BAR MENU
Served Exclusively at the Bar
Pretzel Cheese Bread | 18
Dijon Mustard
Escargot | 25
Garlic Herb Butter, Sour Dough Toast Points
Pretzel Cheese Bread | 18
Dijon Mustard
Escargot | 25
Garlic Herb Butter, Sour Dough Toast Points
Tuna Crudo | 26
Yellowfin Tuna, Leche de Tigre, Furikake, Wasabi Guava Gel, Prestige Caviar
Zucchini Blossoms | 32
Jumbo Lump Crab, Meyer Lemon Labneh, Citrus Salsa
Steak Tartare | 30
Bone Marrow Butter, Quail Egg, Chive Gel, Fried Caperberries
Oysters Rockefeller | 30
Sautéed Spinach, Gruyére Cheese, Herb Panko Bread Crumbs
Applewood-Smoked Burrata | 25
Heirloom Tomatoes, Wild Arugula, Market Plums, 12-Year Aged Balsamic Reduction, Early Harvest Olive Oil
Grilled Spanish Ocotopus | 35
Watercress-Fennel Farro Salad, Yuzu Vinaigrette, Tomato Jam
CAVIAR
Warm Blinis, Crème Fraîche, Shallots, Chives, Egg Whites, Egg Yolks
Osciètre Baenki | 95
Silky dark pearls with a clean briny character, subtle minerality, and delicate notes of butter, walnut, and fresh cream.
Smooth, elegant, and delicately balanced.
Osciètre Prestige | 125
Golden-hued pearls with a rich buttery texture, delicate brine, and refined notes of toasted hazelnut and cream.
Elegant, smooth, and lingering on the palate.
Osciètre Gold | 165
Lustrous golden pearls with a luxurious buttery finish, delicate ocean brine, and nuanced notes of toasted nuts
and sweet cream. Smooth, refined, and exceptionally balanced.
ENTRÉES
Seared Black Trumpet Mushrooms | 35
Black Risotto, Spinach Cream, Morels
Crispy Skin Branzino | 45
Couscous, Fried Capers, Sautéed Artichokes, Summer Corn Beurre Blanc
Seared Duck Breast | 45
Forbidden Rice, Crispy Brussels Sprouts & Apples, Summer Berry Reduction
King Salmon | 55
Miso Ratatouille, Feta, Pickled Onions, Tamarind Glaze
Beef Wellington | 75
Mushrooms Duxelles, Haricot Verts, Potato Purée, Bordelaise, Carrot Glaze
Pistachio-Crusted Rack of Lamb | 65
Heirloom Carrots, Potatoes au Gratin, Dijon, Lamb Jus
16 Oz 28 Day Aged NY Strip | 85
Peppercorn-Crusted, Fondant Potato, Broccoli Rabe, Red Au Poivre Sauce
DESSERTS | 22
Chocolate Soufflé
Crème Anglaise, Port Wine Ice Cream
Lychee Panna Cotta
Infused with Exotic Lychee and subtle Rose Water, Macerated Berries, Delicate Citrus Glaze
Crème Brûlée
Rich Chilled Custard, Warm Crackling Caramelized Sugar
Lemon-Thyme Curd Tart
Lemon Curd infused with Fresh Thyme, Toasted Meringue
Tiramisu
Coffee & Brandy-Soaked Sponge Cake, Powdered Chocolate, Mascarpone Cheese
House-Made Ice Cream & Sorbet
Please ask your server for the selection
