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

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