Embrace the allure of mystery, the thrill of the game, and welcome 2025 in true Bond style.
Savor our elevated dining experience crafted to perfection, with a prix fixe menu that would befit a secret agent's soirée. Themed attire is suggested but not mandatory.
4pm Seating
4-Course Prix Fixe Menu
$150 Per Person
Specialty Cocktails + Additional Courses Available
Cocktail Hour + Hors d’Oeuvres
Join us for cocktail hour from 4 to 5 PM, followed by dinner at 5 PM. Guests are invited to keep the celebration going in the casino after dinner!
7pm Seating SOLD OUT
4-Course Prix Fixe Menu
$200 Per Person
Specialty Cocktails + Additional Courses Available
Cocktail Hour + Hors d’Oeuvres
A Champagne Toast
Music + Dancing
Enjoy cocktail hour from 7 to 8 PM, followed by a dinner at 8 PM, and stick around for the post-dinner casino party featuring table games, dancing, music, 2025 photo booth, and a champagne toast at midnight.
Menu
Amuse
Minted Prickly pear Gazpacho with brunoise autumn moon pears and yuzu caviar
First Course
Shaved Brussels and Yuzu Salad
shaved brussels, shaved parsnips, honey roasted butternut, yuzu honey thyme dressing, shaved manchego cheese
Second Course
“Oysters & Pearls”
chilled noank oysters, green apple caviar, key lime caviar, wasabi micros
Charcuterie & Cheese
soppressata, prosciutto, artisanal cheeses, olives, long hot peppers, pickled vegetables, pate
Korean Style Tuna Tartare
asian pear, sesame “kalbi” marinade, pine nuts, quail egg yolk, house furikake
Shrimp Cocktail
bouillon poached shrimp, spicy horseradish cocktail, lemon
Pork Belly Normande
crispy pork belly confit, burnt miso glaze, butter poached bok choy, marinated cucumber salad
Potato Leek Bisque
potato-leek velouté, scallion oil, crème fraiche, sturgeon caviar, chives
Ratatouille Tart Tatin
tomato, zucchini, yellow squash, eggplant, charred tomato beurre monte
Winter Burrata
blood orange, burrata, arugula pesto, a honey balsamic dressing, arugula, marcona almonds
Additional Courses Available
Lobster Bisque +12
sherry, tarragon, picked maine lobster, lemon-vanilla crème fraiche
Foie Gras +19
burnt miso caramel, date and mascarpone mille-feuille
Japanese A5 Wagyu ”Negimaki” +39
3oz sliced striploin, house soy glaze, marinated scallion, cured egg yolk
Tomahawk Ribeye for 2++ +59
robuchon potatoes, roasted asparagus with hollandaise, bordelaise sauce, horseradish cream sauce
Halibut and Petit Pois a la Francaise +29
butter poached halibut, english peas, guanciale, pearl onions, baby bok choy, fumet au beurre, osetra caviar
Filet Rossini ++ +29
grilled filet, creamed spinach, potatoes pave, foie gras, bordelaise sauce, shaved perigord truffles
Third Course
Australian Rack of Lamb
minted english peas, robuchon potatoes, glazed cipollini in natural jus, pea tendrils
Filet Mignon Grille
potatoes pave, grilled asparagus, moody blue cheese fonduta
Baked Lobster “Thermidor”
potato gnocchi, picked maine lobster, shellfish nage, brandy, gruyere-panko gratin
Branzino en Papillote
branzino, lemon, fennel, cured cherry tomato, english peas, confit fingerling, fumet au beurre
Organic Chicken “Forestiere”
duck fat fingerlings, morel mushrooms, truffle cognac cream, preserved lemon, english peas
King Trumpet “Scallops”
king trumpet, huitlacoche, saffron rice, guajillo sauce, cilantro oil, house chili crisp
Shortribs Burgundy
burgundy braised shortribs, gruyere pommes puree, heirloom carrots, crispy fried shallots
Dessert
Opera Cake
layers of sponge cake, mocha filling, buttercream, ganache
Passionfruit Mousse
layers of vanilla cake, roasted pecan filling, coated in glaze