Menu

Caviar
Each 1oz Serving of Caviar is accompanied by traditional condiments: 
crumbled egg yolks & whites, green onion, red onion, creme fraiche, lemon wedge, dill & toast points. 
Russian Beluga Sturgeon Caviar  100
Hackelback Sturgeon Caviar  70
Siberian OSETRA Sturgeon Caviar  48
Russian Standart Kremlya Caviar 30
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A La Cart Small Plate Menu 
Hors d’ oeuvres

Fresh Burrata, Sun-Dried Tomato Truffle Oil with Warm Naan 13

Black Angus, Mission Fig, Chèvre Blue on Seared Polenta Cake 15

Pork Belly Bacon, Sweet Baby Corn Arepa, Green Chile 15

Himalayan Salt Brick Tuna Crudo 16
Argentinian Shrimp, Spanish Chorizo, Seared Polenta Cake with Lobster Cream 15

Steak Tartar, Red Wine Soy Reduction, Crisp Wonton 17

Soup

Pea & Pancetta Bisque with Roasted Pistachios 9

Entres

Seared Ahi Tuna, Jicama Cucumber Slaw, Fresh Greens 22

Surf & Turf Risotto with Angus Filet and Argentinian Shrimp  24

Whole Roasted Pompano, Fresh Mango Salas 26

Seared Sea Scallops with Kupecheskaya Russian Caviar, Black Linguini, Pistachio Pea Pesto 28

Gnocchi de Mare – Sea Bass, Shrimp, Scallops & Mussels in a Tomato Saffron Broth 32

Center Cut Black Angus Filet, Black Garlic, Red Wine Chile Reduction on Sweet Corn Arepa 45
Kobe Wagyu Filet severed on heated Himalayan Salt Brick 75
Dessert
Chocolate Creme Brûlée 10

French Macrons with Pistachio Ice Cream 10
Dulce de Leche Tiramisu 11
Peanut butter Mousse & Dark Chocolate Galette 11
Trio of Chocolate Mousse 11 

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Pairing Menu 

First Course A selection of ONE of the following…

Fresh Burrata, Sun-Dried Tomato Truffle Oil with Warm Naan or Black Angus, Mission Fig, Chèvre Blue on Seared Polenta Cake
– Ma Maison Champagne 

Second Course Pea & Pancetta Bisque with Roasted Pistachios
– Alexandra White American Blend, Katya Vineyards 

Third Course A selection of ONE of the following…
Surf & Turf Risotto with Angus Filet and Argentinian Shrimp
-Mikhail, Katya Vineyards Red American Blend
Seared Ahi Tuna, Jicama Cucumber Slaw, Fresh Greens
– Château Saint Mejans Lubron Rosé 

Fourth Course A selection of ONE the following….
Chocolate Creme Burlee or Trio of Chocolate Mouse – Nikolai Red American Blend
 

Caviar 
Each 1oz Serving of Caviar is accompanied by traditional condiments: crumbled egg yolks & whites, green onion, red onion, creme fraiche, lemon wedge, dill & toast points. 
Russian Beluga Sturgeon Caviar  
Hackelback Sturgeon Caviar  
Siberian OSETRA Sturgeon Caviar  
Russian Standart Kremlya Caviar 
…………………………………………………………………………………………………………………………………………

A La Cart Small Plate Menu 
Hors d’ oeuvres

Fresh Burrata, Sun-Dried Tomato Truffle Oil with Warm Naan 13

Black Angus, Mission Fig, Chèvre Blue on Seared Polenta Cake 15

Pork Belly Bacon, Sweet Baby Corn Arepa, Green Chile 15

Himalayan Salt Brick Tuna Crudo 16
Argentinian Shrimp, Spanish Chorizo, Seared Polenta Cake with Lobster Cream 15

Steak Tartar, Red Wine Soy Reduction, Crisp Wonton 17

Soup

Pea & Pancetta Bisque with Roasted Pistachios 9

Entre

Seared Ahi Tuna, Jicama Cucumber Slaw, Fresh Greens 22

Surf & Turf Risotto with Angus Filet and Argentinian Shrimp  24

Whole Roasted Pompano, Fresh Mango Salas 26

Seared Sea Scallops with Kupecheskaya Russian Caviar, Black Linguini, Pistachio Pea Pesto 28

Gnocchi de Mare – Sea Bass, Shrimp, Scallops & Mussels in a Tomato Saffron Broth 32

Center Cut Black Angus Filet, Black Garlic, Red Wine Chile Reduction on Sweet Corn Arepa 45
Kobe Wagyu Filet severed on heated Himalayan Salt Brick 75
Dessert
Chocolate Creme Brulee $10
French Macrons with Pistachio Ice Cream $10
Dulce de Leche Tiramisu $11
Peanut butter Mousse & Dark Chocolate Galette $11
Trio of Chocolate Mousse $11 

…………………………………………………………………………………………………………………………………………

Pairing Menu 

First Course A selection of ONE of the following…

Fresh Burrata, Sun-Dried Tomato Truffle Oil with Warm Naan or Black Angus, Mission Fig, Chèvre Blue on Seared Polenta Cake
– Ma Maison Champagne 

Second Course Pea & Pancetta Bisque with Roasted Pistachios
– Alexandra White American Blend, Katya Vineyards 

Third Course A selection of ONE of the following…
Surf & Turf Risotto with Angus Filet and Argentinian Shrimp
-Mikhail, Katya Vineyards Red American Blend
Seared Ahi Tuna, Jicama Cucumber Slaw, Fresh Greens
– Château Saint Mejans Lubron Rosé 

Fourth Course A selection of ONE the following….
Chocolate Creme Burlee or Trio of Chocolate Mouse – Nikolai Red American Blend