Arborio rice slowly cooked in vegetable broth with fresh black truffle, Parmigiano-Reggiano, wild mushrooms, and white wine reduction.

Tandoori chicken simmered in rich tomato gravy with cashew paste, fenugreek, cream, and house-blended spices. Served with garlic naan.

Lightly seared Atlantic salmon with ponzu sauce, avocado mousse, crispy shallots, sesame seeds, and microgreens. Gluten-free option available.

Handmade pasta filled with porcini, shiitake, and oyster mushrooms in sage brown butter, topped with truffle oil and walnut crumble.

12oz grass-fed Angus ribeye with red wine jus, roasted garlic mashed potatoes, grilled asparagus, and caramelized shallots.

Quinoa base with grilled halloumi, cherry tomatoes, kalamata olives, cucumber, red onion, feta, and lemon-herb dressing.