DINNER
STARTERS |
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Asparagus Salad Shaved asparagus, pine nuts, panna cotta, vinegar 15
Chopped Salad iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese 14
Mussels shallots, lemon, white wine, butter, parsley 16
Lobster Bisque maine lobster, celery, white wine, cream 13
Duck Liver Mousse duck liver, milk, garlic, shallots, butter, crostini 14
Little Gems walnuts, salt, shallots, champagne vinegar, pecorino romano cheese 12
MAIN COURSE |
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Filet Mignon 8oz bordelaise, chives, butter 18
T Bone 18oz fresh herb sherry butter, chives 60
Rib Eye 20oz argentinian raised prime black angus, salt, pepper, garlic, butter 65
Porterhouse 26oz fire roasted, chive, butter, garlic 90
Bone-in New York 16oz shallot butter, cipollini onions, salt, pepper 75
Prime Rib 15oz or 20oz slow roasted, au jus, horseradish 55
Hokkaido A5 Wagyu chateau uenae, farmed in below freezing temperatures 125
DESSERT |
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Soufflé chocolate soufflè, tahini cookie 10
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