The Dinner Menu

Artisan Cheese & Charcuterie

Kindly inquire with your server about this evening’s exquisite cheese selections.

• Three Cheeses 50
• Three Cheeses & Two Charcuterie 60
• Five Cheeses 60
• Five Cheeses & Two Charcuterie 70

Caviar

With traditional accompaniments of chopped egg yolk & egg white, chopped white onions, and a selection of toast and crackers.

• Kaluga Osetra Imperia 235

Appetizers

• Handmade Wrapped Burrata 26

  Our famous burrata atop crisp fried eggplant, finished with a delicate summer corn & curry cream

• American Wagyu Filet Tartare* 35

  Roasted bone marrow & salmon caviar, capers, shallot & artisan mustard

• AAA Saku Ahi Tuna* 30

  Served on a salt brick with fennel & sun-dried tomato slaw, flavorful aiolis and crisp wonton chips

• American Wagyu Meatballs 20

  On herbed pomme purée with roasted tomato foam

• Roasted Spanish Octopus 30

  Wasabi puréed potatoes, Peruvian aioli, chef’s pickled onions, finished with micro cilantro

• Grade A Foie Gras 32

  Within a blackberry & balsamic grilled cheese

Soups & Salads

Half portion available — 12

• Chef’s Seafood Bisque 16

  Velvety and indulgent with lobster, shrimp & sea bass, white truffle oil to finish

• Summer Corn Curry Bisque 16

  Finished with crisp pancetta crumbles

• Red & Gold Beet Salad 18

  English cucumber, pear, greens, shaved fennel, burrata, roasted almonds & champagne vinaigrette

• Chef’s Wedge Salad 16

  A house favorite — buttermilk blue dressing, bacon crumbles, cherry tomatoes, fried onion ring, pistachio dust & truffle honey

Entrée Plates

Please ask your server for gluten-free, vegetarian or vegan options. A cost of 15 is added for split-plate entrées.

• Seared Duck Breast 55

  Wrapped in bacon with a delicate portion of seared foie gras, on sweet potato purée & blood orange reduction

• Seafood di Mare 80

  Tiger shrimp, scallop, octopus, lobster & sea bass on pesto risotto with 36-month aged Parmesan

• American Wagyu Filet Tips 70

  Atop pillowy gnocchi within a pancetta-pistachio béchamel and fresh shiitake mushrooms

• Seared Scallops 68

  On fresh lobster ravioli, lemon olive oil & lobster cream to finish

• Braised Beef Short Ribs 65

  Crisp fried yuca, honey-roasted carrots & Grand Marnier bone-marrow demi-glace

• Seared Sea Bass 72

  Crisp fried gnocchi in a vibrant wasabi-cucumber aioli with roasted broccolini

Add two perfectly seared U8 scallops to any entrée 35 · Add two U6 tiger shrimp 25

Exquisite Steak

All steaks are paired with chef’s premier vegetable selection, puréed potatoes & roasted bone-marrow demi-glace.

• American Wagyu Filet, 8 oz 80

Chef’s Four-Course Tasting Menu

A custom experience created by Chef Tony at the moment of ordering. Please let your server know of any food allergies or aversions.

• Four Courses 160
• Additional Wine Pairing 40

*Consumer advisory: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Dessert

• Dark Chocolate Ganache Marquis 18

  Dark chocolate mousse cake topped with a thick layer of chocolate ganache and a dark chocolate crumble crust

• Pineapple Upside-Down Layer Cake 18

  A fun take on the original — layers of smooth buttercream with the tastes of island life, the perfect ending for summer dining

• Coconut Tres Leches 18

  Southern charm meets Latin flair — a traditional coconut layer cake enveloped in tres leches condensed cream

• Not Grandma’s Key Lime! 18

  All the famous flavors of key lime pie crafted into a petite layer-cake tower — fresh and indulgent in one bite

• Homemade Dulce de Leche Empanadas 20

  Hand-crimped empanadas filled with slow-cooked dulce de leche, fried to a golden finish and served with Sicilian pistachio gelato

Coffee

• Americano 5
• Espresso 5
• Double Espresso 8
• Cappuccino 8
• Latte 8

After-Dinner Cordials

• Baileys 12
• Frangelico 13
• Gozio Amaretto 11
• Grand Marnier 15
• Licor 43 10

Louis XIII by Rémy Martin

A century in the making — “time is our raw material, and every drop of Louis XIII is our living legacy.”

• For the Curious — ½ oz pour 120
• For the Passionate — 1 oz pour 240
• For the Aficionados — 2 oz pour 480