Our Menu
A curated selection of culinary masterpieces
Signature Creations
Chef's Recommendations
Pan-Seared Scallops
With saffron risotto, asparagus tips, and a citrus beurre blanc.
Wagyu Beef Medallion
Served with truffle-infused potato purée and a red wine reduction.
Chocolate Lava Sphere
A decadent dark chocolate sphere with a molten core and raspberry coulis.
Appetizers
Pan-Seared Scallops
With saffron risotto, asparagus tips, and citrus beurre blanc
Foie Gras Terrine
Served with brioche toast and fig compote
Oysters Rockefeller
Fresh Blue Point oysters with spinach and herb butter
Main Courses
Wagyu Beef Medallion
With truffle-infused potato purée and red wine reduction
Lobster Thermidor
Maine lobster in cognac cream sauce with gruyère
Duck Confit
Slow-cooked duck leg with cherry gastrique and roasted vegetables
Desserts
Chocolate Lava Sphere
Dark chocolate sphere with molten core and raspberry coulis
Crème Brûlée
Classic vanilla custard with caramelized sugar crust
Tarte Tatin
Upside-down apple tart with vanilla bean ice cream