Black Truffle Velouté

Silky Périgord black truffle soup poured tableside over a delicate mushroom duxelles tart, finished with whipped crème fraîche and 24-karat gold leaf.

Ossetra Caviar Constellation

30g of premium Ossetra caviar served on a luminous obsidian plate with blinis, smoked crème fraîche, micro chives, and champagne-infused butter.

Seared Hokkaido Scallop

Pan-seared Japanese scallop resting on a pool of saffron-infused cauliflower purée, topped with crispy pancetta, micro herbs, and a citrus beurre blanc.

Foie Gras Torchon

House-cured foie gras torchon accompanied by toasted brioche, Sauternes gelée, candied hazelnuts, and a smoked cherry compote.

Wagyu Beef Tartare

A5 Wagyu hand-cut tartare seasoned with truffle oil, capers, and Dijon, crowned with a quail egg yolk, pommes soufflées, and caviar pearls.

Prime A5 Wagyu Tenderloin

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.

Butter-Poached Nova Scotia Lobster

Whole Nova Scotia lobster tail delicately poached in cultured brown butter, plated with sweet corn agnolotti, tarragon emulsion, and micro nasturtiums.

Cosmo Roasted Duck à l'Orange Noir

Slow-roasted Moulard duck breast lacquered in a dark cocoa-orange reduction, served with parsnip silk, compressed mandarin, and black sesame tuile.

Saffron Risotto Nero

Hand-crafted squid ink risotto stirred with Carnaroli rice, Parmigiano-Reggiano, Dungeness crab, and finished with a saffron foam and edible florals.

Rack of Elysian Lamb

Herb-crusted Colorado lamb rack roasted to rose perfection, accompanied by lavender-scented jus, minted pea purée, fondant potato, and pomegranate molasses.

Obsidian Chocolate Sphere

A dramatic dark chocolate sphere shattered tableside with warm salted caramel, revealing a flourless chocolate cake, cocoa nib praline, and Madagascar vanilla bean ice cream.

Yuzu Citrus Pavlova

Ethereal hand-torched meringue layered with yuzu lemon curd, chantilly cream, passion fruit coulis, freeze-dried raspberries, and edible gold dust.

Noir Soufflé au Grand Marnier

A timeless Grand Marnier soufflé risen to airy perfection, served with Valrhona dark chocolate sauce and a quenelle of Tahitian vanilla bean crème anglaise.

24K Gold Mille-Feuille

Gossamer layers of caramelized puff pastry filled with Madagascan vanilla diplomat cream and fresh strawberries, draped in 24-karat gold leaf and rose water glaze.

Cosmo Noir

Black vodka, activated charcoal, blackcurrant liqueur, fresh lime juice, and a rosemary smoke dome — the signature cocktail of Cosmo Kitchen Web.

Gold Rush Martini

Beluga Gold Line vodka, dry vermouth, and fresh yuzu juice, garnished with a 24-karat gold-dusted lemon twist and floating edible gold flakes.

Champagne Celestial

A flute of Dom Pérignon Vintage enhanced with a violet-butterfly pea flower liqueur gradient, elderflower essence, and a shimmer of silver lustre dust.

Smoked Negroni Futurista

Hendrick's gin, Campari, and sweet vermouth stirred over smoked applewood ice, garnished with a flamed orange peel and black truffle shaving.