World Cuisine
Spice & Ember
Indian Cuisine
Salads
Chaat Garden
Potato nest filled with yogurt espuma, tamarind pearls, and mint gel — garnished with micro cilantro, pomegranate jewels, and edible blossoms.
Paneer Tikka & Smoked Kachumber
Charred paneer skewered with baby arugula, resting on smoked kachumber salad with coriander espuma and a crisp of black salt.
Papdi Chaat Deconstructed
Crisp papdi sails with spiced potato croquette, yogurt espuma, and chutney pearls — layered with baby romaine and frisée for freshness.
Sprouted Moong & Coconut Espuma
Tempered moong sprouts with baby kale, pea shoots, and coconut espuma — finished with chili oil and fried curry leaves.
Fruit Chaat Reimagined
Compressed pineapple and guava with watermelon carpaccio, lime-ginger espuma, and chaat masala tuile — accented with micro mint and chili threads.
Soups
Saffron & Red Lentil Shorba
Delicately spiced lentil broth with saffron infusion, coriander microgreens, and toasted cumin oil.
Coconut & Curry Leaf Velouté
Silken coconut broth with curry leaf espuma and a whisper of chili oil.
Wild Mushroom & Black Truffle Rasam
Clarified tamarind broth with wild mushrooms, tempered spices, and truffle essence.
Carrot & Ginger Mulligatawny
Velvety carrot-ginger soup with curry dust tuile and crème fraîche swirl.
Chilled Cucumber-Mint Buttermilk
Light buttermilk soup with cucumber ribbons, puffed amaranth, and fresh mint.
Appetizers
Pani Puri Experience
Crisp puris filled with spiced potato and chickpeas, paired with flavored waters: cumin-tamarind, green chili–mint, and pomegranate.
Aloo Tikki Chaat
Golden potato patties layered with yogurt, tamarind, and mint chutneys — finished with sev, pomegranate, and yogurt espuma.
Raj Kachori
A delicate puri shell filled with sprouted lentils, potato, and chickpeas, crowned with yogurt, chutneys, and microgreens.
Paneer Tikka
Charcoal-grilled paneer marinated in yogurt and Kashmiri spices, skewered with peppers and onions, served with coriander-mint relish.
Vegetable Samosa & Chutneys
Hand-folded pastry filled with spiced potato and peas, paired with mint, tamarind, and smoked tomato-garlic chutneys.
Entrees
Chicken 65 Roulade with Pulao
Chicken breast rolled and stuffed with spiced potato, curry leaf, and green chili — cooked sous-vide and seared, then sliced into medallions. Served with saffron–coconut pulao, tempered yogurt espuma, chili oil, and sautéed snow peas with mustard seed.
Chicken Tikka Masala
Charcoal-grilled chicken fillet finished in a silky tomato-cashew masala sauce, plated with saffron basmati pilaf, coriander pearls, and cumin-roasted cauliflower.
Lamb Vindaloo Medallions
Sous-vide lamb loin sliced into tender medallions, glazed with Goan vindaloo reduction. Accompanied by potato pavé, chili gel, and roasted asparagus with garlic and curry leaf.
Lamb Chops Masala
Tandoori-spiced lamb chops seared and served with roasted garlic–spinach purée, cumin jus, and pickled pearl onions — with blistered cherry tomatoes and sautéed snow peas.
Beef Fillet Chettinad
Seared fillet of beef seasoned with Chettinad black pepper masala, paired with coconut emulsion, mustard seed potatoes, and tempered curry leaves — with roasted asparagus spears.
Roast Beef Madras
Thin slices of medium-rare beef roast finished with spiced Madras jus, plated with crispy shallot rings, curry leaf potatoes, and turmeric-roasted Brussels sprouts.
Paneer Roulade with Pulao
Paneer layered and rolled with spinach, cashew, and dried fruit stuffing — sliced into medallions and served with vegetable pulao, saffron cream sauce, fenugreek oil, and roasted butternut squash.
Sweets
Masala Chai Crème Brûlée
Inspired by kulhad chai and masala doodh — chai-spiced custard with caramelized sugar crust, finished with ginger tuile and candied pistachio.
Thandai Panna Cotta
A nod to festive thandai — almond, fennel, and rose-infused panna cotta with rose gel, saffron threads, and pomegranate pearls.
Gulab Jamun Sponge Cake
An homage to gulab jamun — saffron-rose sponge soaked in gulab syrup, served with mini jamun spheres, whipped yogurt cream, and honey brittle.
Carrot Halwa Cake
Derived from gajar ka halwa — spiced carrot cake layered with pistachio crumb and cardamom cream, plated with saffron ice cream.
Rasmalai Cheesecake
Inspired by Bengali rasmalai — saffron-cardamom cheesecake with pistachios, rose petals, and condensed milk anglaise.
Jaggery & Coconut Cheesecake
A play on Goan bebinca and coconut barfi — jaggery-swirled cheesecake with coconut crumble, toasted tuile, and spiced pineapple compote.
Beverages
Mango Lassi
Smooth mango purée blended with yogurt and cardamom, finished with saffron threads, pistachio dust, and micro mint. A traditional North Indian favorite, creamy and cooling against spice.
Rose Sharbat Spritz
Fragrant rose syrup topped with sparkling water and lime, garnished with candied rose petals and fresh basil. Light, floral, and refreshing — a playful balance to richer flavors.
Jaljeera Cooler
Tamarind, cumin, mint, and black salt blended into a chilled spiced soda. Tangy and savory with a touch of effervescence, this traditional digestive opens the palate beautifully.
Masala Chaas
Lightly whipped yogurt infused with roasted cumin, ginger, and curry leaf, served chilled with a frothy top and coriander sprig. A savory counterpoint that cools and refreshes between courses.
