Artisan Mains

40-day dry-aged USDA Prime rib chop carved tableside, accompanied by bone marrow butter, pomme purée, roasted heritage carrots, and a Bordelaise reduction.

Line-caught Dover turbot wrapped in a saffron-scented puff pastry shell with lobster mousse, wilted sea spinach, and a champagne beurre blanc.

Herb-crusted frenched lamb rack with rosemary jus, Provençal vegetable tian, whipped eggplant caviar, and a Dijon mustard seed crumble.

Whole Maine lobster tail slow-poached in cultured brown butter with sweet corn and black truffle risotto, crispy tarragon gremolata, and a coral bisque.

Layered king oyster, porcini, and maitake mushrooms encased in golden puff pastry with chestnut duxelles, roasted garlic espuma, and truffle vinaigrette.