Our Menu

Jumbo scallops with cauliflower purée, crispy pancetta, and lemon butter sauce.

Fresh burrata with heirloom tomatoes, basil oil, and aged balsamic glaze.

Pan-seared foie gras with fig compote, brioche, and port wine reduction.

Fresh oysters baked with spinach, herbs, and parmesan crust (half dozen).

Creamy Arborio rice with black truffle shavings, parmesan, and white wine.

Premium A5 Wagyu with truffle mashed potatoes, asparagus, and red wine jus.

Fresh salmon with lemon herb butter, roasted vegetables, and quinoa pilaf.

New Zealand lamb with herb crust, mint jus, and rosemary potatoes.

Whole lobster tail with drawn butter, saffron risotto, and champagne sauce.

House-made pasta with porcini, chanterelles, truffle oil, and pecorino.

Molten dark chocolate cake with vanilla bean ice cream and raspberry coulis.

Traditional Italian dessert with mascarpone, espresso-soaked ladyfingers, and cocoa.

Rich custard with caramelized sugar crust and fresh seasonal berries.

Selection of pistachio, raspberry, salted caramel, and passion fruit macarons.

Elderflower gin, champagne, fresh berries, and edible gold leaf garnish.

Premier Grand Cru Classé Bordeaux with notes of blackcurrant, violet, and spice.

Prestigious champagne with almond, cocoa, and white fruit aromatics.

Single-origin Ethiopian beans, rich crema, served with handcrafted chocolate.