Our Menu
A curated sensory experience created by our executive culinary masters.
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Executive Recommendation
Chef's Curation
"Gastronomy is a multi-sensorial journey. For our summer selection, I highly recommend starting with the Osetra Caviar to wake the palate, followed by our hand-shaved White Truffle Tagliolini, and finishing with the Kagoshima Wagyu. This progression offers a perfect harmony of acidity, earthiness, and richness."
Chef Jean-Pierre Laurent
Executive Culinary Director
Summer Curation
Seasonal Specials & Pairings
Limited-Time Offering
Brittany Blue Lobster
Butter-poached blue lobster claw served with compressed honeydew melon, wild sea beans, and an aromatic lemon verbena emulsion.
Recommended Pairing
2018 Puligny-Montrachet Premier Cru
$145
Order Special
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Experience Culinary Grandeur
Reservations are highly recommended. Walk-ins are accommodated based on availability.
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