Silky foie gras with cherry gastrique, toasted brioche, and truffle oil drizzle.
Pairs with Pairs with Sauternes
Velvety bisque with succulent crab meat, sherry, and crispy lardons.
Fresh oysters topped with spinach, anise, breadcrumbs, and hollandaise sauce.
Pairs with Try with Chablis
Thinly sliced prime beef with capers, shallots, lemon, and aged balsamic reduction.
Creamy three-cheese blend with black truffle shavings and herb breadcrumb crust.
Hand-dived scallops with brown butter, citrus foam, and microgreens.
Dry-aged Prime beef with exceptional marbling, perfectly seared, buttery finish.
Pairs with Pairs with Cabernet Sauvignon
A5 Wagyu with extraordinary marbling, melts on the palate with rich, luxurious flavor.
Impossibly tender Prime beef, center-cut, with delicate buttery characteristics.
Bold, beefy Prime cut with perfect crust and tender interior, true steakhouse classic.
Massive, pristine rib bone in, Prime beef with incredible depth and bone-marrow richness.
Pairs with Pairs with Bordeaux blend
Dry-aged short rib with soy-ginger marinade, charred exterior, tender smoke-kissed meat.
Buttery lobster tail with drawn butter, lemon, and fresh herb garnish.
Pairs with Try with Albariño
Delicate white fish with crispy skin, brown butter emulsion, seasonal vegetables.
Velvety Yukon gold potatoes with black truffle, butter, and aged cheddar blend.
Fresh seasonal asparagus with crispy pancetta, hollandaise, and toasted almonds.
Classic Prime rib with Yorkshire pudding, horseradish cream, and rich beef gravy.
Creamy roasted marrow custard with herb salad and toasted sourdough points.
Legendary Pauillac estate with structure, elegance, and decades of aging potential.
Premium Cabernet blend with velvety tannins, black cherry, and sophisticated oak influence.
Powerful Italian Nebbiolo with complexity, rose petal notes, and refined tannin structure.
Vintage prestige cuvée with toasted brioche, minerality, and persistent elegance.
Rich, complex Speyside whisky with dried fruit, oak, and smooth warming finish.
Bourbon, walnut liqueur, aromatic bitters, fresh lemon, topped with angostura foam.
Light chocolate soufflé with Grand Marnier, served with vanilla bean ice cream.
Pairs with Pairs with Tawny Port
Savory-sweet crème brûlée infused with roasted marrow, caramelized sugar crust.
Silky panna cotta with crushed pistachios, raspberry coulis, candied rose petal.
Curated artisanal cheeses with honeycomb, candied nuts, house-made crackers.
Pairs with Try with 10 Year Tawny
Classic French dessert with caramelized sugar, aromatic vanilla, silky custard.
Coffee-infused panna cotta, espresso foam, dark chocolate shavings, Italian biscotti.