Every dish is a masterpiece, crafted with the finest ingredients and served with pride.
Pan-seared duck foie gras with caramelized apple, brioche toast, and port wine reduction.
Yellowfin tuna, avocado mousse, sesame ginger dressing, wonton crisps.
Creamy Maine lobster bisque with cognac, chive oil, and lobster claw garnish.
Creamy burrata, heirloom tomatoes, aged balsamic, fresh basil, extra virgin olive oil.
A5 Japanese Wagyu, 12oz, charcoal-seared to perfection with truffle jus and roasted garlic.
32oz bone-in ribeye, dry-aged 45 days, with bone marrow butter and herb crust.
8oz center-cut tenderloin, butter-basted, with red wine demi-glace and truffle mash.
14oz USDA Prime, charcoal-grilled, with peppercorn sauce and roasted shallots.
Twin Maine lobster tails, herb butter, grilled lemon, and drawn butter.
Pacific halibut, saffron beurre blanc, roasted fennel, and citrus relish.
Three-cheese blend, black truffle, crispy pancetta, Parmesan crust.
Split marrow bones, herb gremolata, grilled sourdough, fleur de sel.
Baby spinach, nutmeg cream sauce, Parmesan, garlic croutons.
Idaho potato, sour cream, chives, bacon bits, aged cheddar.
Valrhona dark chocolate, molten center, vanilla bean ice cream, gold leaf.
Madagascar vanilla custard, caramelized sugar crust, fresh berries.
Woodford Reserve bourbon, smoked maple syrup, Angostura bitters, flamed orange peel.
Tanqueray gin, Campari, sweet vermouth, oak barrel aged 30 days.
Premier Grand Cru Classé, Bordeaux. Notes of blackcurrant, violet, and cedar.
Champagne. Fine bubbles, notes of white peach, almond, and toasted brioche.
Reserve your table and let us create an unforgettable evening for you.
Reserve a Table