VALRHONA CHOCOLATE TORTE
Dark, decadent, flourless chocolate cake
LAVENDER CRÈME BRÛLÉE
Classic custard infused with French lavender, caramelized sugar crust
PASSION FRUIT PANNA COTTA
Silky cream dessert with a tart tropical finish
PISTACHIO FINANCIER WITH CHERRY COMPOTE
Almond-pistachio cake, served warm with brandied cherries
LEMON THYME TART
Bright citrus custard in a buttery shortcrust, thyme-infused cream
MILLE-FEUILLE AU VANILLE
Classic French puff pastry layered with vanilla bean pastry cream
JAPANESE YUZU CHEESECAKE
Light yuzu citrus cheesecake on sesame shortbread
FIG & HONEY PAVLOVA
Crisp meringue shell with whipped mascarpone, roasted figs, and wildflower honey
TIRAMISU VERRINE
Modern take on the Italian classic, layered in a glass
COCONUT TAPIOCA WITH MANGO AND LIME
Chilled coconut milk tapioca with tropical fruit and lime zest
Sample Menu Items
Desserts
TRUFFLED POTATO PURÉE
Silky Yukon gold potatoes whipped with cream, butter, and black truffle essence
CHARRED BROCCOLINI WITH LEMON ZEST
Tender broccolini grilled over flame and finished with lemon zest and sea salt
WILD MUSHROOM FRICASSÉE
Sautéed seasonal wild mushrooms with shallots, thyme, and a touch of sherry
PARMESAN-ROASTED ASPARAGUS
Wood oven-roasted asparagus spears dusted with aged Parmesan and cracked pepper
HEIRLOOM CARROTS WITH HONEY & DILL
Glazed rainbow carrots finished with local honey, fresh dill, and a hint of citrus
CRISPY DUCK FAT POTATOES
Crisp, golden potatoes tossed in duck fat, rosemary, and Maldon salt
CREAMED SPINACH WITH GRUYÈRE
Velvety spinach folded with cream, nutmeg, and melted Gruyère cheese
SMOKED GOUDA MACARONI GRATIN
Al dente pasta baked in a creamy smoked gouda béchamel with a golden crust
SWEET CORN SUCCOTASH
Fresh corn, baby lima beans, and cherry tomatoes sautéed in herbed butter
BLACK GARLIC BRUSSELS SPROUTS
Crispy Brussels sprouts glazed with black garlic reduction and pickled shallots
BUTTERED ENGLISH PEAS WITH MINT
Young green peas tossed in French butter and garnished with chiffonade mint
PORCINI RISOTTO
Creamy carnaroli rice with rehydrated porcini mushrooms and white truffle oil
ROASTED CAULIFLOWER WITH TAHINI & POMEGRANATE
Oven-roasted cauliflower florets drizzled with tahini, lemon, and pomegranate arils
MAPLE-GLAZED SWEET POTATOES
Roasted sweet potato medallions glazed in spiced maple syrup and sea salt