The Green Plate — Bistro & Bar

Hand-rolled ribbons tossed with wild forest mushrooms, black truffle emulsion, shaved aged Parmigiano Reggiano, and fresh thyme.

48-hour fermented Neapolitan crust, San Marzano tomato sugo, creamy Campanian buffalo mozzarella, fresh basil, and extra virgin olive oil drizzle.

Fresh passionfruit pulp, muddled Moroccan garden mint, Tahitian lime juice, sparkling mountain water, crushed ice float.

70% Valrhona single-origin dark chocolate cake with a molten center, served with Madagascar vanilla bean gelato and macerated raspberries.

Toasted sourdough ciabatta topped with creamy Puglia burrata, balsamic caviar, blistered confit cherry tomatoes, and sweet basil pesto.

Two crunchy blue corn tortillas, panko-crusted Hass avocado, yuzu cilantro crema, pickled pink shallots, and toasted sesame.

Clay-oven roasted chicken skewers infused with kasoori methi, bell peppers, mint emulsion, and micro cilantro on thin flatbread.

Slow-cured spicy pork pepperoni slices, crushed red chilies, fiery house tomato sauce, fresh mozzarella, and hot honey drizzle.

Tender tandoori chicken cooked in velvety Kashmiri chili and sun-ripened tomato gravy, accompanied by aromatic jeera rice and buttery kulcha.

Pan-seared Atlantic salmon over garlic mashed potatoes, sautéed French baby beans, and a delicate lemon caper velouté sauce.

18-hour single origin Ethiopian Yirgacheffe cold steep, infused with torched organic rosemary sprig and blood orange bitters.

Savoiardi ladyfingers soaked in dark espresso and marsala wine, layered with airy whipped mascarpone and dusted with Dutch cocoa.