Tender asparagus spears drizzled with lemon vinaigrette and topped with shaved parmesan.

Creamy Arborio rice cooked with wild mushrooms and finished with truffle oil.

Oven-roasted salmon fillet with a fragrant herb crust served on a bed of seasonal vegetables.

Pan-seared duck breast served with a cherry reduction and roasted root vegetables.

Homemade ravioli stuffed with fresh lobster and served in a light saffron cream sauce.

Tender beef fillet wrapped in puff pastry with mushroom duxelles and prosciutto.

Rich chocolate cake with a molten center, served with vanilla bean ice cream.

Zesty lemon curd in a buttery crust, topped with fresh berries and whipped cream.

Silky panna cotta infused with pistachio, garnished with crushed pistachios and honey.