Curated Global Tasting Menus

Cuisine Tasting Menus: A Culinary Journey Across Five Traditions

Explore five distinct tasting menus, each celebrating a unique culinary tradition. From the creamy elegance of Italian cuisine to the bold flavors of Mexican dishes, American comfort food, Mediterranean freshness, and smoky Live Fire creations, this collection offers a diverse and unforgettable dining experience.

Italian Cuisine

Authentic Italian
Amuse-Bouche
Caprese Crostini
Burrata, heirloom cherry tomatoes, basil oil on toasted crostini
Primo
Risotto al Tartufo
Creamy Arborio rice infused with black truffle, finished with Parmesan
Antipasto
Carpaccio di Manzo
Thinly sliced raw beef with arugula, shaved Parmesan, lemon vinaigrette
Secondo
Branzino al Forno
Whole roasted Mediterranean sea bass with lemon, herbs, and olive oil
Dolce
Tiramisu
Classic mascarpone layered with espresso-soaked ladyfingers and cocoa

Mexican Cuisine

Authentic Mexican
Amuse-Bouche
Jalapeño Mousse
with micro cilantro and crispy tortilla chips
Primer Plato
Mole Poblano
Chicken served with rich, complex mole sauce over steamed rice
Antipasto
Ceviche de Camarón
Shrimp marinated in lime, cilantro, tomato, and red onion
Main Course
Cochinita Pibil
Slow-roasted marinated pork served with pickled red onions and tortillas
Dolce
Churros con Chocolate
Crispy churros dusted with cinnamon sugar, served with thick Mexican chocolate sauce

American Cuisine

Classic American
Amuse-Bouche
Mini Crab Cake
with remoulade sauce
Primo
Lobster Mac & Cheese
Creamy cheese sauce with succulent lobster chunks
Antipasto
Flash-Seared Ahi Tuna
Served with wasabi aioli and pickled ginger
Main
Dry-Aged Ribeye
Grilled to perfection, with herb butter, roasted seasonal vegetables
Dessert
New York Cheesecake
Classic creamy cheesecake with berry compote

Mediterranean Cuisine

Mediterranean
Amuse-Bouche
Olive Tapenade on Crostini
with fresh herbs
Primo
Saffron Risotto
Creamy risotto infused with saffron, topped with Parmesan
Antipasto
Grilled Octopus
Served with lemon, oregano, and olive oil
Secondo
Lamb Tagine
Slow-cooked lamb with apricots, almonds, and aromatic spices
Dolce
Baklava
Phyllo pastry layered with nuts and honey syrup

Live Fire Cuisine

Fire & Smoke
Amuse-Bouche
Smoked Salmon Tartare
Served with charred lemon and toasted sourdough
Primo
Wood-Fired Pizza
Thin crust with prosciutto, arugula, and shaved Parmesan
Antipasto
Grilled Vegetable Platter
Zucchini, peppers, eggplant, and mushrooms with herbs
Main
Fire-Grilled Ribeye
Charred to desired doneness with chimichurri, served with roasted root vegetables
Dessert
Smoked Chocolate Mousse
Rich mousse with a hint of smoked sea salt and toasted almonds