Artisan Starters

Creamy buffalo burrata served with heirloom tomato confit, aged balsamic reduction, Sicilian sea salt, and micro basil on toasted sourdough crostini.

Silky foie gras torchon with Sauternes gelée, brioche toast points, pickled fig compote, and toasted hazelnut dust.

Thinly sliced raw scallops with yuzu kosho vinaigrette, Ossetra caviar, cucumber water, shiso chiffonade, and crispy quinoa.

Velvety porcini and chanterelle velouté finished with truffle oil, chive crème fraîche, puffed farro, and a pour of aged Madeira at the table.

Hand-cut A5 Wagyu with Dijon mustard, cornichon brunoise, capers, quail egg yolk, black garlic aioli, and gaufrette potato chips.