Le Menu

Soft scrambled farm eggs, shaved black truffle, toasted artisanal brioche.

Hass avocado, chili flakes, poached quail eggs, micro cilantro on sourdough.

Fluffy buttermilk pancakes, Tahitian vanilla bean maple syrup, fresh berries.

Norwegian smoked salmon, hollandaise, English muffin, fresh dill.

Spiced tomato stew, baked free-range eggs, feta crumble, grilled pita.

Organic Amazonian acai blend, toasted coconut flakes, chia seeds, fresh dragonfruit.

Pan-seared scallops, cauliflower puree, crispy pancetta, white wine reduction.

Maine lobster claw meat, tarragon mayo, drawn butter, toasted brioche roll.

A5 Wagyu patty, aged cheddar, caramelized onions, truffle aioli, hand-cut fries.

Arborio rice, porcini mushrooms, Parmigiano-Reggiano, white truffle oil.

Sashimi-grade Ahi tuna, mango salad, edamame, deeply roasted sesame dressing.

Fresh Italian creamy burrata, basil pesto, pine nuts, balsamic glaze.

Generous cut of Japanese A5 Wagyu, smoked bone marrow jus, roasted heirloom carrots.

Sustainably caught black cod, sweet miso glaze, baby bok choy, toasted sesame.

Pistachio-crusted lamb rack, mint infused jus, garlic pomme puree.

Fresh squid ink pasta, lump crab meat, Calabrian chili, lemon zest.

Slow-cooked duck leg, cherry port reduction, caramelized endives, potato gratin.

Wild caught Alaskan halibut, saffron foam, asparagus spears, roasted fingerlings.

Dark chocolate shell melted tableside with hot salted caramel, revealing hazelnut praline.

Classic rich custard base topped with a layer of hardened caramelized brown sugar.

Assortment of Parisian macarons dusted with edible 24k gold leaf.

Meyer lemon curd, torched Swiss meringue drops, buttery graham crumble.

Layers of caramelized puff pastry, Madagascar vanilla cream, fresh seasonal raspberries.

House-churned Sicilian pistachio gelato served over liquid nitrogen mist.