A Symphony of Flavors, Artfully Composed

Pan-seared Hudson Valley foie gras served with brioche toast, Sauternes gelée, caramelized fig compote, and a delicate micro-herb salad.

House-made buckwheat blinis topped with 30g Oscietra caviar, crème fraîche, finely diced shallots, and chives, served with a chilled vodka shot pairing.

Velvety Maine lobster bisque finished with Cognac cream, tarragon oil, and a garnish of poached lobster claw with toasted sourdough croutons.

Imported Italian burrata with shaved black Périgord truffle, heirloom cherry tomatoes, aged balsamic reduction, and Arbequina extra-virgin olive oil.

Scottish smoked salmon roulade filled with dill cream cheese, cucumber ribbons, and caviar pearls, served with a citrus-caper dressing.

45-day dry-aged A5 Wagyu tenderloin with black truffle jus, pommes purée, roasted bone marrow, charred asparagus, and a Périgueux sauce reduction.

Line-caught halibut poached in cultured butter with saffron beurre blanc, fennel confit, English pea purée, and crispy capers.

Moulard duck breast slow-roasted to perfection with cherry-Pinot Noir reduction, celeriac purée, braised endive, and spiced duck confit croquette.

Carnaroli risotto with porcini, chanterelle, and morel mushrooms, finished with aged Parmigiano-Reggiano, black truffle shavings, and truffle-infused butter.

Herb-crusted Colorado rack of lamb with ratatouille niçoise, lavender-infused lamb jus, Dijon mustard crust, and a rosemary potato gratin.

Warm dark chocolate soufflé made with 72% Valrhona Guanaja, served with Tahitian vanilla bean crème anglaise and a quenelle of salted caramel ice cream.

Classic tableside-flambéed crêpes Suzette in Grand Marnier and orange beurre, finished with candied orange zest and a scoop of orange sorbet.

Our signature mille-feuille with hand-laminated puff pastry, Tahitian vanilla diplomat cream, fresh seasonal berries, and a mirror glaze finish.

Delicate Swiss meringue vacherin with Moët & Chandon-infused strawberry sorbet, Chantilly cream, fresh strawberry compote, and edible gold leaf.

An iconic Bordeaux from the Margaux appellation — complex aromas of black currant, violet, and cedar with a silky, long finish. Paired ideally with red meats.

Elegant Burgundy white wine with notes of white peach, hazelnut, and minerality. A perfect companion for seafood and delicate white meat dishes.

A bespoke creation of aged Hennessy XO, smoked rosemary honey syrup, fresh blood orange, and a dash of Angostura bitters, served over hand-carved ice.

The world-renowned prestige cuvée — a refined blend of Chardonnay and Pinot Noir with toasted brioche notes, citrus zest, and a luminous golden effervescence.

A curated trio of handcrafted non-alcoholic beverages including house-pressed pomegranate and elderflower spritz, cold-brew jasmine lemonade, and spiced pear shrub.