14 dishes
Ask whether it contains butter, milk or egg.
Ask whether it contains butter, milk or egg.
Ask whether it contains butter, milk or egg.
Creamy risotto with a medley of wild mushrooms & chopped Marcona almonds
Ask whether the rice is cooked in stock or finished with butter.
Ask whether it has crab in it, most other menus that describe this dish name crab.
Creamy and buttery whipped Yukon gold potatoes
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it contains dairy, egg, or an animal-based stock.
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.
5PM – 11PM, Tuesdays thru Saturdays
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether the fryer is shared with meat or fish, almost no kitchen runs a second one.
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.
31 dishes
Romaine, watercress, guanciale, pecorino Romano, artichokes, roasted peppers, kalamata olives, boiled eggs, champagne vinaigrette
Romaine hearts, Parmigiano-Reggiano, rosemary garlic focaccia croutons, classic Caesar dressing
Iberico House Cured with Grapefruit, Nueskes Applewood Smoked, Beef Bacon, Peppered Smoked, Hickory Jalapeno Bacons
Crispy bacon, creamed spinach, Parmigiano-Reggiano, Pernod sabayon Seared
Quince paste, toasted brioche, granny smith apples
Grilled stoned fruit, watercress, burrata di bufala, basil oil, heirloom tomatoes white balsamic vinaigrette
Iceberg lettuce, Maytag blue cheese, applewood smoked bacon, cherry tomatoes, balsamic red onions, Mae Daly’s blue cheese dressing
Toasted brioche, Parmigiano-Reggiano, gruyere cheese
A mild and delicate fish, pan seared or broiled, served with a caper and golden raisin agrodolce sauce
Rich, buttery flavor, with a firm texture and clean finish, pan seared or broiled
Grilled to perfections, clarified butter, seared lemon
Cooked to perfection, finished on a bed of rosemary and thyme, topped with a mouth watering au Poivre sauce. Lastly, a flambe finish with Old Grand-Dad bourbon
Slowly wet-aged for the ultimate in beef flavor and tender texture
The best of both worlds, this cut combines the tenderness of a Filet Mignon
Distinctive, delicious “beefy” flavor that only dry aging can impart
Wagyu Strip Steaks are slowly wet-aged for additional flavor and tenderness. Grade: BMS 6-7
1 dish
5PM – Midnight, Tuesdays thru Saturdays