Digital Menu
Roasted Heritage Duck
Slow-roasted heritage duck breast with cherry reduction, parsnip silk, and pistachio dust.
Truffle Velouté
Creamy seasonal mushroom broth infused with black winter truffle and chive oil.
Aged Wagyu Fillet
28-day aged wagyu beef served with smoked marrow butter and charred baby leeks.
Saffron Risotto
Acquerello rice, Persian saffron, 36-month aged Parmesan, and edible gold leaf.
Valrhona Soufflé
Dark chocolate soufflé with Madagascar vanilla bean gelato and gold flakes.
Vintage Cabernet
Full-bodied vintage 2015 Cabernet Sauvignon with notes of dark fruit and cedar.
Pan-Seared Scallops
King scallops with caviar butter, seaweed crisp, and pickled shallots.
Lobster Thermidor
Fresh Atlantic lobster in a rich brandy-gruyere sauce, baked to perfection.
Tiramisu Moderno
Deconstructed tiramisu with espresso cavity, mascarpone whip, and cocoa tuile.
Gold Fashioned
Premium single-malt whiskey with bitters, orange peel, and gold leaf flake.
Charcuterie Board
Selection of cured meats, artisanal cheeses, fig jam, and crusty sourdough.
Dry-Aged Tomahawk
Aged Tomahawk steak for sharing, accompanied by herb chimichurri and truffle fries.
Grand Cru Champagne
Elegant prestige champagne bottle with fine bubbles and notes of toasted brioche.