Flavoura WebP2 Menu
Our celebrated centerpiece dishes — each a masterwork of classical French technique reimagined through a modern New York lens, using only the world's finest ingredients
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
Whole pan-roasted Dover sole finished in clarified brown butter and lemon, accompanied by caper-herb beurre blanc, sautéed haricots verts, and Champagne foam
Herb-crusted rack of lamb with pistachio gremolata, Provençal ratatouille, roasted garlic jus, and silky white bean purée infused with rosemary
Carnaroli rice slowly folded with aged Parmigiano-Reggiano, Vialone Nano stock, and an extravagant shaving of fresh black truffle, finished tableside with truffle oil