Caviar & Gold Blini

House-made buckwheat blini topped with Ossetra caviar, crème fraîche infused with Meyer lemon, micro chives, and 24-karat edible gold leaf — a true FornoCraft signature.

Black Truffle Burrata

Hand-pulled Pugliese burrata, shaved Périgord black truffle, heirloom cherry tomato confit, aged balsamic reduction, and toasted brioche crostini.

Seared Hokkaido Scallop

Pan-seared U10 Hokkaido scallop on a silky cauliflower velouté, crispy pancetta lardons, shaved fennel, and a saffron-champagne beurre blanc.

Wagyu Beef Tartare

A4 Japanese Wagyu hand-cut tartare, Dijon emulsion, cornichon, quail egg yolk, smoked paprika oil, and lavash crackers dusted with activated charcoal.

Lobster Bisque Royale

Velvety Maine lobster bisque finished with cognac cream, butter-poached lobster medallions, tarragon oil, and a flaky saffron puff pastry dome.

Dry-Aged Prime Tomahawk

45-day dry-aged 32 oz USDA Prime tomahawk ribeye, wood-fire roasted in our signature Forno hearth, served with black garlic compound butter, truffle pomme purée, and grilled broccolini.

Dover Sole Meunière

Whole pan-fried Dover sole, classic brown butter with capers and lemon, champagne-braised haricots verts, pommes dauphine, and micro parsley.

Saffron Risotto al Tartufo

Carnaroli risotto slow-cooked with Barolo wine and Parmigiano-Reggiano, finished tableside with freshly shaved Alba white truffle and aged truffle butter.

Rack of Colorado Lamb

Herb-crusted rack of Colorado lamb, lavender-rosemary jus, roasted heirloom carrots, Medjool date reduction, and a whipped goat cheese quenelle.

Butter-Poached Nova Scotia Lobster

Whole 2 lb Nova Scotia lobster poached in clarified brown butter, vanilla-saffron bisque, crispy gnocchi parisienne, pickled sea asparagus, and caviar cream.

Grand Marnier Soufflé

Classic Grand Marnier soufflé baked to order, airy and cloud-light, accompanied by a quenelle of Madagascar vanilla Chantilly and a warm dark chocolate ganache dipping sauce.

FornoCraft Black Forest

Reimagined Black Forest: charcoal-black chocolate sponge, Kirsch-soaked Bing cherries, mascarpone Chantilly, shaved Valrhona noir, and a cherry blossom sake gel.

Valrhona Chocolate Sphere

A dramatic dark chocolate sphere melted tableside with warm salted caramel, revealing Tahitian vanilla bean mousse, hazelnut praline feuilletine, and raspberry coulis within.

Yuzu Lemon Tart

Silky yuzu and Meyer lemon curd in a toasted almond sablé shell, Italian meringue torched to perfection, elderflower gelée, and edible violet blossoms.

The FornoCraft Experience — 7 Courses

Chef's daily selection of seven progressive courses featuring the finest seasonal ingredients: two amuse-bouches, two starters, an intermezzo, a signature main, and a plated dessert. Menus presented nightly.

Sommelier Wine Pairing — 7 Pours

Seven hand-selected wines curated by our head sommelier to complement each course of The FornoCraft Experience, including Old World Burgundy, premier Champagne, and a rare dessert pour.

Non-Alcoholic Pairing — 7 Pours

An artisan non-alcoholic journey pairing each course with house-crafted botanical elixirs, cold-pressed juices, and premium sparkling waters from global springs.