Ember & Gold

Grilled sourdough with heirloom tomatoes, whipped ricotta, aged balsamic glaze, and fresh basil

Pan-seared diver scallops with cauliflower purée, crispy capers, and lemon beurre blanc

Hand-cut Wagyu beef with Dijon, capers, shallots, quail egg, and toasted brioche points

Crispy risotto balls with black truffle, fontina cheese, and roasted tomato coulis

40oz dry-aged tomahawk, truffle mashed potatoes, roasted asparagus, red wine reduction

Atlantic halibut with saffron risotto, charred broccolini, and citrus beurre blanc

Slow-cooked duck leg, cherry gastrique, pommes sarladaises, wilted spinach

Arborio rice with porcini, chanterelle, truffle oil, aged Parmigiano-Reggiano

Herb-crusted lamb rack, harissa yogurt, roasted root vegetables, pomegranate jus

Warm dark chocolate lava cake, vanilla bean ice cream, gold leaf, caramel tuile, fresh raspberries

Classic vanilla custard with caramelized sugar crust, seasonal berry compote

Espresso-soaked ladyfingers, mascarpone cream, dark cocoa dusting, amaretto

Full-bodied Château Margaux, dark fruit, cedar, and velvet tannins — glass

12-year single barrel bourbon, large ice sphere, orange peel

House-pressed lemon, fresh mint, elderflower syrup, sparkling water

Ethiopian Yirgacheffe, double shot, perfect crema, served with sparkling water