Saffron & Cardamom Sherbet
Golden saffron and green cardamom steeped into a chilled citrus punch, finished with candied orange peel and crushed ice. Fragrant and elegant, a bright finale alongside dessert.
Sol y Fuego
Latin American
Salads
Andean Quinoa Garden
Red and golden quinoa tossed with charred corn, roasted sweet potato, and pickled rocoto — crowned with avocado espuma, aji amarillo pearls, and crisp cancha corn.
Hearts of Palm & Mango Ceviche
Tender hearts of palm and compressed mango marinated in coconut-lime leche de tigre — finished with micro cilantro, chili threads, and cassava crisp.
Roasted Beet & Cotija Ensalada
Tri-color beets layered with whipped cotija, hibiscus vinaigrette, and cocoa-nib crumble — accented with micro arugula and candied pepitas.
Brazilian Papaya & Watercress
Fresh papaya ribbons with baby watercress, lime-chili gel, toasted cashew dust, and honey-rum vinaigrette — served chilled with basil oil drizzle.
Avocado & Hearts of Palm Tower
Layered avocado, palm heart, grilled pineapple, and jicama salad with cilantro-lime aioli and passion fruit gastrique.
Soups
Aji Amarillo Corn Velouté
Creamed Peruvian corn soup with aji amarillo, roasted garlic espuma, and queso fresco crumble.
Amazonian Moqueca Essence
A light coconut-lime broth inspired by Brazilian moqueca — infused with lemongrass, coriander, and annatto oil.
Chilled Tomatillo & Cucumber Gazpacho
Vibrant green gazpacho with avocado cream, pickled shallot pearls, and plantain dust.
Black Bean & Cacao Soup
Silky black bean purée finished with smoked chili crema, cacao nibs, and crispy yucca.
Roasted Pumpkin & Pisco
Velvety pumpkin bisque touched with pisco, chili oil, and toasted pepita espuma.
Appetizers
Tostones & Ceviche Trio
Crispy plantain rounds topped with three ceviche bites: scallop-lime, shrimp-passionfruit, and hearts-of-palm with aji verde.
Empanaditas de la Casa
Miniature hand-folded empanadas filled with braised short rib, caramelized onion, and queso fresco — served with chimichurri crema.
Arepitas with Smoked Tomato Relish
Golden corn cakes layered with whipped avocado, pickled red onion, and smoked tomato-garlic relish.
Tiradito Nikkei
Thinly sliced tuna with Peruvian-Japanese aji ponzu, sesame oil, and citrus pearls — garnished with scallion threads and togarashi.
Yucca Croquette & Mojo Verde
Crispy yucca croquette stuffed with queso blanco and cilantro-lime mojo, served with sweet plantain purée and chili oil.
Entrees
Achiote-Seared Sea Bass
Chilean sea bass marinated in achiote and citrus, pan-seared and served with coconut-corn purée, charred pineapple relish, and micro basil.
Coffee-Rubbed Tenderloin
Beef tenderloin crusted with espresso-cocoa spice blend, glazed with panela reduction — plated with smoked sweet potato purée, roasted corn salsa, and red wine jus.
Mojo-Marinated Chicken Supreme
Sous-vide chicken breast with garlic-lime mojo, served with black bean risotto, avocado espuma, and crispy plantain crumble.
Pork Belly Asado
Slow-braised pork belly glazed with tamarind-chili sauce, plated with caramelized pineapple, cassava mash, and pickled red cabbage.
Amazonian Prawn Curry
Large prawns simmered in coconut-palm heart sauce with annatto oil, grilled mango, and cilantro rice.
Vegetable Feijoada Terrine
A deconstructed take on Brazil’s classic stew — layers of black bean purée, roasted squash, and smoky mushroom confit, topped with toasted farofa and chili oil.
Sweets
Dulce de Leche Crème Brûlée
Rich caramel custard infused with vanilla bean, topped with a spiced sugar crust and candied banana chips.
Maracuyá Panna Cotta
Passionfruit panna cotta with hibiscus gelée, coconut crumble, and edible orchid petals.
Chocolate & Chili Torte
Dense Venezuelan cacao cake with subtle chili warmth, paired with mezcal caramel and salted peanut brittle.
Tres Leches Mousse Cake
Three-milk sponge reimagined as an airy mousse layered with toasted coconut and rum espuma.
Guava & Cheese Mille-Feuille
Crisp pastry layers filled with guava-cream cheese mousse, topped with rose petal dust and sugar glass.
Beverages
Maracuyá Spritz
Passionfruit syrup, lime, and sparkling water — finished with mint and candied orange zest.
Café de Olla Espresso
Traditional spiced coffee brewed with cinnamon, piloncillo, and orange peel — served as a double shot with a cocoa dust rim.
Chicha Morada Cooler
Peruvian purple corn, pineapple, and cinnamon reduction, poured over crushed ice with lime and basil.
Yerba Mate Citrus Refresher
Cold-brewed yerba mate with grapefruit, lemongrass, and honey — topped with sparkling water.
Coconut Horchata
Creamy rice-coconut drink infused with vanilla and cinnamon, served over ice with toasted almond dust.
Olive & Flame
Mediterranean
Salads
Santorini Mosaic
Compressed watermelon, feta mousse, and kalamata dust layered with cucumber ribbons and mint oil — finished with micro basil, lemon gel, and olive tuile.
Heirloom Tomato & Burrata
Vine-ripened heirlooms with stracciatella center, basil espuma, and aged balsamic pearls — garnished with sea salt flakes and grilled focaccia shard.
Citrus & Fennel Carpaccio
Shaved fennel and blood orange slices drizzled with saffron-honey vinaigrette, topped with pistachio crumble and dill fronds.
