Victoria & Albert's

imperial caviar

besserat de bellefon brut rose, france, nv

new zealand langoustine with imperial caviar, avocado and lime nuage

pink pineapple, thai basil, spiced mango | langoustine tartelette, watermelon, lime | cinco jotas iberico, miso caramel, "éclair"

royal belgian caviar, cauliflower panna cotta

danish hiramasa, carrot, okinawan potatoes

wild turbot, fennel, baby leeks

glacier 51 toothfish, charred mushroom, sambal

rohan duck, winter pear, balsamico

colorado venison, maple, glazed turnip

miyazaki a-5, potato rösti, romesco

preparation of cheese

crème fraiche ice cream | warm crème brulée cookie | spectrum of chocolate | pistachio petit four | pecan truffle | pavlova | pomegranate caramel

sweet potato, lomo ibérico, persimmon

new zealand langoustine, mandarin, avocado | venison carpaccio, red cabbage, rutabaga

galilee prime osetra caviar, celery root, bone marrow

norwegian king crab, kohlrabi, lemon verbena

wild striped bass, spanish carabinero, calabrian chili

west coast uni, hazelnut, romanesco

koji-aged quail, sunflower "risotto", sunchokes

rocky mountain lamb, sicilian pistachio, castelvetrano olives

miyazaki a-5, nigata koshibuki rice, furikake

the white truffle

the most prized luxury ingredient in the food market today. this rare ingredient is harvested from the piedmont region of italy. the ripened fungus has an earthy/garlicky flavor and aroma, meant to be shaved at the last moment.

cauliflower panna cotta with siberian caviar

tattinger brut "la française"

amuse-bouche

costa rican hearts of palm with vanilla aioli

cauliflower panna cotta with american caviar

delta asparagus with imperial caviar

french siberian osetra | israeli osetra caviar | royal belgian platinum

fastelavnsboller, pretzel, milk stout

calamansi, caramel chocolate, almond

raspberry bakewell

pomegranate pâte de fruit

balsamic fig ganache

gingerbread madeline

indonesia organic and fair-trade coffee

cosmopolitan

beluga noble vodka, cremant d' loire, massenez creme de cassis de dijon, yuzu, lime, co₂

maple bacon manhattan

applewood smoked bacon infused whistle pig rye whiskey, barrel aged maple syrup, house-made orange bitters, foamed 20-years aged port, candied bacon

solerno espumante

solerno blood orange liqueur, batatsiolo moscato d' asti, royal tokaji azou 5 puttonyos, blood orange juice

haute-fashioned cocktail

yamazaki 12y single malt whiskey infused with a-5 grade miyazaki japanese wagyu, house-made chestnut bitters, kirsch macerated cherry paired with saffron seltzer

barreled salvatore negroni

eight weeks barrel matured borolo chinato, tanqeray no. ten & campari

pear blossom

soju, poire williams, plum wine, yuzu, kaffir lime, lemongrass, pear, ginger-scented lime nuage

citrus smoked gin with tonic

hendrick's gin and st. germain with handcrafted citrus-rosemary tonic seltzer

jalisco tipple

don julio blanco tequila, locally crafted citrus spirit, freshly juiced citrus, agave, hawaiian lava salted lime candy

hammer & sickle

a noble vodka, blue mountain coffee liqueur, peruvian coco nibs, madagascar vanilla bean, sweet cream

gerolsteiner

hildon

badoit

tau

ty nant

san benedetto

vychy catalan

iskilde

speyside glenlivet

saint geron

fiuggi

natura (house water)

in-house purification system included

vanilla rooibos

vanilla bean sweetens this rooibos, producing a round, full cup which is ideal with a spot of milk

harmony

a tranquil herbal infusion of sweet, golden chamomile blossoms, peppermint, allspice and orange blossoms that is mild and sweet in the cup.

lemon verbena

naturally caffeine-free infusion of lemon verbena, lemongrass and lemon balm.

organic green darjeeling

distinctive green tea character with the classic muscatel flavors of darjeeling. exquisite floral bouquet and bright complex overtone.

jasmine green ooling

seductive aroma of high-blooming jasmine perfumes this blend of fancy oolong and sweet green tea with rich body and wondrous pale jade liquor.

fruit tisanes | nobo whole fruit

blend of wild strawberries, blackberries and raspberries with a base of hibiscus flowers and rosehips

thunderbolt darjeeling

is a black tea which harkens from the hills of india, charged with flavor, and offers exquisite bouquet, good body and lingering floral notes.

imperial english breakfast

bright keemun notes, artfully blended with the light liquoring leaves of a sweet ceylon.

imperial earl grey

a blend of estate black teas with natural bergamot oil, clean citrus scent and light body with slightly spicy finish.

mad hatter's tea party

this velvety combination of passion fruit, pomegranate and vanilla has become a favorite blend of those with an appreciation for fruity palettes.

cassis

an exceptionally aromatic tea with a rich black currant flavor.

white leaves

emperor's jasmine

scanted seven times with fresh jasmine blossoms in the imperial tradition, this tea, with its delicate cup, pale celadon color, and outstanding liquor is ideal for the discerning jasmine connoisseur.

international caviar tasting

french siberian osetra

½ oz. | full oz.

american snake river white sturgeon

½ oz. | full oz.

royal belgian platinum

½ oz. | full oz.

