CHEF'S TASTING MENU - STARTING WEDNESDAY, JANUARY 21, 2026

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F‍IRST

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Lobster Consommé

Poached Cold Water Lobster, Jumbo Lump Crabmeat, Sugar Snap Peas, Chive Oil

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SECOND

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Tuna Crudo

Yellowfin Tuna, Leche de Tigre, Furikake, Wasabi Guava Gel, Prestige Caviar

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THIRD

Poached Halibut

Lemongrass Ginger Broth, Charred Leeks, Watermelon Radish

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FOURTH

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Winter Truffle Raviolo

Thai Green Curry, Yuzu Marmalade, Snow Pea Shoots, Crispy Shallots

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Intermezzo - Basil & Safron sorbet

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FIFTH

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Beef Wellington

Mushrooms Duxelles, Haricot Verts, Potato Purée, Bordelaise, Carrot Glaze

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SIXTH

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Chocolate Soufflé

Crème Anglaise

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Petite Fours

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$195.00 per person

Optional Wine Pairing $150.00 per person

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We Kindly request that entire table to participate for a harmonious dinning experience.