
Foie gras macaron with black mission figs

Branzino with shrimp and saffron brodo

Graham cracker macaron with milk chocolate ganache and cranberry orange confit

Chicken potpie on gold charger

House Cured Salmon canapé

Pear and caramel tartelette

Yellowfin tuna plated canapé

Wedding cake

Soft chocolate cream, caramel custard, toasted pretzel ice cream, cocoa nib sauce

Executive chef John Karangis in the kitchen