R T I S A N C H E E S E & C H A R C U T E R I E
A R T I S A N C H E E S E & C H A R C U T E R I E
ARTISAN CHEESE AND CHARCUTERIE
Kindly inquire with your server about this evening’s exquisite cheese selections.
Three Cheeses 50
Three Cheese & Two Charcuterie 60
Five Cheeses 60
Five Cheese & Two Charcuterie 70
CAVIAR
With traditional accompaniments of chopped egg yolk & egg white, chopped white onions and selection of toast and crackers.
Kaluga Osetra Imperia 235
APPETIZERS
Savor Our Famous Handmade wrapped Burrata atop Crisp Fried Eggplant finished with a delicate Lobster Béchamel 26
*Experience the exquisite flavors of our American Wagyu Filet Tartare enhanced on Roasted Bone Marrow, Capers, Shallot, Artisan Mustard & Smoked Salmon Caviar. 35
*Enjoy the delicate AAA Saku Ahi tuna served on a Salt Brick with Fennel & Sun-dried Tomato Slaw, accompanied by a selection of flavorful Aioli’s and Crisp Wonton Chips. 30
Crisp Pork Belly glazed in a Truffle BBQ, topped delicate shaved Jalapeño & crushed Candied Pecans 26
Enjoy the rich flavors of our American Wagyu Meatballs on Herbed Pomme Pure with a Roasted Tomato Saffron Cream with Crisp Fried Basil 25
Delicately roasted Spanish Octopus on Wasabi Pureed Potatoes, Peruvian Aioli, Chef’s Pickled Onions finished with Micro Cilantro 30
Elegantly savory Grade A Foie Gras within Blackberry & Balsamic Grilled Cheese 32
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SOUPS & SALADS
Half Portion Available 12
Chef’s Famous Lobster Bisque, velvety and indulgent with Poached Lobster meat and White Truffle Oil to finish 16
Gather warmth in our Roasted Tomato Bisque, a Chef Tony rendition of the classic with Roasted Pepitas and Crisp Pork Belly Crumbles 16
Red & Gold Beet Salad with English Cucumber, Pear, Greens, Shaved Fennel, Feta Cheese & Roasted Almonds & a Champagne Vinaigrette 16
A house favorite! Chef’s Wedge Salad with Buttermilk Blue Dressing, Bacon Crumbles, Cherry Tomatoes, Fried Onion Ring, Pistachio Dust & Truffle Honey. 16
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs MAY increase your risk of foodborne illness, especially if you have certain medical conditions.
ENTRÉE PLATES
Patrons, please note a cost of $15 will be added for split-plate entrees.
Chef Tony ensures each guest receives a beautiful experience. Thank you.
Please ask your server for Gluten Free, Vegetarian or Vegan Options.
Experience the decadence of Seared Duck Breast served on delicate portion of Seared Foie Gras on Blackberry Basil Risotto. Finished with a drizzle of Mission Fig Reduction 50
American Wagyu Filet Tips sit atop a perfectly balanced Bacon Pistachio Risotto and finished with Chanterelle Mushrooms which are roasted in Bone Marrow & Truffle Honey 62
Delicately Seared Scallops on Fresh Lobster Ravioli, Lemon Olive Oil & Wasabi Tobiko 68
Delight in our Beef Short Ribs braised to perfection. Served with Herbed Pomme Puree & Grand Marnier Bone Marrow Demi-Glace 65
Pillowy Gnocchi Seafood di Mare with Tiger Shrimp, Scallop, Seabass, Octopus & Lobster in a rich Tomato Pomodoro 82
A fresh seared Sea Bass paired with vibrant Broccolini, delicately poached Lobster and finished with warm & rich Lobster Béchamel 72
Exquisite American Wagyu Filet 8oz Prime Beef perfectly marbled, paired with Chef’s Premier Vegetable Selection and Pureed Potatoes. 80
Add two Perfectly U8 Seared Scallops to any Entrée 35
Add two U6 Tiger Shrimp to any Entrée 25
Chef’s Custom Four Course Tasting Menu 160 Additional Wine Pairing 40
This is a custom experience created by Chef Tony at the moment of ordering.
Please let your server know of any food allergies or aversions.
An adventure awaits!
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs MAY increase your risk of foodborne illness, especially if you have certain medical conditions.