Palates are first tempted by toasted brioche and homemade tomato – roasted red pepper jam, which tastes of freshness and an interesting spice combination. Next, the amuse bouche, a savory goat cheese and mushroom miniature spring roll. A perfect bite to make you salivate for what’s ahead.

You may start with wine, or perhaps a Sexy Back, a martini made with crème de cassis and vodka, topped with champagne. There is enough acidity in the champagne to balance the sweetness of the liqueur.

The staff recommends starting with the lobster brulee, a house specialty created by Chef John Keller (Nobu, Le Bernadin). The dish features voluptuous chunks of lobster and a rich mushroom duxelle with broiled sambal and chive aioli under a browned crust. A rich dish, a few mouthfuls satisfy. The wild mushroom and basil risotto provides another heady appetizer. The mushrooms are perfectly cooked; each bite is packed with intensity.

Entrées are beautifully plated: the Ahi Tuna “Au Poivre,” encrusted with Wasabi tobiko and a yuzu vinaigrette, arrives solo on a plate accompanied by a small gratin dish of sautéed asparagus and shitake mushrooms. The seared fish disintegrates in your mouth. You must try the Scallop Four Ways: thinly sliced and flash seared w/ ginger and scallion, floating in delicate meuniere sauce, perched atop tender asparagus tops and finished with American caviar, and flavored with a bacon vinaigrette with parsnip puree & truffle sauce.