Amuse Me – Italian vodka, tomato, white balsamic, pepper, prosecco, and a fresh oyster. Sweet, savory, and tart, it’s like a perfect little amuse bouche in cocktail form.
Dressed to the Nines – A mix of Four Roses bourbon, Zacapa rum, honey crisp apple, lemon-infused honey, and a Lambrusco float. A warm yet fresh take on a fall-inspired cocktail.
Legami Martini – Calabrian chili olive oil-washed vodka, Castelvetrano olive brine, and burrata-stuffed olives. A dirty martini elevated with creamy heat and indulgent olives.
Shhh! Club-Above – Malfy lemon gin, raspberry purée, basil, egg white, prosecco. Bright, citrusy, and silky smooth—a refreshing sip with a bit of flair.
Espresso Thy Self – Reposado tequila, coffee liqueur, Carolina cream, coffee honey foam. Rich, creamy, and bursting with bold coffee and vanilla flavors—a standout cocktail you’ll remember.
Shrimp & Caviar – Handmade shrimp pasta with caviar, lemon vanilla sauce, and chive oil. Creamy and decadent with a subtle citrusy brightness.
Beef Tartare – Capers, pickles, marinated onions, honey mustard zabaglione, and cured egg yolk butter. A perfectly balanced tartare served with crunchy crostini.
Lobster Tartin – Fried lobster claws, spicy honey, sun-dried tomato emulsion on brioche. Sweet, savory, and crispy—it’s indulgence on a plate.
King Crab Tagliolini – Mussels, garlic, EVOO, Calabrian chili flakes, pomodoro sauce, and marinated lemon. A spicy, flavorful take on fra diavolo with tender crab and perfectly cooked pasta.
Mediterranean Lamb – Red wine reduction, parsley emulsion, crispy giudia artichokes, and olive hazelnut tapenade. Juicy lamb with a satisfying crunch and balanced Mediterranean flavors.
Filet Mignon alla Wellington – Prosciutto di Parma, mushrooms, puff pastry, and confit potatoes. A rich and satisfying spin on the classic Wellington with melt-in-your-mouth filet.
Torta Legami – A crisp choux pastry filled with creamy Italian pastry cream. Simple, elegant, and absolutely delicious.
