Our signature main courses are a testament to culinary artistry — each plate represents the finest Continental and Modern European traditions, elevated with world-class ingredients and precise technique.
Dry-Aged Wagyu Tenderloin
45-day dry-aged A5 Wagyu tenderloin with black truffle jus, pommes purée, roasted bone marrow, charred asparagus, and a Périgueux sauce reduction.
Butter-Poached Nova Scotia Halibut
Line-caught halibut poached in cultured butter with saffron beurre blanc, fennel confit, English pea purée, and crispy capers.
Pan-Roasted Duck Breast
Moulard duck breast slow-roasted to perfection with cherry-Pinot Noir reduction, celeriac purée, braised endive, and spiced duck confit croquette.
Wild Mushroom & Truffle Risotto
Carnaroli risotto with porcini, chanterelle, and morel mushrooms, finished with aged Parmigiano-Reggiano, black truffle shavings, and truffle-infused butter.
Roasted Rack of Lamb Provençal
Herb-crusted Colorado rack of lamb with ratatouille niçoise, lavender-infused lamb jus, Dijon mustard crust, and a rosemary potato gratin.
