A selection of hummus, baba ghanoush, tzatziki, olives, and pita bread.

Lightly battered and fried zucchini blossoms, often filled with ricotta.

Cherry tomatoes, fresh mozzarella balls, and basil leaves, drizzled with balsamic glaze.

Delicate blinis topped with crème fraîche, smoked salmon, and fresh dill.

Warm and creamy dip with artichoke hearts, fresh spinach, and a blend of cheeses, served with crostini.

Sweet cantaloupe and honeydew wrapped with savory prosciutto, drizzled with balsamic glaze.

Tender octopus, charred and served with roasted potatoes, olives, and a lemon-herb vinaigrette.

Fresh tuna mixed with avocado, sriracha aioli, and crispy wonton chips.

Crispy risotto balls filled with truffle, mozzarella, and parmesan, served with marinara.

Creamy whipped feta, seasoned with herbs, served with warm pita bread and crudités.

Smooth and rich chicken liver pâté served with cornichons, Dijon mustard, and toasted brioche.

Lightly fried mixed seafood including shrimp, calamari, and small fish, served with lemon.

Freshly shucked oysters served with mignonette and cocktail sauce.

Toasted baguette slices topped with fresh tomatoes, basil, garlic, and thinly sliced prosciutto.

Sweet cantaloupe and honeydew melon wrapped in savory prosciutto.

Lightly fried calamari served with a zesty, spicy aioli dipping sauce.

Steamed bao buns filled with succulent slow-cooked pork belly, pickled vegetables, and hoisin sauce.

Thinly sliced roasted beetroot with goat cheese, walnuts, and a citrus vinaigrette.

Sweet sea scallops with corn puree, smoked bacon lardons, and chive oil.

Selection of local and imported cheeses, seasonal fruits, nuts, and artisanal crackers.

Seasonal roasted vegetables with a balsamic glaze and fresh herbs.

Sushi-grade tuna, avocado, cucumber, and a soy-ginger dressing.

Tender grilled octopus served with creamy fava bean puree and cherry tomatoes.

Hummus, baba ghanoush, tzatziki, marinated olives, feta, and warm pita bread.

Crispy golden fries tossed with truffle oil, grated parmesan cheese, and fresh herbs.

Crispy falafel, hummus, tabbouleh, mixed greens, and a creamy garlic sauce.

Quinoa, mixed greens, chickpeas, cucumber, tomato, and lemon-tahini dressing.

Seared Ahi tuna, haricots verts, fingerling potatoes, olives, cherry tomatoes, hard-boiled egg, and Dijon vinaigrette.

Grilled chicken, avocado, bacon, hard-boiled egg, tomato, blue cheese, and red wine vinaigrette.

Romaine lettuce, parmesan, croutons, classic Caesar dressing, and crispy prosciutto.

Roasted beets, creamy goat cheese, arugula, walnuts, and a light citrus dressing.

Mixed greens, grilled pears, crumbled gorgonzola, candied pecans, and balsamic vinaigrette.

Quinoa, cucumber, tomato, red onion, bell peppers, feta, and a lemon-oregano dressing.

Crispy duck confit with frisée lettuce, poached pear, candied walnuts, and a cherry reduction dressing.

Pan-seared U-8 scallops served over a bed of mixed greens with citrus vinaigrette, avocado, and toasted pistachios.

Refreshing salad with juicy watermelon, crumbled feta cheese, fresh mint, and a hint of lime.

Nutritious quinoa salad with seasonal roasted vegetables, fresh herbs, and a lemon-tahini dressing.

Grilled halloumi cheese, mixed greens, watermelon, mint, and a honey-lime dressing.

Fresh heirloom tomatoes, creamy burrata cheese, basil pesto, and balsamic glaze.

Crisp mixed greens, chickpeas, cucumbers, tomatoes, feta cheese, and olives with a lemon-herb vinaigrette.

Hearty and aromatic lentil soup with a blend of Moroccan spices.

