FIRST COURSE

Charred Spanish Octopus with smoked paprika oil and citrus herb salad

SECOND COURSE

Handmade Pasta with saffron cream and roasted seasonal vegetables

MAIN COURSE

Prime Filet with red wine reduction, pommes purée, and truffle butter

DESSERT

Dark Chocolate Crémeux with espresso cream and sea salt caramel

WINE PAIRING SECTION

Include premium wine pairing recommendations beneath menu items.