Our Menu

Creamy burrata, heirloom tomatoes, fresh basil, aged balsamic, extra virgin olive oil.

Duck foie gras, brioche toast, fig compote, fleur de sel, microgreens.

Diver scallops, cauliflower purée, pancetta crisps, brown butter, capers.

Caramelized onions, rich beef consommé, gruyère crouton, fresh thyme.

A5 Japanese wagyu, truffle jus, roasted root vegetables, red wine reduction.

Slow-cooked duck leg, creamy polenta, braised red cabbage, orange glaze.

Arborio rice, black winter truffle, aged parmesan, mascarpone, truffle oil.

New Zealand lamb, rosemary crust, potato gratin, minted pea purée, rosemary jus.

Chilean sea bass, saffron risotto, blistered cherry tomatoes, basil oil.

Whole Maine lobster, cognac cream sauce, gruyère gratin, asparagus, drawn butter.

Spanish octopus, fingerling potatoes, chorizo crumble, smoked paprika aioli.

Madagascar vanilla bean, caramelized sugar crust, fresh berries, edible flowers.

Valrhona dark chocolate, molten center, vanilla ice cream, cocoa tuile.

Caramelized apple, puff pastry, Calvados cream, salted caramel drizzle.

Classic vanilla, espresso, and raspberry panna cotta, citrus tuile, berry coulis.

Ask your server about our seasonal cocktail selection, crafted by our in-house mixologist.

A curated list of old and new world wines, selected to complement our menu perfectly.