Starters
(choice of)
- lobster love dumplingsspiced butter, rose petals
- spank me, wa oystersbeet and champagne tapioca, caviar
- kale & romaine caesarcrispy parmesan, croutons, lemon anchovy dressing
- tuna tartaresoy ginger, avocado, shaved vegetables, potato crisps
- clothesline baconblack pepper, maple glazed
- pretzel crab cakeaji pepper aioli, tomato jam, rice pearls
Mains
(choice of)
- wild mushroom cavatellishort rib, wild mushrooms, fresh truffl
- roasted branzinoartichoke puree, ratatouille vinaigrette
- butternut raviolisage, pine nuts, parmesan, brussels sprouts
- woodfire roasted chickenwild mushroom and vegetable farroto
- rack of lambgoat cheese, mint and merguez lasagna
- 40 day dry aged 32 oz porterhouse* for two(+25 supplement)truffle creamed spinach, glazed carrots. bordelaise sauce
- 7 oz filet mignonwhipped potatoes, brussels sprouts
* Patented Salt Aged Beef
Salt-Aging Brick Beef is a patented dry-aging process
using Himalayan pink salt by Chef David Burke
US Patent No: 7,998,517 B2
DESSERT
(choice of)
heart shaped can of cake for two
chocolate sauce, caramel anglaise, toffee crunch, vanilla ice cream and a lil’ bit of whipped cream
cheesecake lollipop tree for two
toffee crunch, cherry pistachio, chocolate tuxedo, bubblegum whipped cream
red velvet crepe layer cake for two
rose petal panna cotta strawberry gelee, tuxedo strawberry, candied rose petal
cinnamon churros
spicy chocolate sauce, roasted banana, caramel
*Menus are subject to change. For daily selections, please call the restaurant directly.
*If you have a food allergy, please speak to the chef, manager, or your server.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.