Dry-Aged Wagyu Tenderloin
$145.00
45-day dry-aged A5 Wagyu tenderloin with pommes soufflées, roasted bone marrow butter, black truffle jus, and a haricot vert bundle.
SignaturePremium CutGluten-FreeAward-Winning
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Signature Main Courses
Masterfully composed entrées that marry classical French technique with bold modern innovation — each plate a work of culinary art.
Pan-Roasted Dover Sole
$98.00
Whole Dover sole meunière with brown butter, capers, lemon confit, and a parsley-chive emulsion, served tableside.
Tableside ServiceSeafoodClassic
Truffle Risotto Royale
$72.00
Carnaroli risotto slow-stirred with aged Parmigiano Reggiano, finished with shaved black Périgord truffle and a drizzle of white truffle oil.
VegetarianSignatureGluten-Free
Lobster Thermidor en Croûte
$118.00
Whole Maine lobster in a cognac-cream sauce, encased in golden puff pastry with Gruyère gratin and tarragon essence.
Chef's FavoriteSeafoodIndulgent
Rack of Colorado Lamb
$96.00
Herb-crusted rack of Colorado lamb with Provençal ratatouille, mint-pistachio gremolata, and a rosemary-infused lamb jus.
SeasonalPremium CutGluten-Free