Full Menu Offerings

Thinly sliced dry-aged beef, 24-month aged parmesan shavings, wild rocket, and white truffle oil.

Fresh king scallops, sweet garden pea velouté, and crispy pancetta crumb.

Knife-cut fresh tuna, creamy avocado, yuzu citrus emulsion, and sesame cracker.

Creamy Pugliese burrata, slow-roasted heritage tomatoes, Genovese basil pesto, and toasted pine nuts.

Concentrated crustacean reduction, aged cognac, fresh cream, and herb-buttered brioche.

Slow-rendered crisp duck leg, celeriac root mousseline, baby glazed carrots, and citrus reduction.

Thick Atlantic cod loin, golden cornbread crust, chickpea velouté, and warm extra virgin olive emulsion.

Whole line-caught sea bass, Persian saffron risotto, roasted wild asparagus, and citrus foam.

Fresh Atlantic lobster split and charcoal-roasted, sweet potato pan-seared gnocchi, and lobster reduction.

Prime ribeye charcoal-seared with white truffle potato mousseline, charred shallots, and port reduction.

Tender rack of lamb, layered potato dauphinoise, charred rosemary jus, and garden pea pods.

Fresh daily rolled pasta, crispy garden sage butter, roasted hazelnuts, and shaved winter truffle.

House-extruded cuttlefish ink pasta, seared scarlet prawns, garlic chili oil, and cured bottarga.

Molten warm dark cocoa soufflé paired with Madagascar vanilla bean artisan gelato.

Crisp puff pastry leaves, silky diplomat crème, and fresh forest wild raspberries.

Tonka-infused bourbon, Douro wild fig reduction, barrel bitters, and smoked oak aroma.

Hand-selected rare vintages chosen by our head sommelier to accompany your dinner courses.