Starters
- Foie Gras Au Torchon
- grilled pineapple with green Sichuan pepper, yuzu gel
- Crispy Egg, Green Asparagus, Pota and Nori Seaweed
- smoked salmon, lemon cream
- Blue Lobster Salad
- tomatoes, pineapple, avocado and jalapeño, passion fruit and coriander vinaigrette
- Mixed Greens, Black Truffle Vinaigrette, Cherry Tomatoes (V)
- parmesan and croutons
- Mahi Mahi Gravelax, Pickled Vegetables (G)
- herb salad and lemon cream
- King Crab, Crispy Vegetables and Aioli (G)
- mandarin vinaigrette
- Roasted Sea Scallops, Green Pea Mousseline (G)
- shiitake mushroom with ginger and chives, white miso emulsion
Main Courses
- Yellowfin Tuna and lard de Colonnata
- vegetables à la Provençale, jus and white penja pepper
- Bread-crusted Lagoon Fish
- confit fennel and potatoes with saffron, bouillabaisse jus
- Steamed Mahi Mahi, Smoked Fingerling Potatoes
- green asparagus and chervil salad, parsley coulis, lemon sauce
- Primavera Risotto, Herbs and Green Vegetables (v)(G)
- Cured Ham and Parmesan Gratinated Veal Chop
- fresh arugula salad, mashed potatoes, jus
- Roasted Chicken Supreme and Blue Lobster
- seared gnocchi, kale salad, black truffle emulsion
- “Chateaubriand” to share (G)
- 19 oz rosemary-roasted Black Angus carved at the table with mashed potatoes, mixed green salad with truffle vinaigrette, béarnaise sauce, and beef jus with purple mustard
- “Tomahawk to Share” (G)
- Grilled USDA Choice 32 oz with mashed potatoes, mixed green salad with truffle vinaigrette, béarnaise sauce, and beef jus with purple mustard
(G) Gluten free option possible (V) Vegetarian option (D) Dairy free option