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• Crispy Shallots with Burrata, Balsamic Glaze, Raspberries and Flaky Salt Appetizers
• Caviar Baked Potato Appetizers
• Venison Bourguignon with Root Vegetables & Red Wine Jus Dinner
• Roasted Cauliflower with Avocado Green Goddess Appetizers
• Chorizo & Clam Linguine Dinner
• Maui Nui Winter Ragù with Braised Venison & Japanese Sweet Potato Purée Dinner
• Imperial Wagyu Ribeye with Roasted Cauliflower, Heirloom Carrots, and Pomegranate Salsa Verde Dinner
• Harissa-Rubbed Whole Chicken Chicken
• Classic Chicken Noodle Soup Dinner
• Breakfast Taco with Caviar Breakfast
• Roasted Squash with Marinated Feta Dinner
• Dark Chocolate Peanut Butter Date Bark Desserts
• Bucatini Alle Vongole in Bianco Dinner
• Chicken Stock Condiments
• Tagliatelle with Wild Boar Ragù Dinner
• Classic Chicken Salad Lunch
• Gnocchi au Poivre Dinner
• Ribeye Chop with Charred Shallot–Bordelaise & Crispy Leeks Beef
• Wild Boar Tortellini Pasta
• Salmon with Pistachio Dukkah Crust Seafood
• Maui Nui Venison with Black Garlic–Soy Glaze & Fried Shallot Dinner
• Brie with Beer Honey and Crushed Salted Peanuts Appetizers
• Citarella Carbonara w/ White Truffles Dinner
• Pecorino Romano PDO Gnocchi Dinner

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