Cosmo Kitchen Web Menu
Masterfully composed entrées that marry classical technique with futuristic innovation — each plate a universe of flavor, texture, and artistry.
12oz Japanese A5 Wagyu tenderloin sous-vide to perfection, served with pomme purée au beurre, roasted bone marrow, charred asparagus, and a black garlic demi-glace.
Whole Nova Scotia lobster tail delicately poached in cultured brown butter, plated with sweet corn agnolotti, tarragon emulsion, and micro nasturtiums.
Slow-roasted Moulard duck breast lacquered in a dark cocoa-orange reduction, served with parsnip silk, compressed mandarin, and black sesame tuile.
Hand-crafted squid ink risotto stirred with Carnaroli rice, Parmigiano-Reggiano, Dungeness crab, and finished with a saffron foam and edible florals.
Herb-crusted Colorado lamb rack roasted to rose perfection, accompanied by lavender-scented jus, minted pea purée, fondant potato, and pomegranate molasses.