Brass Eye

Dark chocolate sphere filled with Hazelnut praline mousse, Tahitian vanilla bean gelato, espresso crumble, gold dust, cocoa nibs, and warm tableside salted caramel sauce

Seared Japanese A5 Wagyu Filet and Citrus Burre Blanc poached Scallops, potato mille-feuille with truffle butter, grilled asparagus with smoked sea salt, black truffle and madeira jus

Topped with chilled cucumber and apple granita, champagne mignonette foam, Siberian Osetra Caviar, and Rose dust

Delicate zucchini blossoms filled with lemon zested ricotta and basil. Lightly battered over a fire-roasted heirloom tomato puree and finished with a Lemon-Basil aioli