Sautéed wild mushrooms on crispy baguette slices, drizzled with truffle oil and garnished with fresh herbs.
Tender asparagus spears wrapped in thinly sliced prosciutto, oven-roasted to perfection, and served with a balsamic reduction.
Mini tartlets filled with a creamy dill and caper-infused smoked salmon mousse, topped with a touch of fresh lemon zest.
Succulent filet mignon cooked to perfection, served with a rich red wine reduction sauce, accompanied by garlic mashed potatoes and grilled asparagus.
Delicate sea bass fillets pan-seared to a crispy perfection, drizzled with a tangy citrus beurre blanc sauce, and served with quinoa pilaf.
Creamy Arborio rice cooked with a medley of wild mushrooms, finished with Parmesan cheese and a drizzle of truffle oil.
Layers of rich dark chocolate cake and silky raspberry mousse, finished with a glossy chocolate ganache and fresh raspberries.
Velvety lemon-infused panna cotta topped with a delicate lavender syrup and garnished with edible flowers.
Buttery tart crust filled with luscious salted caramel and toasted hazelnuts, topped with a layer of chocolate ganache.
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