The Menu

Free-range eggs · Black truffle · Crème fraîche · Toasted brioche

A decadent morning ritual — silky soft curds folded with freshly shaved Périgord black truffle, finished with a whisper of crème fraîche. Served alongside golden, buttered brioche that shatters at the touch.

Sourdough · Hand-pulled burrata · Heirloom tomatoes · Micro herbs

Thick-cut, charcoal-grilled sourdough piled high with creamy hand-pulled burrata and ripe heirloom tomatoes. Finished with a tangle of micro herbs, flaky sea salt, and cold-pressed extra virgin olive oil.

Frozen açaí · House granola · Seasonal fruits · Honey drizzle

Wild-harvested Amazonian açaí blended to a thick, jewel-toned base and topped with our house-toasted granola — oats, almonds, and coconut — alongside jewels of seasonal fruit and raw Manuka honey.

Poached eggs · Canadian bacon · Hollandaise · English muffin

The timeless brunch cornerstone — perfectly poached free-range eggs nestled on heritage Canadian bacon and a toasted muffin, veiled in our velvety, lemon-bright hollandaise made to order each morning.

Maine lobster · Cognac · Crème fraîche · Chive oil · Sourdough crostini

A velvety bisque built on a slow-roasted Maine lobster shell broth, flambéed with aged cognac and enriched with cream. Served with a swirl of chive oil and crisp sourdough crostini for dipping.

King salmon · Lemon beurre blanc · Asparagus · Fingerling potatoes

Wild Pacific king salmon seared skin-side down until lacquer-crisp, served over a silky lemon beurre blanc with tender asparagus tips and golden-roasted fingerling potatoes tumbled in tarragon butter.

Slow-cooked duck · Frisée · Lardons · Poached egg · Dijon vinaigrette

Pulled from its own silken fat, the confit duck leg crisps beautifully and crowns a classic Lyonnaise salad — bitter frisée, smoky lardons, and a trembling soft-poached egg bound by sharp Dijon dressing.

Arborio rice · Porcini · Shiitake · Aged parmesan · Truffle oil

Carnaroli rice stirred slowly in mushroom stock until each grain is tender yet carries a faint bite. Folded with a forest medley — porcini, shiitake, and maitake — and finished with 36-month Parmigiano and white truffle oil.

Diver scallops · Cauliflower purée · Crispy capers · Champagne beurre blanc

Hand-dived scallops seared hard in clarified butter to achieve a mahogany crust, rested on a cloud of velvety cauliflower purée. Brightened by fried capers and a champagne beurre blanc that sings of the sea.

Japanese A5 wagyu · Truffle jus · Roasted bone marrow · Seasonal herbs

The pinnacle of our evening — a 220g Kagoshima A5 striploin marbled to a BMS of 10+, rested to perfection and served with a black truffle reduction, roasted bone marrow, and a scattering of fresh herb oil.

Herb-crusted Colorado lamb · Rosemary jus · Gratin dauphinois · Roasted garlic

A full French-trimmed rack coated in a Dijon and herb persillade, roasted to a blush-pink medium-rare. Accompanied by a silky gratin dauphinois layered with Gruyère and a slow-roasted garlic head.

Saffron broth · Seasonal seafood medley · Gruyère rouille · Crusty baguette

A Marseille-inspired royal broth steeped in saffron, fennel, and Pernod, brimming with the day's finest seafood — lobster claw, clams, sea bass, and langoustines. Served with a gruyère rouille and hand-baked baguette.