Our Menu
Changes seasonally
Breakfast
The best way to start the day
Truffle Eggs Benedict
Poached eggs, toasted English muffin, hollandaise sauce infused with black truffle, shaved black truffle, chives
Lavender-infused French Toast
Brioche bread soaked in lavender-infused custard, seared to golden brown, served with lavender-infused maple syrup, fresh berries, whipped cream
Smoked Salmon and Dill Quiche
Flakey puff pastry filled with smoked salmon, dill, cream cheese, eggs, and cream, served with mixed greens and lemon vinaigrette
Prosciutto and Goat Cheese Stuffed Crepes
Thin crepes filled with prosciutto, creamy goat cheese, fresh herbs, and caramelized onions, served with a balsamic glaze drizzle
Blueberry and Lemon Ricotta Pancakes
Fluffy pancakes made with ricotta cheese, fresh blueberries, and lemon zest, served with blueberry compote and a dollop of whipped cream
Mushroom and Gruyere Frittata
Open-faced omelet with sautéed mushrooms, caramelized onions, gruyere cheese, and fresh herbs, served with arugula salad and truffle oil drizzle
vocado and Smoked Salmon Toast
Toasted artisanal bread topped with smashed avocado, smoked salmon, pickled red onions, capers, and dill cream cheese
Quinoa and Kale Breakfast Bowl
Nutrient-packed bowl with cooked quinoa, sautéed kale, roasted sweet potatoes, cherry tomatoes, poached egg, and tahini dressing
Caramelized Banana and Pecan Waffles
Crispy waffles topped with caramelized bananas, toasted pecans, whipped cream, and a drizzle of maple syrup
Mediterranean Eggs
Baked eggs with sun-dried tomatoes, Kalamata olives, feta cheese, spinach, and herbs, served with toasted pita bread and tzatziki sauce
Lunch
Enjoy the perfect lunch
Truffle Risotto
Arborio rice cooked with mushroom broth, white wine, butter, Parmesan cheese, and black truffle oil, finished with shaved black truffle and chives
Lobster Bisque
Rich and creamy soup made with fresh lobster meat, butter, shallots, white wine, heavy cream, and lobster stock, served with a drizzle of sherry and chives
Seared Ahi Tuna Salad
Seared Ahi tuna steak, mixed greens, avocado, cherry tomatoes, cucumbers, sesame seeds, and ginger soy dressing
Duck Confit with Cherry Reduction
Tender duck leg confit slow-cooked in its own fat, served with a cherry reduction sauce, creamy polenta, and roasted Brussels sprouts
Mediterranean Quinoa Salad
Quinoa tossed with roasted vegetables, Kalamata olives, feta cheese, fresh herbs, lemon vinaigrette, and topped with grilled chicken or tofu
Truffled Wild Mushroom Flatbread
Crispy flatbread topped with wild mushrooms, truffle oil, fontina cheese, caramelized onions, arugula, and balsamic glaze
Pistachio-crusted Lamb Chops
Tender lamb chops coated in pistachio crust, served with rosemary-infused au jus, creamy mashed potatoes, and roasted vegetables
Wild mushroom ragout
Crispy flatbread topped with wild mushrooms, truffle oil, fontina cheese, caramelized onions, arugula, and balsamic glaze
Shrimp and Lobster Ravioli
Homemade ravioli filled with shrimp and lobster meat, served in a creamy tomato sauce with fresh herbs and Parmesan cheese
Wagyu Beef Burger with Foie Gras
Juicy Wagyu beef patty, seared foie gras, caramelized onions, Gruyere cheese, truffle aioli, and arugula, served with truffle fries
Dinner
Feast in the evening
Filet Mignon with Red Wine Reduction
Prime beef filet mignon, seared to perfection, served with a rich red wine reduction sauce, truffle mashed potatoes, and grilled asparagus
Pan-seared Sea Bass with Lemon Beurre Blanc
Fresh sea bass fillet, pan-seared with crispy skin, served with a tangy lemon beurre blanc sauce, roasted vegetables, and herb-infused couscous
Truffle Lobster Linguine
Fresh lobster meat sautéed with garlic, tossed with linguine pasta, in a decadent white wine cream sauce infused with black truffle, topped with shaved black truffle and Parmesan cheese
Porcini Mushroom and Parmesan Risotto
Creamy risotto made with Arborio rice, porcini mushrooms, Parmesan cheese, white wine, butter, and fresh herbs, finished with truffle oil and crispy sage
Pistachio-crusted Rack of Lamb
Tender rack of lamb coated in a pistachio crust, roasted to perfection, served with a red wine reduction sauce, roasted root vegetables, and creamy polenta
Seared Duck Breast with Cherry Port Sauce
Duck breast seared to medium-rare, served with a sweet cherry port wine reduction sauce, roasted Brussels sprouts, and truffle mashed potatoes
Vegetarian Stuffed Bell Pepper
Bell pepper stuffed with a mix of quinoa, lentils, roasted vegetables, goat cheese, and herbs, baked to perfection, served with a tomato coulis and balsamic glaze
Braised Short Ribs with Red Wine Jus
Tender beef short ribs slow-braised in red wine and aromatic herbs, served with a rich red wine jus, creamy mashed potatoes, and roasted vegetables
Lobster Tail with Garlic Butter
Lobster tail broiled with garlic butter, served with lemon herb butter, roasted asparagus, and herb-infused couscous
Tofu and Vegetable Stir-Fry with Ginger Glaze
Crispy tofu, stir-fried with an assortment of fresh vegetables, tossed in a ginger glaze, served over jasmine rice and garnished with sesame seeds and green onions