Explore our carefully curated selection of Western classics and contemporary creations. Every dish is a testament to our commitment to culinary excellence.
Crispy risotto balls with black truffle, mozzarella, and parmesan, served with a roasted garlic aioli and micro greens.
Most PopularClassic caramelized onion soup with Gruyère crouton, slow-cooked for 8 hours for deep, rich flavor. Gratinéed to golden perfection.
House FavoriteJumbo sea scallops with crispy golden crust, cauliflower purée, brown butter, capers, and fresh chives. Finished with lemon zest.
Crisp romaine hearts, house-made Caesar dressing, shaved parmesan, garlic croutons, and white anchovies. Prepared tableside on request.
Artisan selection of cured meats, aged cheeses, fig jam, honeycomb, pickled vegetables, and warm sourdough. Serves two.
Lightly battered squid rings with spicy marinara dip, lemon aioli, and shaved pecorino. Served with mixed peppery greens.
Half free-range chicken, brined for 24 hours, roasted with rosemary, thyme, and garlic. Served with truffle mashed potatoes and roasted carrots.
Arborio rice with mixed wild mushrooms, white wine, parmesan, truffle oil, and fresh thyme. Finished with aged balsamic. Vegetarian.
VegetarianSlow-cooked duck leg with crispy skin, Sarladaise potatoes, arugula salad, and cherry gastrique. Rich, tender, and deeply flavorful.
New Zealand lamb shank, braised for 6 hours in red wine and rosemary jus, served over creamy polenta with gremolata.
Slow-Cooked FavoritePrime beef tenderloin wrapped in mushroom duxelles and puff pastry, baked golden. Served with red wine jus and roasted root vegetables.
Chef's CreationHouse-made pappardelle with slow-simmered beef and pork ragu, grated parmesan, and fresh basil. A true labor of love.
Prime Australian wagyu with marbling score 7+, triple-seared, served with truffle butter, roasted bone marrow, and hand-cut fries.
Signature DishCenter-cut tenderloin, perfectly charred, with peppercorn cream sauce, gratin dauphinois, and haricots verts.
Thick-cut USDA Prime porterhouse, dry-aged 45 days. Grilled over charcoal. Serves two. Includes two sides and sauce béarnaise.
Rack of New Zealand lamb, herb-marinated and grilled over open flame. Served with mint yogurt, roasted eggplant, and quinoa tabbouleh.
Wild-caught salmon, crispy skin, lemon beurre blanc, asparagus spears, and herbed fingerling potatoes.
Guest FavoriteWhole Maine lobster with classic Thermidor sauce — mustard, cream, tarragon, and Gruyère. Gratinéed and flambéed tableside.
PremiumAhi tuna seared rare, with mixed greens, soft-boiled egg, niçoise olives, haricots verts, and anchovy dressing.
Tender Mediterranean octopus, charcoal-grilled, with smoked paprika, lemon, olive oil, and chickpea purée.
Classic Madagascar vanilla custard with caramelized sugar crust, fresh berries, and a delicate shortbread tuile.
Signature DessertWarm dark chocolate cake with a molten center, vanilla bean ice cream, and salted caramel drizzle. Made with 70% Valrhona.
Zesty lemon curd in a buttery pastry shell, topped with Italian meringue, toasted almonds, and edible flowers.
Selection of three artisan cheeses with fig jam, honeycomb, spiced nuts, and house-made crackers. Perfect for sharing.
Bourbon, Angostura bitters, sugar cube, orange twist, and a single large ice cube. Timeless perfection.
Honey-infused gin, fresh lemon juice, lavender bitters, and a touch of sparkling water. Our signature cocktail.
House SpecialChampagne, gin, fresh lemon juice, and a touch of simple syrup. Effervescent and elegant.
Vodka, Kahlúa, fresh espresso shot, vanilla syrup. Shaken to perfection with a three-bean garnish.
Curated wine list featuring Old World and New World labels. Available by glass or bottle. Ask your server for recommendations.
Rotating selection of local and imported craft beers, including IPAs, stouts, lagers, and seasonal brews.
Our sommelier has carefully selected wines from the world's finest vineyards to complement every dish on our menu.
Bordeaux, France — A refined blend of Cabernet Sauvignon and Merlot. Perfect with our Wagyu Ribeye.
$28 / glassMarlborough, NZ — Vibrant citrus and herbaceous notes. An ideal match for the Atlantic Salmon.
$16 / glassNapa Valley, USA — A bold, elegant Napa classic. Pairs beautifully with any of our steak cuts.
$45 / glassChampagne, France — The ultimate celebration. Pair with Lobster Thermidor or oysters.
$38 / glass