Golden-fried calamari served with zesty lemon aioli.

Grilled portobello mushroom filled with herbed goat cheese and balsamic glaze.

Crispy fritters with a tangy mint-yogurt dip.

Fresh shrimp marinated in citrus, served with avocado and tortilla chips.

A selection of cured meats, cheeses, and seasonal accompaniments.

12 oz ribeye with garlic herb butter, served with roasted potatoes.

Atlantic salmon with a citrus glaze, accompanied by quinoa and asparagus.

Pan-seared chicken breast in a rich marsala wine sauce, with mashed potatoes.

Creamy arborio rice with seasonal vegetables and parmesan.

Slow-cooked lamb shank with apricots and almonds, served over couscous.

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Classic Italian dessert layered with mascarpone and espresso-soaked ladyfingers.

Silky vanilla custard topped with a caramelized sugar crust.

Fresh fruit atop a buttery tart crust with pastry cream.

Creamy cheesecake with a graham cracker crust, topped with berry compote.