The refined and sensuous menu was created by Executive Chef Michael Vernon of Geisha in collaboration with four-star chef Eric Ripert of Le Bernardin. Working with an Asian palette of flavors and classic French techniques each dish is brought to a high level of execution. Featuring exciting selections such as Hamachi and Bluefin Patchwork, Magret Duck, Grade A5 Japanese 100% Wagyu Kobe Beef along with Rack of Lamb and Roasted Lobster, Geisha crosses over into new culinary horizons. In the Sushi Bar, Master Sushi Chef Don Pham offers an exquisitely fresh range of new and traditional forms of sushi and sashimi.
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