The Epicurean
Collection.

Shaved A5 tenderloin, black winter truffle pearls, Parmigiano-Reggiano aged 36 months, caper berries, micro arugula.

Wild-caught U-8 colossal prawns on shaved sea-salt ice, charred Meyer lemon, atomic horseradish cocktail emulsion, house remoulade.

Pugliese burrata, salt-roasted golden beets, watermelon radish, candied pistachios, 25-year aged Modena balsamic reduction.

Hearth-baked 48-hour fermented sourdough loaf, hand-churned Normandy sea salt butter, black garlic bone marrow whip.

Himalayan salt-vault aged prime strip, intense mineral nuttiness, charred over white oak embers with smoked beef tallow basting.

Exceptionally tender Iowa Black Angus center tenderloin, rosemary herb butter, roasted garlic confit cloves, 24-hour bordelaise.

Certified Japanese Black cattle, extraordinary marbling score BMS 11, roasted baby fingerlings, freshly grated Shizuoka wasabi.

30-day aged bone-in ribeye, intense center marbling, served in hot cast iron with charred jumbo asparagus and Maldon smoked sea salt flake.

Slow-roasted 12 hours over hickory wood embers, carved tableside with natural rosemary jus and freshly whipped horseradish cream.

Kurobuta heritage pork chop, bourbon-glazed caramelized heirloom apples, blistered broccolini, stone-ground grain mustard reduction.

New Zealand "Wagyu of the Sea", crispy skin seared over binchotan charcoal, wilted coastal greens, sturgeon caviar velouté, charred lemon.

Deep-sea scarlet jumbo prawns flame-kissed over citrus wood, saffron garlic emulsion, grilled Mediterranean limes, crustacean herb jus.

Line-caught Alaskan halibut, cast-iron seared crisp skin, spring vegetable brunoise, sweet corn saffron reduction, chive oil.

House savoiardi dipped in Illy espresso & aged rum, whipped mascarpone cream, dark cocoa dust, toasted Piedmontese hazelnuts, fresh berries.

Delicate golden folded crepes, fresh mountain strawberries, Grand Marnier orange flambé, Tahitian chantilly cream, candied orange peel.

Trio of delicate butter sablé tartlets: Meyer lemon curd with toasted Italian meringue, wild blackberry ganache, and Madagascar vanilla cream.