Thinly sliced sashimi-grade yellowfin tuna with yuzu kosho, micro shiso, black sesame oil, and a delicate ponzu gelée

Hudson Valley foie gras torchon with Sauternes gelée, toasted brioche, Marcona almonds, and fig-balsamic compote

Roasted golden and ruby beets with whipped chèvre, candied walnuts, arugula oil, and aged sherry vinaigrette

Velvety bisque of Maine lobster with cognac cream, tarragon foam, and a garnish of poached claw meat

Imported Pugliese burrata with shaved Périgord black truffle, extra virgin olive oil, Maldon sea salt, and crostini

8 oz 45-day dry-aged filet mignon with pommes purée, haricots verts, bone marrow jus, and truffle butter

Pacific halibut with saffron-scented cauliflower purée, caperberry relish, preserved lemon beurre blanc, and crispy capers

Slow-rendered duck breast with roasted stone fruit, farro risotto, wilted Swiss chard, and a cherry-port reduction

72-hour braised American Wagyu short rib with celery root gratin, horseradish gremolata, and smoked demi-glace

Arborio risotto with porcini, chanterelle, and maitake mushrooms, aged Parmigiano-Reggiano, and white truffle oil

Warm dark chocolate soufflé with Guanaja 70% couverture, tahitian vanilla crème anglaise, and cocoa nib tuile

Meyer lemon and blood orange pots de crème with Chantilly cream, candied zest, and lavender shortbread

Caramelized puff pastry layered with Tahitian vanilla diplomat cream, seasonal berry coulis, and spun sugar

A curated selection of three domestic and imported cheeses served with honeycomb, quince paste, and seeded crackers

House signature blend of rye whiskey, Carpano Antica vermouth, Angostura bitters, and a smoked cherry garnish

Premium vodka, fresh cucumber juice, yuzu liqueur, elderflower, and a salted rim with microherb garnish

Imported European sparkling mineral water, served tableside in chilled glassware

Three-course curated wine pairing selected by our in-house sommelier to complement your meal