| Degustation Menu By Master Chef Brazier |
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| $125.00 Per Person, Plus Tax & Service |
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| L’oeuf surprise |
| Scrambeld eggs with vodka, topped with Oscietra Caviar serve in a shell |
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| Fin veloute au fumet de celery et son foie gras frais poele |
| Cream of celery root and fres sautéed foies gras |
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| Saint-Jacques en croute d’amandes |
| Almonds crushed sea scallops, pomelos beurre blanc |
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| Filet Mignon de Veau aux morilles et truffes noires |
Sauted veal medallions with morels mushrooms and black truffles sauce
Caramelised heart of fennels |
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| Pruneaux farcis au Roquefort |
| Roquefort stuffed prunes, served in a port wine reduction |
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| Tarte Tatin |
| Spicy tart tatin serve with saffron sauce |
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$125.00 Per Person, Plus Tax & Service |
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