Toasted baguette topped with wild mushrooms, truffle oil, and microgreens.

Finely diced smoked salmon with capers, shallots, and a hint of lemon zest.

Tender beef fillet wrapped in puff pastry with mushroom duxelles and pâté.

Succulent rack of lamb coated with fresh herbs and served with a red wine reduction.

Pan-seared scallops served on a bed of creamy pea purée and garnished with micro herbs.

Creamy Arborio rice cooked with wild mushrooms, finished with Parmesan and truffle oil.

Decadent chocolate cake with a molten center, served with vanilla bean ice cream.

Zesty lemon tart topped with fluffy meringue and a buttery crust.

Silky pistachio custard topped with a caramelized sugar crust.