Blu Brasserie

A classic Italian preparation showcasing seasonal wild mushrooms.

Layered over dill-infused yogurt, finished with fresh lemon zest for brightness and balance.

An ultra-silky potato purée, enriched with French butter in the spirit of Joël Robuchon.

Sautéed asparagus finished with garlic, butter, sea salt, and cracked black pepper.

French fries, truffle oil and parmigiano reggiano shavings.

Chef's daily selection of fresh market fish, delicately prepared with seasonal accompaniments.

Dover sole, pan-roasted with premium butter, lemon confit, and caper beurre noisette; served with pommes Parisienne and roasted lemon.

Pan-seared Chilean seabass with miso glaze, caramelized onion compote, apple beurre blanc, and tender sweet peas.

A Chef's bite-sized creation to awaken the palate and begin your culinary journey. (2pc)

Golden crisp pillows, premium Kaluga hybrid caviar, crème fraîche, chives.

Slowly simmered leek-potato velouté, golden fried leeks, roasted pine nuts, and green herb oil.

A traditional lobster bisque, slowly simmered for depth of flavor and served with a golden puff pastry crust.

Velvety curry cream, subtle spice, and green apple julienne.

Roasted ruby and golden beets, chilled cantaloupe, baby arugula, finished with a tangy passion fruit Greek yogurt emulsion.

Belgian endive, baby arugula, and frisée with artisanal cheeses, hand-roasted walnuts, crunchy bites of Ibérico 5 J's, finished with orange-balsamic vinaigrette.

Ibérico 5 J's Paleta, Manchego cheese, apricot slices, arugula, honey-mustard vinaigrette.

Crisp romaine hearts tossed with Parmessan, house-made crostini, and a delicate white anchovy lemon-Dijon emulsion.

Hand-cut prime tenderloin, cured yolk emulsion, toasted cheese brioche.

Creamy burrata paired with cherry tomatoes, Ibérico 5 J's Paleta, basil pesto, Modena balsamic, and crispy basil.

Golden tempura zucchini blossom filled with artisanal cheeses, vibrant arrabbiata sauce and crisp herb oil.

Silky foie gras mousse paired with a red wine reduction gelée, finished with edible flowers and served with crispy crostini.

Handcrafted butternut squash and three-cheese double ravioli, paired with golden veal sweetbreads and finished in aromatic brown butter and sage.

Rigatoni, cooked al dente, tossed in a velvety vodka-tomato cream sauce with Calabrian chilies and garlic, finished with Parmigiano-Reggiano foam and chives.

Layers of pasta, Bolognese ragù, and béchamel delicately baked with truffle essence and Parmigiano-Reggiano until golden and fragrant.

Handcrafted truffle ravioli, delicately filled with truffle-infused ricotta and leeks, served in a silky white truffle butter sauce and finished with an aromatic mushroom jus.

Prime beef tenderloin, delicately pan-seared, accompanied by silky Robuchon pomme purée and finished with a traditional peppercorn au poivre sauce.

Richly marbled A5 Wagyu Denver steak, expertly seared and served with silky celeriac purée, caramelized roasted onions, and a glossy demi-glace.

Prime short rib, slow cooked in red wine and herbs, served with silky Robuchon pommes purée, and sautéed broccolini.

Carrara Australian Wagyu ribeye, expertly seared and served with crispy cracklings, rich demi-glace, and Robuchon pomme purée — an indulgent experience designed for sharing.

Half butter chicken marinated in aromatic Indian spices, finished with labneh, ghee, coriander, and ginger-basmati rice.

Golden paneer, gently crisped, nestled in a fragrant coconut curry, balanced with sweet peas, coriander, and yogurt drizzle served with basmati rice.

A luxurious risotto showcasing wild mushrooms in three expressions: sautéed, roasted, and dehydrated. Finished with Parmesan crostini, basil, and extra-virgin olive oil.