Dinner Menu
Appetizers
Start your meal with something special
Toasted ciabatta with heirloom tomatoes, fresh basil, and aged balsamic reduction
Hand-cut wagyu with quail egg yolk, capers, and truffle aioli
Yellowfin tuna with citrus ponzu, avocado mousse, and microgreens
Main Courses
Signature dishes crafted with seasonal ingredients
Chilean sea bass with saffron risotto, fennel confit, and citrus beurre blanc
14oz prime ribeye with roasted garlic butter, truffle fries, and seasonal vegetables
Arborio rice with porcini, chanterelle, and shaved Parmigiano-Reggiano
New Zealand lamb with rosemary jus, pomme puree, and baby carrots
Desserts
A sweet ending to your evening
Warm dark chocolate fondant with vanilla bean ice cream and raspberry coulis
Classic Italian tiramisu with espresso-soaked ladyfingers and mascarpone cream
Three scoops of house-made sorbet — ask your server for today's flavors
Wines & Cocktails
Curated drinks to complement your meal
2019 vintage, full-bodied with notes of blackberry and cedar
Vodka, fresh espresso, Kahlua, and a hint of vanilla
Gin, lemon juice, simple syrup, topped with champagne