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Étoile – Fine Dining with Sommelier Wine List

Luxury European Gastronomy | Parisian-Inspired Elegance

Amuse-Bouche

• Beluga Caviar on Potato Mille-Feuille – A delicate tower of crisped Yukon Gold layered with crème fraîche and crowned with premium Beluga caviar.

• White Asparagus Velouté – Silken early spring asparagus with micro chervil and truffled crème in a porcelain espresso cup.

• Foie Gras Macaron – A playful, savory-sweet pairing of duck liver parfait nestled in almond shell.

Entrées

• Oysters Royale – East Coast oysters served warm with Champagne sabayon, Oscietra caviar, and gold leaf.

• Langoustine Tartare – Hand-chopped Scottish langoustine with preserved lemon, nasturtium oil, and crushed Maldon salt.

• Carpaccio de Bœuf Wagyu – Marble-rich A5 Wagyu carpaccio with black garlic pearls and 25-year aged balsamic.

• Brittany Lobster Ravioli – Handmade saffron pasta encasing lobster tail, draped in lobster bisque reduction.

Plats Principaux

• Dover Sole Meunière – Deboned tableside, with brown butter, sea parsley, and caper emulsion.

• Filet de Bœuf Rossini – Grass-fed tenderloin atop truffle potato pave, crowned with foie gras and black perigord sauce.

• Rohan Duck à l’Orange Moderne – A reimagining with blood orange glaze, duck confit croquette, and burnt chicory.

• Risotto aux Morilles – A creamy carnaroli risotto with wild morel mushrooms and a veil of Parmesan air.

Fromage Affiné

• Cheese Cart Selection – A curated rotation of 10 European farmstead cheeses, served with quince paste and seeded lavash.

Desserts

• Tarte au Citron Vert – Key lime custard with basil gelée and candied citrus.

• Chocolate Grand Cru Sphere – 70% Valrhona dark chocolate encasing hazelnut mousse and espresso soil.

• Crème Brûlée à la Lavande – Lavender-infused custard with glass-thin sugar crust.

• Petit Fours – An ever-changing finale of mignardises and confections.

Sommelier Wine Pairings (available à la carte or as curated pairings)

• Champagne – Dom Pérignon Vintage 2013, Krug Grande Cuvée

• White – Puligny-Montrachet, Château d’Yquem (as Sauternes with dessert)

• Red – Château Margaux 2010, Ornellaia Bolgheri

• Rare Pairing Flights – Truffle wines, Burgundy verticals, and Grand Cru samplings available upon request.

Chef’s Degustation Experience – 7 to 12 course tasting menu with optional prestige wine pairing.

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ROOT & REVEL – Plant-Based Eatery & Conscious Café

Seasonal Vegan Fare | Organic Vibes | Mindful Living

Morning Fuel (All Day Brunch)

• Avocado Smash – Sourdough piled high with smashed avo, chili flakes, radish, and hemp seeds.

• Jackfruit Breakfast Burrito – Smoky BBQ jackfruit, black beans, tofu scramble, and vegan cheddar in a spinach wrap.

• Golden Turmeric Oats – Slow-cooked organic oats with coconut milk, turmeric, maple, and pomegranate.

• Chia Sunrise Bowl – Chia pudding layered with mango purée, coconut yogurt, and crunchy almond granola.

Small Bites & Shareables

• Zucchini Fritti – Crispy spears served with lemon-tahini dip.

• Cauliflower Wings – Tossed in Buffalo or maple-soy glaze, with cashew ranch.

• Kale Artichoke Dip – Warm, creamy, and vegan - served with gluten-free seed crackers.

• Rainbow Rolls – Rice paper rolls stuffed with seasonal veggies, vermicelli, and mint with peanut-ginger sauce.

Big Nourish Bowls

• Earth Bowl – Roasted sweet potatoes, lentils, quinoa, kale, tahini drizzle.

• Zen Garden Ramen – Mushroom miso broth with soba noodles, grilled tofu, bok choy, and lotus root chips.

• Glow Bowl – Turmeric-roasted chickpeas, beet hummus, sprouted wild rice, avocado, microgreens.

• BBQ Tempeh Bowl – Smoked tempeh, black rice, charred corn salsa, lime crema.

Hearty Mains

• Mushroom “Steak” & Mash – Grilled portobello over garlic cauliflower mash with red wine jus.

• Stuffed Delicata Squash – Filled with wild rice, cranberries, pecans, and sage.

• Vegan Mac Supreme – Creamy cashew-cheddar sauce over elbow pasta with tempeh “bacon.”

• Plant-Based Burger – House-made beet and quinoa patty, smoked paprika aioli, whole grain bun.