Chilled Spanish tomato and vegetable soup, served with cucumber and bell pepper garnish.

Classic caramelized onion soup with a rich beef broth, topped with a gruyere crouton.

Toasted sourdough, smashed avocado, everything bagel seasoning, and a perfectly poached egg.

Eggs poached in a flavorful tomato sauce with peppers, onions, and spices, served with crusty bread.

Toasted English muffin, smoked salmon, poached eggs, and hollandaise sauce.

Fluffy pancakes with lemon zest and ricotta cheese, served with fresh berries and maple syrup.

Grilled chicken, spicy harissa, lettuce, and tomato in a warm pita.

Grilled halloumi cheese with roasted vegetables and pesto on ciabatta.

Thinly sliced prosciutto, fresh figs, goat cheese, arugula, and balsamic reduction on a crispy baguette.

Grilled chicken breast, roasted red peppers, arugula, hummus, and a touch of balsamic glaze on artisanal bread.

Sliced steak, caramelized onions, and Gruyère cheese on a baguette, served with fries.

Grilled chicken, fresh mozzarella, pesto, and roasted red peppers on ciabatta.

Warm lobster meat tossed in butter, served on a toasted bun.

Crispy falafel, hummus, lettuce, tomato, pickles, and tahini sauce in a warm pita.

Thinly sliced prime rib on a baguette with provolone cheese and au jus for dipping.

A sophisticated take on the classic, featuring house-cured turkey, crispy pancetta, heirloom tomatoes, and truffle aioli on toasted sourdough.

Grilled halloumi cheese with slow-roasted tomatoes, fresh basil, and olive tapenade on toasted artisan bread.

Triple-layered sandwich with roasted turkey, bacon, lettuce, tomato, and mayonnaise.

Marinated and grilled portobello mushroom cap, provolone cheese, roasted red peppers, and pesto on a brioche bun.

Spiced lamb kofta, fresh vegetables, and a creamy tzatziki sauce served on warm pita bread.

Seasoned lamb patty, feta cheese, cucumber-yogurt sauce, and pickled red onions on a brioche bun, served with fries.

Premium beef patty, caramelized onions, gruyere cheese, and truffle aioli on a brioche bun, served with fries.

Pan-seared veal chop, tender and juicy, served with a rich wild mushroom ragu.

House-made ravioli filled with roasted butternut squash, served with a delicate cream sauce.

Pan-seared salmon fillet with a blend of Moroccan spices, served with roasted vegetables.

Classic beef tenderloin encased in puff pastry with duxelles, served with bordelaise.

Breaded and pan-fried chicken cutlet, served with arugula salad and lemon.

Homemade potato gnocchi tossed in a rich brown butter and fresh sage sauce.

Crispy pork belly served with a sweet and savory apple chutney.

Perfectly grilled swordfish steak topped with a fresh and tangy salsa verde.

Braised lamb shank, falling off the bone, served with a zesty gremolata and polenta.

Layers of pasta, ricotta, marinara, and seasonal vegetables, baked to perfection.

Creamy arborio rice with shrimp, scallops, mussels, and saffron.

Fresh pasta tossed with seasonal vegetables and a vibrant basil pesto.

Slow-cooked chicken with preserved lemons, olives, and Moroccan spices, served with couscous.

8oz pan-seared beef tenderloin, served with classic béarnaise sauce and asparagus.

Crispy-skinned duck breast with cherry reduction, served with roasted root vegetables.

A gourmet lamb patty infused with herbs, topped with whipped feta, roasted red peppers, and arugula, served on a brioche bun.

Whole baked Mediterranean sea bass with herbs, lemon, and olive oil, deboned tableside.

Braised veal shanks cooked with vegetables, white wine, and broth, served with gremolata.

House-made ravioli filled with creamy ricotta and fresh spinach, served in a light tomato cream sauce.

Cajun-spiced red snapper filet, pan-seared to perfection, served with dirty rice.

