Ocean Grill at The Setai

Fresh East Coast oysters served chilled on ice with house-made cocktail sauce and classic mignonette.

Charred tender artichoke hearts accompanied by a creamy, velvety garlic-lemon aïoli.

A vibrant spread of fresh garden vegetables paired with house-made hummus, smoky babaghanoush, and chilled tzatziki.

Daily catch ceviche marinated in zesty fresh citrus juice with sliced red onions and fresh cilantro leaves.

Thinly sliced yellowfin tuna finished with extra virgin olive oil, fragrant lemon zest, jalapeño rounds, and sea salt.

Delicately sliced salmon plated with grated hard-boiled egg, capers, red onions, cornichons, chives, crème fraîche, and premium caviar.

Pan-seared lump crab cakes served over sweet roasted corn and accompanied by zesty remoulade sauce.

Wood-grilled octopus tentacle served over chargrilled romaine hearts, fingerling potatoes, and rich romesco sauce.

Slow-roasted eggplant baked with rich tomato sauce, melted mozzarella di bufala, and fragrant fresh basil.

Paper-thin slices of Wagyu beef tenderloin topped with black truffle aioli, baby arugula, parmesan shavings, and fresh shaved black truffle.

Crisp romaine hearts tossed in classic Caesar dressing with aged Parmigiano-Reggiano and garlic croûtons.

Nutrient-rich bulgur wheat and quinoa combined with avocado, frisée, sauce vierge, fresh basil, sweet peppers, and extra virgin olive oil.

Traditional salad featuring ripe vine tomatoes, cucumbers, kalamata olives, red onions, green peppers, extra virgin olive oil, and feta cheese.

Crisp shaved fennel and celery root mixed with frisée, wild arugula, lemon vinaigrette dressing, and aged parmesan cheese.

Creamy Burrata di Bufala served alongside sweet local vine-ripened tomatoes, balsamic reduction glaze, and fresh basil leaves.

Preserved yellowfin tuna arranged over romaine, tender green beans, Campari tomatoes, hard-boiled egg, olives, mustard vinaigrette, and tapenade crostini.

Fresh avocado, arugula, cucumbers, green peppers, tomatoes, kalamata olives, and red onions tossed in red wine vinaigrette with shaved parmesan.

Wood-charred whole cauliflower head smothered in rich green tahini sauce and garnished with toasted sliced almonds.

Tender free-range chicken breast grilled to perfection, served over baby arugula, shaved parmesan, and zesty caper citronette dressing.

Flame-grilled yellowfin tuna steak with a crisp sesame crust, served over sweet roasted corn and spicy wasabi cream sauce.

Charred Wagyu skirt steak grilled over open wood flame, paired with smashed fingerling potatoes and herbal chimichurri sauce.

Center-cut Filet Mignon wood-grilled to desired temperature, accompanied by crispy smashed fingerling potatoes and fresh chimichurri.

Prime 10oz New York strip steak wood-grilled with sea salt and black pepper, served with smashed fingerling potatoes and chimichurri.

Delicately grilled whole Dover Sole prepared with fresh lemon butter and aromatic sea salt.

Whole Mediterranean sea bass wood-grilled with aromatic herbs, extra virgin olive oil, and charred lemon halves.

Succulent Chilean Sea Bass cooked over open wood flames, served tender with fresh herbs and lemon zest oil.

Wood-grilled wild Faroe Islands salmon filet seasoned with sea salt, cracked pepper, and extra virgin olive oil.

Jumbo wood-grilled ocean prawns and tender sea scallops brushed with herbs, garlic, and citrus olive oil.

Artisanal thin-crust pizza topped with San Marzano tomato sauce, fresh Mozzarella di Bufala, olive oil, and fragrant fresh basil.

Decadent white pizza topped with Mozzarella di Bufala, Robiola cheese, creamy mascarpone, and white truffle oil drizzle.

Seafood pizza topped with tomato sauce, mozzarella cheese, grilled shrimp, tender calamari rings, and octopus pieces.

Flour tortillas stuffed with cumin-marinated grilled fish, pickled red onions, crisp romaine, guacamole, and fresh pico de gallo.

Wood-grilled Black Angus beef patty on a brioche bun with Bibb lettuce, ripe tomatoes, red onions, chef's pickles, and aioli.

Grilled salmon filet patty topped with oven-roasted tomatoes, wild arugula, fresh jalapeño, and spicy horseradish sauce.

Preserved yellowfin tuna on rustic artisan bread with Bibb lettuce, vine tomatoes, mayonnaise, and sliced hard-boiled egg.

Triple-decker club sandwich stuffed with sliced turkey breast, crispy bacon, Bibb lettuce, tomato, hard-boiled egg, and mayonnaise.

Piedmont-style hand-stuffed pasta filled with braised short ribs, served in a rich parmesan cream sauce with thyme and beef jus.

Classic Italian spaghetti tossed in rich San Marzano tomato sauce and garnished with sweet fresh basil leaves.

House Tagliolini pasta tossed with tender Littleneck clams, garlic, olive oil, and white wine broth.

Grilled Maine lobster served over tender spaghetti in a sweet cherry tomato sauce with fresh basil leaves.

Creamy arborio risotto infused with wild mushrooms, white truffle oil, and generous shavings of fresh black truffle.

Fresh baby mesclun greens tossed in a delicate house lemon vinaigrette dressing.

Seasonal fresh vegetables grilled over open flames with sea salt and olive oil.

Fluffy steamed aromatic Jasmine rice.

Crispy oven-roasted fingerling potatoes seasoned with garlic and sea salt.

Smooth and creamy whipped potatoes made with butter and cream.

Thick-cut golden steak fries tossed with sea salt and crack pepper.

Tender broccolini charred over wood fire, dressed with olive oil and garlic.

Roasted brussel sprouts cooked till crispy and tossed with sea salt.

Thinly sliced potatoes baked until tender in a rich cream and melted cheese sauce.