menu

A vibrant mosaic of heirloom beans, roasted with rosemary and thyme, layered with creamy goat cheese and topped with a black truffle vinaigrette.

Tender duck breast pan-seared to perfection, served with a sweet and savory fig glaze, roasted Brussels sprouts, and a hint of star anise.

Delicate pasta pockets filled with succulent lobster, bathed in a luxurious saffron cream sauce, finished with shaved Parmesan cheese.

Thinly sliced Wagyu beef lightly seared, served with a smoky chipotle aioli, crispy wonton chips, and a refreshing avocado salsa.

A decadent dark chocolate tart filled with a rich pear compote, topped with candied pecans and a touch of sea salt.

Slices of pristine Hamachi (yellowtail) dressed in a vibrant citrus ponzu sauce, accompanied by a refreshing mango salsa with a touch of jalapeño and cilantro. Toasted coconut flakes add a delightful textural contrast.

Aromatic purple corn risotto cooked with saffron and parmesan, topped with perfectly pan-seared diver scallops. Finished with a drizzle of truffle oil for an extra touch of luxury.

A succulent lobster tail split and broiled with a rich and creamy thermidor sauce featuring Dijon mustard, cognac, and a blend of cheeses. Served with asparagus tips and a decadent lobster bisque.

Premium Ora King salmon, known for its vibrant color and rich flavor, gets a flavorful upgrade with a smoked paprika crust. Served on a bed of wilted baby kale and accompanied by a lemon beurre blanc sauce.

A classic French seafood stew reimagined with local, seasonal catches. A rich saffron broth is loaded with tender mussels, clams, shrimp, scallops, and white fish, finished with a rouille sauce (a Provençal bread and garlic spread) and toasted baguette slices.

A light and refreshing panna cotta infused with delicate elderflower liqueur, topped with a vibrant blueberry compote and a touch of lemon zest. A perfect balance of sweetness and acidity

Layers of flaky phyllo dough filled with a fragrant blend of pistachios, walnuts, and spices, drizzled with a fragrant rosewater syrup. Served with a dollop of creamy vanilla ice cream for a delightful textural contrast.

A classic and decadent chocolate soufflé rises majestically, hiding a warm and molten center. Served with a rich salted caramel sauce for a touch of sweet and salty indulgence.

Layers of creamy coconut panna cotta alternate with vibrant mango coulis, creating a stunning visual and flavor combination. Toasted coconut flakes add a delightful textural touch.

A selection of artisanal cheeses, perfectly ripe and flavorful, paired with a selection of house-made accompaniments, including fig jam, toasted walnuts, and Marcona almonds. This platter is ideal for sharing or as a delightful ending to a lighter meal.

his elegant California sparkler boasts crisp apple and citrus notes, with a touch of minerality. Perfect as an aperitif or to accompany lighter seafood dishes like the Hamachi Crudo with Mango Salsa.

A refreshing and dry Sauvignon Blanc from the Loire Valley, known for its vibrant acidity and notes of grapefruit, gooseberry, and flint. Ideal with the Pan-Seared Diver Scallops with Purple Corn Risotto, where it complements the creaminess of the risotto and the sweetness of the corn.

A full-bodied and complex Italian red, known for its bold tannins and hints of dark fruit, leather, and spice. This pairs beautifully with the richness of the Lobster Tail Thermidor, cutting through the creaminess and highlighting the savory flavors.

A classic French dessert wine made from Semillon and Sauvignon Blanc grapes affected by noble rot, resulting in a rich and honeyed sweetness. Perfect with the Chocolate Soufflé with Salted Caramel Sauce, creating a decadent flavor symphony.

A refreshing and floral cocktail featuring elderflower liqueur, sparkling wine, and a touch of soda water. This light and bubbly drink is ideal as an aperitif or to pair with lighter desserts like the Mango and Coconut Verrine.