Starters
Wagyu Beef Tartare
Hand-chopped wagyu with capers, shallots, and a quail egg yolk.
Chilled Jumbo Shrimp
Five chilled colossal shrimp with zesty horseradish dipping sauce.
Caesar Salad
Crisp romaine hearts tossed with aged parmesan, croutons, and house-made dressing.
Prime Cuts
Bone-In Ribeye 18oz
Richly marbled ribeye dry-aged thirty-five days, finished with herb butter.
Filet Mignon 10oz
Butter-tender center-cut filet cooked to your preferred temperature.
New York Strip 16oz
Bold and beefy dry-aged strip steak with a perfect caramelized crust.
Seafood
Lobster Tail
Butter-poached cold-water lobster tail served with drawn lemon butter.
Grilled Jumbo Shrimp
Char-grilled colossal shrimp with garlic herb butter and lemon wedge.
Chilean Sea Bass
Miso-glazed Chilean sea bass with silky butter sauce and wilted greens.
Desserts
Chocolate Lava Cake
Warm dark chocolate cake with a molten center and vanilla ice cream.
New York Cheesecake
Dense creamy cheesecake on a buttery graham crust with berry compote.
Tiramisu
Classic espresso-soaked ladyfingers layered with mascarpone cream and cocoa dust.
Sides
Truffle Mac & Cheese
Three-cheese mac baked golden with black truffle oil and panko crust.
Creamed Spinach
Velvety slow-cooked spinach enriched with cream, nutmeg, and garlic.
Roasted Mushrooms
Wild mushroom medley roasted with garlic, thyme, and a splash of butter.
