A Seasonal Tasting Experience
Curated with intention · Crafted with care
Scallops & Pomegranate Citrus Reduction
Pan-seared diver scallops, golden and yielding, jeweled with ruby pomegranate arils and finished in a bright citrus reduction that balances sweet against the clean brine of the sea.
Artisan Charcuterie & Cheese Board
A curated landscape of house-cured meats, hand-selected aged and fresh artisan cheeses, seasonal preserves, wildflower honeycomb, toasted nuts, and house-made accompaniments — a conversation in flavour.
Tomato & Garlic Confit Crostini
Slow-roasted heirloom tomatoes and silken whole-clove garlic confit piled generously over grilled crostini, finished with estate olive oil and torn fresh basil.
Wagyu or Prime Sirloin Whiskey Steak Bites
Buttery Wagyu or Prime Sirloin, tenderly cubed and kissed with a smoky bourbon-whiskey glaze, served warm with house-made chimichurri and a scattering of smoked sea salt.
Bitter Greens & Raspberry Vinaigrette
A vivid tangle of radicchio, frisée, and Belgian endive, tossed in a bright house-made raspberry vinaigrette with candied walnuts and shaved Pecorino.
Peach Caprese Salad
Ripe summer peaches layered with hand-pulled burrata, fresh basil, and aged balsamic reduction — adorned with fleur de sel and a whisper of chili oil.
Apple, Pecan & Blue Cheese Salad
Crisp autumn apple, house-candied pecans, and crumbled aged blue cheese over mixed greens, finished with a warm cider vinaigrette.
Tagliatelle Bolognese
Slow-braised heritage beef and pork ragù, simmered for hours with soffritto and San Marzano tomatoes, tossed with hand-rolled tagliatelle and aged Parmigiano-Reggiano.
Spaghettini Arrabbiata
Thin-drawn spaghettini tossed in a fiery San Marzano pomodoro with Calabrian chili, roasted garlic, and fresh basil — bold and unapologetically alive.
Mezze Rigatoni Bison Ragù
Ground bison braised low and slow with Barolo, wild herbs, and roasted tomato, coating ridged rigatoni and finished with shaved truffle Pecorino.
Continued
Swordfish Togarashi
Center-cut swordfish steak dusted in Japanese togarashi, seared to a caramelized crust, served over ginger-scallion rice with citrus ponzu and micro shiso.
Cowboy Rib, Cabernet Reduction
A bone-in, dry-aged Cowboy ribeye seared over open flame — crowned with a velvety Cabernet reduction, roasted bone marrow butter, and crispy shallots.
Vadouvan Curry Prawns
Jumbo prawns sautéed in a fragrant vadouvan-spiced coconut curry with charred scallion, crispy curry leaf, and saffron basmati.
Filet Mignon Bordelaise
Center-cut prime filet, cooked to your preference, enrobed in a classical Bordelaise of Bordeaux, bone marrow, and rich demi-glace, served alongside pommes purée.
Caribbean Coconut Curry Salmon
Atlantic salmon lacquered in a warm Caribbean coconut curry, served with roasted plantain, fresh mango salsa, and a bright lime-cilantro drizzle.
Flourless Chocolate Espresso Torte
Dense, almost molten — this torte weds dark 72% cacao with ristretto espresso, finished with a cocoa mirror glaze and fresh Chantilly cream.
Tiramisu
A reverent interpretation of the Italian classic — espresso-soaked ladyfingers, cloudlike mascarpone cream, and a generous dusting of Valrhona cocoa.
Pear Clafoutis
A rustic French baked custard, fragrant with vanilla and a breath of Cognac, cradling tender poached pears — served warm from the oven, dusted in powdered sugar.
Coffee Hazelnut Mousse Cake
Layers of hazelnut dacquoise, silken coffee mousse, and praline feuilletine — a refined torte of contrasting textures and deep, roasted character.
Baked Pears, Cinnamon Honey & Five Spice
Caramelized d'Anjou pears roasted with wildflower honey, cinnamon, and Chinese five spice — served alongside cool crème fraîche and crushed amaretti.
May every dish tell a story.