Charred Octopus & Chickpea Salad
Tender octopus tentacle with spiced chickpeas, harissa aioli, and preserved lemon gel — finished with smoked paprika oil and micro arugula.
Grilled Halloumi & Fig
Seared halloumi layered with roasted fig, pomegranate molasses, and mint gremolata — plated with toasted pine nuts and labneh smear.
Soups
Roasted Red Pepper & Tomato Bisque
Slow-roasted peppers and vine tomatoes puréed with basil, topped with feta espuma and olive dust.
Avgolemono Essence
Greek lemon-egg soup reimagined — clarified chicken consommé with lemon gel pearls, dill oil, and micro parsley.
Minestrone Verde
A refined take on the Italian classic — emerald broth of basil and spinach, brimming with petite vegetables and barley pearls.
Moroccan Harira Velouté
Smooth tomato-lentil soup infused with cinnamon, ginger, and saffron — garnished with cilantro oil and crisp chickpeas.
Chilled Gazpacho Andaluz
Classic Spanish gazpacho with cucumber foam, sherry vinegar drizzle, and olive crumble.
Appetizers
Spanakopita Cigarillos
Crisp phyllo rolls filled with spinach, feta, and leeks — plated with lemon-oregano aioli and pickled shallots.
Lamb Kofta & Labneh
Spiced lamb skewers over whipped labneh, pomegranate glaze, and mint microgreens.
Calamari Andalusia
Crispy baby squid tossed in smoked paprika salt, served with saffron aioli and roasted pepper coulis.
Dolma Duo
Grape leaves stuffed with quinoa and herbs, accompanied by tzatziki espuma and tomato concassé pearls.
Ricotta Gnudi with Sage Brown Butter
Delicate ricotta dumplings sautéed with sage, lemon zest, and shaved pecorino — garnished with toasted walnut crumble.
Entrees
Seared Branzino à la Mediterranea
Crispy-skin branzino with citrus fennel purée, caper-olive tapenade, and saffron beurre blanc — finished with tomato confit and basil shoots.
Herb-Crusted Lamb Loin
Sous-vide lamb rolled in rosemary and pistachio crust, plated with eggplant purée, harissa jus, and roasted cherry tomato.
Chicken Tagine Moderniste
Braised chicken thigh with preserved lemon and green olive glaze, paired with saffron couscous, date gel, and coriander foam.
Beef Tenderloin with Romesco
Chargrilled tenderloin drizzled with Catalan romesco, accompanied by roasted root vegetables and smoked sea-salt jus.
Vegetable Moussaka Terrine
Layered eggplant, zucchini, and lentil ragoût with béchamel espuma and tomato-oregano gel.
Risotto di Mare
Carnaroli rice simmered in shellfish stock, folded with shrimp, mussels, and calamari — finished with lemon oil and chili threads.
Sweets
Baklava Mille-Feuille
Flaky phyllo layered with pistachio praline, orange blossom syrup, and honey cream — topped with gold dust and edible flower.
Olive Oil & Lemon Cake
Moist citrus cake with rosemary-infused syrup, mascarpone whip, and candied lemon peel.
Pistachio Semifreddo
Frozen pistachio mousse with dark chocolate shards, pomegranate pearls, and sea-salt tuile.
Fig & Ricotta Cheesecake
Creamy ricotta cheesecake with port-poached figs, almond crumble, and thyme honey drizzle.
Orange Blossom Panna Cotta
Silken cream scented with orange blossom water, paired with rose gel and sugared pistachio.
Beverages
Mediterranean Spritz
Aperitivo blend of citrus, rosemary, and prosecco — garnished with candied orange wheel.
Iced Turkish Coffee
Cold-brewed with cardamom and clove, poured over crushed ice with cocoa dust.
Mint & Rose Lemonade
Fresh lemon juice with rosewater, mint syrup, and sparkling mineral finish.
Saffron-Honey Iced Tea
Ceylon black tea infused with saffron threads and wildflower honey.
Pomegranate Fizz
Fresh pomegranate reduction topped with tonic and basil leaf.
Silk & Steel
Pan-Asian Cuisine
Salads
Thai Green Mango & Papaya Symphony
Shaved green mango and papaya ribbons with chili-lime dressing, coconut espuma, and crushed peanuts — finished with micro basil and tamarind pearls.
Miso-Roasted Eggplant & Tofu
Charred Japanese eggplant brushed with miso glaze, paired with silken tofu cubes, sesame crumble, and ginger-scallion oil.
Vietnamese Herb Garden
Lemongrass-poached shrimp atop rice noodle nest with mint, cilantro, Thai basil, and lime-chili vinaigrette — accented with crisp shallots.
Korean Pear & Kimchi Slaw
Crisp napa cabbage, Asian pear, and house-fermented kimchi tossed in yuzu aioli, garnished with toasted sesame and micro shiso.
Soba Noodle & Seaweed Salad
Chilled buckwheat noodles with wakame, edamame, and ponzu-ginger dressing — topped with wasabi tobiko and nori dust.
Soups
Tom Kha Velouté
Coconut-lemongrass soup infused with galangal and kaffir lime, topped with chili oil and coriander foam.
Miso Consommé
Clarified miso broth with tofu pearls, shiitake duxelles, and scallion oil — an elegant reinterpretation of the classic.
Korean Doenjang & Pumpkin Broth
Savory fermented soybean soup blended with roasted pumpkin, ginger, and sesame espuma.
Chinese Hot & Sour Essence
Aromatic broth with mushrooms, bamboo shoots, and tamari reduction — balanced with rice wine vinegar and white pepper air.
