A R T I S A N C H E E S E & C H A R C U T E R I E

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

C A V I A R

With traditional accompaniments of chopped egg yolk & egg white, chopped white onions and selection of toast and crackers.

Kaluga Osetra Imperia 235

A P P E T I Z E R S

Savor Our Famous Handmade wrapped Burrata atop Crisp Fried Eggplant finished with a delicate Summer Corn & Curry Cream 26

*Experience the exquisite flavors of our American Wagyu Filet Tartare enhanced on Roasted Bone Marrow & Salmpn Caviar, Capers, Shallot & Artisan Mustard 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

Enjoy the rich flavors of our American Wagyu Meatballs on Herbed Pomme Pure with Roasted Tomato Foam 20

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

S O U P S & S A L A D S

Half Portion Available 12

Chef’s Sea Food Bisque, velvety and indulgent with Lobster, Shrimp & Sea Bass with White Truffle Oil to finish 16

Celebrate to Summer with our Summer Corn Curry Bisque finished Crisp Pancetta Crumbles 16

Red & Gold Beet Salad with English Cucumber, Pear, Greens, Shaved Fennel, Buratta Cheese & Roasted Almonds & a Champagne Vinaigrette 18

A house favorite! Chef’s Wedge Salad with Buttermilk Blue Dressing, Bacon Crumbles, Cherry Tomatoes, Fried Onion Ring, Pistachio Dust & Truffle Honey. 16

E N T R É E P L A T E S

Patrons please note a cost of $15 will be added for split-plate entrees. Chef Tony ensures each guest receive a beautiful experience. Thank you.

Please ask your server for Gluten Free, Vegetarian or Vegan Options.

Experience the decadence of Seared Duck Breast, wrapped in Bacon, served with a delicate portion of Seared Foie Gras on Sweet Potato Puree & Blood Orange Reduction 55

Seafood di Mare on Pesto Risotto with Tiger Shrimp, Scallop, Octopus, Lobster & Sea Bass & 36-month aged Parmesan 80

American Wagyu Filet Tips sit atop Pillowy Gnocchi within a Pancetta Pistachio Béchamel and Fresh Shiitake Mushrooms 70

Delicately Seared Scallops on Fresh Lobster Ravioli, Lemon Olive Oil & Lobster Cream to Finish 68

Delight in our Beef Short Ribs braised to perfection. Served with Crisp Fried Yuca, Honey Roasted Carrots & Grand Marnier Bone Marrow Demi-Glace 65

Fresh seared Sea Bass paired with crisp fried Gnocchi in a vibrate Wasabi Cucumber Aioli with Roasted Broccolini 72

Add two Perfectly U8 Seared Scallops to any Entrée 35 Add two U6 Tiger Shrimp to any Entrée 25

E X Q U I S I T E S T E A K

ALL Steaks are paired with Chef’s Premier Vegetable Selection, Pureed Potatoes & Roasted Bone Marrow Demi-Glace

A m e r i c a n W a g y u F i l e t 8 o z

8 0

C H E F ’ S F O U R C O U R S E T A S T I N G M E N U

1 6 0

A d d i t i o n a l W i n e P a i r i n g 4 0

T h i s i s a c u s t o m e x p e r i e n c e c r e a t e d b y C h e f T o n y a t t h e m o m e n t o f o r d e r i n g .

P l e a s e l e t y o u r s e r v e r k n o w o f a n y f o o d a l l e r g i e s o r a v e r s i o n s .

*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.