Our Menu

Six pristine oysters served with champagne mignonette, fresh horseradish, and lemon

Hudson Valley foie gras with caramelized pear, brioche toast, and aged balsamic

Creamy burrata with vine-ripened tomatoes, basil oil, and aged balsamic reduction

Fresh tuna with citrus, avocado, jalapeño, and crispy wonton chips

Velvety soup with crème fraîche, toasted pepitas, and maple drizzle

Hand-cut A5 wagyu with quail egg, capers, and truffle aioli

8oz center-cut filet with bone marrow butter, truffle pomme purée, and roasted asparagus

Whole lobster with drawn butter, fingerling potatoes, and grilled corn

Muscovy duck with cherry gastrique, wild rice pilaf, and sautéed greens

Miso-glazed sea bass with bok choy, shiitake mushrooms, and ginger-scallion sauce

Herb-crusted lamb with mint pesto, roasted root vegetables, and lamb jus

Carnaroli rice with preserved black truffle, parmesan, and truffle oil

Seasonal roasted vegetables, ancient grains, tahini dressing, and herb oil

Fresh pasta with wild mushroom ragù, pecorino, and fresh herbs

Warm chocolate soufflé with vanilla bean ice cream and chocolate sauce

Madagascar vanilla custard with caramelized sugar crust and fresh berries

Rich cheesecake with graham cracker crust and seasonal fruit compote

Three house-made sorbets featuring the freshest seasonal fruits

Espresso-soaked ladyfingers with mascarpone cream and cocoa

Selection of fine cheeses with honeycomb, nuts, and seasonal accompaniments

Dom Pérignon, Krug, Veuve Clicquot, and more by the glass or bottle

Curated selection from Napa Valley, Bordeaux, and Tuscany

Chardonnay, Sauvignon Blanc, and Riesling from world-renowned vineyards

Handcrafted cocktails featuring premium spirits and house-made syrups

Sophisticated non-alcoholic creations with fresh juices and botanicals

Single-origin espresso, pour-over coffee, and fine loose-leaf teas