Chilled Dashi & Cucumber
Light umami broth served cold with compressed cucumber, pickled daikon, and nori crisp.
Appetizers
Crispy Duck Gyoza
Hand-pleated dumplings filled with five-spice duck and scallion confit — served with black vinegar gel and plum reduction.
Shrimp Tempura with Yuzu Foam
Lightly battered prawns drizzled with yuzu aioli and chili threads, plated with nori tuile.
Satay Trio
Chicken, tofu, and beef skewers marinated in lemongrass-peanut sauce — finished with coconut emulsion and pickled cucumber.
Peking Duck Bao
Steamed bao buns with crispy duck, hoisin gel, and scallion curls — presented with sesame dust and edible flower.
Crab Rangoon Reimagined
Crisp wonton shell filled with crab mousse, sweet chili caviar, and micro coriander — a modern play on a familiar favorite.
Entrees
Black Cod in Miso Caramel
Alaskan black cod glazed in miso-sake caramel, served with edamame purée, lotus root chip, and daikon slaw.
Thai Red Curry Short Rib
Braised beef short rib in aromatic coconut-red curry, plated with jasmine rice espuma and charred baby bok choy.
Cantonese Roast Duck Breast
Sous-vide duck finished with five-spice lacquer, served with ginger-scallion rice cake and mandarin reduction.
Korean Bulgogi Tenderloin
Grilled beef tenderloin marinated in soy, pear, and garlic — paired with kimchi purée, sesame potato pave, and gochujang glaze.
Tofu & Vegetable Mapo
Silken tofu cubes with Sichuan chili bean sauce, smoked mushroom mince, and black garlic aioli — garnished with scallion oil and sesame crisp.
Singapore Chili Prawns
Seared prawns in spicy tomato-chili glaze, served with coconut jasmine rice and crispy shallot dust.
Sweets
Matcha Panna Cotta
Green tea custard with yuzu gelée, white chocolate crumble, and candied azuki bean.
Black Sesame Cheesecake
Velvety cheesecake infused with roasted sesame, topped with miso caramel and almond tuile.
Thai Mango Sticky Rice Parfait
Coconut sticky rice layered with mango gel, pandan cream, and puffed rice crisp.
Lychee & Rose Sorbet
Fragrant lychee sorbet topped with rose foam, dragon fruit pearls, and edible silver leaf.
Chocolate & Wasabi Truffle Tart
Dark chocolate ganache with subtle wasabi warmth, served with sesame crumble and soy-salt flakes.
Beverages
Jasmine Pearl Iced Tea
Cold-brewed jasmine tea infused with lemongrass and honey, served over crushed ice with lime zest.
Thai Iced Coffee
Sweetened coffee with cardamom and condensed milk, topped with vanilla foam and cocoa dust.
Yuzu-Lime Spritz
Bright yuzu and lime syrup topped with sparkling soda and shiso leaf.
Ginger Lemongrass Cooler
Pressed ginger, lemongrass, and mint over tonic water with chili sugar rim.
Coconut Pandan Milk
Creamy chilled coconut milk infused with pandan and palm sugar — served in a frosted glass with toasted sesame.
Oktoberfest
Salads
Bavarian Harvest Salad
Roasted beets and fingerling potatoes with horseradish crème fraîche, apple cider gel, and micro mustard greens — finished with pretzel crumble and dill oil.
Warm German Potato Salad
Heirloom potatoes tossed in grain-mustard vinaigrette with crisp pancetta, charred scallion, and poached quail egg — plated with smoked paprika dust.
Cucumber & Radish Ribbons
Thinly shaved cucumber and watermelon radish with dill yogurt espuma, lemon oil, and black pepper tuile.
Braised Red Cabbage & Apple Slaw
Sweet-savory cabbage with cider reduction, caraway seed, and micro thyme — topped with candied walnut shards.
Smoked Trout & Arugula
House-smoked trout flakes over baby arugula, pickled shallots, and honey-mustard vinaigrette — finished with rye crisp.
Soups
Beer & Cheddar Velouté
Amber ale and aged cheddar blended into a silky soup, topped with pretzel crouton, crispy shallots, and chive oil.
Creamy Mushroom & Thyme
Porcini and cremini mushroom purée with roasted garlic foam and herb-infused crème fraîche.
Celeriac & Apple Bisque
Smooth celery-root soup accented with apple gel, hazelnut crumble, and parsley oil.
Bavarian Onion Consommé
Clarified beef broth enriched with caramelized onions, Gruyère crisp, and chive pearls.
Chilled Dill & Buttermilk Soup
A refreshing nod to Eastern Europe — tangy buttermilk base with cucumber, dill pollen, and rye dust.
Appetizers
Mini Pretzel Bites & Mustard Trio
Soft pretzel spheres served with smoked beer mustard, sweet Bavarian mustard, and black-garlic aioli.
Duck & Sauerkraut Croquettes
Crispy croquettes filled with confit duck and braised sauerkraut — paired with apple-cider glaze and mustard foam.
Weißwurst Terrine
House-made white sausage layered with parsley gel and grain mustard vinaigrette, served with pickled pearl onion and rye chip.
Potato Pancake Stack
Crisp rösti rounds layered with crème fraîche, smoked salmon, and micro dill — finished with lemon-caper dust.
Roasted Mushroom Strudel
Flaky puff pastry filled with wild mushrooms, onions, and Emmental, plated with thyme reduction and truffle oil.
Entrees
Beer-Braised Short Rib
Slow-cooked beef short rib glazed in dark ale jus, served with mustard-spaetzle, roasted root vegetables, and horseradish cream.
Crispy Pork Schnitzel
Panko-crusted pork loin fried golden, paired with warm potato-bacon salad, lemon-parsley aioli, and micro arugula.
