Fresh Atlantic oysters topped with herb butter, spinach, and breadcrumbs, finished with champagne beurre blanc.
Pairs with Pairs with Champagne or Sauvignon Blanc
Three large diver scallops with lemon beurre blanc, microgreens, and crispy pancetta on a bed of cauliflower purée.
Thinly sliced premium beef tenderloin with capers, shallots, arugula, and aged balsamic, drizzled with truffle oil.
Pairs with Try with Pinot Noir
Luxurious foie gras with cherry gastrique, toasted brioche points, and microgreens. Rich, elegant, unforgettable.
Crispy tempura shrimp with spicy mayo, pickled vegetables, and sesame seeds served with sweet chili dipping sauce.
Roasted beets with creamy goat cheese, candied walnuts, arugula, and aged balsamic vinaigrette.
16oz USDA Prime dry-aged ribeye with perfect marbling, compound herb butter, and a smoky crust finished over open flame.
Pairs with Pairs with Cabernet Sauvignon
12oz Japanese A5 Wagyu with exceptional marbling, truffle salt, roasted bone marrow, and seasonal vegetables.
8oz USDA Prime tenderloin with béarnaise sauce, roasted fingerling potatoes, and grilled asparagus wrapped in prosciutto.
Pairs with Pairs with Merlot
32oz heritage bone-in ribeye, dry-aged 28 days, served with compound butter and roasted root vegetables for sharing.
Slow-smoked brisket with espresso, chocolate, and chili rub, served with charred onions and smashed potatoes.
20oz USDA Prime porterhouse combining strip and tenderloin, seared to perfection with garlic, rosemary, and fleur de sel.
8oz cold-water lobster tail, butter-poached and grilled, with drawn butter, lemon, and seasonal market vegetables.
Mediterranean branzino stuffed with lemon, herbs, and fennel, roasted whole and served with romesco sauce and haricots verts.
Pairs with Pairs with Albariño
Wild Arctic char with crispy skin, cauliflower purée, pickled cucumber, and dill beurre blanc with capers.
Classic preparation: lobster meat in a rich Mornay sauce, returned to the shell, topped with Gruyère and broiled golden.
Thick-cut swordfish steak, grilled with charred lemon, herb oil, roasted fingerlings, and grilled broccolini.
Creamy cheddar and gruyère pasta with black truffle oil, panko crust, and aged parmesan. Decadent comfort.
Creamed potato purée folded with Alaskan king crab, butter, chives, and caviar garnish.
Two roasted bones with fleur de sel, herb toast, and roasted garlic for an indulgent, umami-rich experience.
Fresh broccolini grilled over high heat with aged garlic chips, red chili flakes, and finishing olive oil.
Seasonal medley of carrots, parsnips, beets, and Brussels sprouts with rosemary and garlic-infused oil.
Full-bodied with dark cherry notes, perfect complement to our premium steaks. Bold, elegant, refined.
Crisp citrus and herbaceous notes with bright acidity, ideal pairing for seafood and lighter dishes.
Rye whiskey, sweet vermouth, bitters, served up with a cherry and orange twist over ice.
Vodka, dry vermouth, garnished with a fresh briny oyster. A sophisticated coastal experience.
Elegant red with silky tannins and red fruit notes, versatile pairing for beef and seafood alike.
Italian mineral water served chilled with fresh lemon or lime.
Warm flourless chocolate cake with molten center, served with vanilla bean ice cream and fresh raspberries.
Silky vanilla custard with caramelized sugar crust, torched tableside for an elegant finishing touch.
Rich, creamy cheesecake with graham cracker crust, topped with fresh strawberries and berry coulis.
Italian-style silky cream custard, served with fresh berries and a light berry compote.