Flame Crust WebP Menu
Masterfully composed main courses showcasing the finest prime cuts, pristine seafood, and artisan preparations
32oz Japanese A5 Wagyu tomahawk, flame-crusted with black garlic crust, truffle pomme purée, roasted bone marrow, and Périgueux sauce — our ultimate signature centerpiece
Whole Dover sole beurre meunière tableside finish, preserved lemon, caperberry, Champagne beurre blanc, and pommes gaufrettes
8-bone Frenched rack with pistachio-herb crust, ratatouille niçoise, lavender jus, and smoked eggplant caviar
Aged Carnaroli risotto, 48-hour Parmigiano-Reggiano fondue, fresh Périgord black truffle shaved tableside, and white truffle oil
21-day dry-aged Pekin duck breast, mandarin grand marnier glaze, confit leg ballotine, celery root gratin, and pickled kumquat