L'Aura Bistro & Bar

Crispy arborio rice croquettes infused with wild forest mushrooms, black truffle essence, molten fontina center, served with roasted garlic aioli.

Pugliese creamy burrata, heirloom cherry tomatoes, cold-pressed basil olive oil, 12-year aged balsamic reduction on toasted sourdough.

Tender wild-caught calamari dusted in shichimi togarashi, flash-fried with scallions, served with tangy sriracha citrus emulsion.

Slow-simmered organic San Marzano tomatoes, fresh sweet basil, roasted garlic confit, finished with extra virgin olive oil drizzle.

San Marzano DOP tomato passata, fresh fior di latte mozzarella, fragrant sweet basil, sea salt, cold-pressed Tuscan olive oil.

Handmade ribbon egg pasta tossed with sautéed mountain porcini, aged Parmigiano-Reggiano cream, cracked black pepper, and shaved summer truffle.

Calabrian spicy nduja sausage, artisanal soppressata, smoked provolone, fresh mozzarella, fermented chili hot honey drizzle.

Fluffy hand-rolled potato gnocchi with house-blended pine nut & sweet basil pesto, blistered sun-gold tomatoes, toasted pine kernels.

45-day dry-aged USDA Prime beef grilled over lump hardwood charcoal, rosemary garlic bone butter, maldon smoked salt, served with truffle parmesan frites.

Sustainably sourced sea bass with white miso glaze, lemongrass ginger dashi reduction, baby Shanghai bok choy, toasted sesame oil.

Free-range chicken breast sous-vide and cast-iron seared, served over velvety potato mousseline, charred asparagus spears, and thyme pan jus.

Chermoula-marinated whole roasted cauliflower steak, creamy pomegranate tahini, medjool date relish, toasted pistachios, fresh mint leaves.

70% Valrhona dark chocolate fondant with a molten flowing center, accompanied by Madagascan vanilla bean gelato and wild raspberry coulis.

Savoiardi ladyfingers soaked in dark roast espresso and spiced Marsala, whipped sweet mascarpone cream, dusted with raw Dutch cocoa.

Crisp shortcrust pastry filled with tangy Meyer lemon curd, toasted Italian meringue peaks, freeze-dried raspberry dust.

Muddled organic blackberries, fresh lime juice, smoked rosemary-infused cane syrup, sparkling artisanal tonic water over crushed ice.

Chilled hibiscus flower cold brew, freshly squeezed Sicilian blood orange juice, elderflower essence, effervescent mineral water.

18-hour single-origin Yirgacheffe cold brew coffee poured over botanical tonic and garnished with flamed ruby grapefruit peel.