Give them a menu
experience like no other.

32oz bone-in steak, dry-aged 28 days, finished with herb butter and served on a sizzling wooden board. A legendary masterpiece for serious steak lovers.

Wild-caught halibut with a toasted fennel seed crust, seared and set on a bright English pea puree with charred asparagus, shaved radish, and microgreens.

Vanilla bean custard baked low and slow, chilled overnight, then finished to order with a torched sugar crust that cracks under the first tap of a spoon. Served with a caramel tuile and fresh mint.

Silky tomato bisque made with San Marzano tomatoes, finished with fresh basil and a drizzle of aged balsamic.

A bright, hearty salad with a mix of crunch, sweetness, and creamy texture in every bite. Avocado, roasted sweet potatoes, chickpeas, cherry tomatoes, greens, cabbage, radish, mango, and microgreens with creamy herb dressing.

Thick-cut slices of rustic sourdough bread toasted golden and slathered with house-made basil pesto, then layered with fresh vine-ripened tomatoes and generous dollops of whipped goat cheese. Finished with a dramatic drizzle of aged balsamic reduction for a sweet, tangy contrast in every bite.