Suitable For Special Occasions
|Canapé|
|A one or two bite hors d’oeuvre served on some type of bread, cracker, or pastry|
Beer Battered Barramundi over pan-fried Brioche infused w/ hickory smoke crème, chives & fresh Persian mint
|Amuse-Bouche|
|A one bite hors d’oeuvre, typically served for free before the start of your meal, intended to “amuse” the mouth|
Short Rib Bao-Bun San Marzano jam, sofrito aioli, charred apples & manuka honey
|Bisque|
|A rich, creamy, smooth soup made with crustaceans. Traditionally, the shells of the crustaceans sautéed and then ground into a fine paste to thicken the soup|
Wild Mushroom fine herbs, Yuzu Truffle & Crispy Onions
| Salad |
Baby Gem Caesar shaved radishes, garlic & lemon croutons
|Mercato Del Crûdo|
|Italian term for fish and seafood market|
Salt Crusted Seabass seared then wrapped in wood paper, Sauce Velouté over tossed lemon bok-choy
|Entrée|
|chef’s crafted selection main course of a meal|
8 Hours Prime Rib-Eye pan fried Foie-Gras; topped w sauce Béarnaise, paired with Caramelized Cauliflower Gnocchi w/ a heirloom tomato
& garlic sauce, charred broccoli
| Dulce|
|the best for last, sweet to the taste|
Volcano Granny Smith Apples coconut crumble crust, strawberry field salsa and refreshing vegan vanilla ice cream simmering in a hot pan
Menu Crafted By Chef Alon Ezra
***Need a private chef? Servers? Cleaners? Contact us today and we will make it happen