Prime + Proper

A pristine half-dozen fresh oysters arranged on a bed of crushed ice, served with tiny bowls of champagne mignonette and cocktail sauce under bright overhead lighting.

Jumbo chilled shrimp hung gracefully over the rim of a crystal martini glass filled with zesty cocktail sauce, garnished with a char-grilled lemon wedge.

Succulent, thick-cut Alaskan king crab legs cracked open to reveal tender white meat, served alongside a warm ramekin of rich golden clarified butter.

An extravagant tiered seafood tower overflowing with fresh oysters, lobster tails, shrimp cocktail, crab legs, and gourmet dipping sauces on crushed ice.

Thinly sliced, deep-red bigeye tuna arranged artfully on a white plate, drizzled with bright green yuzu kosho oil and topped with crispy rice crackers.

Finely hand-cut dry-aged steak tartare crowned with a rich tabasco egg yolk jam, crispy shallots, and airy beef tendon puffs.

Delicate ribbons of smoked salmon garnished with glistening orange salmon roe, fresh herbs, and pickled mustard seeds, served with crispy house potato chips.

Three mother-of-pearl spoons laden with distinct varieties of dark, glossy caviar, accompanied by warm toasted brioche points and dollops of rich crème fraîche.

A glistening tin of premium Grandeur Osetra caviar opened to reveal smooth, golden-brown pearls sitting on crushed ice.

A close-up shot of fine Platinum Osetra caviar pearls shimmering under soft dining room illumination.

A small glass jar of luxurious dark Noir Osetra caviar presented elegantly against a dark slate background.

Tender braised artichokes simmered in a savory barigoule broth and finished with a rich, umami-packed X.O. sauce drizzle.

A golden-brown mound of crisp-fried zucchini and eggplant chips, served with a cooling side of tzatziki dip and grated kasseri cheese.

Roasted bone marrow paired with melt-in-your-mouth braised short rib, served with fresh herbaceous tabbouleh and grilled semolina bread.

Rich roasted bone marrow filled with tender short rib, served alongside vibrant tabbouleh and thick slices of toasted semolina bread.

An artistic arrangement of crisp, vibrant seasonal raw vegetables arranged like a garden harvest, served with a creamy house-made dipping sauce.

Puffy, golden crab beignets packed with sweet blue crab meat, topped with finely minced chives and a silky pool of rich beurre blanc.

Charred, tender octopus tentacles served over a bold and spicy salsa brava, herbaceous zhoug sauce, and flaky beef fat roti.

Crisp baby butter lettuce leaves coated in a creamy Caesar dressing, crowned with a lacy, golden pecorino frico and a delicate white anchovy.

A finely chopped, colorful garden salad with crisp greens, radish, tender hearts of palm, and juicy tomatoes tossed in a bright white balsamic dressing.

An upscale seafood Louie salad featuring generous chunks of sweet blue crab, avocado slices, and tender asparagus over butter bibb lettuce with a rich poppy seed dressing.

An 18 oz bone-in New York strip steak with a robust char and a juicy, pink interior, seasoned simply with coarse sea salt.

A thick-cut 20 oz cowboy ribeye featuring gorgeous marbling, a caramelized outer crust, and the bone extending out elegantly.

Two thick double-bone lamb chops with a fragrant herb crust and a succulent, tender pink center.

A juicy 20 oz Berkshire pork chop with a caramelized glaze, served with a savory bourbon jus and pickled mustard seeds.

An exquisitely marbled cut of American Wagyu beef from Black Hawk Farms, showcasing intricate fat distribution and deep red color.

A 12 oz Australian Wagyu New York strip steak with intense marble scoring, grilled to buttery perfection.

A pristine cut of A5 Japanese Wagyu beef featuring legendary snow-like marbling, cut into bite-sized squares ready for searing.

A whiskey-aged 20 oz cowboy ribeye with a complex, deep flavor profile and a gleaming, savory caramelized crust.

A deeply flavorful 28 oz porterhouse dry-aged for up to 90 days, offering an intense nutty aroma and rich crust.

An 18 oz dry-aged bone-in New York strip steak grilled to perfection, glistening with natural juices.

Whole Dover sole delicately deboned tableside, glistening in a nutty brown butter sauce with capers, fresh parsley, and lemon.

Whole wood-fired branzino with crispy skin and smoky charred edges, dressed with bright ladolemono and fresh alpine sorrel.

Jumbo colossal prawns split and grilled over open flames, brushed with a spicy Calabrian chili butter and served with charred lemon.

Pan-seared sea scallops with a golden crust, resting in a pool of velvety corn velouté and vibrant herb gastrique alongside tender squash.

A perfectly roasted Ora King salmon fillet drizzled with a luxurious champagne yuzu beurre blanc and bright green parsley oil.

Creamy Acquerello rice risotto enriched with rich lobster butter and pecorino cheese, topped with succulent pieces of whole lobster.

An entire golden-brown, crispy whole fried chicken piled high on a rustic platter, piping hot with an ultra-crunchy crust.

A seared slice of rich, buttery foie gras topped with sweet, translucent sherry onions on a small ceramic plate.

A succulent, split-shell lobster tail basted in smoky roasted ash butter, ready to be paired with any steak.

A classic Oscar topping featuring tender lump blue crab meat, crisp asparagus spears, and velvety golden béarnaise sauce.

Fresh seasonal black truffles being freshly shaved into delicate paper-thin ribbons over a warm dish.

A glossy, rich ramekin of classic French tarragon béarnaise sauce with a smooth, emulsified texture.

A small pitcher of house-made savory Proper steak sauce with a rich, dark glossy finish.

A dollop of fluffy, pungent whipped horseradish served in a clean white porcelain ramekin.

A pat of creamy butter infused with sweet roasted garlic and a hint of dark savory ash, melting gently.

A warm, fragrant au poivre jus peppered with cracked black peppercorns in a sleek pouring boat.

A towering cone of golden, ultra-crispy French fries seasoned with sea salt, served alongside a ramekin of roasted garlic ash aioli.

Incredibly smooth, decadent Robuchon-style mashed potatoes enriched with an abundance of creamy butter, served in a ceramic crock.

Crispy baby marble potatoes roasted in rich beef fat, tossed in a tangy buttermilk vinaigrette and grated bottarga.

A golden, ultra-crispy hash brown cake topped with a runny sunny-side-up egg, fire-roasted relish, and a dusting of black salt.

Bright green asparagus spears grilled until tender, topped with crunchy Marcona almond gremolata and a drizzle of rich hollandaise.

Wood-fired broccoli florets with charred, smoky edges, tossed in spicy harissa, sumac-pickled onions, and crunchy dukkah.

Sweet roasted carrots glazed with smoked chermoula, resting on a bed of cool tahini yogurt and garnished with crushed pistachios.

Torchio pasta coated in a decadent, bubbling sauce of aged parmesan and reserve cheddar, topped with a golden breadcrumb crust.

Meaty black maitake mushrooms seared in luxurious A5 Wagyu tallow, finished with a rich burnt onion jus and dancing bonito flakes.

Thick-cut, golden-brown crispy onion rings stacked high, served with a zesty horseradish mustard dipping sauce.

Pillow-soft ricotta gnocchi tossed in a creamy cacio e pepe sauce, topped with shaved black truffle and savory mushroom conserva.

Creamy, stone-ground grits loaded with tender lobster chunks, smoky tasso ham, chive butter, and crisp fried leeks.