Black Truffle Brioche

House-baked golden brioche infused with black truffle butter, topped with shaved Périgord truffle, whipped crème fraîche, and micro herbs.

Oscietra Caviar Blini

Delicate buckwheat blinis crowned with 30g Oscietra caviar, Champagne crème fraîche, and chive oil on a bed of crushed ice.

Foie Gras Torchon

Silky Hudson Valley foie gras torchon with Sauternes gelée, toasted brioche mouillettes, and compressed Granny Smith apple.

Hokkaido Scallop Crudo

Paper-thin Hokkaido scallop slices dressed in yuzu kosho vinaigrette, finger lime caviar, shiso oil, and toasted sesame.

Lobster Bisque en Croûte

Velvety Maine lobster bisque sealed beneath a gossamer puff pastry dome, finished tableside with cognac cream and tarragon.

A5 Wagyu Tenderloin

Japanese A5 Wagyu beef tenderloin, seared to perfection, served with potato mousseline, black garlic jus, roasted bone marrow, and gold-leaf garnish.

Whole Roasted Dover Sole

Wild-caught Dover sole roasted tableside in brown butter and capers, deboned and plated with asparagus velouté and champagne beurre blanc.

Truffle Risotto Nero

Aged Carnaroli rice cooked in squid ink with Champagne, folded with Parmesan foam, Périgord truffle shavings, and crispy soft-shell crab.

Lamb Rack en Croûte

Colorado rack of lamb encased in a herbed Dijon breadcrumb crust, served with pommes Dauphinoise, ratatouille compote, and rosemary jus.

Pan-Seared Duck Magret

Moulard duck breast slow-scored and pan-seared to blushing pink, with cherry gastrique, celery root purée, and crispy confit leg galette.

Valrhona Chocolate Sphere

72% Valrhona dark chocolate sphere filled with salted caramel mousse and praline feuilletine, melted tableside with warm caramel sauce.

Grand Marnier Soufflé

Classic French soufflé perfumed with Grand Marnier, risen to ethereal heights, served with Tahitian vanilla bean ice cream and candied orange zest.

24K Gold Mille-Feuille

House-laminated puff pastry layered with Tahitian vanilla diplomate cream and fresh raspberries, finished with edible 24-karat gold leaf.

Elderflower Panna Cotta

Silken elderflower panna cotta set in a gold-rimmed glass, topped with champagne gelée, lychee pearls, and crystallized violet petals.

Dom Pérignon Vintage 2013

Iconic prestige cuvée from Épernay — toasted brioche, white peach, and mineral elegance in every sip. Served perfectly chilled in crystal flutes.

Château Margaux 2015

First Growth Bordeaux of extraordinary finesse — cedar, dark plum, and violet on the nose with an impossibly long, velvety finish.

Black Obsidian Cocktail

DoughNest signature — activated charcoal-washed bourbon, black cardamom, smoked honey syrup, Angostura bitters, served in a hand-blown obsidian glass.

Golden Hour Negroni

24-karat gold-flecked Campari negroni with Hendrick's gin, Carpano Antica vermouth, and orange bitters — stirred 60 seconds over a single clear ice sphere.

Japanese Whisky Flight

A curated trio of Yamazaki 18, Hibiki 21, and Nikka Yoichi Single Malt — served with mineral water and a house-made yuzu chocolate truffle.