Fine Dining Experience
A Symphony of Flavors
Velvety porcini broth crowned with aromatic truffle foam, finished with delicate chive oil pearls
House-made pastry shells filled with creamy goat cheese, caramelized Vidalia onions, and seasonal fig compote, garnished with fresh thyme
Prime cuts encrusted with fresh rosemary and thyme, accompanied by rosemary-infused jus, minted English peas, and silky parsnip purée
Fresh fillet seared to perfection, served with crisp asparagus spears and classic lemon beurre blanc sauce
Creamy Arborio rice slow-cooked with wild porcini mushrooms, finished with aged Parmigiano-Reggiano crisp and truffle oil
Warm Belgian chocolate cake with molten center, paired with fresh raspberry coulis and Madagascar vanilla bean ice cream
A delicate trio featuring classic Madagascar vanilla, aromatic French lavender, and rich Sicilian pistachio, each with caramelized sugar crust
Glass | Bottle – Full-bodied blend with notes of dark berries and subtle oak aging
Daily selection of premium Valencia orange, tropical passion fruit, or refreshing watermelon