FETTUCCINE AL TARTUFO
Fettuccine tossed with garlic and olive oil, finished with shaved winter truffle.
FETTUCCINE BROCCOLI
Fettuccine tossed with broccoli, garlic, and herbs in a light vegetable stock.
BEEF GOULASH
Tender beef goulash topped with onions, served with potatoes.
LAMB SHANK
Tender, slow-braised lamb shank simmered in its own juices with wine reduction, served with creamy mashed potatoes.
BRAISED BEEF RIBS
Fall-off-the-bone beef ribs in a deep red wine sauce, served with polenta, celery root foam, and grilled mushrooms.
SEARED DUCK BREAST
Perfectly seared, slow-cooked duck breast finished with pumpkin purée and cranberry demi-glace.
BEEF WELLINGTON
Tender beef wrapped in golden puff pastry with spinach and mushroom duxelles, bresaola, finished with a rich demi-glace sauce.
CHILEAN SEA BASS
Oven-roasted Chilean sea bass with silky cauliflower purée, white asparagus, and cashew emulsion sauce.
BAKED BRANZINO
Delicately baked branzino topped with tomato concassé and served with blanched vegetables.
SALMON FILLET
Pan-seared salmon fillet served with creamy mashed potatoes and a smooth pumpkin purée.