Half shell, mignonette
Served raw, tomato water, basil oil
Hollandaise, sautéed wild mushrooms
Boston Bib, parmesan, artichokes, asparagus, champagne herb Vinaigrette
Mortadella bolognese, pesto
Morels, sage, brown butter
truffle, parmigiano reggiano
Sweet onions, yuzu sesame, egg yolk
Spanish omelet, crème fraiche, caviar
Mini tortellini stuffed with duck confit mousse, shio ramen broth
Made daily, limited availability
Filet of European sea bass, tomato tapenade
Soy citrus emulsion
Pil Pil sauce
Tomato arugula salad
16 oz USDA Prime Ribeye
Lamb Saddle, parsnip, gremolada, jus
48 oz USDA Prime Porterhouse
Served 2 sides
We politely decline all substitutions and changes to the menu
Steaks and Lamb are cooked to Medium Rare.
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