Explore a thoughtfully curated menu where refined ingredients, seasonal flavors, and elegant presentation come together in every dish.
Charcoal-grilled salmon served with lemon beurre blanc.
Arborio risotto with wild mushrooms & truffle oil.
Seared Wagyu tenderloin with truffle mashed potatoes.
Roasted lamb rack with garlic purée & rosemary jus.
Pan-seared duck breast with orange glaze & carrot purée.
House-made linguine with butter-poached lobster.
Pan seared sea bass with saffron risotto.
Pan-roasted chicken breast with creamy potato purée.
Slow-braised beef short rib with roasted carrots.
Handmade ravioli filled with forest mushrooms.
Royal Ossetra caviar with buckwheat blinis & creme fraiche.
Hokkaido scallops with cauliflower purée & pancetta.
Prime beef fillet with quail egg yolk & toasted brioche.
Pan-seared foie gras with fig jam & balsamic glaze.
Heirloom beets with goat cheese mousse & candied walnuts.
Yellowtail crudo with ponzu, yuzu, and radishes.
Alaskan black cod marinated in sweet saikyo miso.
Seared Wagyu tenderloin served with truffle mashed potatoes, mushrooms, and rich red wine reduction.
Charcoal-grilled salmon served with lemon beurre blanc, seasonal vegetables, and aromatic herb oil finish.
Arborio risotto with wild mushrooms, finished with Parmesan cheese and aromatic white truffle oil.
Roasted lamb rack with herb crust, served with garlic purée and delicate rosemary jus sauce.
Pan seared sea bass served with saffron risotto, grilled vegetables, and a light citrus beurre blanc.
Pan-seared duck breast with orange glaze, carrot purée, seasonal vegetables, and red wine reduction.
House-made linguine tossed with butter-poached lobster, garlic, white wine, and fresh parsley in a delicate seafood sauce.
Pan-roasted chicken breast served with creamy potato purée, seasonal vegetables, and rich thyme jus.
Slow-braised beef short rib with roasted carrots, silky mashed potatoes, and red wine reduction.
Handmade ravioli filled with forest mushrooms, parmesan cream, and finished with truffle oil and herbs.
Seared Wagyu tenderloin served with truffle mashed potatoes, mushrooms, and rich red wine reduction.
Charcoal-grilled salmon served with lemon beurre blanc, seasonal vegetables, and aromatic herb oil finish.
Arborio risotto with wild mushrooms, finished with Parmesan cheese and aromatic white truffle oil.
Roasted lamb rack with herb crust, served with garlic purée and delicate rosemary jus sauce.
Pan seared sea bass served with saffron risotto, grilled vegetables, and a light citrus beurre blanc.
Pan-seared duck breast with orange glaze, carrot purée, seasonal vegetables, and red wine reduction.
House-made linguine tossed with butter-poached lobster, garlic, white wine, and fresh parsley in a delicate seafood sauce.
Pan-roasted chicken breast served with creamy potato purée, seasonal vegetables, and rich thyme jus.
Slow-braised beef short rib with roasted carrots, silky mashed potatoes, and red wine reduction.
Handmade ravioli filled with forest mushrooms, parmesan cream, and finished with truffle oil and herbs.
