Dinner Menu
RAW BAR
DAILY SELECTIONS OF OYSTERS Half dozen 18. Full dozen 34
cucumber | champagne mignonette | cocktail sauce | horseradish
JUMBO SHRIMP COCKTAIL 22
horseradish cocktail sauce | mustard aioli
PRIME BEEF TARTARE 23
tostini
TUNA & SALMON TARTARE 23
caviar | ponzu | dill | capers
GREEN SHRIMP AGUACHILE 19
jalapeno | cucumber | cilantro | red onion | citrus lime | pomegranate
CAVIAR
GOLDEN OSETRA 1oz 130
DOMESTIC CAVIAR 1oz 75
*Served with accoutrements*
SOUP
LOBSTER BISQUE SOUP 16
tobiko | red caviar | sour cream
APPETIZERS FEAST
35 per person / min of 4 people
CRAB CAKE
Jalapeno Alioli
SHRIMP
Creamy cajun sauce
AUSTRALIAN LAMP CHOP
Cream cognac mustard sauce
45 per person
SCAMPI JUMBO SHRIMP
CAJUN SESAME SEARED TUNA
A5 JAPANESE WAGYU
APPETIZERS
CHARCUTERIE BOARD 32
chef’s daily choice of cured meats and cheese
SAVORY SHRIMP 25
creamy cajun butter sauce | crostini
ITALIAN STYLE MEATBALLS 17
house made marinara | shaved parmesan
CRAB CAKE 21
jalapeno aioli
FREID SHRIMP CALAMARI 19
chipotle aioli | marinara sauce
SALADS
THE CAESAR 15
truffle croutons | parmesan tuiles | marinated anchovies
THE WEDGE 15
iceberg | cherry tomatoes | carrots | blue cheese dressing | crispy bacon
BEETS & BURRATA SALAD 15
grilled peaches |arugula | roasted almonds | balsamic drizzle
BUTCHERS SALAD 15
butter lettuce | pomegranate seeds | goat cheese | cherry tomatoes | citrus vinaigrette
THE CAPRESE 17
burrata | heirloom tomatoes | basil vinaigrette | balsamic glaze
PASTA
LOBSTER RAVIOLI 35
pink vodka sauce
SEAFOOD CAPELLINI 45
mussels and clams | shrimp | lobster tail | fresh fish | lightly spicy marinara sauce
VEGETARIAN LINGUINE 24
heirloom tomatoes | capers | olives | parmesan cheese| roasted vegetables
GNOCCHI 26
Italian imported porcini mushroom | creamy parmigiana sauce
PENNE SALMON 24
alfredo sauce | asparagus | onion | parmesan
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
CENTER CUT FILET 8oz 46
CENTER CUT NEW YORK 16oz 44
BONE-IN RIBEYE 22oz 56
T-BONE 20oz 52
PRIME PORTERHOUSE 32oz 110
FRENCH TRIMMED TOMAHAWK 24oz MP
IPA SIRLOIN STEAK 12oz 28
mushroom tapenade | roasted bell peppers
24K GOLD BURGER 28
caramelized onions | melted fontina cheese | mushroom | avocado | bacon | chipotle aioli | parmesan fries
ADD TRUFFLE SHAVINGS +10
ESCORTS TO THE STEAKS
LOBSTER TAIL 36
PAN-SEARED SCALLOPS (2) 18
JUMBO SHRIMP SCAMPI (2) 19
OSCAR STYLE CRABMEAT 14
SAUCES
CABERNET SAUCE 3
CREAMY HORSERADISH 3
BEEF BORDELAISE 3
CHIMICHURRI 3
CREAMY DIJON MUSTARD 3
BRANDY MUSHROOM CREAM 3
ADD TRUFFLE BUTTER TO ANY SAUCE +4
ENTREES
AHI TUNA 38
mustard seed crusted| pineapple mustard chardonnay sauce | grilled asparagus
MAHI MAHI 36
pan seared | grilled polenta | sauteed spinach | honey mustard pineapple bourbon sauce
SCOTTISH SALMON 34
basil citrus sauce | arugula salad | roasted beets
SEARED SCALLOPS 46
creamy lobster polenta | blood orange citrus emulsion
CHICKEN 27
porcini cream sauce | mashed potatoes
AUSTRALIAN LAMB CHOPS 48
cream cognac mustard sauce | truffle potato puree
SIDES
SAUTEED CORN AND BACON 12
GARLIC MASHED POTATOES 12
PARMESAN FRIES 11
TWICE BAKED POTATOES 12
with all the trimmings
LOBSTER MAC N CHEESE 24
GRILLED APARAGUS 14
SAUTEED WILD MUSHROOMS 13
shishito peppers
BAKED BRUSSELS SPROUTS 12
pomegranate seeds| balsamic glaze
ADD TRUFFLE BUTTER TO ANY SIDE +4