Flavoura WebP2 Menu
Exquisite small bites and refined first courses crafted to awaken the palate with layers of complexity and artistry
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
Pan-seared Grade-A foie gras torchon with Sauternes reduction, compressed Honeycrisp apple, toasted brioche, and microgreens dressed in aged balsamic
Velvety Maine lobster bisque enriched with cognac and tarragon cream, garnished with a whole poached lobster claw and saffron foam
Paper-thin Wagyu beef A5 carpaccio draped with shaved black Périgord truffle, aged Parmigiano-Reggiano, wild arugula, and extra-virgin olive oil from Sicily
Tricolor heirloom beets slow-roasted and served with whipped Caprino goat cheese, candied pistachios, blood orange coulis, and edible flower garnish