3-Course Prix Fixe: 129 per guest | Excluding beverage, tax and gratuity
Choice of:
Beet Composition
Roasted red and golden beets with black truffle, whipped goat cheese, baby arugula, balsamic “caviar,” toasted hazelnuts, and chilled watermelon for a refreshing coastal lift.
Blue Crab & Avocado Roulade
Chilled blue crab salad with shaved fennel and crisp celery in a delicate silky avocado roulade . Finished with blood orange–honey aioli, fresh herbs, and honey–citrus espuma.
Exotic Mushroom Bisque
Velvety cremini mushroom bisque, slow-simmered for earthy depth, finished with truffle espuma, smoky bacon crumble, and fragrant herb oil.
Mascarpone & Butternut Squash Ravioli
Hand-crafted ravioli filled with mascarpone and butternut squash in a Jerusalem artichoke velouté, with brown-butter–crisp artichoke chips and hazelnuts.
(add: $20/6 oz glass or $25 per quartino)
Sancerre, Serge Laporte, Loire, 2020
Bright citrus and chalky acidity cut through goat cheese richness and refresh the palate after sweet beets and watermelon.
Sauvignon Blanc, Brassfield Estate, Ca, 2023
Zesty citrus and herbal notes echo the crab, fennel, and herbs, while the minerality slices through the avocado’s creaminess.
Sangiovese Blend, ColleMassari, Italy, 2021
Savory Sangiovese earthiness and gentle spice mirror the mushroom, truffle, and smoky bacon, adding depth without overpowering the bisque.
Gewürztraminer – Adler, Alto Adige, 2022
Exotic spice and lychee sweetness complement the squash and mascarpone richness, while uplifted acidity keeps the dish from feeling heavy.
Choose one:
Miso-Glazed Sea Bass (+5)
Flaky sea bass in a savory-sweet miso glaze over cauliflower mousseline, with confit mushrooms, couscous pearls, umami-rich dashi, and delicate citrusy sea foam.
“Ribeye of the Sea” Swordfish
Char-grilled swordfish over hearty bean ragout with pearl onions, tomato, crispy lardons, and a fragrant fennel–coriander note.
Prime Wagyu Filet Mignon Rossini (GF) (+10)
Luxuriously seared Wagyu filet and duck liver set over pomme purée, accompanied by grilled autumn vegetables, and completed with black truffle essence and a glossy rich demi-glace for classic refinement.
Poached Maine Lobster Tail (+20)
Butter-poached Maine lobster tail over creamy farro risotto with Parmesan, Gruyère, and goat cheese, finished with herb gremolata and truffle espuma.
Dukkah-Crusted Duck Breast
Dukkah-spiced duck breast with carrot and apricot gel, Gruyère potato pavé, salted macadamias, lavender-honey glaze, and bright orange jus.
Sauvignon Blanc – Brassfield Estate, Ca, 2023
Citrus and stone-fruit brightness lift the miso glaze and dashi umami, keeping the sea bass vibrant and refreshing.
Sangiovese Blend – Castello ColleMassari, 2021
Medium-bodied red with cherry, spice, and savory tannins stands up to grill char, lardons, and bean ragout like a classic steak pairing.
Cabernet Sauvignon – Markham, Napa Valley,
Structured tannins and dark cassis fruit cut through Wagyu, foie gras, and demi-glace, giving a luxurious, classic steak-and-Cabernet harmony.
Sancerre – Serge Laporte, Loire, 2020
Zesty citrus, herbs, and chalky minerality brighten the butter-poached lobster and rich three-cheese farro, cleansing the palate between bites.
Brunello – Poggio Nardone, Tuscany, 2018
Brunello’s dark cherry, rose, and warm spice mirror the dukkah, apricot, and orange jus, while firm tannins frame the richness of the duck.
Choose one:
Deconstructed Baklava–Style Cheesecake
Silken cheesecake mousse layered with crisp baklava pastry, finished with crushed pistachios, honey “caviar” pearls, and a whisper of rose-water syrup.
Hazelnut Dark Chocolate Gateau
Dark chocolate sponge, hazelnut praline, and silky chocolate mousse — a rich, structured gateau that marries crunch, cream, and cocoa intensity.
Carrot Cake Nouveau
Moist spiced carrot cake with pecans and cream cheese frosting, topped with carrot gelée and a hint of salted toffee — a refined, forward-thinking spin on a classic.
Priced ala carte:
Louis Roederer – Rose Champagne, 1/2 Bottle
Very fine, persistent bubbles with notes of wild strawberry, raspberry, and citrus peel. Hints of rose petal and toasted brioche give a graceful, silky finish. Add: 92
Forget-Brimont – Premier Cru, Champagne
Bright and crisp, showing lemon zest, green apple, and white grapefruit. Chalky minerality and light biscuit tones add depth and a clean, mouthwatering finish. Add: 192
Pommery – Rose Champagne Brut Royal
Elegant and floral, with aromas of pear, apple, and citrus. A creamy mousse and subtle brioche notes carry through to a smooth, balanced finish. Add 172
Limited seating • Reservations highly recommended
Kindly note – for this celebration, our prix fixe menu is served individually and may not be shared