Duck Breast with Cherry-Port Jus
Seared duck breast served medium rare with red cabbage purée, cider-poached apples, and rosemary-spätzle crisp.
Pan-Roasted Trout with Dill Butter
Fresh trout fillet with lemon-dill beurre blanc, herbed potatoes, and sautéed greens — garnished with trout roe.
Bavarian Sausage Duo
House-made bratwurst and knackwurst served over sauerkraut emulsion, mustard seed jus, and pretzel crumble.
Root Vegetable Wellington
Roasted parsnip, carrot, and mushroom duxelles wrapped in puff pastry, plated with brown-butter spätzle and smoked tomato relish.
Sweets
Black Forest Gateau Reimagined
Layers of dark chocolate sponge, cherry compote, and kirsch mousse — topped with chocolate shard and edible gold leaf.
Apple Strudel Mille-Feuille
Crisp phyllo with spiced apple, vanilla bean cream, and cider reduction — finished with candied walnut dust.
Beer-Caramel Panna Cotta
Creamy malt-infused custard with stout caramel and pretzel brittle.
German Chocolate Torte
Dense cocoa torte layered with coconut-pecan ganache and espresso glaze.
Vanilla Kipferl Cheesecake
Cheesecake inspired by Austrian almond crescents — topped with roasted almond crumble and cinnamon sugar veil.
Beverages
Oktoberfest Märzen Ale
Traditional amber lager with caramel malt and clean finish — served chilled in tasting glass.
Apple-Ginger Spritz
Fresh apple reduction, ginger syrup, and sparkling water with cinnamon stick garnish.
Honey-Lavender Lemonade
Light floral lemonade with local honey and dried lavender sprig.
German Hot Chocolate
Rich dark cocoa with hazelnut whip and cinnamon dust.
Non-Alcoholic Spiced Cider
Warm cider infused with clove, orange peel, and star anise — finished with brown sugar rim.
Saffron & Smoke
African & Middle Eastern Cuisine
Salads
Berber Couscous Garden
Fluffy couscous with charred zucchini, roasted chickpeas, and preserved lemon gel — finished with saffron yogurt espuma and coriander microgreens.
Roasted Carrot & Date
Spiced heirloom carrots with Medjool dates, labneh mousse, and pomegranate molasses — topped with pistachio dust and mint oil.
Fattoush Reimagined
Crisp pita shards with compressed cucumber, sumac vinaigrette, and tomato pearls — plated with za’atar foam and micro basil.
Ethiopian Lentil & Citrus Salad
Warm lentil salad with orange segments, berbere vinaigrette, and coriander cream — garnished with pickled shallots and crispy teff tuile.
Watermelon & Halloumi Mosaic
Grilled halloumi cubes and compressed watermelon layered with basil gel, chili salt, and lime honey drizzle.
Soups
Harira Essence
A delicate Moroccan tomato-lentil broth with saffron air, chickpea pearls, and cilantro oil.
Spiced Cauliflower Velouté
Roasted cauliflower purée with cumin foam and dukkah crumble.
Lamb & Barley Broth
Slow-simmered lamb consommé with barley pearls, mint essence, and charred onion oil.
Chilled Cucumber & Yogurt Shorba
Refreshing laban-based soup with mint, lemon zest, and black sesame dust.
Red Pepper & Rose Harissa Bisque
Velvety roasted pepper soup with rose-harissa swirl and toasted almond flake.
Appetizers
Falafel Duet
Traditional chickpea falafel paired with beetroot variation — served with tahini espuma and pickled turnip curls.
Mini Lamb Kibbeh
Crisp bulgur shells filled with spiced lamb and pine nuts, plated with yogurt-cucumber foam and pomegranate gel.
Hummus Trilogy
Classic, roasted red pepper, and black garlic hummus served as quenelles with za’atar dust and warm pita crisps.
Shrimp Chermoula Skewer
Grilled prawns marinated in Moroccan chermoula — served with saffron aioli and preserved lemon oil.
Halloumi & Fig Cigars
Phyllo rolls filled with halloumi, fig, and honey — plated with sesame crumble and mint chutney drizzle.
Entrees
Tagine of the Atlas
Braised lamb shank slow-cooked with apricot, almond, and saffron — served with couscous espuma, cinnamon jus, and coriander blossom.
Chicken Shawarma Roulade
Rolled chicken thigh marinated in garlic, yogurt, and sumac — sliced into medallions and served with turmeric pilaf, lemon-tahini cream, and roasted pepper gel.
Sea Bass with Harissa & Honey
Seared sea bass glazed in rose-harissa honey, plated with chickpea purée, fennel salad, and saffron butter emulsion.
Beef Tenderloin with Date Jus
Chargrilled tenderloin brushed with baharat spice, served with sweet potato bastilla, date-port reduction, and smoked salt air.
Spiced Vegetable Bastilla
Flaky pastry filled with chickpeas, almonds, and raisins — plated with coriander oil, preserved lemon purée, and chili threads.
Berbere-Crusted Eggplant Steak
Grilled eggplant with lentil ragout, coconut-ginger sauce, and teff crisp.
Sweets
Orange Blossom Crème Brûlée
Saffron-vanilla custard infused with orange blossom, topped with caramelized sugar and candied pistachio.
Medjool Date Sticky Pudding
Warm date sponge with cardamom toffee sauce and tahini ice cream.
Rosewater Panna Cotta
Silken cream infused with rose and pomegranate, garnished with almond brittle.
Baklava Sphere
Deconstructed baklava layered inside a crisp sugar shell — pistachio cream, honey gel, and gold leaf.
Coffee & Cardamom Mousse
Dark coffee mousse with cardamom crumble, cocoa tuile, and sesame brittle.
