Caviar & Champagne Blini

Delicate buckwheat blini topped with Oscietra caviar, crème fraîche, and micro herbs, served alongside a chilled Champagne gelée.

Seared Hokkaido Scallop

Pan-seared Hokkaido scallop resting on a velvety truffle cauliflower purée, adorned with crispy capers and a saffron beurre blanc.

Foie Gras Torchon

Silky foie gras torchon with Sauternes jelly, toasted brioche, and a fig-Balsamic reduction, garnished with edible gold leaf.

Wagyu Beef Tartare

Hand-cut A5 Wagyu tartare seasoned with truffle oil, Dijon emulsion, and shaved Parmesan, served with a quail egg and charcoal crisps.

Heirloom Tomato & Burrata

Artisanal burrata nestled among heirloom tomatoes, drizzled with aged Modena Balsamic, fresh basil oil, and Maldon sea salt.

Dry-Aged Wagyu Tenderloin

45-day dry-aged A5 Wagyu tenderloin with pommes soufflées, roasted bone marrow butter, black truffle jus, and a haricot vert bundle.

Pan-Roasted Dover Sole

Whole Dover sole meunière with brown butter, capers, lemon confit, and a parsley-chive emulsion, served tableside.

Truffle Risotto Royale

Carnaroli risotto slow-stirred with aged Parmigiano Reggiano, finished with shaved black Périgord truffle and a drizzle of white truffle oil.

Lobster Thermidor en Croûte

Whole Maine lobster in a cognac-cream sauce, encased in golden puff pastry with Gruyère gratin and tarragon essence.

Rack of Colorado Lamb

Herb-crusted rack of Colorado lamb with Provençal ratatouille, mint-pistachio gremolata, and a rosemary-infused lamb jus.

Yuzu & White Chocolate Tart

Crisp almond tart shell filled with yuzu curd, white chocolate ganache, and topped with candied yuzu peel and meringue kisses.

Valrhona Chocolate Sphere

Dark Valrhona chocolate sphere melted tableside with warm salted caramel, revealing a molten hazelnut praline center with gold dust.

Vanilla Bean Soufflé

Classic Grand Marnier soufflé with Madagascar vanilla, served with a cold crème Anglaise and candied orange zest.

Deconstructed Mille-Feuille

Caramelized puff pastry layers with Tahitian vanilla diplomat cream, fresh raspberries, and rose water gelée.

The Prestige — 7-Course Tasting

Seven meticulously composed courses showcasing the finest seasonal ingredients, paired with sommelier-selected wines. Includes amuse-bouche and mignardises.

The Luminary — 5-Course Experience

Five elegant courses featuring signature dishes and Chef's seasonal inspirations, with optional Champagne and wine flight pairing.

The Zenith — Chef's Table (10-Course)

An exclusive 10-course journey at the Chef's Table, with personalized courses, kitchen theatrics, and a rare cellar wine pairing. Limited seating.