Wood-Fired Ribeye Steak
14oz prime cut grilled over mesquite, served with truffle mash, charred broccolini, and red wine demi-glace.
Pan-Seared Mediterranean Branzino
Whole roasted fish with lemon-caper butter, fingerling potatoes, and wilted spinach with toasted almonds.
Harissa Roasted Half Chicken
Free-range chicken rubbed with North African spices, served with harissa yogurt, tabbouleh, and warm flatbread.
Black Truffle Mushroom Risotto
Arborio rice slow-cooked with wild porcini, finished with aged parmesan, thyme oil, and freshly shaved truffle.
Braised Herb Lamb Shank
12-hour braised lamb in red wine and rosemary jus, served alongside creamy polenta and roasted root vegetables.
Coastal Seafood Linguine
Al dente linguine tossed with prawns, mussels, calamari, cherry tomatoes, and a light saffron-tomato broth.
Seared Duck Breast with Cherry Gastrique
Pink duck breast paired with sweet-tart cherry reduction, wilted arugula, and roasted beets.
Spiced Quinoa & Roasted Cauliflower
Smoky paprika cauliflower over fluffy quinoa, topped with tahini, pomegranate seeds, mint, and chili oil.