Chef Sean Wang

Classical Bruschetta - Heirloom tomatoes

Artisanal Cheese Board - A luxurious selection of fine cheeses and cured duck prosciutto, paired with gourmet accompaniments for the perfect balance of flavors and textures

Classical Beef Tartar on Rice Crisps garnished with Yolk gel, Crispy Shallot, and Chives

Salade de chèvre chaud - Warm goat cheese on toasted baguette, served over mixed greens with honey vinaigrette, candied walnuts, poached pears, and a balsamic reduction

Baby Gem Caesar – Whole baby gem lettuce wedge with Parmigiano-Reggiano crisp, housemade dressing, and croutons

Seared Scallops with Yuzu Aioli

Tomahawk Steak (Sharing) with Chimichurri and Truffle Potato puree with Seasonal Vegetables

Butter-Basted Atlantic Salmon (plated individually)– Topped with a Toasted Almond-Chive-Lemon Gremolata, served with Puffed Wild Rice, Velvety Yukon Gold Purée, and Champagne Beurre Blanc

Coq au Vin Blanc- Chicken supreme with Maitake mushrooms, pearl onions, and a delicate white wine sauce, served with buttery pomme purée

Basque Cheesecake with Berry Compote

Classical Crème brûlée

Classic French Tarte Tatin (Caramelized Apple Tart) – with Housemade Vanilla Bean Gelato

Arancini - Crispy saffron risotto balls with cheese/ragu filling served with yogurt and pomegranate molasses

Tuna Tartar with Crispy Rice Chips, Saffron Aioli, and Salmon Caviar

Hamachi Crudo with Orange Gel, Yogurt sauce, Radicchio Rosa, Blood Orange, Fresno Chili, Pomegranate Seeds

Crispy Potato Pavé with Crème Fraîche, Pickled Cucumber & Caviar

Wild Mushroom Risotto topped with Black truffle

Prawn Bisque Spaghetti with Shrimp Tartar

Cacio e Pepe -Classic Roman Pasta with Pecorino and Black Pepper topped with Black Truffle

Australian Wagyu Picanha with Yuzu Bearnaise, Broccolini, King Mushroom

Mediterranean Rack of Lamb or Roasted Boneless Leg of Lamb (for large parties), served with Bone Marrow Mint Salsa Verde, Red Beet Hummus, Seasonal Vegetables, and a Yogurt Sauce

Herb Crusted Black Cod with Sicilian Caponata(eggplant,tomatoes,capers,pine nuts,olives)

Millefoglie al Pistacchio – Crispy layers of caramelized puff pastry filled with creamy Sicilian pistachio custard and mascarpone, topped with crushed pistachios and a light dusting of powdered sugar

Jasmine Panna Cotta with Fresh Tropical Fruit Mix, Yuzu Honey, Macha Dust, and Sesame Tuile

Tiramisù al Pistacchio e Cioccolato Bianco - Layers of espresso-soaked Savoiardi biscuits, Sicilian pistachio mascarpone cream, and silky white chocolate ganache, finished with a dusting of cocoa, crushed pistachios, and a touch of Maldon sea salt

Classic Tiramisu

Wild Mushroom Arancini with Miso/Saffron infused Aioli topped with Caviar

Tuna tartar on Crispy Rice with Jalapeno and Avocado

Mini Brioche Short Rib Sliders with Crispy Shallot, Pickled Daikon and Carrot, and Coriander

Shrimp Tempura with a Soy-Based Broth, Watermelon Radish and Bonito Flakes

Hamachi Crudo with Citrus ponzu, Radicchio Rosa, Blood Orange, Fresno Chili, Pomegranate Seeds

Creamy Miso Spaghetti (Vegetarian and Vegan version available) with Cured Meat

Australian Wagyu Picanha with Yuzu Bearnaise, Broccolini, King Mushroom

Herb Crusted Black Cod with Miso Sabayon and Watercress coulis

Asian Style Slow Braised Beef Ribs with Bone Marrow Gremolata

Soy-Marinated Cauliflower Steak with Black Garlic Mayo, Pickled Ginger, Crispy Shallots, Miso Sabayon and Herbs

Macha Tiramisu- Layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust

Macha Basque Cheesecake with Berry Compote

Jasmine Panna Cotta with Fresh Tropical Fruit Mix, Yuzu Honey, Macha Dust, and Sesame Tuile

Salmon tartar on Crispy Rice with Jalapeno and Avocado

Wild Mushroom Arancini with Mushroom-Shoyu puree

Shrimp Tempura with Sweet Soy Glaze and Watermelon Radish

Gochujang Beef Tartar with Rice Crisps

Creamy Miso Spaghetti with Cured Meat

Soy Marinated Steak with Maitake Mushroom

Asian Style Slow Braised Beef Ribs with Bone Marrow Gremolata

Herb Crusted Black Cod with Miso Sabayon and Watercress coulis

Macha Basque Cheesecake with Berry Compote

Jasmine Panna Cotta with Fresh Tropical Fruit Mix, Yuzu Honey, Macha Dust, and Sesame Tuile

Macha Tiramisu- Layered matcha-infused mascarpone cream, espresso-saoked sponge, and white chocolate dust

Shortrib Sliders (High-grade beef shortrib sliders with coleslaw and aioli)

Truffle Mushroom Tartine (Wild mushrooms, whipped ricotta, truffle oil, and toasted sourdough)

Artisan Bread & House-Made Spreads with Fruits (Selection of sourdough, brioche, and croissant with truffle butter, honey, and berry preserves. Includes a small fruit platter.)

Yogurt Parfait with Homemade Granola and Berries

Japanese-style Soufflé Pancake or Buttermilk Pancake Station (Toppings like berry compote, maple butter, chantilly cream, chocolate drizzle, etc.)

Omelet Bar (Custom omelets with gourmet fillings: bacon, cheddar, wild mushrooms, smoked salmon, crème fraîche, confit duck, tomatoes, green and red peppers, etc.)

Luxury Eggs Benedict Trio (Steak Benedict with black truffle hollandaise, Smoked Salmon Benedict with dill crème, Pastrami or Bacon Benedict with caramelized onions) +$10 per person

Pastrami Hash (Pastrami over crispy potatoes, caramelized shallots, and poached egg)

Shakshuka with Labneh & Fresh Herbs (Poached eggs in spiced tomato-pepper sauce with warm pita)

Single Eggs Benedict (Choose any one luxury eggs benedict without extra charge)

French Toast Brûlée (Caramelized brioche with crisp, torched sugar crust, filled with silky crème pâtissière)

Mille-Feuille à la Pistache (Flaky, caramelized layers of puff pastry filled with pistachio cream)

Espresso Basque Cheesecake with Caramelized Banana (Toasted almonds and smooth caramel drizzle)