Liquid Gold Sphere

A suspended consommé orb of langoustine, encased in shimmering gelatin with lemongrass air.

Caviar Éclair

Savory choux filled with seaweed crème, Osetra caviar, and yuzu zest.

Truffle Cloud

Warm black truffle espuma with crispy shallot lace and micro watercress.

Foie Gras Lollipop

Cherry-glazed foie wrapped in gold leaf, served on a rosemary skewer.

Oysters Rockefeller with Collard Cream

Wood-grilled oysters topped with Pernod-infused collard greens, parmesan crumble, and crispy shallots.

Foie Gras over Sweet Tea Glazed Biscuit

Buttermilk biscuit topped with seared foie, sweet tea gastrique, and blackberry preserves.

Lobster & Cornbread Madeleines

Brown butter cornbread batter baked into soft madeleines, folded with poached lobster, served with bourbon-honey butter.

Duck Fat Fried Green Tomatoes

Layered with blue crab remoulade, smoked paprika aioli.

Hokkaido Scallop Carpaccio

Cured scallop with white ponzu gel, dill oil, and freeze-dried citrus pearls.

Velouté de Homard

Lobster velouté poured tableside over coral foam and lobster knuckle dumpling.

Oyster & Champagne Snow

Gillardeau oyster with frozen champagne granité, chive crème, and edible seawater mist.

White Asparagus with Smoked Egg Yolk

Shaved black truffle, beurre noisette dust, fleur de sel.

Ris de Veau Royale

Sweetbreads in vin jaune, salsify purée, and 24K saffron strands.

Beef Tartare Mille-Feuille

A5 wagyu, layered with crisp potato tuiles, horseradish crème fraîche, and quail egg.

Langoustine à la Robuchon

Poached langoustine with basil oil, atop Robuchon-style butter-whipped potatoes.

Mushroom Tea Ceremony

Truffle consommé served in a Japanese kyusu teapot with hen-of-the-woods dumplings.

Crispy Duck Skin with Lavender Honey Glaze

Served with duck liver parfait on miniature toast points.

Roasted Bone Marrow with Black Garlic Marmalade

Topped with pickled shallots and micro chervil.

Petite Brioche aux Escargots

Escargot in garlic butter mousse inside warm mini brioche.

Lamb Loin with Harissa Jus & Pistachio Crust

Served with charred eggplant caviar.

Pigeon Rôti en Feuille de Figuier

Roasted squab wrapped in fig leaf, with black fig gastrique.

Filet de Bœuf Rossini

Wagyu filet, seared foie, truffle jus, atop truffle-scented brioche toast.

Cucumber Sorbet with Gin Mist

Served on a Himalayan salt block with micro-mint.

Frozen Grapefruit Air

Aerated citrus foam flash-frozen in liquid nitrogen, dissolved on the tongue.

Chevre Blanc Panna Cotta with Honeycomb

Goat cheese panna cotta with lavender honey and bee pollen snow.

Chocolate Sphere 'Opulence'

Melted tableside with hot espresso ganache revealing hazelnut mousse & feuillantine.

Tarte au Citron Vert Noir

Black lime lemon tart with basil cream and meringue shards.

Pearl of Versailles

White chocolate pearl filled with yuzu sorbet, almond cream, and edible rose petals.

Mignardises Carousel

Rotating display of 24 handmade sweets: pâte de fruits, macarons, chocolate truffles, lavender caramels.

Cacio e Pepe with Smoked Butter & Black Truffle

Silk-smooth tonnarelli, smoked cultured butter, shaved truffle.

Lobster Ravioli in Cognac Cream

Stuffed with Maine lobster, finished with a cognac-shellfish bisque sauce.

Short Rib Lasagna with Aged Asiago Béchamel

Layers of red wine-braised beef, asiago béchamel, and smoked mozzarella.

King Crab Gnocchi with Lemon Vodka Sauce

Pillow-soft gnocchi with a silky citrus vodka cream and fried sage.

Carbonara di Mare

Uni, scallop and pancetta in carbonara cream, with squid ink tagliolini.

Veal Osso Buco over Sweet Corn Polenta

Braised veal shank with marrow-rich tomato sauce over creamy polenta.

Bistecca Fiorentina with Bourbon Butter & Porcini Salt

40oz Tuscan-style T-bone carved tableside, served with bone marrow butter.

Truffle Chicken Parmigiana Supreme

Breaded free-range chicken layered with truffle burrata and San Marzano sugo.

Porchetta Roulade with Apple Mostarda Glaze

Crispy pork belly stuffed with herbs, served with a sweet-savory apple glaze.

Salmon alla Griglia with Pesto Gremolata

Crispy skin salmon fillet with basil-lemon pesto and grilled artichokes.

Crispy Eggplant Fries with Spicy Calabrian Aioli

Stacked high and served with herb ash and aioli drizzle.

Charred Caesar with Anchovy Crumble & Parmesan Tuile

Romaine grilled whole, topped with garlic Caesar emulsion.

Lobster Caprese Stack with Basil Dust

Sliced heirloom tomato, burrata, and butter-poached lobster tower.

Risotto al Limone with Parmesan Crisp

Creamy lemon risotto, plated with black pepper oil and parmesan chip.

Wild Mushroom Polenta Fries with Asiago Dip

Herb-flecked polenta, fried crisp and served with melted Asiago sauce.

Olive Oil & Sea Salt Affogato

Creamy gelato drowned in espresso with olive oil drizzle and flake salt.

Cannoli Cheesecake with Pistachio Crust

Fusion of NYC cheesecake and Sicilian cannoli cream, with candied pistachio.

Amaretto Tiramisu 'Tower'

Tall-stacked version with espresso sponge, mascarpone mousse, and chocolate shards.

Limoncello Millefoglie

Lemon custard layered between flaky pastry with torched Italian meringue.

Chocolate Ravioli with Hazelnut Cream

Handmade cocoa pasta filled with Gianduja mousse, plated with gold leaf ganache.