Hand-stretched sourdough base with black truffle cream, wild mushroom medley, aged Gruyère, fresh arugula, and a drizzle of 24-karat gold-infused truffle oil

San Marzano tomato sauce, aged mozzarella di bufala, wagyu beef crumbles, prosciutto di Parma, crispy pancetta, and fresh basil on a charcoal-black crust

Traditional Neapolitan-style pizza with imported San Marzano tomatoes, triple-layered buffalo mozzarella, fresh basil, and extra-virgin Sicilian olive oil

White garlic cream base topped with tiger prawns, hand-picked blue crab, smoked salmon, capers, red onion, and a lemon-dill drizzle on crispy thin crust

Fiery Calabrian chili sauce, spicy nduja sausage, honey, stracciatella cheese, micro herbs, and chili honey glaze on a stone-baked base

Activated charcoal brioche bun, 8oz dry-aged Angus beef patty, black garlic aioli, aged cheddar, caramelized onion jam, crispy prosciutto, and truffle shoestring fries

Double smashed Wagyu beef patties, American cheese, house-made gold sauce, dill pickles, shredded iceberg, and toasted potato bun — served with seasoned crinkle fries

Crispy buttermilk fried chicken thigh, aged Parmesan cream, black truffle mayo, pickled jalapeños, and slaw on a toasted sesame brioche bun

House-made black bean and roasted beet patty, cashew cheese, avocado smash, pickled red onion, roasted garlic aioli on a toasted vegan brioche bun with sweet potato fries

Three miniature wagyu beef sliders with aged white cheddar, caramelized onion, house pickles, and signature gold sauce on pillowy potato rolls

Hand-cut double-fried Kennebec potatoes tossed in white truffle oil, shaved aged Parmesan, fresh chives, and served with black garlic aioli

Creamy imported burrata, multicolor heirloom tomatoes, Sicilian olive oil, aged balsamic reduction, flaked sea salt, and toasted sourdough crostini

Flash-fried calamari rings and tentacles dusted in seasoned semolina, served with saffron aioli, lemon zest, and a side of spicy Calabrian marinara

Chef-curated selection of imported cured meats, artisan cheeses, honeycomb, seasonal fruit preserve, candied walnuts, and house-made lavash crackers

Warm dark Valrhona chocolate fondant with a molten center, edible 24-karat gold leaf, Tahitian vanilla bean gelato, and salted caramel drizzle

Classic NY-style cheesecake with Graham cracker crust, wild berry compote, whipped Chantilly cream, and candied lemon zest

Traditional Italian tiramisu with Savoiardi ladyfingers soaked in espresso and Marsala, layered with mascarpone cream and dusted with premium Valrhona cocoa