Beverages
Mint & Rose Iced Tea
Fragrant green tea with rose petals and fresh mint over crushed ice.
Saffron Lemonade
Bright citrus base infused with saffron threads and orange blossom syrup.
Date & Cardamom Shake
Creamy milkshake of Medjool dates, cardamom, and honey — served chilled with nut dust.
Turkish Coffee Espresso
Rich, spiced espresso with a hint of cardamom and dark sugar — finished with foam and cocoa dust.
Coconut-Fig Lassi
Smooth yogurt drink with roasted fig and coconut cream, balanced with honey and cinnamon.
Ash & Honey
Cajun & Creole Cuisine
Salads
Bayou Greens & Buttermilk Clouds
Baby greens, pickled okra, and blackened corn with buttermilk espuma, charred shallot vinaigrette, and crispy tasso dust.
Shrimp Remoulade Reimagined
Poached Gulf shrimp with Creole remoulade gel, celery ribbon salad, and fried caper pearls — served with lemon oil and micro parsley.
Sweet Corn & Blue Crab Salad
Fresh lump crab over charred sweet corn and avocado purée, topped with chili aioli and citrus microgreens.
Cane-Roasted Beet & Pecan
Slow-roasted beets with whipped goat cheese, toasted pecans, and cane syrup drizzle — finished with baby arugula and cornbread crumble.
Watermelon & Creole Tomato
Compressed watermelon and heirloom tomato slices layered with basil oil, jalapeño honey, and cornbread tuile.
Soups
Crawfish Bisque
Classic Louisiana bisque refined with brandy cream and spiced crawfish quenelle — topped with paprika foam and chive oil.
Smoked Duck & Andouille Gumbo
Rich dark roux with slow-smoked duck, andouille, and okra — finished with steamed rice espuma and scallion dust.
Corn & Crab Cappuccino
Velvety corn chowder infused with crab stock, served with truffle foam and roasted corn dust.
Oyster & Artichoke Velouté
Delicate oyster liquor blended with artichoke purée, lemon cream, and crispy shallots.
Chilled Tomato-Creole Soup
Zesty tomato broth with pickled shrimp, basil gel, and Creole spice tuile.
Appetizers
Mini Boudin Croquettes
Crisp boudin bites with smoked tomato coulis and Dijon aioli, finished with fried sage and pickled onion.
Fried Green Tomato Stack
Layered with shrimp mousse, lemon remoulade foam, and micro greens.
Crab Cake Beignets
Gulf crab blended with peppers and herbs, lightly fried, served with roasted corn relish and Creole mustard cream.
Alligator & Tasso Skewers
Marinated alligator tail grilled over oak, paired with tasso glaze and green onion aioli.
Crawfish Étouffée Tartlet
Mini puff pastry filled with creamy crawfish étouffée and Cajun spice oil.
Entrees
Blackened Redfish “Pontchartrain”
Seared redfish fillet topped with lump crab and lemon beurre blanc — served with dirty rice risotto and blistered okra.
Creole Filet Mignon
Beef tenderloin crusted in blackened spice, plated with andouille potato pave, roasted peppers, and bourbon jus.
Duck à la Bayou
Crispy duck breast glazed with cane syrup and chicory coffee reduction — paired with pecan rice pilaf and roasted sweet potato purée.
Shrimp & Grits Royale
Seared Gulf shrimp over smoked cheddar grits, tomato-chili reduction, andouille crumble, and corn espuma.
Jambalaya Roulade
Rolled chicken breast filled with smoked sausage jambalaya, served with trinity cream and crispy shallots.
Eggplant “Po’ Boy” Terrine
Layered fried eggplant, tomato confit, and Cajun aioli — plated with remoulade gel and herb salad.
Sweets
Bananas Foster Crème Brûlée
Caramelized banana custard with rum flambé crust and praline crumble.
Beignet Trio
Classic, pecan praline, and chicory coffee — served with powdered sugar cloud and spiced chocolate dip.
Bread Pudding Soufflé
Light soufflé of New Orleans bread pudding with whiskey anglaise and brûléed meringue.
Pecan Praline Tart
Southern pecan tart with cane syrup glaze, bourbon caramel, and vanilla Chantilly.
King Cake Cheesecake
Mardi Gras–inspired cheesecake with cinnamon swirl, cream cheese icing, and gold sugar dust.
Beverages
Bourbon & Cane Old Fashioned
Small-batch bourbon infused with cane syrup and orange bitters — served over smoked ice.
Creole Lemonade
Fresh lemon juice with mint, cayenne honey, and soda.
Iced Chicory Coffee
Cold brew made with roasted chicory root, sweet cream foam, and cocoa nib dust.
Sweet Tea Refined
Classic Southern black tea with lemon verbena, cane sugar, and thyme sprig.
Raspberry Shrub Spritz
House-made fruit shrub, soda, and fresh mint — tart, aromatic, refreshing.
A Feast of the North — Inspired by the Myths of Ice and Flame
Fire & Frost
Salads
Yggdrasil Garden
Wild greens from “the world tree” — spruce tips, pickled lingonberry, shaved fennel, and smoked hazelnut with birch vinaigrette and ash oil.
Freya’s Orchard
Roasted root vegetables with honeyed goat cheese, rye crumble, and mead reduction — a tribute to the goddess of beauty and harvest.
Njord’s Catch
Gravlax with cucumber ribbons, horseradish crème, and rye crisp — dressed with lemon-dill air and sea salt, from the god of sea and wind.
Baldur’s Bloom
Apple and juniper slaw with honey-mustard dust and fried onion petals — bright and noble as the god of light.
The Valkyrie’s Offering
Smoked trout and barley with mustard seed vinaigrette, crowned with dill blossoms and pickled shallots.
