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Dry-aged wagyu, black garlic beurre monte, celeriac confit, and fire-roasted shallot jus.

Seared scallops with saffron butter, handmade squid ink pasta, and coastal herbs.

Saffron rice, charred cherry, citrus blossom glaze, and smoked duck jus.

Roasted shallots, pecorino, umami reduction, and black truffle dust.

Pressed cucumber ribbons, dill oil, gemstone radish, and yuzu.

Seasonal vegetables, smoked tomato, toasted seeds, and herb oil.

Chocolate ganache, almond sable, and warm berry compote finale.