La Tête d’Or blends timeless steakhouse traditions, offering premium cuts and wood-fired flavors.

YELLOWFIN TUNA TARTARE

Tonnato, Harissa & Citrus, Radishes  

LOBSTER BISQUE 

Hokkaido Uni, Potato, Celery, Tarragon

GRILLED SPANISH TURBOT 

Sunchoke, Barley and White Truffle Butter Risotto 

FILET MIGNON "OXTAIL MADISON STYLE"

Sautéed Spinach, Smashed and Fried Butterball Potatoes, Périgourdine 

BLACK FOREST CAKE

Kirsh, Cherry Bavarois, Whipped Cream

SPECIALTY CHILLED SEAFOOD

PETIT PLATEAU FOR 2 | 85

East Coast & West Coast Oysters (2 Each), Shrimp Cocktail (2 Piece), Razor Clam (2 Piece), Lobster Tail (2 half tails) 

Chilled Hokkaido Uni | 35 

Black Truffle, Avocado 

TRUFFLES

Shaved Truffles:

Black | 90, White | 150 

House Made Pasta:

Black | 100, White | 160 

CAVIAR

30g Kaluga | 100

30g Royal | 190

Traditional Accompaniments

Oeuf au Caviar | 165 50g Kaluga

Egg Custard, Potato Skins