VALERIE

Fresh Ahi tuna tartare layered with creamy avocado, pickled heirloom carrots, kewpie mayo, crispy fried capers, micro cilantro, and sesame, served with crisp blue corn tortilla chips.

Creamy spinach and artichoke dip infused with miso-pickled wild mushrooms, fresh watercress, and a crisp parmesan tile, accompanied by blue corn tortilla chips.

Crispy French fries tossed in rich duck fat, topped with freshly grated parmesan, aromatic rosemary, and served with a side of truffle aioli.

Thinly sliced seared raw Wagyu beef topped with shaved parmesan, fresh arugula, black truffle, capers, and crunchy migas crumbs.

Delicate zucchini blossoms stuffed with lump crabmeat and lemon-herb ricotta, lightly fried and served with a fragrant ramp and lemon aioli.

A crispy tempura-battered medley of tender calamari, prawns, lobster, zucchini, caulilini, and fennel, finished with lemon-caper aioli and herbs.

Tender braised Wagyu beef cheek tucked in soft steamed bao buns with pickled carrots, daikon, cucumber, cilantro, and a spiced aioli.

A rotating selection of artisanal cheeses and cured meats, accompanied by gourmet jams, mustard, nuts, and toasted crostini.

Artisanal flatbread topped with spicy cured Italian sopressata, creamy burrata, fresh basil, tomato harissa, and a drizzle of Calabrian chili oil.

Crispy flatbread layered with silky garlic confit bechamel, savory Prosciutto di Parma, peppered arugula, and a drizzle of saba.

Crisp baby gem lettuce tossed in lemon caesar dressing, topped with crispy pancetta crumble, herb panko breadcrumbs, and shaved parmesan cheese.

Shaved cabbage salad mixed with sweet orange segments, edamame, and crispy wontons, tossed in a light ginger-sesame dressing.

Crisp baby iceberg wedge paired with heirloom cherry tomatoes, Easter egg radishes, avocado, crispy pancetta, and salty ricotta salata in a buttermilk emulsion.

Creamy whipped feta spread served with a vibrant assortment of heirloom tomatoes, cucumber, red onion, opal basil, extra virgin olive oil, and aged balsamic.

Seared Ahi tuna served open-faced on grilled sourdough bread with whipped lemon ricotta, tomato, avocado, furikake spice, and fennel aioli.

Grass-fed Brandt beef patty topped with rich French onion jam and your choice of melted white cheddar or American cheese on a toasted brioche bun.

Crispy buttermilk fried chicken breast on a soft Japanese milk bun with confit black garlic aioli and crunchy cabbage slaw.

Double proprietary beef patties cooked to order, layered with melted cheese, shredded iceberg lettuce, pickles, and signature special sauce.

Fresh Maine lobster tossed in warm drawn butter, served on a split-top toasted brioche bun alongside crisp salt and vinegar potato chips.

Italian schiacciata bread filled with thinly sliced mortadella, creamy stracciatella cheese, baby arugula, and nutty pistachio basil pesto.

A 10 oz grass-fed Brandt steak grilled to perfection, served with hand-cut French fries, rich peppercorn compound butter, and zesty green garlic chimichurri.

Pan-roasted half chicken served over roasted sunchokes and wilted Tuscan kale, finished with a rich natural pan jus.

Seared 8 oz Wagyu hanger steak served medium-rare, dressed in a citrusy, soy-based Hong Kong sauce with scallions, garlic, and red pepper flakes.

Pan-seared halibut fillet served over forbidden black rice and tender yu choy, swimming in a delicate silky velouté sauce.

Handmade pasta pockets filled with sweet English peas and ramps, served with lemon ricotta, earthy porcini mushrooms, and a parmesan sugo broth.

Seared lump crab cake on toasted English muffin topped with heirloom tomato slice, soft poached egg, and vibrant yuzu hollandaise sauce.

Poached eggs and creamy sliced avocado over wilted savoy spinach and heirloom tomato, finished with rich basil hollandaise.

Crispy fried chicken placed on an English muffin with heirloom tomato, crunchy slaw, poached egg, gochujang aioli, and citrus hollandaise.

