Seared diver scallops, champagne beurre blanc, caviar, and chive oil.

Charred wagyu, black garlic jus, potato pave, and winter herbs.

Yellowfin tuna, citrus oil, smoked soy, crisp shallot, and caviar.

Butter-poached scallops, shellfish glaze, fennel pollen, and lemon.

Dry-aged strip, wild mushrooms, roasted marrow, and velvet jus.

Market vegetables, delicate saucework, and the evening's seasonal garnish.

Dark chocolate souffle, espresso creme anglaise, and gold leaf.

Layered chocolate, coffee cream, cocoa glaze, and champagne brittle.