Oscietra Caviar Royale

Premium Oscietra caviar served on a delicate blini with crème fraîche, micro chives, and a champagne gelée, accompanied by Bellavie's signature gold-leaf garnish.

Seared Hokkaido Scallop

Hand-dived Hokkaido scallop seared to golden perfection, resting on a silky cauliflower velouté with black truffle shavings, toasted hazelnuts, and a citrus beurre blanc.

Foie Gras Torchon

Slow-poached duck foie gras torchon with Sauternes jelly, compressed Bartlett pear, toasted brioche, and aged balsamic reduction.

Heirloom Beet Constellation

Roasted golden and crimson heirloom beets with whipped Valençay goat cheese, candied walnuts, microgreens, and a sherry vinaigrette — a vegetarian masterpiece.

Lobster Bisque en Croûte

Velvety Maine lobster bisque with cognac cream, tarragon oil, and tender lobster medallions, dramatically sealed beneath a golden puff pastry dome.

A5 Wagyu Tenderloin

Japanese A5 Wagyu beef tenderloin, 6 oz, prepared tableside with pomme purée, roasted bone marrow, wild mushroom duxelles, a red wine jus, and seasonal microherbs.

Butter-Poached Nova Scotia Lobster

Whole Nova Scotia lobster tail butter-poached to sublime tenderness, served with saffron risotto, charred leek, lobster coral emulsion, and a champagne reduction.

Rack of Colorado Lamb

Herb-crusted Colorado lamb rack, roasted to a perfect blush, with Provençal ratatouille, lamb jus infused with rosemary and black garlic, and pommes Anna.

Pan-Roasted Dover Sole

Whole Dover sole pan-roasted in clarified butter with capers, lemon confit, toasted almonds, wilted spinach, and a classic meunière sauce — timeless elegance redefined.

Truffle-Glazed Poulet de Bresse

Legendary Poulet de Bresse roasted under black truffle butter, accompanied by morel mushroom fricassée, pomme soufflé, asparagus tips, and a verjus-chicken consommé.

Valrhona Dark Chocolate Soufflé

Classic Valrhona 72% dark chocolate soufflé, risen to perfection, served with a molten center of salted caramel, Tahitian vanilla crème anglaise, and edible 24k gold leaf.

Champagne Rosé Panna Cotta

Silky Moët & Chandon Rosé-infused panna cotta with wild strawberry coulis, crystallized rose petals, lychee sorbet, and a sparkling gelée crown.

Deconstructed Mille-Feuille

Artisan layers of caramelized puff pastry with Madagascar vanilla diplomat cream, fresh raspberries, gold-dusted praline shards, and a raspberry coulis.

Yuzu & White Chocolate Sphere

A theatrical tableside dessert — a white chocolate sphere filled with yuzu mousse, passion fruit gelée, and coconut sorbet, melted open with warm raspberry sauce.

The Bellavie Prestige — 7 Courses

Our flagship seven-course journey featuring seasonal amuse-bouche, Oscietra caviar, foie gras, A5 Wagyu, artisan cheese selection, pre-dessert, and a grand finale dessert. Optional wine pairing available.

The Chef's Table Experience — 10 Courses

An exclusive ten-course chef's table odyssey with tableside preparations, rare seasonal ingredients, premium caviar service, A5 Wagyu, and a bespoke dessert collection. Includes sommelier-curated wine flight.

Plant Prestige — 6 Courses (Vegetarian)

A refined six-course vegetarian tasting that celebrates the finest seasonal produce through modern French technique — heirloom beets, wild mushrooms, aged cheeses, and botanical desserts.