Served over roasted cauliflower purée, crispy pancetta lardons, and drizzled with a light brown butter hazelnut vinaigrette.

Armagnac marinated foie gras with a rich black mission fig compote, served alongside toasted house-made warm brioche.

Thinly sliced organic golden and red beets, local goat cheese mousse, candied walnuts, micro-arugula, and premium truffle honey.

Premium roasted lamb with rosemary and garlic crumb, charred baby heirloom carrots, potato fondant, and dark red wine jus.

Delicate sea bass served on a bed of buttered peas and seasonal microgreens, accompanied by aromatic citrus-infused saffron velouté.

Highly marbled authentic Japanese Wagyu, seared to medium-rare, truffled potato purée, glazed wild chanterelles, and rich bone marrow jus.

Classic warm 70% dark chocolate soufflé served with a scoop of Tahitian vanilla bean gelato and dark cherry reduction.

Tangy lemon curd, delicate toasted Italian meringue droplets, buttery sablé crumble, and raspberry coulis.

Bourbon infused with toasted pecans, vanilla syrup, Angostura bitters, smoked applewood tableside with orange peel oils.

Dry botanical gin, freshly squeezed lime juice, elderflower liqueur, and a hand-torched sprig of local garden rosemary.