Dinner Menu
RAW BAR
DAILY SELECTIONS OF OYSTERS Half dozen 18. Full dozen 36
cucumber champagne mignonette | cocktail sauce | horseradish
JUMBO SHRIMP COCKTAIL 22
horseradish | cocktail sauce | mustard aioli
FILET TARTARE 24
shallots | capers | quail egg | black truffle
TUNA CEVICHE 25
mango | avocado | yuzu citrus
HAMACHI CRUDO 22
yuzu kosho dressing | jalapeño | salmon caviar
SOUP
LOBSTER BISQUE SOUP
tobiko | red caviar | sour cream
APPETIZERS FEAST
35 per person / min of 4 people
CRAB CAKE
2 | jalapeno aioli | organic local green salad | mango chutney
SAVORY SHRIMP
creamy cajun butter sauce | crostini
AUSTRALIAN LAMP CHOP
Cream cognac mustard sauce
45 per person
SCAMPI JUMBO SHRIMP
CAJUN SESAME SEARED TUNA
A5 JAPANESE WAGYU
APPETIZERS
CHARCUTERIE BOARD 34
chef’s daily choice of cured meats and cheese for two
SAVORY SHRIMP 25
creamy cajun butter sauce | crostini
WAGYU MEATBALLS 24
house made marinara | shaved parmesan
CRAB CAKE 24
2 | jalapeno aioli | organic local green salad | mango chutney
FRIED SHRIMP CALAMARI 21
chipotle aioli | marinara sauce
LAMB CHOP LOLLIPOPS 29
pomegranate chimichurri sauce
STUFFED ZUCCHINI BLOSSOMS 22
flash fried tempura | ricotta | jalapeños | peach jam
SALADS
THE CAESAR 15
truffle croutons | parmesan tuiles | marinated anchovies
THE WEDGE 14
iceberg | cherry tomatoes | carrots | blue cheese dressing | crispy bacon
BUTCHERS SALAD 15
spinach | almonds | cherry tomatoes | peach | mango | goat cheese | citrus dressing
THE CAPRESE 18
burrata | heirloom tomatoes | basil vinaigrette | balsamic glaze
LOBSTER SALAD 32
avocado | tomatoes | french green beans | celery remoulade | mango chutney
PASTA
LOBSTER RAVIOLI 36
saffron broccolini | light cream sauce
SEAFOOD FETTUCINE 45
mussels | clams | shrimp | lobster tail | fresh fish | lightly spicy marinara sauce
VEGETARIAN FUSSILINI 29
heirloom tomatoes | capers | olives | parmesan cheese| roasted vegetables
PAPPARDELLE WAGYU RAGU 35
slowly braised | parmesan cheese
KOBE BEEF CARBONARA 36
spaghetti | egg yolk | touch of cream | pecorino cheese | smoked wagyu beef
BUTCHER’S SELECTION OF WAGYU
A-5 CENTER CUT N.Y. JAPANESE MIYAZAKI PREFECTURE
30 PER OZ / MINIMUM 4 OZ
A-8 CENTER CUT N.Y. AUSTRALIAN WAGYU GREG NORMAN FARMS
18 PER OZ / MINIMUM 4 OZ
USDA PRIME STEAKS
DRY AGED IN HOUSE (MINIMUM 21 DAYS)
Served a la carte
LAVA STONE
Tomahawk 24oz, t-bone, porterhouse
T-BONE 20oz 58
PRIME PORTERHOUSE 36oz 115
FRENCH TRIMMED TOMAHAWK 125
ADD TRUFFLE SHAVINGS
ESCORTS TO THE STEAKS
LOBSTER TAIL 36
PAN-SEARED SCALLOPS (2) 18
JUMBO SHRIMP SCAMPI (2) 19
TEMPURA SOFT SHELL CRAB 24
SAUCES
CABERNET SAUCE 3
CREAMY HORSERADISH 3
BEEF BORDELAISE 3
CHIMICHURRI 3
CREAMY DIJON MUSTARD 3
COGNAC MUSHROOM CREAM 3
ADD TRUFFLE BUTTER TO ANY SAUCE +4
ENTREES
AHI TUNA 38
mustard seed crusted | pineapple mustard chardonnay sauce | creamy ginger mashed potatoes | broccolini
MAHI MAHI 36
pan seared | grilled polenta | sauteed spinach | honey mustard pineapple bourbon sauce
SCOTTISH SALMON 34
pave potatoes | broccolini | passion fruit sauce
SEARED SCALLOPS 48
cipollini onion pureé | roasted corn | smoked applewood bacon | tangerine emulsion | tobiko caviar
ORGANIC JIDORI CHICKEN 29
roasted fingerling potatoes | cipollini onions | lemon rosemary chardonnay sauce
AUSTRALIAN LAMB CHOPS 52
cream cognac mustard sauce | truffle potato puree
VENIZON CHOPS 58
blackened saskatchewan rub | roasted beet mashed potatoes | asparagus | blackberry bourbon
BONE-IN RIBEYE 22oz 56
CENTER CUT NEW YORK 16oz 46
IPA SIRLOIN STEAK 12oz 32
mushroom tapenade | roasted bell peppers
24K GOLD BURGER 28
caramelized onions | melted fontina cheese | mushrooms | avocado | bacon | chipotle aioli |Parmesan fries
CENTER CUT FILET 8oz 47
SIDES
SAUTEED CORN AND BACON 12
GARLIC MASHED POTATOES 12
PARMESAN FRIES 11
TWICE BAKED POTATOES 12
with all the trimmings
WAGYU MEATBALL MAC AND CHEESE. 24
GRILLED APARAGUS 13
LOBSTER MASHED POTATOES 22
BAKED BRUSSELS SPROUTS 12
pomegranate seeds| balsamic glaze
SAUTEED WILD MUSHROOMS 13
shishito peppers
ADD TRUFFLE BUTTER TO ANY SIDE +12