Traditional Provençal fish stew with various types of fish and shellfish, served with rouille.

Layers of pasta, ricotta, marinara sauce, and a medley of fresh vegetables, baked with mozzarella.

North African chicken stew with preserved lemon, olives, and exotic spices, served with couscous.

Marinated and grilled lamb chops, served with a mint pesto and roasted potatoes.

Tender beef tenderloin coated with duxelles and pâté, wrapped in puff pastry and baked.

Thick-cut swordfish steak, pan-seared and served with a lemon-caper sauce and roasted vegetables.

Layers of eggplant, potatoes, zucchini, and a rich béchamel sauce, baked to perfection.

Crispy duck leg confit served with hearty French green lentils and Dijon mustard sauce.

Linguine pasta tossed with garlic butter shrimp, white wine, and fresh parsley.

Slow-braised beef short ribs with creamy polenta and gremolata.

Creamy arborio rice with assorted wild mushrooms, parmesan cheese, and truffle oil.

Creamy arborio rice with succulent lobster meat, saffron, and a hint of brandy.

Pan-seared chicken breast with creamy spinach, sun-dried tomatoes, and parmesan.

Light potato gnocchi with brown butter, sage, and toasted hazelnuts.

Pan-seared beef tenderloin, truffle mashed potatoes, and sautéed wild mushrooms.

Atlantic salmon filet with a pistachio crust, served with lemon-dill sauce and seasonal greens.

Crispy-skinned duck breast with a cherry reduction, served with roasted root vegetables.

Saffron-infused rice with shrimp, mussels, clams, and calamari.

Slow-cooked lamb with fragrant spices, dried fruits, and almonds, served with couscous.

Fresh pan-seared halibut served with asparagus, roasted cherry tomatoes, and a light butter sauce.

Creamy New York style cheesecake with a vibrant mixed berry compote.

Flaky pastry crust filled with crème pâtissière and topped with fresh seasonal fruits.

Traditional sweet pastry with layers of filo, nuts, and syrup, served with pistachio ice cream.

Classic Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa.

Warm chocolate cake with a molten center, served with vanilla bean ice cream.

Classic French custard dessert with a caramelized sugar topping.

Mixed berries baked with a sweet oat crumble topping, served with a scoop of vanilla ice cream.

Rich and creamy chocolate mousse made with avocado and cocoa, garnished with fresh berries.

Classic French caramelized apple tart with a buttery pastry crust, served with crème fraîche.

Flaky phyllo pastry filled with chopped nuts and sweetened with honey syrup.

Classic New Orleans-style fried dough pastries dusted with powdered sugar, served with coffee.

Warm baked peaches with a sweet biscuit topping, served with vanilla ice cream.

Classic tart and creamy key lime pie with a graham cracker crust, topped with whipped cream.

Classic Old Fashioned with a smoky twist.

Vodka, pomegranate juice, triple sec, and a splash of lime.

Aperol, prosecco, and a splash of soda water, garnished with an orange slice.

Bourbon, sugar, bitters, and an orange peel.

Gin, fresh basil, lemon juice, and simple syrup, shaken and served over ice.

Tequila, fresh lime juice, agave nectar, and muddled jalapeño for a kick.

Pisco, lime juice, simple syrup, egg white, and Angostura bitters.

Bourbon, lemon juice, simple syrup, and a dash of Angostura bitters, shaken and served over ice.

Rye whiskey, sweet vermouth, and bitters, garnished with a cherry.

Vodka, coffee liqueur, and fresh espresso, shaken and served chilled.

Creamy mashed potatoes infused with roasted garlic.

Oven-roasted Brussels sprouts with balsamic glaze and crispy pancetta.

Fresh green beans sautéed with garlic and olive oil.

Fresh spinach sautéed in a rich cream sauce with a hint of nutmeg.

Fresh grilled asparagus spears topped with rich hollandaise sauce.