Wild Mushroom Risotto
Arborio rice slow-cooked with porcini mushrooms, parmesan reggiano, and fresh thyme.
Chateau Margaux 2015
A profound and elegant Bordeaux with notes of blackcurrant, violets, and cedar.
Valrhona Chocolate Fondant
Warm dark chocolate cake with a molten center, served with Madagascan vanilla bean gelato.
Lobster Thermidor
Fresh Atlantic lobster in a rich cognac cream sauce, topped with Gruyere cheese.
Wagyu Ribeye
A5 Japanese Wagyu ribeye, perfectly seared with herb butter and smoked sea salt.
Truffle Burrata
Creamy burrata cheese served with truffle oil, heirloom tomatoes, and aged balsamic glaze.