Fireplace Grill and Bar

Pan-seared fatty duck or goose liver served with sweet Scottish crab meat. Rich, buttery, and decadent. The tart apple and rhubarb cut through the richness.

Classic French snails cooked in garlic and herb butter. Savory, aromatic, and slightly chewy. Best eaten by dipping bread into the garlic butter sauce.

A patty made of lump crab meat, breaded and fried until golden. Crispy on the outside and moist inside. Served with a tangy celery root and mango sauce.

Raw, high-quality beef chopped and seasoned with truffle and cheese. Soft texture with savory umami flavors. Spread over toasted brioche bread.

Fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream. Creamy and mild, served with savory roasted tomatoes.

A classic salad with crisp lettuce, bacon bits (lardons), and cheese. tossed in a creamy dressing. Savory and crunchy.

A fresh salad featuring tender Bibb lettuce and crunchy spiced walnuts. The pungent blue cheese adds a sharp contrast to the nutty dressing. Light yet flavorful.

A smooth, creamy soup made from lobster shells and stock. Enhanced with a splash of bourbon and chunks of tender lobster. Rich and warming.

A savory beef-based broth packed with sweet caramelized onions. Topped with a slice of bread and melted cheese. A hearty and comforting classic.

An earthy soup made with aromatic porcini and forest mushrooms. Finished with truffle oil for a luxurious scent. Creamy and intensely savory.

Lightly seared lean tuna served with a citrusy soy sauce. Seasoned with Japanese chili powder and sesame. Fresh and zesty.

Chilled cooked prawns served with a tangy tomato-horseradish sauce. A classic appetizer. Crisp texture and refreshing.

Rare blue prawns served raw, similar to sashimi. Accompanied by a cold tomato soup and creamy avocado. Sweet and delicate.

Whole lobster roasted with rich butter and aromatic herbs. The Serrano pepper adds a mild heat. Tender meat with a sweet, oceanic flavor.

A high-quality flatfish with firm, white flesh and a mild, sweet taste. Served with garlic-infused vegetables. A classic European fish dish.

Also known as Chilean Sea Bass, this fish has a high fat content giving it a rich, buttery texture. Pan-fried to create a crispy skin. Served with a flavorful sauce.

Thin ribbon pasta served with sweet red prawns from Sicily. Tossed with tomatoes and a hint of chili heat. A refined Italian seafood pasta.

A decadent dish of veal filet topped with foie gras. Served with a rich truffle and Madeira wine sauce. Extremely rich and savory.

Roasted rack of lamb, likely served pink in the middle. Accompanied by sweet peas and onions with a red wine sauce. Tender and flavorful.

Half a small chicken grilled over charcoal for a smoky flavor. Served with sweet shallots and a fresh green avocado sauce. Juicy and aromatic.

Creamy Italian rice dish flavored with oyster leaf, which tastes like fresh oysters. Finished with tangy yogurt and lime. A unique vegetarian option.

Fillet of ocean trout, similar to salmon but milder. Served with a stew of bell peppers and white wine. Moist and flaky.

A vegetarian main course featuring tender roasted pumpkin. Enhanced with vanilla notes and earthy black truffle. Sweet and savory balance.

Rich, fatty marrow roasted in the bone. Topped with a zesty herb mixture (gremolata) to cut the richness. Spread on bread or eat with steak.

Spinach cooked in a creamy sauce with cheese and truffle oil. Rich and savory side dish.

Whole sweet potato baked and glazed with maple syrup. Sweet and soft.

Meaty King Oyster mushrooms sautéed with herbs. Chewy texture and earthy flavor.

Classic creamy mashed potatoes. Smooth and comforting.

Sliced potatoes baked in a creamy cheese sauce. Rich and golden brown.

Grilled baby broccoli dressed with garlic, chili, and lime. Smoky, spicy, and fresh.

Grilled asparagus spears served with basil pesto. Fresh and nutty.

Sweet baby carrots, likely grilled or roasted. Tender and naturally sweet.

A classic dessert with ice cream and sponge cake covered in browned meringue. Flambéed with Bourbon. Hot on the outside, cold inside.

Thin French pancakes in a sauce of caramelized sugar, butter, and orange juice. Flambéed with orange liqueur. Served with vanilla ice cream.

A complex layer cake featuring nut meringues and various creams. Combines flavors of pistachio, chocolate, and hazelnut. Rich and textural.

Rich and dense baked cheesecake with a biscuit base. Served with strawberries. Creamy and tangy.