let’s talk food
Simplify your week, host a dinner party, or elevate your next event — you’ll get professional service, and zero kitchen stress with Chef Mauro Augusto.
Steamed halibut, fennel, hazelnut brown butter, caviar
Diver scallops, sujuk, isot, fennel pollen, lemon zest, olive oil
Grilled octopus, red lentil purée, hazelnut brown butter, isot
French kiss oysters, Petrossian caviar
Hamachi crudo, crispy shallots, green oil
Red snapper crudo, plums, red onions, dill, citrus dressing, black salt