Signature Starters

Velvety Maine lobster bisque infused with Kashmiri saffron, topped with crème fraîche, micro herbs, and a delicate lobster medallion

Imported Italian burrata crowned with black truffle shavings, golden beet carpaccio, pomegranate pearls, and a saffron-infused honey drizzle

Pan-seared Hudson Valley foie gras with a whisper of tandoori smoke, mango-cardamom chutney, toasted brioche, and edible gold leaf

Hand-cut A5 Wagyu beef tartare seasoned with cumin, coriander, and sumac, served with quail egg yolk, crispy lavash, and truffle aioli

Diver scallops thinly sliced with cardamom oil, yuzu gel, pickled jalapeño, crispy capers, and a turmeric vinaigrette