Glazed Oysters with Osetra Caviar

Warm glazed oysters nestled in their shells, crowned with Osetra caviar, crème fraîche, and a delicate champagne beurre blanc

Seared Foie Gras

Hudson Valley foie gras seared to golden perfection, accompanied by brioche toast, Muscat-poached stone fruit, and aged balsamic reduction

Roasted Beet & Burrata Salad

Heirloom beets slow-roasted with thyme and honey, paired with hand-pulled burrata, candied walnuts, micro arugula, and aged sherry vinaigrette

Maine Lobster Bisque

Velvety bisque of whole Maine lobster finished with Cognac, tarragon crème fraîche, and a lobster medallion garnish

Tuna Tartare with Avocado

Hand-cut sushi-grade yellowfin tuna with avocado purée, cucumber, tobiko, sesame oil, and crispy wonton tuiles

Herb-Crusted Rack of Lamb

Colorado lamb rack coated in a Dijon and herbed breadcrumb crust, served with roasted garlic flageolet beans, wilted spinach, and a rosemary-infused lamb jus

Seared Diver Scallops

Day-boat diver scallops seared in clarified butter, plated with saffron-scented cauliflower purée, crispy pancetta, golden raisins, and a caper-brown butter emulsion

Filet Mignon with Truffle Butter

Prime center-cut beef tenderloin served with pommes dauphine, haricots verts, roasted bone marrow, and a Périgueux truffle sauce

Pan-Roasted Alaskan Halibut

Wild-caught halibut with a golden crust, accompanied by English pea risotto, pickled fennel, Meyer lemon oil, and a chilled cucumber-dill sauce

Roasted Liberty Duck Breast

Sonoma duck breast slow-roasted to medium-rare, presented with cherry-port gastrique, parsnip purée, roasted root vegetables, and crispy duck confit croquette

Artisanal Cheese Selection

A rotating daily selection of three imported and domestic cheeses, accompanied by honeycomb, house-made quince paste, candied pecans, and artisan crackers

Époisses de Bourgogne

Legendary Burgundian washed-rind cheese with pungent aroma and lusciously creamy interior, served warm with crusty sourdough toast and Dijon

Aged Manchego & Ibérico Selection

Twelve-month aged Manchego paired with paper-thin slices of Ibérico ham, Marcona almonds, quince membrillo, and a drizzle of truffle honey

Valrhona Chocolate Soufflé

Warm dark chocolate soufflé made with Valrhona 72% cacao, served tableside with Tahitian vanilla crème anglaise and a dusting of Peruvian cacao powder

Crème Brûlée Trio

Three miniature crème brûlées featuring classic Tahitian vanilla, lavender honey, and dark espresso, each with a perfectly caramelized sugar crust

Seasonal Fruit Tart

Buttery pâte sucrée shell filled with pastry cream and topped with jewel-like arrangements of seasonal California fruit, glazed with elderflower jelly

Warm Toffee Pudding Cake

Classic sticky toffee pudding with Medjool dates, drenched in warm butterscotch sauce, crowned with Devonshire clotted cream and a salted caramel tuile

Artisan Ice Cream & Sorbet Selection

Three scoops of house-churned ice cream or sorbet made daily — flavors include Madagascar vanilla bean, Tahitian mango, blood orange, and black sesame