Wren & Wolf

Warm, bubbling pimento cheese paired with a rustic house French loaf, finished with earthy kale duxelles and delicate leek ash.

Fragrant golden flatbread layered with aromatic za'atar, melted gruyere and manchego cheeses, artichoke hearts, kalamata olives, and fresh micro arugula.

Freshly shucked east or west coast oysters served on crushed ice with zesty cocktail sauce, tangy pomegranate mignonette, and fresh horseradish.

Baked oysters generously topped with sweet king crab meat, rich torchonn butter, and bubbling melted white cheddar.

Plump, chilled shrimp served over a bright tomatillo and calabrian chili cocktail sauce, accompanied by roasted garlic and chive aioli.

Delicate hiramasa fish slices drizzled with buttermilk vinaigrette and herb oil, accented by apple serrano jam, puffed black rice, and crispy leeks.

Vibrant bluefin tuna tartare crowned with premium caviar and crème fraîche, accompanied by piquillo peppers, fresh chives, and crispy lavash.

Decadent butter-poached shellfish simmered in clarified butter, aromatic thyme, and grilled lemon, featuring Alaskan king crab or Maine lobster.

A grand seafood feast featuring 6 fresh oysters, 4 large cocktail shrimp, half a Maine lobster with crab stuffing, and 1/4 lb of king crab legs.

An extravagant multi-tiered seafood platter with 12 oysters, 6 large shrimp, a whole stuffed Maine lobster, and 3/4 lb of sweet king crab.

Classic iceberg wedge layered with thick Niman Ranch pork belly, balsamic-glazed cherry tomatoes, chopped parsley, and rich blue cheese vinaigrette.

A modern Caesar featuring crisp romaine hearts, creamy sliced avocado, shaved parmesan cheese, delicate parmesan frico, and herb croutons.

House-ground savory meatballs served over creamy Italian polenta, smothered in savory pomodoro sauce and garnished with fried basil.

Thinly sliced raw beef carpaccio adorned with peppery arugula, bone marrow aioli, cured egg yolk, parmesan shavings, and brown butter breadcrumbs.

A traditional, luxurious taste of premium chilled caviar served on a pearl spoon.

Immensely tender Australian wagyu beef cooked to your preferred temperature and served sizzling.

A thick, perfectly charred 16oz ribeye steak served alongside smooth whipped parmesan potatoes and tender roasted baby carrots.

Tender and lean 10oz filet of beef tenderloin paired with creamy whipped parmesan potatoes and roasted baby carrots.

Fresh spaghetti tossed in a vibrant pesto with tender edamame, lemon-herb whipped feta, candied pistachios, and fresh mint.

Crispy-skinned organic half chicken served with a parmesan-crusted potato, sweet cipollini onions, calabrian chimichurri, and grilled lemon.

Pan-roasted Atlantic salmon served over carrot sudachi, fingerling potatoes, charred brussels sprouts, fresh herbs, and bright citronette.

Flaky herb-crusted Alaskan halibut accompanied by beurre vert, Dijon mustard, spring vegetables, and fresh lemon.

Crispy pistachio-crusted pork tomahawk schnitzel served with rich demi-glace, herb crème fraîche, fresh apple, and fennel.

An indulgent twice-baked potato loaded with lobster bisque potato purée, crème fraîche, bacon, cheddar cheese, and a delicate touch of caviar.

Smooth, buttery whipped potatoes generously infused with rich parmesan cheese.

Soft German potato dumplings tossed in fragrant sage brown butter with melted gouda and manchego cheeses.

Tender poached green asparagus spears served with a rich, silky tarragon béarnaise sauce.

Nutty forbidden rice flavored with savory wagyu elements and fresh herbs.