Lumière

Freshly shucked with mignonette, lemon, and champagne granita

Seared with caviar, cauliflower purée, and gold leaf

Hand-cut bluefin tuna layered with avocado cream and topped with sesame crisp

Golden risotto spheres finished with shaved black truffle and airy parmesan foam

Whole Boston lobster, cognac cream sauce, gruyère gratin

Crispy skin sea bass with saffron glaze, asparagus spears, and lemon essence

Succulent Alaskan king crab served chilled with citrus butter and fresh herbs

Arborio rice, aged parmesan, fresh black truffle shavings

Golden roasted chicken with rosemary jus, baby potatoes, and seasonal greens

Tender lamb shank slowly braised in red wine with glazed root vegetables

Pan-seared veal medallions in truffle cream with sautéed wild mushrooms

Japanese Kobe beef, truffle purée, seasonal vegetables

Bone-in tomahawk steak carved tableside with herb butter and charred shallots

Tender lobster folded through linguine with rich tomato bisque and basil oil

Fresh tagliatelle tossed with forest mushrooms and truffle cream

Pillowy gnocchi glazed in brown butter with sage and shaved parmesan

Molten chocolate cake, gold leaf, vanilla bean ice cream

Silky vanilla custard with crackling caramelized sugar crust

Smoked bourbon, maple syrup, aromatic bitters, orange peel

Classic negroni presented under aromatic citrus smoke

Refreshing vodka cocktail with lime zest and citrus foam

Vintage champagne, notes of almond, cocoa, and dried fruits

Elegant Bordeaux with deep ruby color and velvety finish

Classic golden champagne with crisp apple and citrus aroma