Course One

Caspian Sea Osetra Caviar with traditional accoutrements. 59/99

Thai Corn and Crab Soup. Fresh Gulf Crab with Freshly Shucked Corn in a Coconut Milk, Lemongrass, and Ginger Broth. Garnished with Thai Basil, Cilantro, and Red Pepper Cream. 17 

Nicoise Salad. Butter Lettuce, Roast Red Bell Peppers, Frenched Green Beans, Fingerling Potato, Quail Egg, Nicoise Olives, and Tuna Confit. Dressed with a Sherry Dijon Vinaigrette. 18 

Foie Gras Mousse. Silky Whipped Foie topped with Pomegranate Gelée. Served with Toast, House Pickled Vegetables, Mustard. 19 

White Asparagus and Pesto Pasta. Fresh Basil, Pine Nuts, Italian Parmesan Reggiano. Served with a Soft Poached Egg Yolk. 18 

Course Two

Wild King Salmon. Fresh Salmon caught recently from the Colombia River in the Pacific Northwest. Served with Broccalini, Celery Root, Leeks, Heirloom Tomato, and Sauce Choron. 39 

American Lamb. Colorado Ranched Boneless Lamb Loin on a bed of Heirloom French Flageolet Beans with Garlic Confit. Turnips, Carrots, Peas and a Lamb Jus with a touch of Herb. 40 

Morel Chicken. Premium Chicken Breast served with a Creamy Wild Morel Mushroom Sauce and a side of Ratatouille. Garnished with a Micro Salad. 30 

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. Bone in Prime Rib for Two. Served with Potatoes Rissolé, Asparagus, and a side of Creamy Madagascar Green Peppercorn Sauce. MP 

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