Craft Brews & Natural Bevvies

• Local IPAs & Ciders – Rotating taps featuring neighborhood breweries.

• Kombucha on Tap – Ginger-lemon or hibiscus-rose.

• Barista Brews – Oat milk lattes, mushroom coffee, ceremonial matcha.

• Cold-Pressed Juices – “Green Radiance,” “Beet the Blues,” and “Carrot Kick.”

Sweet Retreats

• Raw Cacao Tart – With almond crust and avocado mousse.

• Coconut Nice Cream – Daily flavors spun fresh with no dairy, ever.

• Superfood Brownie – Sweetened with dates, boosted with maca and spirulina.

• Banana-Oat Cookies – Soft-baked, gluten-free, and kids love ‘em.

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Jin Zhen Garden – Authentic Chinese Dining

Traditional Recipes | Regional Variety | Timeless Taste

Cold Starters 凉菜

• Sichuan Mouthwatering Chicken 口水鸡 – Chilled poached chicken in a spicy chili oil and garlic soy sauce, garnished with crushed peanuts and scallions.

• Pickled Lotus Root 糖醋藕片 – Thinly sliced lotus root marinated in sweet vinegar, offering a crisp bite and tangy finish.

• Five-Spice Beef Shank 卤牛腱 – Braised beef slices in fragrant soy and star anise reduction, served cold.

• Century Egg with Tofu 皮蛋豆腐 – Silken tofu topped with preserved egg, soy sauce, sesame oil, and green onion.

Dim Sum 点心

• Xiao Long Bao 小笼包 – Soup-filled dumplings bursting with pork broth and savory filling.

• Crystal Shrimp Dumplings 虾饺 – Delicate translucent dumplings with minced shrimp and bamboo shoot.

• Char Siu Bao 叉烧包 – Steamed buns filled with Cantonese-style barbecue pork.

• Turnip Cakes 萝卜糕 – Pan-seared daikon rice cakes with dried shrimp and scallions.

Soups 汤品

• Hot and Sour Soup 酸辣汤 – A warming blend of tofu, mushrooms, egg ribbons, and vinegar-spiked broth.

• Seaweed Egg Drop Soup 紫菜蛋花汤 – Clear broth with egg flower, dried seaweed, and subtle sesame aroma.

• Wonton Soup 馄饨汤 – House-made pork and shrimp wontons in aromatic chicken broth.

Chef’s Specialties 招牌菜

• Peking Duck 北京烤鸭 – Traditional whole duck with crispy skin, served with pancakes, cucumber, scallions, and hoisin sauce.

• Mapo Tofu 麻婆豆腐 – Spicy Sichuan tofu in fermented bean paste with minced pork and tongue-tingling peppercorns.

• Sweet & Sour Pork 糖醋里脊 – Crispy-fried pork tossed in a glistening sweet and tangy sauce with bell peppers and pineapple.

• Three-Cup Chicken 三杯鸡 – Braised chicken thighs with sesame oil, soy sauce, Shaoxing wine, and fresh basil.

• Lion’s Head Meatballs 狮子头 – Oversized, tender pork meatballs braised with bok choy in light soy glaze.

Vegetables & Tofu 素菜类

• Buddha’s Delight 罗汉斋 – Medley of shiitake, snow peas, bean curd, and black fungus in clear garlic sauce.

• Dry-Fried Green Beans 干煸四季豆 – Wok-tossed with chili, garlic, and minced preserved turnip.

• Steamed Eggplant with Garlic 蒜泥茄子 – Gently steamed eggplant drizzled in garlic-soy dressing.

• Crispy Tofu Cubes 酥炸豆腐 – Golden outside, silken inside, served with chili-soy dip.

Rice & Noodles 粉面饭

• Yangzhou Fried Rice 扬州炒饭 – Classic combination of shrimp, roast pork, egg, and peas.

• Dan Dan Noodles 担担面 – Spicy sesame noodles with minced pork and preserved vegetables.

• Beef Chow Fun 干炒牛河 – Wide rice noodles stir-fried with marinated beef and scallion.

• Steamed Jasmine Rice 米饭 – Fluffy, fragrant, and always fresh.

Desserts 甜品

• Red Bean Pancake 豆沙锅饼 – Crispy pan-fried pastry with sweet red bean filling.

• Mango Sago Pomelo 杨枝甘露 – Chilled mango purée with pomelo and sago pearls.

• Sesame Rice Balls in Ginger Soup 汤圆 – Sticky rice dumplings with black sesame paste in warm ginger broth.

• Almond Jelly 杏仁豆腐 – Light almond-flavored tofu with fruit cocktail topping.

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