Starters

Pan-Seared Foie Gras

Seared Dayboat Scallops

Tomato and Burrata Salad

The rich, buttery foie gras is perfectly pan-seared to create a crispy exterior and a melt-in-your-mouth interior.

Dayboat scallops are seared to perfection and served on a bed of asparagus and pea purée.

Heirloom tomatoes of different colors and varieties are sliced and arranged on a plate.

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Mains

Seared Duck Breast

Pan-Seared Sea Bass

Wagyu Beef Wellington

The duck breast is cooked to a perfect medium-rare, boasting a crispy skin and juicy interior.

This seafood indulgence features perfectly pan-seared Chilean sea bass, renowned for its delicate, flaky texture.

The rich flavors of the beef are enhanced by a touch of truffle in the creamy mashed potatoes.

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Desserts

Deconstructed Lemon Tart

Chocolate Soufflé

Roasted Peaches

Creamy lemon curd is dolloped on the plate, representing the tart's filling.

Enhanced with a drizzle of chocolate sauce or a sprinkle of powdered sugar.

Ripe peaches are roasted to perfection, caramelizing their natural sweetness.

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