Signature Mains

45-day dry-aged 32oz USDA Prime tomahawk, finished with Café de Paris compound butter, roasted garlic jus, and a tower of pommes soufflé.

Whole Channel Island Dover sole boned tableside, bathed in brown butter and lemon, accompanied by sautéed spinach and caper-studded pommes purée.

72-hour miso-marinated Alaskan black cod, torched to caramelized perfection, plated with dashi beurre blanc, pickled daikon, and shiso oil.

Hand-stirred Carnaroli risotto blackened with squid ink, crowned with shaved Périgord black truffle, Parmigiano Reggiano foam, and lobster medallions.

Herb-crusted New Zealand rack of lamb with pomegranate molasses glaze, ras el hanout-spiced carrot purée, labneh quenelle, and a lamb jus reduction.