Executive Chef Nick Wirth | Sous Chef Alex Stankiewicz

Three-course menu - $95.00/person, plus tax and gratuity

 WINE PAIRINGS

Sommelier Selection. . . 65.00 

Extended Holiday Weekend Hours

Friday, February 11  •  5 - 9 PM
Saturday, February 12  •  5 - 9 PM
Monday, February 14  •  5 - 9 PM

Make your reservation today

three-course menu

$95 per person, plus tax and gratuity
available Friday, Saturday, and Monday

Amuse Bouche

Celeriac mousse

Caviar, crispy celery root

Beef tartare

Potato chip, creamy egg yolk

first course

choose one

Spanish octopus

Chorizo, fried potatoes, Manchego, saffron aioli

Spinach-Ricotta Ravioli

Sautéed mushrooms, black truffle beurre fondue, aged parmesan

 Add shaved black truffles $30

Foie Gras torchon

Preserved plum, pine nut butter, brioche  

Roasted beet salad

Pickled fennel, marinated grapefruit, pistachio,
smoked goat cheese

Baked Lobster Mac and Cheese

Herbed gremolata breadcrumbs

Second Course

choose one

Prime NY Strip steak

Duck fat roasted potatoes, brussels sprouts, espresso steak sauce 

Surf and Turf

8oz filet and scallops, cauliflower potato purée, broccolini, red wine butter sauce
$10 supplemental

Miso glazed Opah

Avocado purée, bok choy, citrus salad, soy vinaigrette

Grilled marinated tofu

Butternut squash hash, marcona almonds, maple gastrique

Sauteed Scottish salmon

Grilled marinated rapini, crispy farinata, romesco sauce

third course

choose one

Sorbet trio

Strawberry champagne, Paloma, lemon Campari

Chocolate lava cake

Vanilla bean crème anglaise, candied hazelnuts,
hazelnut ice cream

Key Lime cheesecake

Pomegranate coulis, candied lime, graham strudel  

Tripple chocolate mousse cake

Raspberry coulis, chocolate curls


Menu subject to change based on availability of ingredients.

The health of our employees and guests is our top priority. 
A $4 per person health & safety surcharge will be added to support our safety protocols. If you would like it removed, simply ask