CIEL Restaurant & Lounge

Josper grilled broccolini seasoned with savory Espelette pepper.

Rich cavatapi pasta baked in a decadent aged cheddar bechamel sauce.

Luxurious Yukon gold mashed potatoes infused with fresh chives.

Crispy golden French fries tossed in aromatic herbes de Provence and sea salt.

Crispy tempura-fried Brussels sprouts served with a rich garlic aioli.

Roasted squash, marinated king trumpet mushrooms, creamy green goddess aioli, avocado, and crispy fried shallot.

Akami tuna, mango, avocado, crisp cucumber, rock shrimp tempura, and red tobiko.

Hamachi yellowtail, bell pepper, myoga, shiso, cucumber, jalapeño, and tempura fried to perfection.

Saketoro salmon, avocado, cucumber, asparagus, tomato, and a bright ponzu drizzle.

Tender hamachi yellowtail paired with blood orange, orange ponzu olive oil, serrano chili, and tobiko.

Japanese flounder served with yuzu-shiro shoyu zu, grapefruit, fried garlic, togarashi, myoga, micro cilantro, and sesame oil.

Fresh oysters finished with truffle ponzu and delicate paddlefish caviar.

Oysters featuring rock melon and a sweet-savory honey ponzu reduction.

Tender fillet served with creamy pomme purée and roasted broccolini.

Farfalle pasta tossed with fragrant basil pesto, blistered tomatoes, charred haricot verts, and whipped ricotta.

Garlic panko-crusted chicken breast served with Parmesan orzo, haricot verts, and asparagus.

Spinach, sundried tomatoes, parmesan cream, fettuccine.

Blackened salmon, garlic mashed potatoes, broccolini, lemon scampi butter, creole hollandaise.

Island spiced honey garlic glaze, garlic mashed potatoes, broccolini.

16oz ribeye, garlic mashed potatoes, broccolini, served with a spiced demi glaze.

Crispy rock shrimp tossed with red tobiko and creamy spicy mayo.

Savory dumplings served with garlic soy sauce and chili threads.

Artisanal pizza topped with creamy ricotta, mozzarella, and aromatic black truffle.

Garlic butter seared beef tips, finished with a spiced demi glaze.

Creamy spinach, artichokes, parmesan, served with house fried chips.

Choice of lemon pepper, buffalo, or bourbon BBQ.

Crispy chicken bites tossed in our signature firecracker glaze, garnished with scallions.

Crispy shrimp, bang bang sauce.

1 oz portions of Wagyu hot rock served with black truffle bordelaise sauce.

Avocado nigiri topped with yuzu tobiko, tamari, and micro cilantro.

Bluefin akami tuna paired with shiro shoyo, trout roe, pickled daikon, and maldon salt.

Kanpachi amberjack seasoned with nuoc cham, yuzu kosho, myoga, micro cilantro, and lime zest.

Fresh salmon nigiri served with wasabi, tamari, and maldon salt.

Torched bluefin otoro tuna finished with smoked shoyu, wasabi, and yuzu kosho.

Peanut whipped ganache, milk chocolate cream, and salted caramel sauce.

Warm chocolate lava cake served with vanilla caramel, sobacha praline, and buckwheat gelato.

An exclusive flight of Ciel's finest signature pastries.

Coconut lime cream, mango passionfruit cremeux, and crunchy toasted coconut.

Cheese mousse, speculoos crust, and refreshing raspberry sorbet.

Rich and creamy signature cheesecake.

Decadent multi-layered chocolate cake.

10 grams of Kaluga Huso caviar served with traditional blinis, chives, red onions, hard-boiled eggs, and crème fraîche.

Romaine, Parmesan Anchovies, Garlic Croutons.

Vegetarian Option, Fettuccine, Bell Peppers, Baby Tomatoes, Cajun Sauce.

Salmon, Yukon Gold Mashed Potatoes, Broccolini, Lemon Butter Sauce.

8 Ounce Filet, Yukon Gold Mash, Broccolini, Garlic Butter + Served Medium Rare +.