Le Menu du Saison

Hand-dived scallops, citrus vinaigrette, pickled radish, sea buckthorn oil.

Miyazaki wagyu, smoked bone marrow butter, truffle jus, charred leeks.

70% dark chocolate mousse, salted caramel heart, hazelnut earth, 24k gold leaf.

Roasted salt-crust beets, whipped chèvre, honey-glazed walnuts, balsamic pearls.

Pan-seared bass, lemongrass beurre blanc, asparagus tips, saffron risotto.

Artisanal gin, wild lavender infusion, house botanical tonic, grapefruit zest.