32 dishes
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask what comes with it, and what each part is made with.
Ask whether anything is added to it, on its own this is vegan.
Ask whether it contains dairy, egg, anchovy or fish sauce.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Ask what it is made with. The menu does not list the ingredients.
280 26 16 1 2240
Ask what it is made with. The menu does not list the ingredients.
120 8 1 0 1480
Ask what it is made with. The menu does not list the ingredients.
Ask whether it contains dairy, egg, anchovy or fish sauce.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether the potatoes are made with butter, milk or cream.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is added to it, on its own this is vegan.
Ask whether it contains butter, milk or egg.
D C P r i e a l C h S o t e i n g t a r y F a t o r i e s m g o l e s t u g a r F i f r e r g g b e o o l r m less than
Ask whether it contains dairy, egg, anchovy or fish sauce.
X Menu Item contains the specific allergen (Includes all cooking sauces, condiments and fixed accompaniments)
Ask whether the fryer is shared with meat, and if there is egg in the batter.
Menu items marked with ● present a special risk of cross-contamination of all allergens due to the cooking method Soybean (in 100% Oil)
Ask what else goes into it besides what the menu lists.
Ask what comes with it, and what each part is made with.
Ask whether the broth is vegetable rather than meat or fish stock.
Ask whether it can be made without burrata / mozzarella cheese.
Ask whether it contains dairy, egg, anchovy or fish sauce.
Ask what it is made with. The menu does not list the ingredients.
Ask whether anything is added to it, on its own this is vegan.
Ask whether anything is added to it, on its own this is vegan.
Less than
Ask whether the bread has milk or egg in it, and to leave off any cheese or mayo.
72 dishes
Less than
170 0.5 0 0 1460 16 26 2 0 250
Less than
Less than
220 16 9 0 650 13 6 1 G 140 65
380 21 13 0 1390 28 20 2 190 55
With Parmesan Vinaigrette
350 18 3.5 0 860 41 5 4 160 5 Mg
And Heirloom Tomatoes
970 83 18 1 1170 3 57 0 740 200
Filet Mignon 8 oz Filet Mignon 10 oz Bone-In Dry Aged Strip 14 oz Sesame Seared Tuna with Gingered Rice, White Soy and Sambal Vinaigrette (L) Sliced Filet Mignon with Cipollini Onions, Wild Mushrooms and Fig Essence (L) Roasted Chicken Breast with Fingerling Potatoes and Dijon Cream (L)
Sam's Mashed Potatoes (nutritionals listed are per serving; serves 2) Parmesan Truffle Fries (nutritionals listed are per serving; serves 2) Au Gratin Potatoes (nutritionals listed are per serving; serves 2) Creamed Spinach (nutritionals listed are per serving; serves 2) Grilled Asparagus with Lemon Mosto (nutritionals listed are per serving; serves 2)
Sliced Filet Mignon with Cipollini Onions, Wild Mushrooms and Fig Essence (D) Porcini Rubbed Bone-In Ribeye with 15-Year Aged Balsamic Kona-Crusted Dry Aged Bone-In NY Strip with Shallot Butter Dry Aged Strip au Poivre with Courvoisier Cream Gorgonzola-Crusted Dry Aged Bone-In NY Strip with Cabernet Reduction Seared Tenderloin with Butter Poached Lobster Tails
Bone-In Ribeye 22 oz Dry Aged Porterhouse 24 oz Dry Aged Bone-In NY Strip 18 oz Dry Aged NY Strip 14 oz Filet Mignon 10 oz Wagyu Filet Mignon with Crispy Potato Roasted Chicken Breast with Fingerling Potatoes and Dijon Cream (D) C a l o r i g total g S a t u r a t e g trans m g S o d i u g total C protein g dietary F a t calories m g chole s t sugar e s F a t d F a F a t m a r b s g F i b e f roero l g t r m
And Brown Butter
And Miso Butter (D)
With Champagne Vinaigrette
And Mustard Dressing
940 52 13 0 1510 72 49 4 470 215
810 44 13 0 1620 60 48 3 390 285
910 69 17 0.5 1590 40 34 3 610 Less than
270 21 11 0.5 420 12 9 1 G 180
200 11 4.5 0 85 6 19 1 G 100 sugar g
With Grilled Onions, Steak Sauce and Vermont White Cheddar Suggested Pairing: Faust, Cabernet Sauvignon
With Cabernet-Braised Red Onions Suggested Pairing: Leviathan, Red Blend or Moët & Chandon, Impérial Brut
With Sautéed Shiitake and Cremini Mushrooms, Jarlsberg Cheese and Truffle Aioli. Suggested Pairing: Flowers, Pinot Noir
And Fresh Raspberries
Housemade Chips
3 dishes
Less than
0 0 0 0 5 1 G
7 dishes
Less than
D C P r i e a l C h S o t e i n g t a r y F a t o r i e s m g o l e s t u g a r F i f r e r g g b e o o l r m less than 1 g
12 dishes
190 2.5 0.5 0 600 1 G
Ask what it is made with. The menu does not list the ingredients.
Ask whether they use cream or a cream liqueur.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what it is made with. The menu does not list the ingredients.
Anchored by Coombsville's volcanic soils and cool-climate influence, this Cabernet balances freshness, richness and remarkable complexity. Tasting Notes: Blueberry compote, dark cocoa, Luxardo cherry, oak spice and bay laurel with fine tannins and lingering minerality
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Sourced from notable vineyards across Northern California, Leviathan balances power and finesse in a bold, layered expression shaped by site and vintage. Tasting Notes: Ripe plum, currant and Luxardo cherry mingle with baking spice, sweet tobacco, black tea and fine, chalky tannins
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
From the banks of the Russian River, this Pinot Noir reflects a true sense of place, shaped by sunlit days, coastal fog, forested landscapes and organically farmed vineyards. Tasting Notes: Spiced cherry, cedar and earthy undertones are framed by bright acidity and an elegant finish
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Blended from more than 100 wines across the Champagne region, this signature cuvée reflects a harmonious balance of consistency, complexity and elegance. Tasting Notes: Pear, peach and apple are complemented by bright citrus, gooseberry and fine, persistent bubbles
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether it is shaken with egg white, this one classically is, and plenty of bars will build it without.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
3 dishes
Cognac/Brandy, 2 oz Grappa, 2 oz Scotch, 2 oz Tequila, 2 oz Whiskey/Bourbon, 2 oz Cordials, 2 oz. (herbal, fruit) Cordials, 2 oz. (cream) Port, 3 oz Dessert Wine, 3 oz
Sliced Dry Aged NY Strip, Aji Verde C a l o r i g total g S a t u r a t e g trans m g S o d i u g total C protein g dietary F a t calories m g chole s t sugar e s F a t d F a F a t m a r b s g F i b e f roero l g t r m