Kitchen

A delicate presentation of thinly sliced Japanese wagyu adorned with shaved Parmigiano-Reggiano, baby arugula, capers, and garlic aioli.

Hand-cut sushi-grade tuna layered with avocado mousse, citrus soy reduction, sesame, and chili oil, finished with micro herbs.

Creamy chèvre baked until delicately caramelized, served with Pomodoro sauce and artisan crostini.

Golden-seared jumbo lump crab cake crafted with premium blue crab, accompanied by preserved remoulade sauce, cucumber salad and petite greens.

Chilled colossal shrimp elegantly served with signature cocktail sauce, fresh horseradish, and citrus accents.

A curated selection of fresh West Coast oysters presented on crushed ice with champagne mignonette and lemon.

Grilled artisan bread layered with heirloom tomatoes, basil chiffonade, goat cheese, and aged balsamic reduction.

Crisp iceberg lettuce layered with smoked bacon, vine-ripened tomatoes, Point Reyes blue cheese, and house-crafted dressing.

Imported burrata paired with heirloom tomatoes, basil oil, Maldon sea salt, balsamic glaze and extra virgin olive oil.

Romaine hearts tossed in traditional Caesar dressing with Parmigiano-Reggiano and garlic brioche croutons.

Fresh baby arugula complemented by shaved parmesan, cherry tomatoes, toasted pine nuts, and lemon vinaigrette.

Fresh pappardelle pasta tossed with butter-poached lobster, cherry tomatoes, garlic, white wine cream sauce, and fresh herbs.

Zucchini noodles sautéed with seasonal vegetables, roasted garlic, basil, olive oil, and shaved Parmesan cheese.

Creamy Arborio rice slow-cooked with wild seasonal mushrooms, Parmesan, white truffle essence, and fresh thyme.

Black squid-ink pasta served with grilled shrimp, basil pesto, roasted tomatoes, garlic, and lemon zest.

Purse-shaped pasta filled with truffle-infused cheese blend, finished in a creamy Parmesan truffle sauce.

Premium Japanese A5 Wagyu tomahawk steak, richly marbled and expertly grilled, served with roasted garlic and finishing salt.

Hand-cut prime ribeye steak, char-grilled for bold flavor and finished with herb butter.

Center-cut tenderloin steak, exceptionally tender and served with red wine demi-glace.

Pan-seared Chilean sea bass with lemon beurre blanc, asparagus, and herb oil.

Layered roasted portobello mushrooms with grilled vegetables, goat cheese, Pomodoro sauce, and fresh herbs.

Atlantic salmon coated in fresh herbs and breadcrumbs, oven roasted and served with citrus beurre blanc.

Oven-roasted airline chicken breast with rosemary jus, whipped potatoes, and seasonal vegetables.

Premium 8oz steak finished with gold leaf accents, garlic butter, grilled asparagus and chef's signature seasoning.

Pan-seared beef medallions prepared with classic cognac mushroom cream sauce, whipped potatoes, grilled asparagus.

Pistachio crusted lamb chops grilled to perfection and served with roasted vegetables, creamy polenta and rosemary garlic jus.

Velvety Yukon Gold potatoes folded with European butter, roasted garlic, cream, and finished with black truffle essence.

Delicately crisped and seasoned with sea salt, served with house-crafted aioli.

Chef's seasonal market vegetables sautéed in herb butter and finished with extra virgin olive oil.

A medley of wild mushrooms roasted with thyme, shallots, and garlic confit.

Tender asparagus spears chargrilled and finished with lemon zest, olive oil, and shaved parmesan.

Crispy Brussels sprouts caramelized with smoked bacon, balsamic glaze, and sea salt.

Herb-roasted baby potatoes finished with garlic butter, rosemary, and flaky Maldon salt.

An indulgent signature dessert experience crafted by the chef, featuring luxurious textures and elegant seasonal flavors.

Warm Valrhona chocolate cake with a molten center, served with vanilla bean gelato and berry coulis.

Classic French vanilla custard finished with a delicately torched caramelized sugar crust.

Layers of silky chocolate mousse and sponge cake finished with glossy ganache and gold accents.

A refined arrangement of seasonal fresh fruits artfully presented with mint and citrus essence.