Born and Raised

A luxurious multi-tiered wooden board laden with an artisan curation of fine cured meats, pâtés, cornichons, and crusty artisanal bread.

Crisp seasonal produce tossed with our signature bright and creamy green goddess dressing.

A refreshing blend of seasonal fruit, pea tendril vinaigrette, and aromatic opal basil.

Delicate raw fish seasoned with fresh ginger, zesty yuzu, and bright lime.

Plump chilled shrimp served over diced avocado, savory capers, and crisp cucumber.

Sweet king crab leg meat elevated with bonito mayo and fragrant chive oil.

Tender Burgundy snails baked in rich garlic herb butter within a split roasted bone marrow, served with warm toast.

Tender house-cured pastrami piled high on soft milkbread with tangy sauerkraut and sharp mustard.

An 18oz bone-in ribeye steak expertly grilled to juicy perfection with a marvelous charred crust.

A thick-cut 8oz filet mignon, exceptionally tender and cooked to your exact preference.

A smaller, succulent 6oz filet mignon expertly seared and bursting with savory natural juices.

A massive 20oz dry-aged bone-in ribeye showcasing concentrated beef flavor and a deep brown crust.

An 18oz dry-aged bone-in New York strip featuring a robust char and exceptional marbling.

A classic 22oz dry-aged T-bone steak uniting the strip and tenderloin for the ultimate steak lover's experience.

A thick-cut dry-aged porterhouse steak designed for sharing, grilled over open flames to absolute perfection.

An impressive dry-aged tomahawk ribeye steak with a dramatic long bone, charred outside and juicy inside.

A delicate 2oz portion of sweet, steamed king crab leg meat.

Tender chunks of lobster tail gently poached in rich, savory butter.

A golden-brown melted blue cheese crust adding a savory, decadent finish to any steak.

Fresh dark truffle shavings delicately cascading over your favorite dish.

Crisp golden French fries tossed in aromatic truffle oil, topped with grated parmesan and fresh herbs.

Your choice of classic house-made steak sauces: Béarnaise, Peppercorn, Creamy Horseradish, or Bordelaise.

A savory medley of roasted wild mushrooms seasoned with parmesan, garlic, and fresh thyme.

Incredibly smooth and rich potato purée loaded with butter and fresh chives.

Charred tender broccolini stalks drizzled with zesty Calabrian vinaigrette and sprinkled with parmesan.

Slow-roasted sweet balsamic onions topped with crème fraîche and dry-aged beef fat breadcrumbs.

A vibrant seasonal medley of fresh vegetables prepared to perfection.

Crisp romaine lettuce tossed tableside in a classic creamy Caesar dressing with crunchy croutons and parmesan.

A 1oz tin of premium chilled caviar served on ice with mother-of-pearl spoons and traditional accompaniments.

A luxurious 2oz tin of exquisite caviar presented on crushed ice with delicate garnishes.

A grand 8.8oz tin of top-tier caviar served for sharing with all traditional accoutrements.

Velvety soft scrambled eggs topped with sweet lobster meat, caviar, crème fraîche, and fresh chives.

A crispy breaded quail egg wrapped in duck rillette, crowned with caviar and chives.

Golden-brown roasted chicken served with Bocuse mousseline, beech mushrooms, shallots, and rich jus.

Tender lamb loin medallions served alongside a silky Maximin vegetable purée and mint chimichurri.

Fresh local fish fillet resting in a velvety beurre blanc sauce with sweet peas and fresh mint.

A thick, juicy pork chop paired with apple celeriac chutney, onion sprouts, and savory pork jus.

A warm, flaky pastry crust filled with seasonal vegetables and rich mushroom sauce.

Crispy-skinned roasted dry-aged duck breast served alongside duck confit hash and glossy duck jus.

A magnificent 40oz Maine lobster served with creamy lobster risotto, seasonal vegetables, and caviar butter.

An impressive platter featuring a trio of wet-aged, dry-aged, and Wagyu steaks.

A fresh bowl of sliced seasonal fruits arranged colorfully on a crisp plate.

Charred broccolini stalks tossed in Calabrian vinaigrette and finished with plant-based parmesan.

Crisp mixed greens tossed with pickled onions, crunchy seeds, and oil and vinegar.

Assentis vegan spaghetti tossed in a creamy, peppery sauce made with nutritional yeast.

Sweet Josper oven-roasted carrots finished with vibrant mint chimichurri.

Creamy plant-based arborio rice risotto cooked with earthy wild mushrooms and truffle shavings.

Decadent chocolate graham cracker crust, mascarpone cheesecake, espresso-soaked ladyfingers, and coffee whip.

Rich chocolate cake layered with tart raspberry jam, Manjari mousse, and Amarena cherries.

Rotating artisan ice cream served with a variety of sweet toppings.