Soups
Mimir’s Well
Celeriac and caraway velouté — a soup of wisdom — finished with roasted garlic oil and rye tuile.
Skadi’s Hearth
Parsnip and mead broth with chestnut crumble and apple foam — honoring the goddess of winter.
Sea of Jörmungandr
Nordic fish and mussel chowder in smoked cream broth, leek ash, and dill oil — from the serpent’s cold deep.
The Seer’s Vision
Wild mushroom consommé with barley pearls and charred leek threads, an earthy glimpse into the unseen.
Aurora’s Chill
Chilled beet and kefir soup with horseradish crème and smoked salt — as bright and cold as northern light.
Appetizers
Odin’s Feast
Elk carpaccio brushed with juniper oil, lingonberry gel, and rye dust — a warrior’s first plate.
Hugin & Munin
Smoked herring rillettes with dill and crème fraîche — a tribute to Odin’s ravens, wisdom and memory.
Fenrir’s Flame
Venison sausage glazed with birch syrup, paired with roasted pear purée and leek relish — fierce and wild.
The Hearth of Idunn
Warm rye flatbread with whipped butters: smoked sea salt, juniper honey, and beet-ash — from the goddess who guards youth’s golden apples.
Brokkr’s Forge
Fire-roasted turnip cakes with brown butter emulsion, mead-apple gel, and pine nut crumble — a craftsman’s delicacy.
Entrees
Feast of Valhalla
Roast boar glazed in mead and honey, served with root mash, charred kale, and cloudberry jus — a dish worthy of the halls of heroes.
The Sea-King’s Gift
Seared salmon with birch syrup glaze, dill emulsion, and lemon-ash potatoes — a tribute to Njord’s bounty.
The Hunter’s Oath
Venison medallions smoked with juniper and plated with beet purée, barley pilaf, and black garlic demi — rustic, reverent, eternal.
Frigg’s Comfort
Braised lamb shoulder stewed in mead with carrots and parsnip — served in cast iron with herb dumplings and charred leek oil.
Skoll & Hati
Twin roasted root terrines — one golden, one crimson — chasing the sun and moon; finished with thyme cream and wild mushroom ragout.
Frey’s Flame
Grilled Arctic char brushed with seaweed butter, plated with fennel-potato rösti and horseradish snow — fire and sea united.
Sweets
Idunn’s Promise
Honey-mead cheesecake topped with caramelized pear and toasted oats — eternal youth in each bite.
Aurora’s Veil
Cloudberry tart with vanilla cream and candied spruce tips — luminous and fleeting.
Ragnarök Pudding
Smoked sea salt caramel custard with rye crumble — sweet destruction, rebirth in flavor.
Freyja’s Kiss
Lingonberry and white chocolate mousse with almond brittle — soft, sensual, divine.
Embers of Niflheim
Warm apple skillet cake with brown butter and cardamom — served with kefir ice cream and honey drizzle from the underworld’s frost.
Beverages
– Dry Juniper Mead
The Mead Hall Flight
A curated tasting:
– Dry Juniper Mead
Served in horn or glass, by the firelight.
– Wildflower Honey Mead
– Oak-Aged Blackberry Mead
Served in horn or glass, by the firelight.
Glogg of the Gods
Warm spiced wine with orange peel, clove, and brandy — fit for long nights and loud songs.
Birch & Juniper Draught
Birch syrup, tonic, and juniper essence over ice — the taste of northern woodlands.
Ale of the Ancients
Amber honey ale brewed with smoked malt — malty, rich, and reminiscent of the hearth.
Eir’s Elixir
Elderflower and lemon tonic, bright and restorative, from the goddess of healing.
A Gothic Tasting for the Immortal Soul
Blood & Velvet
Salads
Eternal Bloom
Compressed black grapes, red endive, and blood orange with beet-glazed pecans — veiled in crimson vinaigrette and dark rose petals.
Moonlit Orchard
Charred figs and burrata beneath a shroud of prosciutto ash and balsamic pearls — a whisper of sweetness before the fall.
Thorn & Ash
Baby kale, roasted beet hearts, and pomegranate jewels tossed in smoked port reduction — finished with edible charcoal and violet petals.
Shadow Garden
Black garlic–rubbed pear slices with candied walnut dust, blue cheese crumble, and blood wine gel.
The Damned Harvest
Wild mushrooms, charred leeks, and crispy shallots layered with truffle dust and absinthe foam — seductive and dangerous.
Soups
Crimson Consommé
Clarified roasted beet and red wine broth — garnished with black garlic pearls and thyme smoke.
Carpathian Night
Black truffle and wild mushroom velouté with cream fraiche swirl and midnight oil drizzle.
Chilled Scarlet Gaspacho
Tomato, cherry, and pomegranate chilled with chili-lime whisper — served in crystal coupe over crushed ice.
Bleeding Heart Bisque
Roasted red pepper and smoked paprika soup with crème noire and basil ash.
Ebon Fire Shorba
Charred lentil and cocoa essence broth with saffron streak — heat and shadow entwined.
Appetizers
Kiss of the Countess
Seared foie gras over brioche stained with blackberry port — crowned with sugared violet and aged balsamic glaze.
Vein of Desire
Carpaccio of rare beef with black truffle snow, arugula, and crimson gelée — pure hunger restrained by elegance.
Dracula’s Gift
Mini blood sausage roulade with apple compote and rosemary ash, encased in phyllo smoke.
Immortal Ember
Charred prawn on black garlic purée, chili oil, and edible gold dust — the flame that outlasts time.
Nocturne Tart
Black fig and blue cheese tartlet with honey drizzle and cracked pepper lace.
