Signature Entrées

Prime dry-aged beef tenderloin enrobed in black truffle crust, served with pomme purée enriched with 24-karat gold leaf, bordelaise reduction, and roasted bone marrow candle.

Whole Maine lobster split and lacquered in cognac-tarragon cream, gratin with aged Gruyère, accompanied by saffron risotto and charred lemon cloud.

A theatrical five-course duck experience — confit leg, seared magret breast, duck jus ravioli, liver parfait lollipop, and crispy duck skin cracker with hoisin gel.

Carnaroli risotto blackened with squid ink and enriched with white truffle oil, topped with shaved Périgord truffle, Parmigiano Reggiano foam, and crispy capers.

Certified Japanese A5 Wagyu striploin, kissed on a Himalayan salt block, presented with wasabi-infused duchess potato, yuzu ponzu, and micro shiso garnish.