Our Menu

Arborio rice slow-cooked with porcini and chanterelle mushrooms, finished with black truffle oil and aged Parmigiano-Reggiano.

Delicate sea bass with saffron beurre blanc, roasted fennel, and citrus-herb gremolata on wilted spinach.

8oz prime filet mignon grilled to your preference, accompanied by truffle potato gratin, roasted asparagus, and red wine reduction.

New Zealand rack of lamb with Dijon herb crust, rosemary jus, roasted root vegetables, and pommes purée.

Fresh handmade tagliatelle with butter-poached Maine lobster, cherry tomatoes, saffron cream, and fresh basil.

Pan-roasted duck breast with Grand Marnier orange glaze, confit leg croquette, and braised endive.

Rich Valrhona chocolate with a molten center, accompanied by bourbon vanilla bean ice cream and delicate gold leaf.

Classic Tahitian vanilla custard with a perfectly torched caramel crust, served with fresh berries.

Silky Meyer lemon curd in a delicate sablé crust with torched Italian meringue and raspberry coulis.

Layers of espresso-soaked ladyfingers, mascarpone mousse, and Marsala wine, dusted with cocoa powder.

Silky vanilla bean panna cotta with seasonal berry compote, fresh mint, and a lavender honey drizzle.

Curated selection of artisan European cheeses with honeycomb, fig jam, candied walnuts, and rustic crackers.

Woodford Reserve bourbon, demerara sugar, Angostura bitters, orange peel, and a Luxardo cherry garnish.

Aperol, prosecco, elderflower liqueur, fresh blood orange juice, and sparkling water with a thyme sprig.

Mezcal, Campari, sweet vermouth, mole bitters, and smoked rosemary — served with theatrical tableside smoke.

Grey Goose vodka, crème de violette, fresh lemon juice, lavender syrup, and an edible flower garnish.

Ask your sommelier about our rotating selection of red, white, and rosé wines from renowned European vineyards.

Seedlip Garden 108, elderflower tonic, cucumber ribbon, fresh lime, and a sprig of mint. Light and refreshing.