Saffron Sea Scallops Chef's Choice
28 JD
Dine-in
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Wagyu Carpaccio GF
32 JD
Honey Glazed Heirloom Vegan Opt.
18 JD
Lavender Duck Breast Chef's Choice
42 JD
Butter-Poached Halibut GF
38 JD
Barrel-Aged Negroni 21+
19 JD
Appetizers
Saffron Sea Scallops
Chef's Choice
Pan-seared jumbo scallops, white asparagus, and a velvety saffron-infused beurre blanc.
28 JD
1
Wagyu Carpaccio
GF
Paper-thin A5 Wagyu, shaved black truffle, aged parmesan, and cold-pressed olive oil.
32 JD
1
Honey Glazed Heirloom
Vegan Opt.
🥬 Vegetarian
Fire-roasted carrots, whipped chèvre, wildflower honey, and toasted pistachios.
18 JD
1
Mains
Lavender Duck Breast
Chef's Choice
Seared magret, pomme purée, charred endive, and a cassis-lavender jus.
42 JD
1
Butter-Poached Halibut
GF
Slow-poached halibut, English pea velouté, brown-butter dashi.
38 JD
1
Desserts
Grand Marnier Soufflé
Cloud-light orange soufflé, crème anglaise, and candied zest. Allow 20 minutes.
16 JD
1
Cocktails
Barrel-Aged Negroni
21+
Oak-rested gin, Campari, sweet vermouth, expressed orange oil.
19 JD
1