Our Seasonal Menu

Golden hand-rolled rice paper wraps filled with julienned vegetables, glass noodles, and fragrant Thai basil. Served with our house-made sweet chili dipping sauce and crushed peanuts.

Creamy Puglian burrata nestled among heirloom tomato wedges, fresh Genovese basil, and extra virgin olive oil. Finished with aged balsamic reduction and Sicilian sea salt.

Three mini burgers featuring premium A5 wagyu beef patties, caramelized onion jam, aged cheddar, and house-made pickles on toasted brioche buns. Served with truffle aioli.

A magnificent 32oz 28-day dry-aged ribeye on the bone, chargrilled to perfection. Basted with roasted bone marrow butter and served with truffle jus, roasted garlic, and seasonal greens.

Creamy Carnaroli risotto slow-cooked with porcini, chanterelle, and oyster mushrooms. Finished with aged parmesan, white truffle oil, and a crispy parmesan frico.

Tender New Zealand lamb shank slow-braised for 6 hours in aromatic spices, served over fragrant basmati rice with saffron, rose water, and crispy fried shallots. Accompanied by cucumber raita.

French-style duck leg confit with crispy skin, served on a bed of creamy polenta with cherry gastrique, roasted Brussels sprouts, and candied walnuts. A classic perfected over three days.

Atlantic cold-water lobster tail split and grilled over charcoal, basted with garlic-herb butter. Served with charred lemon, drawn butter, and saffron-infused jasmine rice.

Sustainably sourced Atlantic salmon fillet marinated in sweet white miso, ginger, and mirin. Pan-seared with a sesame crust and served with edamame puree and pickled daikon.

Diver-caught jumbo scallops seared to golden perfection on a silky cauliflower puree. Topped with crispy pancetta bits, micro greens, and a blood orange reduction.

Sashimi-grade yellowfin tuna, lightly seared and sliced thin. Dressed with citrus ponzu, creamy avocado, crispy shallots, and togarashi spice on a bed of chilled soba noodles.

Fresh handmade linguine tossed with succulent Maine lobster meat, sun-dried cherry tomatoes, and a rich saffron cream sauce. Garnished with fresh chives and lemon zest.

Silky fresh fettuccine in a decadent parmesan cream sauce with white truffle butter, roasted garlic, and crispy sage leaves. Topped with shaved black truffle and aged pecorino.

Authentic Italian layers of espresso-soaked Savoiardi ladyfingers and velvety mascarpone cream. Dusted with premium Valrhona cocoa powder and served with Amaretto cookies.

Warm dark chocolate cake with a molten ganache center that flows like liquid silk. Served with Madagascar vanilla bean ice cream, salted caramel, and crushed pistachios.

Japanese-inspired light and airy cheesecake made with premium Uji matcha. Set on a buttery pistachio crust and topped with white chocolate ganache and edible gold leaf.

Buttery pate sucree tart shell filled with Madagascan vanilla custard and topped with the season's freshest fruits. Glazed with apricot gel and served with Chantilly cream.