Crafting Sensory Culinary Masterpieces

Aged duck breast, pomegranate reduction, parsnip purée, and toasted hazelnuts.

Hand-cut pasta, winter truffle butter, 36-month aged Parmigiano, gold leaf garnish.

Tahitian vanilla bean custard, caramelized sugar shell, fresh berries.

Kentucky bourbon, Angostura bitters, orange peel, demerara syrup, smoked with hickory wood chips.

Grand Cru Classé Margaux. Elegant bouquet of black currant, violets, and sweet cedar wood. Exceptionally silky tannins.

Hand-cut prime beef, cured egg yolk, capers, shallots, Dijon mustard, and sourdough crisps.

Prime beef tenderloin, mushroom duxelles, parma ham, golden puff pastry, red wine jus, and roasted root vegetables.

70% Valrhona dark chocolate, warm liquid center, powdered sugar, raspberry coulis.

London dry gin, fresh lemon juice, simple syrup, topped with French Champagne.

Prestige Cuvée. Lively acidity, notes of white flowers, stone fruits, toasted brioche, and fine lingering bubbles.

Caramelized sweet onions, rich beef bone broth, fresh thyme, toasted baguette, and melted Gruyère cheese.

Crispy-skinned duck breast, spiced orange gastrique, braised red cabbage, potato gratin.

Warm date sponge cake, rich butterscotch sauce, homemade vanilla bean ice cream.

Empress 1908 gin, fresh lemon juice, organic lavender honey syrup, garnished with dried lavender.

Bold and rich, featuring ripe blackberry, vanilla oak, dark chocolate notes, and a long structured finish.

Aged balsamic cherries, toasted brioche, microgreens, sea salt flakes.

Maine lobster tail, cognac cream sauce, wild mushrooms, parmesan crust, served with lemon asparagus.