Creamy Arborio rice with wild forest mushrooms, fresh black truffle paste, and aged Parmigiano-Reggiano.

Sourdough bread topped with mashed hass avocado, fresh burrata, heirloom cherry tomatoes, and aged balsamic glaze.

Rich pork or soy broth, wavy ramen noodles, custom chili paste, soft-boiled egg, bamboo shoots, and chashu.

Warm matcha sponge cake with a molten white chocolate matcha center, served with vanilla bean gelato.

Buttery, flaky house-baked croissant with Norwegian smoked salmon, herb cream cheese, and wild capers.

Japanese Yuzu citrus juice blended with fresh summer berries, sparkling soda water, and mint.

8-hour slow-cooked lamb shoulder tossed with fresh hand-rolled pappardelle pasta and pecorino romano.

Classic Italian dessert made of ladyfingers soaked in dark espresso, topped with whipped mascarpone cream.