Monkey Bar

Decadent house-baked pull-away bread infused with Perigord truffles, rich parmesan cheese, and creamy truffle butter.

Savory wagyu beef meatballs slowly simmered in rich red marinara sauce, topped with aged parmesan and served with toasted garlic bread.

Crispy golden fried wonton shells filled with succulent sweet king crab meat, smooth cream cheese, green scallions, and served with sweet chili dipping sauce.

Pan-fried crispy potato pancakes cooked to golden perfection, served warm with classic savory accoutrements.

Finely hand-cut beef tenderloin blended with dijonnaise, crowned with a slow-cooked egg yolk, and accompanied by toasted sourdough bread.

Delicate baked lump blue crab cakes seasoned with preserved lemon and served with a tangy classic remoulade sauce.

Premium royale cut smoked salmon featuring a silky texture and delicate smoky flavor.

Slices of fresh salmon drizzled with bright yuzu ponzu sauce and enhanced with aromatic shaved Perigord truffles.

Diced lean bluefin tuna belly tossed with Calabrian chili, caperberries, and sweet orange supremes.

Delicately sliced chu toro raw tuna finished with smooth white ponzu vinaigrette and minced shallots.

Rich bluefin otoro tuna tartare seasoned with yuasa white soy sauce, served with decadent brown butter toast and topped with caviar.

Selection of freshly shucked East Coast oysters served chilled on crushed ice with mignonette and cocktail sauce.

Chilled Hokkaido king crab legs cracked and ready to enjoy with drawn butter and cocktail sauce.

Jumbo blue prawns served chilled with tangy cocktail sauce, lemon, and rich house dijonnaise.

Exquisite Golden Osetra Caviar served traditionally alongside warm potato pancakes and velvety crème fraîche.

Crisp romaine lettuce tossed with house Caesar dressing, crispy potato chips, and savory smoked whitefish.

Chilled iceberg wedge dressed with creamy ranch, crispy bacon crumbles, blue gorgonzola cheese, egg, and red onion.

Spanish tuna and avocado on greens with green beans, tomatoes, hard-boiled egg, and bright sherry vinaigrette.

Tender butter lettuce leaves lightly coated in delicate fines herbes dressing and ripe avocado slices.

Grilled free-range chicken breast addition for salads.

Seared USDA prime steak slices as a savory salad protein upgrade.

Sweet, succulent King crab meat enhancement for salads.

Silky royale cut smoked salmon addition.

One golden baked lump blue crab cake enhancement.

Handmade ribbon mafaldine pasta tossed with rich Perigord truffles and aged pecorino cheese.

Classic rigatoni pasta coated in silky tomato vodka cream sauce, finished with fresh basil and parmesan.

Fresh linguine pasta tossed with tender cockles clams, extra virgin olive oil, garlic, and fresh herbs.

Decadent handmade spaghetti featuring sweet whole Maine lobster cooked with cognac, lemon, and fresh herbs.

Handmade cavatelli pasta paired with tender baby prawns, infused with fiery Calabrian chili and herbs.

Multi-layered delicate white lasagna packed with savory veal, pork, chicken, and drizzled with rich truffle jus.

Prime rib sliced thin and stacked on a crusty roll with melted Gruyère cheese, served with warm savory au jus.

Juicy seared ribeye steak served with classic béarnaise sauce and golden crispy French fries.

Tender 10 oz center-cut filet mignon served with roasted tomato, watercress, house steak salt, and béarnaise.

Intensely flavored 16oz New York strip steak aged for 42 days, paired with velvety béarnaise sauce.

Substantial 22 oz bone-in ribeye steak aged for 42 days for depth of flavor, served with béarnaise.

Exceptional Snake River Farms Wagyu 16oz New York Strip, 42-day dry-aged and served with buttery béarnaise sauce.

Colossal 32oz dry-aged Wagyu porterhouse steak combining tenderloin and strip, served with béarnaise.

Melted rich gorgonzola blue cheese topping for steaks.

Choice of classic peppercorn crust, aromatic Maître ‘D butter, or sweet roasted garlic.

Warm king crab meat topping with rich béarnaise in classic Oscar style.

Slow-roasted prime rib of beef sliced thin or thick center cut, served tender and juicy with natural au jus.

Two prime beef patties layered with American cheddar cheese, pickles, onions, and dijonnaise on a soft bun.

Two Snake River Farms Wagyu patties topped with tangy pickles, sweet onions, and house dijonnaise sauce.

Thick double-cut Berkshire pork chop roasted with cognac, sweet prunes, smoky bacon, and fresh rosemary.

Tender roasted lamb chops infused with garlic, Mediterranean olives, and fresh aromatic herbs.

Pan-seared tender veal chop prepared Milanese style and served with lemon butter sauce.

Sautéed tiger prawns in garlic white wine scampi sauce, enhanced with spicy Calabrian chile and aromatic fennel pollen.

Tender black cod glazed with savory sweet miso, served over rich soy dashi broth and crisp pea tendrils.

Pan-roasted Ora King salmon coated with honey pepper glaze, cooked in aromatic brown butter and lemon.

Crispy beer-battered cod served with thick-cut wedge fries and creamy house remoulade sauce.

Juicy roasted chicken served over buttery mashed potatoes with garlic confit and rich chicken jus.

Crispy pan-fried chicken breast topped with rich marinara sauce, melted fresh mozzarella, and basil.

Crispy golden pommes frites served with garlic aioli.

Creamy, rich mashed potatoes prepared with garlic confit and savory chicken jus.

Rich creamed spinach baked with blue cheese and caramelized onions.

Fresh steamed broccoli tossed in lemon juice and melted butter.

Slab-cut thick maple glazed bacon finished with coarse toasted black pepper.

Broiled tender asparagus spears dressed with fresh lemon, parmesan, and chives.

Elbow macaroni tossed in rich white cheddar cheese sauce and infused with truffle oil.

Sautéed button mushrooms with garlic, fresh thyme, and cream sherry.

Classic cocktail blend of Sipsmith gin, Tito's vodka, and Lillet Blanc.

Plymouth gin shaken with Dolin dry vermouth, served with a cocktail onion garnish.

St. George citrus vodka shaken with Cointreau, tart cranberry, and fresh lime juice.

Haku vodka mixed with fresh Sawada espresso, chocolate liqueur, and kokuto sugar.

Refreshing mixture of Tito's vodka, St. Germain elderflower, and fresh cucumber.

Roku gin stirred with Cocchi Americano and Japanese sake.

Sipsmith gin blended with lemon juice and topped with crisp prosecco.

Savory Tito's vodka cocktail mixed with seasoned tomato juice, celery, pickles, and olives.

Crisp Pinot Grigio mixed with Cocchi Americano and sparkling club soda over ice.

Sweet peach puree topped with sparkling prosecco wine.

Wild Turkey Rye 101 mixed with demerara syrup, Regans orange bitters, and Angostura bitters.

Russell's 10yr bourbon whiskey infused with demerara and aromatic bitters.

Maestro Dobel Diamante tequila and Montelobos mezcal with sweet agave and bitters.

Nikka Coffey Grain Japanese whiskey stirred with kokuto black sugar and aromatic bitters.