Smooth acai blend topped with whole oat granola, raw honeycomb, fresh seasonal berries, and fresh mint leaves.

Creamy white cheddar grits loaded with gin-flambéed succulent shrimp, sautéed kale, fresh cilantro, citrus, and sweet cherry heirloom tomatoes.

Classic French sandwich on toasted brioche filled with ham, rich gruyère bechamel, and topped with a fried sunny-side-up egg.

Two eggs cooked to your liking, served with crispy bacon, pork sausage links, Old Bay confit marble home fries, and buttered toast.

Three-egg omelet packed with cooked ham (prosciutto cotto), vegetable sofrito, and aged white cheddar, served with home fries and mixed greens.

Fluffy three-egg omelet loaded with savoy spinach, heirloom cherry tomatoes, and tangy crumbled feta, accompanied by home fries and salad.

Grilled sourdough toast spread with whipped ricotta, mashed avocado, toasted pistachios, honeycomb drizzle, extra virgin olive oil, and sea salt.

Thinly sliced Prosciutto di Parma on warm rosemary focaccia with Italian truffle cheese, poached eggs, and sun-dried tomato hollandaise.

Half-dozen freshly shucked East Coast oysters served raw on ice with classic mignonette, cocktail sauce, and fresh lemon wedges.

Fresh Ahi tuna tartare layered with avocado, pickled heirloom carrots, kewpie mayo, fried capers, micro cilantro, sesame, and blue corn tortilla chips.

Pan-seared lump crab cake served with creamy avocado tartar sauce, shaved fennel salad, and fresh chives.

Baked spinach and artichoke dip enriched with miso-pickled mushrooms, crisp parmesan tile, watercress, and blue corn chips.

Hand-cut fries cooked in duck fat, tossed with parmesan cheese and fried rosemary, served with rich truffle aioli.

Rich five-cheese macaroni tossed with sweet Maine lobster meat, baked under a crispy parmesan panko crust.

Thinly sliced Wagyu beef topped with black truffle, shaved parmesan, wild arugula, capers, and crunchy migas.

Fresh Ahi tuna crudo in a vibrant hibiscus and calamansi agua chile with citrus, avocado mousse, ninja radish, pickled pearl onion, passionfruit, and sliced serrano pepper.

Fried zucchini blossoms filled with delicate crab and lemon-herb ricotta, served with a ramp and lemon aioli.

Light tempura fried calamari, prawns, lobster, zucchini, caulilini, and fennel served with lemon-caper dipping sauce.

Steamed bao buns filled with braised Wagyu beef cheek, pickled radish and carrot, cucumber, cilantro, and spiced aioli.

A 12 oz grass-fed Brandt steak cooked to your liking, served with hand-cut French fries, peppercorn compound butter, and green garlic chimichurri.

Grass-fed Brandt beef burger with caramelized French onion jam, aged white cheddar or American cheese, served with your choice of side.

Pan-roasted King Salmon served bouillabaisse style with cockles, P.E.I. mussels, confit marble potatoes, caulilini, and a scented tomato-seafood broth.

Double beef patty burger topped with shredded iceberg lettuce, dill pickles, melted cheese, and special house sauce.

Tender slow-braised beef short rib served with sweet butternut squash puree, savory miso glaze, maitake mushrooms, and wilted swiss chard.

Roasted herb-crusted half chicken served over caramelized sunchokes, Tuscan kale, and a savory pan reduction jus.

Seared 8 oz Wagyu hanger steak sliced medium-rare, finished with garlic-scallion Hong Kong citrus soy sauce and chili flakes.

Wild roasted halibut over dark forbidden rice, yu choy greens, and a buttery seafood velouté sauce.

House-made green basil cavatelli pasta tossed in vibrant San Marzano tomato sauce, topped with aged pecorino cheese.

Creamy Arborio rice risotto cooked with tender prawns, lump crabmeat, lemon zest, and rich mascarpone cheese.

Hand-folded agnolotti stuffed with sweet English pea and ramp puree, served with porcini mushrooms and parmesan sugo.