Caviar Royale

Ossetra caviar served atop a delicate blini, crème fraîche infused with chive oil, and a whisper of lemon zest, finished with edible 24k gold leaf.

Truffle Velouté

Silky black truffle bisque poured tableside over a Périgord truffle custard, garnished with microgreens and shaved black truffle.

Seared Foie Gras

Hudson Valley foie gras seared to perfection, accompanied by compressed Granny Smith apple, brioche toast, and Sauternes gelée.

Lobster Tartare

Maine lobster hand-cut and seasoned with yuzu kosho, cucumber water, avocado mousse, and a champagne vinaigrette foam.

Heirloom Beet Constellation

Tri-color heirloom beets slow-roasted and arranged with whipped Vermont chèvre, candied walnuts, micro arugula, and aged balsamic reduction.

A5 Wagyu Tenderloin

Japanese A5 Wagyu beef tenderloin, sous vide at 130°F, finished over binchotan charcoal, plated with truffle jus, pomme purée, and roasted bone marrow.

Dover Sole Meunière

Whole Dover sole pan-basted in brown butter, capers, and lemon, deboned tableside, accompanied by grilled asparagus and saffron beurre blanc.

Pan-Roasted Duck Magret

Muscovy duck breast scored and roasted to medium, served with cherry-port reduction, roasted turnip purée, pickled red cabbage, and duck cracklings.

Ora King Salmon

New Zealand Ora King salmon, slow-baked on cedar, with dashi beurre blanc, ikura, braised fennel, and black sesame oil.

Roasted Rack of Lamb

Colorado lamb rack herb-crusted and oven-roasted, served with ratatouille niçoise, lavender lamb jus, and a Dijon-rosemary crust.

Bellavie Dark Chocolate Sphere

A tempered Valrhona 72% dark chocolate shell melted tableside with warm gold-flecked caramel sauce, revealing a hazelnut praline mousse and raspberry coulis within.

Grand Marnier Soufflé

Classic French soufflé, risen to perfection, served with Tahitian vanilla bean ice cream and a Grand Marnier crème anglaise — please allow 20 minutes.

Yuzu Tart Lumière

Crisp pâte sucrée shell filled with silky yuzu curd, topped with Italian meringue torched à la minute, micro shiso, and crystallized yuzu zest.

Artisanal Cheese Trolley

Selection of five curated French and American artisanal cheeses presented tableside, accompanied by honeycomb, fig jam, candied pecans, and house-baked crackers.

Champagne Krug Grande Cuvée

A multi-vintage prestige cuvée from Krug — complex, toasty, and endlessly nuanced with notes of brioche, white peach, and hazelnut. Perfect as an aperitif or throughout the meal.

Château Pétrus 2015

An iconic Pomerol from Bordeaux — 100% Merlot of extraordinary depth, with dark fruit, graphite, and velvety tannins. A once-in-a-lifetime pour.

Puligny-Montrachet 1er Cru

Louis Jadot's celebrated Chardonnay from Burgundy — precise, mineral-driven, with lemon curd, white flowers, and a lingering finish. Ideal with seafood and delicate first courses.