Creamy burrata with shaved black truffle, arugula, and aged balsamic reduction

Thinly sliced prime beef tenderloin, lemon-caper aioli, shaved parmesan, crispy capers

Golden fried calamari with spicy arrabbiata dip and charred lemon

Heirloom tomato basil, wild mushroom truffle, and whipped ricotta honey

Fresh egg tagliatelle tossed in black truffle butter and aged parmigiano

Creamy saffron risotto with lobster, scallops, and prawns

Handmade ricotta-spinach agnolotti in brown butter sage sauce

Square-cut spaghetti with Maine lobster in a light tomato bisque

Grilled beef tenderloin in Barolo wine reduction, truffle mashed potatoes

Whole roasted Mediterranean sea bass, lemon-herb oil, charred vegetables

Slow-braised veal shank, saffron risotto, gremolata

Pan-seared airline chicken breast, lemon butter sauce, roasted fingerlings

Espresso-soaked ladyfingers layered with mascarpone cream and cocoa

Vanilla bean panna cotta with gold leaf and berry coulis

Dark chocolate truffle gelato ball dusted with cocoa

Crisp shells filled with sweet ricotta, pistachio, and candied orange