Entrees
The Bloodline Feast
Sous-vide venison loin seared rare, glazed with cabernet demi, plated with beetroot fondant and bone marrow butter.
The Twilight Fillet
Filet mignon charred over oak with red wine jus, roasted shallots, and smoked rosemary foam.
Queen Akasha’s Temptation
Roasted duck breast with pomegranate molasses, black rice, and hibiscus reduction — power in velvet form.
Vlad’s Redemption
Blackened sea bass with crimson pepper purée, squid ink risotto, and garlic caviar — darkness made divine.
The Eternal Flame
Pork belly braised in blood orange and clove — served with saffron root purée, crispy sage, and black salt crystal.
The Forgotten Heart
Stuffed portobello with lentil ash, truffle cream, and balsamic ember — a vegan hymn for the undead.
Sweets
Lestat’s Sin
Chocolate torte with blood-orange center and gold-leaf shard — beautiful, indulgent, and lethal.
Midnight Masquerade
Black forest entremet layered with kirsch mousse, cherry gel, and mirror glaze as dark as sin.
Twilight Kiss
Red velvet mousse with raspberry coulis, rose petal ash, and white chocolate fang.
Queen of the Damned
Pomegranate panna cotta crowned with spun sugar thorns and edible ruby dust.
Requiem of the Rose
Black cherry compote beneath burnt sugar crust, paired with vanilla bean and shadow spice.
Modern French Haute Cuisine
Lumière & Cendre
Salads
Salade Truffée Élégance
Baby greens, shaved Parmesan, and black truffle pearls — dressed with Champagne vinaigrette and a whisper of white truffle oil.
Chèvre Chaud Moderne
Warm goat cheese mousse on beet gel with frisée chiffonade, pistachio dust, and a drizzle of honey-lavender essence.
Jardin d’Automne
Roasted squash, pickled pomegranate, and spiced pumpkin seed — finished with saffron oil and citrus microgreens.
Salade de Lyon
Frisée, crisp lardons, and soft-poached quail egg, plated with shallot foam and sherry gastrique.
Poultry
Roulade de Volaille
Sous-vide chicken roulade filled with spinach and wild mushroom duxelle — presented with truffle jus, black garlic emulsion, and herb tuile.
Canard Magret aux Figues
Seared duck breast glazed with fig gastrique, foie gras croquette, and parsnip purée — finished with micro thyme and port reduction.
Volaille Farcie Provençale
Goat cheese and sun-dried tomato–stuffed chicken breast with basil oil and roasted artichoke heart.
Coq au Vin Réinventé
Slow-braised chicken leg with pearl onions, baby carrots, and red wine jus — served with lardon crumble and carrot purée.
Beef
Filet Rossini
Prime beef tenderloin crowned with seared foie gras, Madeira jus, and toasted brioche crumb — finished with gold salt and herb petals.
Boeuf Bourguignon Moderne
Braised short rib glazed in Burgundy wine reduction with pearl onion, baby carrot, and pomme purée.
Boeuf au Poivre
Peppercorn-crusted filet mignon with cognac cream, crispy pomme Anna, and roasted shallot.
Filet Diane Contemporaine
Seared beef filet with wild mushroom demi-glace, pomme mousseline, and Cognac flambé finish.
Pork
Pork Tenderloin Forestière
Seared tenderloin medallions with morel cream, parsnip silk, and crispy leeks — refined and earthy.
Pork Belly Glacé
Caramelized pork belly glazed with brown sugar and cider — paired with pickled apple, cabbage purée, and Calvados foam.
Carré de Porc
Double-cut pork chop with apple purée, cider jus, and charred onion petals — rustic grace refined.
Porc à la Prune
Pork loin roasted with plum jus and sweet potato fondant, finished with micro sage.
Seafood
Frutti de Mer
Halibut and prawn duet with beurre monté, caviar, and asparagus purée — a pure expression of ocean and elegance.
Homard Thermidor Moderne
Butter-poached lobster tail with cognac cream sabayon, Gruyère crisp, and herb beurre blanc.
Paupiette de la Mer
Sea bass wrapped in potato with creamed leek and red wine beurre rouge — precision and luxury on porcelain.
Risotto de Homard
Lobster risotto with Parmesan espuma, micro basil, and cognac butter drizzle.
Vegetarian
Forager’s Plate
Wild mushrooms with truffle gnocchi, charred leek, and mushroom foam — earthy, elegant, ethereal.
Gnocchi Parisienne
Classic Parisian gnocchi with Parmesan cream and shaved truffle — torched for golden perfection.
Ratatouille Bialdi
Provençal vegetables layered with tomato fondue and basil oil — a visual sonnet to seasonality.
Polenta Crémeuse
Creamy polenta with wild mushroom ragout and thyme-infused jus.
Sweets
Soufflé au Cognac
Classic French vanilla soufflé with warm Cognac anglaise — a moment of lightness and flame.
Tarte au Chocolat Noir
Dark chocolate tart with hazelnut praline and salted caramel drizzle — indulgence in its purest form.
Crème Brûlée à la Vanille
Madagascar vanilla custard beneath caramelized sugar glass, finished with edible gold and berry dust.
Citron Meringué Moderne
Deconstructed lemon meringue with basil gel, torched meringue shards, and lavender crystal.
Beverages
Kir Royale
Champagne and crème de cassis, garnished with fresh blackberry and lemon zest.
Sauternes & Gold
Sweet Sauternes wine with honeyed finish and edible gold leaf — the perfect companion to dessert.
Elderflower & Blanc Spritz
Elderflower cordial, prosecco, and soda — light, floral, effervescent.
Cognac au Flambe
Aged Cognac gently warmed and flamed tableside — the scent of fire and elegance intertwined.