The Library Restaurant

A robust prime ribeye, perfectly seared and served with a bourbon-pecan reduction and roasted asparagus.

An opulent tower of fresh oysters, colossal shrimp, Alaskan king crab, and a selection of gourmet dipping sauces.

Crispy, beer-battered Atlantic cod served with thick-cut truffle fries and a zesty caper aioli.

A vibrant mix of organic greens, edible flowers, toasted pistachios, goat cheese, and a honey-lavender vinaigrette.

A theatrical display of saffron-infused rice, brimming with chorizo, mussels, shrimp, and roasted red peppers.

Creamy wild mushroom risotto, finished with aged parmesan and a drizzle of white truffle oil.

A decadent multi-layered chocolate cake, rich with dark cocoa and a hint of espresso, topped with ganache.