Hand-cut A5 Wagyu, quail egg, capers, toasted brioche.

Crispy risotto bites, black winter truffle, aged parmesan.

Freshly shucked oysters baked with a rich spinach and herb parmesan crust.

Delicately sliced yellowtail, micro cilantro, serrano peppers, light yuzu ponzu.

Elegantly sliced foie gras with a fig jam swoosh and toasted brioche points.