Course One

Caspian Sea Osetra Caviar with traditional accoutrements.
59/99

Lamb & Lentil Soup. Beluga Lentils, Lamb Broth, Italian San Marzano Tomatoes, Baby Kale.
Topped with Crispy Lamb Confit.
19

Endive Salad. Wild Arugula, Belgian Endive, Watercress, Gala Apple, Candied Spiced Pecans,
Radishes and LaClare Goat Cheese. Dressed with an Herbed Champagne Dijon Vinaigrette.
17

Seared Foie Gras. Pistachio, Dark Cherry Mostarda, Brioche.
29

Uni Carbonara Pasta. Square Spaghetti Coated with a Creamy Sea Urchin and Egg
Carbonara Sauce including Gianciale Cured Pork, Sundried Tomato, Nicoise Olives and
Toasted Pine Nuts. Topped with Seared Whole Shrimp
25

Course Two

Bouillabaisse. A Provencal Seafood Stew with Grouper, Drum, Scallops, Mussels, and
Potatoes in a Saffron Tomato Broth. Served with Rouille Toast.
48

Blanquette de Veau. Braised Veal Shoulder in a Creamy White Velouté Sauce. Garnished
with Carrots, Peas, Potatoes, and Freshly Shaved Black Truffles. Served with a side of
Brussells Sprouts.
45

Peking Duck. A Traditionally Prepared Half Duck served with Moo Shu Pancakes, Marinated
Cucumber, Scallion, and Asian Sweet Bean Sauce. Served with a side of Garlic Kale.
49

A5 Wagyu from the Miyazaki Prefecture of Japan. Your choice of either a 16 oz Ribeye OR an
8 oz Filet. Seared in Beef Tallow and topped with a Black Truffle Butter. Paired with
Potatoes Rissolé and Asparagus.
Filet 139
Ribeye 179

Côte de Boeuf Au Poivre Vert. Louisiana Bone in Prime Rib for Two with Potatoes Rissolé
and Asparagus. Served with a side of Creamy Madagascar Green Peppercorn Sauce.
Market Price

Course Three

Belgian Dark Chocolate Creme Brulee. Fresh Berries. Served with a Coconut Macaroon.
12

Strawberry Pavlova. Crispy Fresh Meringue Rounds layered with Sliced Fresh Strawberries
and Fresh Whipped Cream infused with Tonka Bean and Madagascar Vanilla Bean.
12