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Served with shallot mignonette and tabasco

Creamy cauliflower soup garnished with basil oil and garden flowers

Velvety carrot ginger soup with roasted carrots and crème fraîche

Gem lettuce gently tossed in an anchovy dressing, topped with parmesan cheese and toasted croutons

Baby beets garnished with fennel, goat cheese mousse, and hazelnut tuile

Cherry tomatoes nestled in warm pastry, served alongside chilled burrata and basil pesto

Thinly shaved tuna dressed over a bed of avocado mousse and garnished with green apple and black truffle

Steak tartare garnished with quail egg and finished with olive oil, served with black pepper crackers

Slow-cooked Carnaroli rice infused with mushrooms, parmesan and shaved black truffle

Sautéed in butter with parsley and garlic

Golden Reserve Caviar, crème fraîche, chives, warm blini

House-made pasta tossed in a sauce of vodka and crème fraîche, garnished with chives & Golden Reserve Caviar (1.5oz)

Pan seared branzino placed on a bed of carrot purée, caper cream sauce and roasted mushrooms

Butter poached halibut accompanied by a leek velouté, fingerling potatoes, celery leaf and black olives

Roasted Atlantic salmon finished in a beurre blanc sauce with trout roe, roasted fennel and sautéed spinach

Grass-fed beef tenderloin with cognac and Zanzibar peppercorn sauce

American Wagyu grilled and garnished with caramelized shallots and vinegar jus

Grilled ribeye served with beef jus

Pan-seared duck breast served alongside sweet potato purée, honey duck jus and pickled mustard seeds

Snowdance Farm Chicken served with potato purée and green salad