Pan-seared sea scallops with cauliflower purée, lemon beurre blanc, and microgreens.

Fresh burrata with black truffle, heirloom tomatoes, basil, and balsamic glaze.

Creamy lobster bisque finished with fresh cream and chives.

Fresh salmon with lemon butter sauce, asparagus, and roasted baby potatoes.

Creamy Arborio rice with wild mushrooms, Parmesan cheese, truffle oil, and herbs.

Crispy duck breast served with orange glaze, potato gratin, and seasonal vegetables.

Australian lamb rack with rosemary crust, garlic mashed potatoes, seasonal vegetables, and red wine jus.

Grilled beef tenderloin served with truffle mashed potatoes, asparagus, and peppercorn sauce.

Warm chocolate cake with a molten center, served with vanilla bean ice cream and fresh berries.

Traditional Italian dessert layered with espresso-soaked ladyfingers and mascarpone cream.