roasted rohan duck, badger beets and kumquats

domaine vincent dauvissat, chablis 1er cru "séchet", chablis, france, 2014

poussin, black sesame tahini and dashi broth

kanbara "bride of the fox" junmai ginjo sake, niigata, japan, nv

veal cheek ravioli, winter black truffles

goldeneye pinot noir, anderson valley, 2016

durham ranch venison, fuji apple compote and cippoline petals

don antonio nero d'avola riserva doc, sicily

australian kobe-style beef celery root and pickled vegetables | 宮崎牛 miyazaki japanese beef

vieux chateau certan, gravette de certan, pomerol, france, 2014

selection of cheese from the market

quinta do crasto, late bottled vintage port, portugal, 2011

orange chiffon with fig compote

sulawesi island coffee by joffrey's™, tea, and friandises

danish hiramasa, carrot, okinawan potatoes

drappier carte d'or brut, champagne

wild turbot, fennel, baby leeks

montagny "les bassets" laurent cognard vin d'orange

glacier 51 toothfish, charred mushroom, sambal

j. christopher 'bella vida vineyard' pinot noir, dundee hills lychee basmati

rohan duck, winter pear, balsamico

vigneti del salento 'leggenda', primitivo di manduria guajillo spice

colorado venison, maple, glazed turnip

massaya 'gold reserve', beqaa valley cassis

miyazaki a-5, potato rösti, romesco

domaine de la solitude, châteauneuf-du-pape 1711

preparation of cheese

sherry gonzález byass 'nectar', pedro ximénez, jerez "sauternes"

crème fraiche ice cream

warm crème brûlée cookie

spectrum of chocolate

pistachio petit four

pecan truffle

pavlova

pomegranate caramel

indonesia organic and fair trade coffee

galilee osetra caviar with traditional garnishes

roulade of smoked salmon and alaskan king crab

château rahoul blanc, graves 2011

alaskan sablefish with baby bok choy

lieu dit chenin blanc, santa ynez valley 2013

wild turbot with toasted capers and preserved lemon

cristom vineyards viognier, eola-amity hills 2013

scottish langoustine with nage crema

hanzell "sebella" chardonnay, sonoma 2013

truffled bell & evans chicken with hedgehogs

copain "les voisins" pinot noir, anderson valley 2011

berkshire "porchetta", sherry vinaigrette

arboleda carmenere, colchagua valley 2009

australian kobe-style beef* with comté potato gnocchi | 宮崎牛 miyazaki japanese beef*

château rauzan-ségla, "ségla," margaux 2008

selection of cheese from our trolley

quinta do crasto late bottled vintage port 2010

green apple mousse with sour cream ice cream

the white truffle

most prized luxury ingredient in the food market today. this rare ingredient is harvested from the piedmont region of it ripened fungus has an earthy/garlicky flavor and aroma, meant to be shaved at the last moment.

australian kobe-style beef with comté potato gnocchi | 宮崎牛 miyazaki japanese beef

château rauzan-ségla, “ségla,” margaux 2008

peruvian chocolate crunch

"celebes" coffee, tea and friandise

rohan duck, badger beets and kumquats

ora king salmon, black sesame tahini and dashi broth

durham ranch venison, fuji apple compote and pearl onion petals

australian kobe-style beef* celery root and pickled vegetables | 宮崎牛 miyazaki japanese beef*

chocolate banana mascarpone

sulawesi island coffee by joffrey's ™, tea, and friandises

bison tenderloin with horseradish crème and clementines

maine halibut with "broccolini and cheese"

roasted french quail with corn pudding and spinach

tagliatelle pasta with italian white truffles

kurobuta pork belly with pineapple and peanuts

australian kobe-style beef with potato pinwheel | 宮崎牛 kagoshima japanese beef

colston bassett stilton cheesecake with burgundy pears

maple chiffon with pumpkin butter and calabaza crisps

sulawesi island coffee by joffrey's, tea, and friandises

summer baby tomatoes with petite lettuces and 25 year old balsamic

california asparagus with artichokes and sauce vierge

chestnut gnocchi with brown butter emulsion and granola

elote with salsa "verde" and cilantro

braised belgian endive with compressed pears and fennel

vanilla gelato with plum compote and white chocolate

peruvian chocolate soufflé

troll king salmon with cucumber and dill

alaskan sablefish with baby bok choy and coconut curry broth

new zealand langoustine with nage crema

marcho farms veal "en croute"

smoked rohan duck with fuji apples and celery root

australian kobe-style beef" with roasted garlic potatoes | 宮崎牛 miyazaki japanese beef"

limoncello mango dome with blackberry violet

galilee osetra caviar

with traditional garnishes

alaskan king crab with watermelon and finger limes

roasted sablefish with baby bok choy and coconut curry broth

marcho farms veal "en crêpe"

australian kobe-style beef" with roasted garlic potatoes | miyazaki japanese beef

mango dome with blackberry violet

hawaiian kona chocolate soufflé

new zealand langoustine with pickled daikon and edamame purée

virginia black bass with poppy seed and lemon ravioli

dover sole with spanish chorizo bouillabaisse

marcho farms veal with fava beans and summer truffles

tagliatelle pasta with australian black truffles

rohan duck with lavender and glazed florida peaches

australian kobe-style beef | 宮崎牛 miyazaki japanese beef

with potato pinwheel and petite leeks

lemon strawberry crémeux

bittersweet chocolate dome on praline crunch

scented oolong leaves | osmanthus oolong

top-grade oolong tea from formosa delicately scented with rare osmanthus flowers. highly covered and prized for its champagne aroma and deep rich flavor.