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The Culinary Collection

Spring Tasting Menu

A curated selection of the season's finest offerings, prepared with precision and passion.

Entrées

Oysters Rockefeller

Fresh Atlantic oysters, spinach, Pernod, and herb breadcrumbs.

$24

Beef Carpaccio

Thinly sliced Wagyu beef, capers, arugula, and truffle aioli.

$28

Lobster Bisque

Creamy Maine lobster reduction, cognac, and chive oil.

$22

Burrata & Heirloom Tomato

Creamy burrata, heirloom tomatoes, aged balsamic, and basil oil.

$20

Plats Principaux

Pan-Seared Scallops

U10 scallops, cauliflower purée, pancetta, and lemon-caper butter.

$45

Duck Confit

Slow-cooked duck leg, braised red cabbage, and orange-ginger glaze.

$52

Filet Mignon (8oz)

Center-cut prime beef, garlic mashed potatoes, and red wine reduction.

$65

Wild Mushroom Risotto

Arborio rice, seasonal mushrooms, parmesan, and truffle oil.

$38

Desserts

Valrhona Chocolate Fondant

Warm chocolate cake, liquid center, and Tahitian vanilla gelato.

$16

Crème Brûlée

Classic vanilla bean custard with a caramelized sugar crust.

$14

Curated Wine Cellar

Our sommelier has selected over 500 labels from the world's most prestigious vineyards to perfectly complement our menu.

View Wine List