RAW OYSTER  –  Kusshi Oyster Caviar, Rose Mignonette Gelée


Choice of

HAMACHI CRUDO  –  Citrus, Olive Oil, Yuzu
BEET SALAD – Fennel, Goat Cheese, Pistachio Rye Crumble


Choice of

SAUTÉED SCALLOPS – Carrot Curry, Forbidden Rice, Thai Basil
FILET MIGNON – Brussels Sprouts, Fresh Horseradish, Bordelaise


CHOCOLATE CAKE – Malt Ice Cream, Ganache, Cookie Crumble

* Vegetarian & Allergies will be accommodated. Please let us know at the time of booking So we can properly prepare a delicious alternative.

115 per guest
Excludes tax and service charge

A 4% service charge will be added to all bills. Based on our state laws we cannot allocate a part of your gratuity to the kitchen, however, they are an integral part of our service. This charge will directly support our kitchen team allowing them to be part of the service, our way of equalizing the team. If you would like this charge removed, please ask your server.

Chef Chris Flint – CHEF | Michele Carter – CDC | Jonathan Rosenson – SOMM | Zachariah Moutaouakil – GM | Chad Austin – MIXOLOGIST/small>