Black Truffle Arancini

Hand-rolled Carnaroli risotto spheres infused with Périgord black truffle, encased in a golden panko crust, served with saffron aioli and micro herb salad.

Wagyu Beef Tartare

A5 Japanese Wagyu hand-cut with smoked egg yolk, Oscietra caviar, shallot crisps, and toasted brioche points, finished with a black garlic emulsion.

Seared Diver Scallop

Pan-seared North Atlantic diver scallop on a bed of cauliflower velouté, crispy pancetta lardons, golden raisin purée, and a drizzle of aged balsamic.

Foie Gras Torchon

House-cured Hudson Valley foie gras torchon with Sauternes gelée, toasted brioche, compressed Granny Smith apple, and Tellicherry black pepper.

Heirloom Beet Composition

Roasted golden and candy-stripe beets with Vermont chèvre mousse, candied pistachios, blood orange segments, and a champagne vinaigrette.

Dry-Aged Prime Côte de Bœuf

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

Wild Caught Turbot en Croûte

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

Rack of Colorado Lamb

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

Butter-Poached Maine Lobster

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

Heritage Mushroom Wellington

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

Valrhona Dark Chocolate Soufflé

Airy Valrhona 70% dark chocolate soufflé served tableside with a molten grand cru center, vanilla bean crème anglaise, and edible 24k gold leaf.

Citrus Tart Moderniste

Meyer lemon curd in a hand-pressed almond shortcrust shell, torched Italian meringue, yuzu caviar pearls, and a lemon verbena sorbet.

Japanese Cheesecake & Caviar

Cloud-light Japanese cotton cheesecake with crème fraîche, a quenelle of Oscietra caviar, honey tuile, and a drizzle of Manuka honey.

Seasonal Mignardises

A curated selection of house-made petit fours, macarons, dark chocolate truffles, and seasonal confections to close the evening in elegance.

Chef's Five-Course Tasting Menu

A seasonally evolving five-course progression featuring the kitchen's finest creations, paired with optional sommelier-curated wine flights. Entire table participation required.

Sommelier Wine Flight Pairing

Five hand-selected pours from our 2,000-label cellar, including rare Burgundies, structured Barolos, and elegant New World whites, tailored to each course.

Grand Dégustation — Nine Courses

The ultimate FornoCraft odyssey: nine meticulously choreographed courses with tableside preparations, rare ingredients, and an exclusive vintage Champagne welcome.