The Dinner Menu

Caviar

• Kaluga Osetra Imperia 235

  Presented with traditional accompaniments of finely chopped egg yolk and white, minced white onion, and a selection of toast and crackers

Artisan Cheese & Charcuterie

A curated selection of artisan cheeses and fine cured meats, accompanied by fresh fruits, pickled vegetables, crackers, seasonal spreads, and roasted nuts.

• Three Artisan Cheeses 50
• Three Cheeses & Two Cured Meats 60
• Five Artisan Cheeses 60
• Five Cheeses & Two Cured Meats 70

Please ask your server about this evening’s cheese and charcuterie selections.

Appetizers

• Pork Belly GF 28

  Rich pork belly paired with sweet potato-peanut praline purée, complemented by savory foie gras and purple yam reduction

• Spanish Octopus & Arepa GF 30

  Spanish octopus served over a sweet corn arepa wrapped in smoky bacon, accented with Chef’s tangy pickled onions

• American Wagyu Filet Tartare* 35

  American Wagyu filet tartare presented over roasted bone marrow, crowned with salmon caviar and accented with capers, shallot, and artisan mustard

• AAA Saku Ahi Tuna* 30

  Delicate AAA Saku ahi tuna presented on a salt brick with fennel and sun-dried tomato slaw, a selection of aiolis, and crisp wonton chips

• Wagyu Meatballs GF 20

  Tender Wagyu meatballs in a velvety pesto cream sauce, accented with Chilean drop peppers for a delicate touch of sweetness

• Hand-Wrapped Burrata GF 26

  Delicate, hand-wrapped burrata atop crisp fried eggplant, finished with a silky autumn squash cream

Soups & Salads

Half portions available — 12

• Surf & Turf Bisque GF 16

  Slow-cooked tenderloin and delicately poached lobster claw in a rich bisque, finished with aromatic pesto aioli and a touch of white truffle oil

• Butternut Squash & Apple Bisque GF 16

  A velvety blend of butternut squash and apple, finished with crisp pork belly for a savory contrast to the bisque’s gentle sweetness

• Red & Gold Beet Salad GF 18

  Red and golden beets with English cucumber, pear, delicate greens, shaved fennel, creamy burrata, and roasted almonds, finished with Champagne vinaigrette

• Chef’s Wedge Salad 16

  A house favorite with buttermilk blue cheese dressing, bacon crumbles, cherry tomatoes, and a crisp fried onion ring, finished with pistachio dust and a drizzle of truffle honey

Entrées

Gluten-free options are available for other entrées, and vegetarian or vegan options on request — please ask your server. A cost of 15 is added for split-plate entrées.

• Seared U8 Scallop GF 68

  A delicately seared U8 scallop over smooth wasabi potato purée, crowned with salmon roe for a bright, briny finish

• Roasted Chicken Breast GF 42

  Roasted chicken breast over truffle potato purée with broccolini, finished with a creamy house-made pesto béchamel

• Duck Breast & Pumpkin Ravioli 55

  Rich duck breast paired with delicate pumpkin ravioli, complemented by purple yam reduction and fresh blackberries

• Sweet Potato Gnocchi & Filet Tips 70

  Pillowy sweet potato gnocchi and tender filet tips, finished with candied pork belly and a fine dusting of pistachio

• Chef Tony’s Famous Short Ribs 65

  Beef short ribs braised for four hours until meltingly tender, accompanied by golden arancini filled with spinach and creamy fontina, and crisp honey-glazed Brussels sprouts

• Chilean Sea Bass GF 72

  Chilean sea bass over creamy, savory apple-pesto risotto, finished with a vibrant blood orange reduction

Exquisite Steak

All steaks are accompanied by Chef’s selection of seasonal vegetables, silky potato purée, and roasted bone marrow demi-glace.

• American Wagyu Filet, 8 oz GF 80

  Prized for its delicate marbling, exceptional tenderness, and rich flavor

Enhance Your Entrée

• Two Perfectly Seared U8 Scallops 35
• Two U6 Tiger Shrimp 25

Chef’s Tasting Experience

An inspired four-course experience composed by Chef Tony at the time of your order, inviting you to discover his culinary artistry through a progression of flavors. Please share any food allergies or aversions with your server when ordering.

• Four-Course Tasting Menu 160
• Optional Custom Wine Pairing 40

*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.

Dessert

Inquire with your server about our creative and delicious dessert cocktails.

• Dark Chocolate Ganache Marquis 18

  Rich dark chocolate mousse cake crowned with a thick layer of silky chocolate ganache, set atop a dark chocolate crumble crust

• Warm Apple Cinnamon Tart 20

  A warm apple and cinnamon tart paired with Sicilian pistachio gelato

• Red Velvet Tower 18

  Layers of red velvet cake and luscious cream cheese frosting — Chef Tony’s signature take on a beloved classic

Dessert Wines

3 oz pours, except the Scheurebe — bottle pricing as noted.

• Taylor Fladgate 20 Year Tawny Port 25

  Oporto, Portugal

• Quinta Nova Late Bottled Vintage Port 15
• La Fleur d’Or 18

  Sauternes

• Tokaj-Oremus 18

  Tokaji

• Kracher Scheurebe Trockenbeerenauslese Nummer 3 Zwischen den Seen 150

  By the bottle

Coffee

• Americano 5
• Espresso 5
• Double Espresso 8
• Cappuccino 8
• Latte 8

Cordials

• Baileys 12
• Frangelico 13
• Gozio Amaretto 11
• Grand Marnier 15
• Licor 43 10

The Prestige Collection

Louis XIII by Rémy Martin — “Think a century ahead. Time is our raw material, and every drop of Louis XIII is our living legacy.”

• The Macallan M Black

  Please inquire for pour pricing

• Louis XIII, For the Curious — ½ oz pour 120
• Louis XIII, For the Passionate — 1 oz pour 240
• Louis XIII, For the Aficionado — 2 oz pour 480