Burrata with Prosciutto and Fig Compote

Creamy burrata served with thin slices of prosciutto, accompanied by a dollop of fig compote and a drizzle of aged balsamic reduction, garnished with microgreens.

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Tuscan White Bean and Kale Soup

A hearty and flavorful Tuscan soup made with white beans, kale, and a hint of pancetta, finished with a drizzle of extra virgin olive oil and a touch of Parmigiano-Reggiano.

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Shaved Fennel and Citrus Salad

A refreshing salad with shaved fennel, segmented oranges, and grapefruit, tossed in a light lemon vinaigrette and topped with toasted pine nuts and arugula.

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Herb-Crusted Sea Bass or Salmon with Lemon-Dill Sauce (Option 1)

Baked herb-crusted salmon fillets, served with a light lemon-dill sauce, served alongside truffle mashed potatoes and sautéed broccolini.

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Beef Tenderloin Medallions with Red Wine Reduction (Option 2)

Tender beef tenderloin medallions, drizzled with a rich red wine reduction, served alongside truffle mashed potatoes and sautéed broccolini.

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Chocolate Torte with Orange Mascarpone Cream

A rich and velvety gluten-free chocolate torte, served with a dollop of orange mascarpone cream and garnished with candied orange zest and a drizzle of dark chocolate ganache.

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