Sexy Steak

Fresh oysters served raw, accented with a vibrant champagne shallot, cucumber, and salsa verde mignonette.

Cooked to perfection and generously topped with savory garlic butter and melted parmesan cheese.

An Italian take on a classic featuring a rich parmesan cream sauce and crispy pancetta bits.

Chilled succulent Gulf shrimp served with housemade cocktail sauce and fresh lemon.

Hand-chopped prime beef tenderloin paired with capers, shallots, Dijon mustard, cornichons, an egg yolk, and toast points.

Fresh yellowfin tuna paired with creamy avocado, watermelon radish, Fresno pepper, wonton chips, and ponzu sesame sauce.

Romaine gem heart leaves tossed in a creamy dressing with housemade crostini and shaved parmesan.

Creamy burrata cheese served with heirloom tomatoes, basil pesto, balsamic glaze, and extra virgin olive oil.

Seasonal melon artfully wrapped with savory prosciutto and drizzled with luscious truffle honey.

A refreshing blend of cucumber, roasted beets, Bulgarian feta, olives, gem lettuce, watercress, and tomato with lemon herb vinaigrette.

Focaccia duo featuring roasted tomato & rosemary parmesan, served alongside garlic herb butter and an EVOO balsamic blend.

Jumbo lump crab cakes served with a grain mustard aioli, fresh arugula, radish, and Fresno pepper.

Crispy fried East Coast squid, baby shrimp, and sweet peppadew peppers served with zesty ammoglio sauce.

Three tender Wagyu meatballs bathed in tomato basil sauce and velvety mornay, garnished with fresh basil.

Sautéed Gulf shrimp tossed in lemon, garlic butter, white wine, and tomato, served with grilled crostini and fried leeks.

Hungarian peppers, savory Italian sausage, and potatoes simmered in a rich tomato demi-glace.

Thick-cut house-made Wagyu pastrami served with stone ground mustard, house Dijon, and crisp pickles.

USDA Prime 8oz rib eye cap, renowned for its incredible tenderness and rich flavor profile.

USDA Prime 22oz bone-in New York strip offering a hearty texture and deep savory taste.

Tender 12oz pan-seared veal chop prepared with classic culinary finesse.

Four succulent grilled lamb chops served with a vibrant herbal salsa verde.

Imported 30oz Australian Wagyu bone-in tomahawk, an ultimate showstopper for steak lovers.

Imported 16oz Australian Wagyu ribeye offering an ultra-tender, buttery melt-in-your-mouth experience.

Bone-in, thick-cut 32oz Porterhouse steak designed for sharing and roasted to perfection.

Classic 32oz porterhouse steak combining tenderloin and strip cuts in one magnificent steak.

Wild mushrooms, shallots, and parmigiano reggiano finished with rich truffle oil.

Rigatoni pasta tossed with fiery Calabria peppers in a creamy tomato sauce.

Strozzapreti pasta with beef tenderloin tips, spinach, wild mushrooms, madeira cream, truffle oil, and ricotta.

Wide pappardelle noodles tossed with a slow-simmered housemade meat sauce.

Breaded Amish chicken breast layered with prosciutto and melted fontina cheese in roasted garlic white wine sauce.

Sautéed Amish chicken breast prepared with artichoke hearts, capers, lemon, and white wine.

10oz South African lobster tail prepared with traditional scampi butter and herbs.

Whole pan-seared Dover sole with garlic, lemon, diced tomatoes, white wine sauce, and capers.

Sweet corn kernels sautéed in butter with parmigiano reggiano and Calabrian chili pepper.

Tender carrots glazed with brown sugar, butter, and a hint of cognac.

Baby spinach quickly sautéed in EVOO with garlic, lemon, and Calabrian chili pepper.

Cavatappi noodles baked in a rich five-cheese blend and creamy mornay sauce.

Crisp-tender green beans tossed almondine style in butter and toasted almonds.

Grilled portobella mushroom caps in balsamic marinade and savory house zip sauce.

Crispy french fries tossed in aromatic truffle oil and topped with parmigiano reggiano.

Freshly mashed Yukon gold potatoes whipped with rich butter.