The menu

Thinly sliced raw tenderloin with arugula, sun-dried tomatoes, crisp capers and herb oil.

Cubed raw tenderloin with capers, sun-dried tomatoes, pickled cucumbers and shallots in a tartare emulsion.

Sesame-crusted tenderloin tips, seared medium-rare, with daikon, cilantro, herb oil and ginger ponzu.

Slow-cooked, citrus-marinated octopus, chilled and sliced, with avocado mousse, sun-dried tomatoes, capers and ginger-shallot soy reduction.

Cubed sushi-grade Alaskan salmon with daikon and crisp capers in a soy-herb emulsion. Avocado mousse and toasted baguette.

Chilled raw Bluefin tuna over microgreens, finished with herb oil and soy ponzu.

Citrus-cured Bluefin tuna with mango chutney, avocado, citrus-herb enoki, fresh berries, microgreens and herb oil.

35-day dry-aged beef tips in a Cajun cream reduction with herb oil and a warm bun.

6 pieces of 16–20 count shrimp, sautéed in hondashi beurre blanc and finished with fresh herbs.

Thinly sliced roast beef, mixed greens, tomatoes, cucumbers and crisp tortilla chips with honey mustard vinaigrette.

Braised, lightly charred octopus, served chilled with mixed greens, tomatoes, cucumbers, olives, crisp capers and herb oil.

Sesame-crusted Bluefin tuna, seared rare and chilled, with mixed greens, marinated enoki, herb-infused carrots, daikon and ponzu.

Peak-season tomatoes with grilled olives, crisp capers, shallots and dill in a lemon-garlic herb vinaigrette.

Romaine, ciabatta croutons and shaved Parmesan in creamy Caesar dressing. Anchovies on request, add 2.

House-smoked brisket in savory broth with rice, beans, cilantro, lime and fresh herbs.

Alaskan salmon, octopus, clams, scallops and calamari in lobster cream broth with sautéed cherry tomatoes, green onions and herb oil.

Two 8 oz dry-aged beef patties on a toasted bun with aged cheddar, caramelized onion, garlic aioli and pickles. Served with French fries.

Grilled 8 oz South African lobster tail over seafood cream reduction, finished with microgreens and herb oil.

Slow-smoked, oven-roasted brisket with pomme purée, sautéed Kumato tomato, pickled jalapeños and natural jus. Warm bun on the side.

Sesame-crusted Bluefin tuna, seared rare, with sautéed carrots, asparagus and ginger ponzu reduction. Fresh herbs and green onions.

Two 4 oz filet mignon with sautéed oyster mushrooms and creamy mushroom Marsala sauce, finished with microherbs and green onions.

Braised octopus and seared scallops with pan-fried baby potatoes, cherry tomatoes and olives in an herb beurre blanc.

Pan-seared salmon with pomme purée, grilled asparagus, lobster cream sauce and herb oil.

Pan-seared seabass over lobster cream reduction with garlic spinach, pan-roasted carrots, asparagus, microgreens and herb oil.

Pan-roasted chicken breast with sautéed asparagus, cherry tomatoes, green olives and pomme purée in a demi-glace cream reduction. Microgreens.

Dry-aged Prime Black Angus ribeye, the most marbled cut on the animal.

Dry-aged Prime Black Angus ribeye, left on the bone.

Rich, flavorful strip loin paired with tender filet mignon.

Bone-in ribeye with a bold, rich, nutty dry-aged flavor.

Rich New York strip paired with buttery, tender filet mignon.

Tender filet with baked potato, pan-roasted carrots and demi-glace.

Four frenched lamb chops, broiled, with pan-roasted baby potatoes, carrots and natural jus.

Brushed with herb butter and grilled.

Brushed with garlic herb butter, seasoned with salt and pepper, and grilled.

Flash-fried potatoes with Parmesan and Croatian truffle oil. Can be served plain.

Grilled corn with Cajun seasoning, garlic, butter and herb oil.

Creamy house-made mashed potatoes with Croatian truffle oil. Can be served as plain mashed potatoes.

Pan-roasted heirloom carrots with butter, salt, pepper and fresh herbs.

Seasonal mushrooms sautéed with butter, salt, pepper and herb oil. Finished with fresh herbs.

A refreshing blend of lime, mint and blueberries with a sparkling citrus finish.

A sparkling blend of strawberries, raspberries and blueberries with a sweet, refreshing finish.

Lemon, orange and lime with a touch of raspberry and a sparkling finish.

A tropical blend of mango and passion fruit with blueberries for a sweet-tart finish.

Blue curaçao syrup, pineapple and lemon juice, a splash of coconut water and butterfly pea tea, served over ice and topped with tonic water.

Dark cherry, strawberry puree and pomegranate with fresh lime juice and a hint of vanilla, shaken and served in a coupe glass. Topped with sparkling water.

Rose and raspberry purees with lychee and fresh lemon juice, shaken and served straight up. Topped with sparkling water.

Blackberry and black currant syrup, lemon juice, agave nectar and aromatic bitters, served over ice. Garnished with a fresh berry and rosemary sprig.

Decadent chocolate brownie with pastry cream and the essence of walnuts and pecans.

Traditional cheesecake with a creamy texture, topped with mixed berries and white chocolate ice cream.

Spanish-sourced dark chocolate cake with a chocolate ganache center, baked and served with white chocolate ice cream.

Delicate puff pastry layered with pastry cream, white chocolate cream and raspberry yogurt sorbet, garnished with pistachio.

Espresso with date and cinnamon syrups and chocolate bitters, served over ice and garnished with a Medjool date and a coffee bean.

Espresso with pistachio cream, vanilla syrup and cardamom syrup, served over ice with a touch of milk and garnished with chopped pistachio.

Espresso with dark chocolate and date syrups and vanilla, served over ice with a touch of milk. Garnished with cocoa and chocolate shavings.

Espresso with rose and vanilla syrups, served over ice with a touch of cream and garnished with rose petals.