French Haute Cuisine
Inspired by Thomas Keller & Alain Passard
Classic French haute cuisine showcasing refined techniques, luxurious ingredients, and artistic plating that defines Michelin-star excellence. From Parisian bistros to three-star temples, French cooking remains the gold standard of fine dining.
Appetizers
Elegant starters to awaken the palate
Foie Gras Poêlé
$45Seared duck foie gras with fig compote, toasted brioche, and port wine reduction
Œuf à la Coque
$3263°C egg with oscietra caviar, brioche mousse, and chive oil
Soup
Classic French soup with rich flavors
Soupe à l'Oignon Gratinée
$28Classic French onion soup with gruyère crust and caramelized onions
Fish Courses
Fresh seafood prepared with precision
Saint-Jacques
$52Pan-seared diver scallops with cauliflower purée and hazelnut brown butter
Turbot Poché
$68Butter-poached turbot with celery root purée, black truffle, and beurre blanc
Meat Mains
Premium cuts and luxurious preparations
Canard aux Cerises
$58Seared duck breast with cherry gastrique, foie gras mousse, and dark cherries
Homard Bleu
$72Butter-poached Maine lobster with corn purée and glazed summer vegetables
Agneau de Lait
$62Milk-fed lamb loin with herb crust, pea purée, and roasted spring vegetables
Bœuf Rossini
$78Beef tenderloin with seared foie gras, black truffle, and truffle demi-glace
Vegetable Course
Seasonal vegetables elevated to art
Légumes du Jardin
$38Heirloom vegetables with herb oil, vegetable jus, and edible flowers
Desserts
Sweet finales of French pastry mastery
Soufflé Chocolat
$24Dark chocolate soufflé with crème anglaise, fresh raspberries, and gold leaf
Tarte Tatin
$22Caramelized apple tart with vanilla ice cream and salted caramel sauce