Grilled Oyster & Bone Marrow Class- tickets available

Watermelon, Arugula & Burrata Salad Sweet, vine-ripened watermelon paired with peppery baby arugula and creamy fresh burrata, finished with extra virgin olive oil, aged balsamic glaze, flaky sea salt, and fresh cracked black pepper for a light, refreshing start. Chargrilled Oysters on the Half Shell Fresh oysters grilled over an open flame and finished with a rich herb compound butter that melts into every shell, creating a savory, smoky bite with hints of garlic, fresh herbs, and citrus. Roasted Canoe-Cut Beef Marrow with Grilled Garlic Bread Canoe-cut beef femur bones, slow-roasted until the marrow is buttery and velvety, then finished with aromatic truffle oil, flaky sea salt, and freshly cracked black pepper. Served alongside rustic grilled garlic bread for spreading every rich, decadent bite. Espresso Pot de Crème with Chantilly Cream A luxuriously smooth French espresso custard with deep roasted coffee flavor and a silky, melt-in-your-mouth texture, topped with delicate vanilla Chantilly cream for an elegant finish to the meal.