied pistachios, whipped goat cheese, champagne and vanilla bean vinaigrette

Cauliflower & Truffle ~ Black truffle oil, crispy pancetta crumble, pickled golden raisins, toasted pine nuts

Smoked Lobster Bisque ~ Heirloom tomato confit, butter-poached lobster tail, basil crème fraîche, Parmigiano-Reggiano tuile

Ricotta & Spinach Agnolotti ~ Brown butter emulsion, crispy sage, preserved lemon, and toasted hazelnuts

Short rib Tagliatelle ~ Black garlic butter, 24-month-aged Parmesan foam, wild mushroom ragout

Chicken Roulade ~ Stuffed with sun-dried tomatoes, spinach, and burrata; served with roasted garlic velouté and crispy shallots

Salmon Sous Vide ~ Sweet corn purée, charred scallions, preserved lemon, and smoked almond dust

NY Strip ~ Black garlic marinated and charred, Celeriac mousseline, roasted rainbow carrots, red wine bordelaise, bone marrow butter

Duck Breast ~ Blackberry-port gastrique, celery root and parsnip purée, roasted Brussels sprout petals, and pistachio dust

Valrhona Chocolate Fondant ~ Salted caramel gelato, espresso anglaise, gold-dusted cocoa nibs, hazelnut brittle

Citrus Olive Oil Cake ~ Lemon curd, honey-roasted seasonal fruit, mascarpone cream, and almond crumble

Crepe Cake - Berry crepe cake, white Chocolate and Rose Petal filling, seasonal berries, berry coulis, chantilly, 24K gold

(Optional) Luxury Experience Package per guest: Includes all tableware such as chargers, plates, silverware, water and wine glasses, linen napkins and napkin rings, custom printed menus

(Included) Two varieties of Hors D'oeuvres to be passed around as guests arrive

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Smoked Lobster Bisque ~ Heirloom tomato confit, butter-poached lobster tail, basil crème fraîche, Parmigiano-Reggiano tuile

Seasonal Harvest Salad ~ Citrus supremes, shaved rainbow carrots, candied pistachios, whipped goat cheese, champagne and vanilla bean vinaigrette

Cauliflower & Truffle ~ Black truffle oil, crispy pancetta crumble, pickled golden raisins, toasted pine nuts

Ricotta & Spinach Agnolotti ~ Brown butter emulsion, crispy sage, preserved lemon, and toasted hazelnuts

Short rib Tagliatelle ~ Black garlic butter, 24-month-aged Parmesan foam, wild mushroom ragout

Chicken Roulade ~ Stuffed with sun-dried tomatoes, spinach, and burrata; served with roasted garlic velouté and crispy shallots

(included) Palate cleanser - Blood orange and campari sorbet topped with prosecco and raspberry gelèe

Salmon Sous Vide ~ Sweet corn purée, charred scallions, preserved lemon, and smoked almond dust

NY Strip ~ Black garlic marinated and charred, Celeriac mousseline, roasted rainbow carrots, red wine bordelaise, bone marrow butter

Duck Breast ~ Blackberry-port gastrique, celery root and parsnip purée, roasted Brussels sprout petals, and pistachio dust

Valrhona Chocolate Fondant ~ Salted caramel gelato, espresso anglaise, gold-dusted cocoa nibs, hazelnut brittle

Citrus Olive Oil Cake ~ Lemon curd, honey-roasted seasonal fruit, mascarpone cream, and almond crumble

Crepe Cake - Berry crepe cake, white Chocolate and Rose Petal filling, seasonal berries, berry coulis, chantilly, 24K gold

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(included) Complimentary Amuse Bouche ~ Chef Curated Seasonal dish

Boeuf Tartare ~ Classic Steak tartare with bone marrow and garlic confit alioli, capers, quail egg yolk. Side of charred sourdough and bone marrow butter

