Oscietra Caviar Blini

Hand-crafted buckwheat blinis topped with 30g Oscietra caviar, crème fraîche infused with fresh dill, and a delicate quail egg crown, finished with 24-karat gold leaf

Seared Hudson Valley Foie Gras

Pan-seared Grade-A foie gras torchon with Sauternes reduction, compressed Honeycrisp apple, toasted brioche, and microgreens dressed in aged balsamic

Lobster Bisque Velouté

Velvety Maine lobster bisque enriched with cognac and tarragon cream, garnished with a whole poached lobster claw and saffron foam

Truffle Carpaccio di Manzo

Paper-thin Wagyu beef A5 carpaccio draped with shaved black Périgord truffle, aged Parmigiano-Reggiano, wild arugula, and extra-virgin olive oil from Sicily

Heirloom Beet Tasting Mosaic

Tricolor heirloom beets slow-roasted and served with whipped Caprino goat cheese, candied pistachios, blood orange coulis, and edible flower garnish

Dry-Aged Prime Filet en Croûte

45-day dry-aged prime beef tenderloin wrapped in a wild mushroom duxelles and flaky puff pastry crust, served with truffle pomme purée, roasted bone marrow, and a rich Périgueux sauce

Dover Sole Meunière à la Flavoura

Whole pan-roasted Dover sole finished in clarified brown butter and lemon, accompanied by caper-herb beurre blanc, sautéed haricots verts, and Champagne foam

Roasted Rack of Colorado Lamb

Herb-crusted rack of lamb with pistachio gremolata, Provençal ratatouille, roasted garlic jus, and silky white bean purée infused with rosemary

Black Truffle Risotto Royale

Carnaroli rice slowly folded with aged Parmigiano-Reggiano, Vialone Nano stock, and an extravagant shaving of fresh black truffle, finished tableside with truffle oil

Valrhona Chocolate Sphère

A dramatic dark chocolate sphere melted tableside with warm salted caramel, revealing a Tahitian vanilla bean mousse, praline feuilletine, and raspberry coulis at its heart

Grand Marnier Crêpe Suzette

Classic flambéed crêpes in a buttery Grand Marnier and blood orange sauce, served with Chantilly cream and candied citrus zest, prepared tableside for theatrical elegance

Champagne Strawberry Vacherin

Delicate meringue vacherin filled with Moët & Chandon–macerated strawberries, lychee sorbet, rosewater cream, and crystallized rose petals

Artisan Cheese Chariot Selection

A curated selection of five artisanal cheeses from our rolling chariot — including aged Comté, Époisses, Roquefort, Brillat-Savarin, and Manchego — paired with honeycomb, fig preserve, and walnut crisps

Yuzu Tart with Matcha Crémeux

Paper-thin shortcrust shell filled with silky yuzu curd and topped with ceremonial matcha crémeux, compressed cucumber, and micro shiso, finished with white chocolate snow

Krug Grande Cuvée Champagne

The iconic multi-vintage prestige cuvée from Krug, blending over 120 wines across 10 or more vintages — toasted brioche, hazelnut, and honey on the nose with an endlessly creamy finish

Opus One 2019, Napa Valley

The legendary Franco-American Bordeaux blend — Cabernet Sauvignon dominant with seamless tannins, notes of blackcurrant, cedar, and dark chocolate; ideal with our filet en croûte

The Obsidian Negroni

Flavoura's signature cocktail — activated charcoal-infused Campari, Botanist gin, and Carpano Antica vermouth, stirred over a single hand-carved obsidian ice sphere and garnished with a flamed orange peel

Zero-Proof Botanical Elixir Flight

A trio of house-crafted alcohol-free pairings: Hibiscus & Cardamom Shrub, White Peach & Verbena Spritz, and Smoked Pear & Ginger Tonic — each designed to mirror the flavor profiles of our signature courses