Enjoy a 6-Course dinner menu with celebratory add-ons available including caviar service and rare wine pairings.
Amuse
Foie gras crème brûlée tartlet
1st course
Blue fin tuna tataki, herb pistou, avocado, marinated tapioca, Royal Kaluga caviar
2nd course
AOP Gruyère cheese soufflé, winter mushrooms, hazelnut
3nd course
Chestnut ricotta agnolotti, sunchoke fondant & chips, shaved black truffles
4rd course
Poached Maine Lobster, buttery potatoes & cabbage, bisque, tardivo
5th course
Dry Aged Ribeye, celeriac and artichoke macaroni, grilled broccolini, Périgueux sauce
Dessert
Marron Glacé Mont-Blanc, Chestnut Confit