Fine Dining Tasting Menus

8-Course Tasting Menu: Essence

Oyster with Champagne Foam (Amuse-Bouche)

Yellowfin Tuna Tartare with avocado purée, crispy shallots, and yuzu dressing

Seared Scallop with Brown Butter, Saffron, and Confit Tomato

Guinea Fowl Consommé with wild mushroom tortellini and chive oil

Dry-Aged Duck Breast with cherry reduction and creamy celeriac purée

Lemon-Basil Sorbet (Pre-Dessert)

Deconstructed Tiramisu (Coffee sponge, Marscapone foam, and espresso gel)

Petits Fours (Selection of house-made truffles and French macarons)

12-Course Tasting Menu: Sophistication

Tomato and Basil Spheres (Amuse-Bouche)

Langoustine Carpaccio with fine olive oil, lime zest, and cracked pepper

Pan-Seared Halibut with Asparagus Purée and Lemon Butter Sauce

Artichoke Heart with Black Truffle Shavings and Parmesan Crisp

Porcini Mushroom Risotto with a reduction of white wine and herbs

Squab Breast with Foie Gras Torchon and Fig Jam

Wagyu Beef Filet Mignon with Bone Marrow Butter and Potato Galette

Veal Sweetbreads with Madeira Wine Reduction and Wild Mushrooms

Artisanal Cheese Selection with honeycomb and candied nuts

Yuzu and Sake Granita (Pre-Dessert)

Chocolate and Hazelnut Dacquoise (Layered meringue, praline cream, and dark chocolate glaze)

Petits Fours (Selection of exotic fruit pâtes de fruits and lavender shortbread)

15-Course Tasting Menu: The Pinnacle

Kaluga Caviar over Crème Fraîche and Potato Foam (Amuse-Bouche)

Japanese Hamachi Crudo with Ponzu, Pickled Ginger, and Daikon Radish

Butter-Poached Lobster Tail with Tarragon and Smoked Paprika Oil

White Asparagus with Brown Butter Vinaigrette and Chopped Egg

Saffron and Truffle Cannelloni stuffed with Ricotta and Spinach

Chicken and Black Truffle Terrine with Pistachios and Brioche Toast

Guinea Fowl Breast with Morel Mushroom Sauce and Asparagus Tips

A5 Wagyu Strip Loin seared to perfection

Loin of Venison with Juniper Berry Reduction and Celery Root Purée

Intermezzo: Seasonal Sorbet (Blood Orange or Fig)

Savory Cheese Custard with Truffle Honey and Walnuts

Green Tea Matcha Mousse with Lychee Gelée (Pre-Dessert)

Valrhona Chocolate Soufflé with Vanilla Bean Ice Cream

Deconstructed Key Lime Tart with Meringue Kisses and Graham Cracker Dust

Petits Fours (Gold leaf-dusted caramels, miniature friands, and cogna