Browse through the artisanal gourmet collection from Amanda's Eats.
Handmade egg tagliatelle tossed in cultured French butter, aged Parmigiano-Reggiano, and freshly shaved black Perigord truffles.
Pan-seared Miyazaki Wagyu served over slate with smoked Maldon sea salt, bone marrow reduction, and charred rosemary sprigs.
Poached Maine lobster tail, fresh Kumamoto oysters on the half-shell, wild jumbo prawns, and house-made mignonette sauce.
70% single-origin cocoa tart decorated with 24K edible gold leaf, wild raspberry coulis, and Tahitian vanilla bean gelato.
48-hour slow-fermentation wild yeast sourdough boule served warm with house-churned cultured French herb butter.
Hand-extracted botanical syrups, cold-pressed citrus, and spiced bitters blended into custom zero-proof or cocktail infusions.