Les Préludes
Hokkaido Scallop Crudo
28Chilled citrus consommé, pickled radishes, and toasted coriander blossoms.
High acidity and saline notes that elevate the delicate sweetness of the scallop.
Heirloom Beet Tartare
22Salt-roasted beets, whipped goat cheese, pistachio crumble, and aged balsamic.
Crisp mineral backbone to balance the earthy richness of the root vegetables.
Plats Principaux
Truffle-Crusted Sea Bass
54Wild-caught bass, black truffle crust, leek fondue, and a champagne velouté.
Buttery texture and hazelnut undertones that mirror the truffle's depth.
45-Day Dry Aged Ribeye
68Bone-in ribeye, marrow butter, smoked shallot purée, and bordelaise reduction.
Powerful tannins and dark fruit to cut through the intense marbling of the steak.
Roasted Muscovy Duck
48Honey-glazed breast, confit leg croquette, cherry gastrique, and parsnip.
Elegant structure with red fruit notes that complement the gamey richness of duck.
Wild Mushroom Risotto
38Acquerello rice, porcini, chanterelles, 36-month Parmigiano-Reggiano.
The "Wine of Kings" provides the necessary grip and earthy aromatics for the fungi.
Douceurs
Dark Chocolate Ganache
1870% Valrhona chocolate, sea salt caramel, and espresso bean ice cream.
Concentrated black fruit and spice that stands up to the chocolate's intensity.
Saffron Poached Pear
16Spiced red wine reduction, honeycomb, and vanilla bean mascarpone.
Honeyed apricot and botrytis notes that create a sublime finish.