Starters & Small Plates

Imported Italian burrata, heirloom tomato carpaccio, aged 25-year balsamic, Sicilian EVOO, flaked Maldon sea salt, fresh basil oil, toasted focaccia soldiers

Three golden-fried saffron risotto balls — Wagyu & truffle, four-cheese, and lobster bisque — served on a parmesan cream pool with chili oil

Sushi-grade yellowfin tuna, sesame-ginger dressing, avocado mousse, micro shiso, black sesame, sriracha pearls, served on charcoal crostini

Warm rustic flatbread, house-whipped ricotta, roasted cherry tomatoes, hot honey, pistachio crumble, fresh thyme, lemon-infused olive oil

Baby romaine hearts, 36-month aged Parmigiano shavings, anchovy-free Caesar dressing, black garlic croutons, soft-poached quail eggs, crispy capers