Starters & Small Plates

Imported Italian burrata, tri-color heirloom tomatoes, Sicilian olive oil, flaked sea salt, micro basil, and grilled sourdough crostini

Three mini Wagyu beef sliders on brioche buns with aged white cheddar, truffle mayo, caramelized onion, and micro greens

Crispy saffron risotto balls filled with fresh Maine lobster, gruyère, and herbs, served with roasted red pepper bisque for dipping

Warm rosemary focaccia brushed with 24-karat gold-infused olive oil, sea salt flakes, roasted garlic confit, and whipped ricotta on the side

Curated selection of imported cured meats, artisan cheeses, truffle honey, fig preserve, mixed olives, and house-made crackers