Curated Seasonal Menus

Tokyo After Dark

A modern Japanese-inspired dinner blending pristine sashimi, restrained heat, and luxurious Wagyu — designed for intimate, high-impact evenings.

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Snacks & First Courses

Spicy Tuna on Crispy Rice

Chili oil, scallion

Steamed Edamame

Maldon salt

Blistered Shishito Peppers

Sea salt, lemon

Sashimi Tasting

Bluefin Toro

Crispy garlic, chive, yuzu-kosho

Hamachi

Miso-ponzu, scallion, serrano

Wild New Zealand King Salmon

Fresh herbs, truffle vinaigrette, crispy potato

Mains

Grilled Wagyu Rolls

Asparagus, scallion, soy glaze

Sesame-Crusted Chicken

Yuzu-kosho ranch

Roasted Japanese Mushroom Salad

Soft lettuces, yuzu-soy vinaigrette

Dessert

Chocolate Ganache Tart, Whiskey Caramel

A Persian Garden Feast

A vibrant Persian-inspired feast layered with saffron, citrus, fresh herbs, and jewel-toned grains — designed for abundant, elegant gatherings.

From smoky mezze to grilled snapper and jeweled rice, this menu celebrates warmth, color, and the art of sharing around a beautifully set table.

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Traditional Persian Breads

Lavash · Sangak · Barbari

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Mezze

Smoky Eggplant with Pomegranate & Olive Oil

Charred eggplant, garlic, herbs

Cucumber & Shallot Yogurt

fresh mint

Beet Yogurt with Dill & Pistachio

Avocado Tahini with Lime & Aleppo

Sour Cherry & Whipped Feta Crostini

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Salads

Arugula, Orange & Shaved Fennel

Citrus vinaigrette

Tomato, Cucumber, Mint & Sumac

Extra virgin olive oil

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Main Courses

Grilled Vermillion Snapper

Charred Artichokes, Preserved Lemon, Basil Oil

Saffron & Ginger Chicken

Green Olives, Fresh Coriander

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Accompaniments

Jeweled Persian Rice

Barberries, Pistachio, Orange Zest

Freekeh with Pomegranate & Feta

Roasted Delicata Squash

Grapes, Mint

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Dessert

Honey–Citrus Tart

Almond Shortbread Crust

Summer on the Riviera

Elegant, coastal, celebratory — ideal for anniversary or wine-focused dinner parties

Tray-Passed Hors d’Oeuvres

Kumamoto Oysters

Warm Wasabi Crème Fraîche, Osetra Caviar

Ahi Tuna Tartare

Crostini, Shaved Radish, Ginger–Yuzu Vinaigrette

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Dinner

Chilled Heirloom Tomato Gazpacho

Cucumber, Basil, Cavaillon Melon

Dungeness Crab

Goat Cheese & Potato Terrine

Baby Greens, Roasted Beets, Sicilian Pistachio

Spice-Crusted Arctic Cod

Grilled Asparagus, Chanterelle Mushrooms, Sweet & Sour Soy Broth

Liberty Duck Breast

Star Anise Honey Glaze

Kumquat Confit, Parsnip Purée

Warm Valrhona Chocolate Cake

Salted Caramel Ice Cream