mixed green

demi sec cherry tomatoes – manchego – sherry emulsion ~14

burrata & prosciutto

herb pesto – smoked pine nuts – watercress ~16

hearts of romaine

garlic crouton – parmesan lemon dressing ~14

blue iceberg

smoked bacon – maytag blue – cherry tomato ~14

jumbo lump crab salad

grapefruit – melon – hearts of palm ~19

apple & endive

candied walnuts – gorgonzola – arugula ~15

Appetizers

beef tartar

black truffle aioli – black pepper lavash ~20

tuna tartar

avocado – soy honey emulsion – taro chips ~19

hamachi crudo

fall apple – hearts of palm – honey lemon vinaigrette ~18

foie gras french toast

green apple – almond brioche – sherry gastrique ~22

shrimp rice krispies

tiger prawns – lobster bisque ~16

seared scallops

cauliflower mousseline – baby cauliflower – brown butter ~19

lil’ BRGRs

wagyu beef – special sauce – sesame seed bun ~22

add truffles ~mp add foie gras ~10

Raw Bar

oysters on a half shell*

~18 half dozen ~36 dozen

jumbo lump crab cocktail ~15

shrimp cocktail ~19

alaskan king crab ~26

shellfish platter ~ 29 / ~45 / ~65

Grilled

small

skirt steak 6 oz. ~24

filet medallion 6 oz. ~37

loin strip 10 oz. ~33

medium

skirt steak 12 oz. ~29

filet 10 oz.~46

sirloin 16 oz.~45

bone-in filet 14 oz. ~57

large

bone-in rib steak 20 oz. ~49

porterhouse 24 oz. ~64

cowboy rib steak 34 oz. ~89

wagyu selection ~mp

Entrees

herb parmesan chicken

roasted fall vegetables – garlic jus ~28

market fish ~mp

rack of lamb

soubise – glazed carrots & baby turnips – lamb jus ~45

seared big eye tuna

eggplant caviar – maitake – sweet miso jus

spiced duck breast

duck confit & brussel sprouts hash – celeriac puree ~34

beef short rib

carrot butterscotch – celery – cipollini ~32

grilled striped bass

baby bok choy – scallion wonton – curry broth ~36

maine lobster

sweet citrus butter – baked lemon ~72

toppings

peppercorn crusted ~6

foie gras butter ~8

shrimp ~6 each

crab ~10

crab “oscar” ~15

lobster ~36

truffles ~mp

foie gras ~15

sides ~12

sweet corn pudding

mac & cheese

broccolini

asparagus

creamed spinach

creamy yukon potatoes

parmesan truffle fries

brussels sprouts

haricot verts

wild mushrooms

Sauces ~2

chimichurri

au poivre

horseradish

blue butter

bearnaise

red wine

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne ill­ness, especially if you have a medical condition.
A 20% Gratuity is Added to Parties of 6 and LargerExecutive Chef: Aksel Theilkuhl