Description

Enjoy a scrumptious 4-coarse meal prepared by Chef Mark Pelliccia.

Bread Service: An artisanal selection of freshly baked breads, served with accompaniments – whipped butter, and seasonal spreads.

Veggie Flan with Cheese Fondue: A light, savory flan made from seasonal vegetables, served warm in a rich Gruyère cheese fondue. Finished with fresh herbs and a touch of truffle for an elegant, comforting bite.

Warm Spinach Salad with Sautéed Mushrooms, Goat Cheese & Balsamic Garlic Chips: Tender baby spinach is gently wilted and layered with sautéed wild mushrooms, glazed in a warm balsamic reduction. This will be topped with creamy goat cheese and crisp garlic chips. The dish harmonizes earthy, tangy, and subtly sweet flavors in every bite.

Red Wine-Braised Tri-Tip with Cauliflower Purée & Sautéed Greens: Slow-braised tri-tip in a reduction of red wine, shallots, thyme, and beef stock until fork-tender. This will be plated with a silky cauliflower purée, wilted greens with garlic, and a drizzle of braising jus. The garnish will be fried parsley and a touch of truffle oil.

Chocolate Molten Cake with Pistachio Namelaka: A rich, warm chocolate cake with a gooey molten center, paired with silky pistachio namelaka, which is a luxurious cream made with white chocolate and pistachio paste. Each bite melts into a harmony of deep cocoa and nutty sweetness, finished with a dusting of cocoa and crushed pistachios for texture and flair.