Smoked Salmon Mille Feuille ~ Puff pastry sheets filled with smoked salmon and fresh cucumber, topped with whipped dill creme fraiche and finished with lemon beurre blanc

Beet Salad ~ Roasted and pickled beets with seasonal greens, goat cheese cream, champagne vinaigrette and candied hazelnut crumble

Mouclade ~ Mussel tossed in chardonnay cream with andouille sausage, chili seeds and fine herbs

Agnolotti Châtaigne ~ Fresh house agnolotti with Chestnut-Fontina filling, truffle butter emulsion, seasonal root spread and crispy sage

Coquilles Saint-Jacques ~ Jumbo pan seared scallops with green pea and brown butter puree, crispy shallot and herb mix, finished with table-side creme fraiche beurre montée

Peche du Jour ~ White fish filet sous vide, zucchini and tarragon salad, crispy fish skin tuile finished with a vermouth and salmon roe beurre blanc

Fete de l'Agneau ~ Herb and roasted nut crusted Lamb rack, potato pavé, green pea yogurt, early harvest green peas barigoule and lamb jus

Magret de Canard ~ Roasted smoked duck breast with white mulberry-pear mostarda, marsala braised shallots, roasted farmers market finds, potato croquette and duck jus

Tout Le Chocolat ~ Deconstructed chocolate cake with white chocolate cremeaux, golden almond cookie rocks, finished with a table-side bitter cocoa cream

Gâteau de Crêpe ~ Berry crepe cake layered with white Chocolate and Rose cream, seasonal berries, berry coulis, topped with vanilla chantilly and 24K gold

"Pêche Melba" ~ Classic french dessert with poached stonefruit, fresh raspberries, burnt milk ice cream and almond phyllo shards

(Included) Bread service ~ Toasted artisanal sourdough with butter trio (Goat, black truffle and Aleppo)

(Included) Amuse Bouche ~ Chef Curated Seasonal dish

Gazpacho de Fresa ~ Cold spanish soup with Iberico Jamon Shards, Basil Variations, Herb-Infused Croutons, and pickled strawberry

Ensalada Verde ~ Seasonal lettuce salad with Manchego Crème, Lime-Ñora Vinaigrette, Candied Marcona Almonds, and cured Egg yolk

Pan Tumaca ~ Sourdough spanish cristal bread with Tomato Confit, Garlic-Chorizo Emulsion, Iberico Jamon, manchego cheese shards, and Black Truffle Maldon

Pulpo ~ Tender grilled smoked octopus with squid ink emulsion, caramelized onion crouton on a base of red pepper potato veloute

Patatas Bravas ~ Traditional Spanish roasted potatoes with Jamon serrano, garlic alioli and tomato-paprika reduction, finished with a velvety potato foam

Gambas al Ajillo ~ Grilled Prawns with Burnt Lemon-Basil Vinaigrette and Cauliflower Almond Purée, finished with fine herbs and garlic chips

Paella Mar y Montaña ~ Classic spanish paella with Tiger prawn, Longaniza chorizo, saffron and tomato bomba rice, tarragon aioli and crispy herbs

Pesca - Pan seared catch of the day, house saffron-potato gnocchi, table-side garlic confit and caviar beurre blanc, crispy kataifi

Lomo en Vino ~ Charred Strip Loin with Bone Marrow Sabayon, paprika Potato Pavé and sherry-Poached Radishes, finished with Red Wine Beef Jus and leek ash

Tarta de Limon ~ Lemon Tart with Bergamot Graham Base, Lemon-Vanilla Custard and Torched Swiss Meringue, finished with Citrus Zest Snow

Leche, Remolacha y Bayas ~ Burnt Milk Ice Cream on Sweet Beet-Berry Coulis and Fresh Berries topped with a Honey Tuile

Café ~ Coffee Infused Dark Chocolate Cake pieces with Smoked White Chocolate Mousse and Gold Chocolate Rocks, drizzled with a Table-Side Espresso Cream