Our menu is updated online weekly; however, is subject to change daily!
Dinner Menu
Wine Corkage Fee Per Bottle
50.0 (2 Max Per Table)/ Bottles Featured On Our List Will Not Be Served.
House-Made “Epi” Baguette
Herb & Shallot Butter 3.5 (Per Person)
To Share
Mille Fleurs Deviled Eggs (3)
Radish, Micro Greens (V)
Smoked Salmon Crostini (5)
Crème Fraiche, Dill
Siberian Caviar (Black Sea)
1oz Tin, Crème Fraiche, Chives, Buckwheat Blinis
To Start
Chilled Vichyssoise
Garlic Crouton, Chives (V)
Lobster Bisque
Crème Fraiche, Chives
Garden Salad
Farmers Market Lettuce, Shallot Vinaigrette (V)
Multicolored Beet Salad
Baby Arugula, Horseradish Emulsion, Feta Cheese (V)
Escargots
Traditional Garlic And Herb Butter, House-Made Epi Baguette
Prime Hand-Cut Steak Tartare
Crostini, Cured Egg Yolk, Garlic Aioli
Mille Fleurs Lobster Salad (1/2 Lobster)
Avocado, Papaya, Lemon Dressing
Main Course
Pacific Striped Bass
Beluga Lentils, Chino’s Broccolini, Saffron Velouté
Black Tiger Shrimp and Grits
Calabrese Sausage, Sun Dried Tomatoes, Pernod
King Salmon
Beluga Lentils, Saffron Velouté
Maine Lobster Risotto
Parmesan Tuile, Chives, Cognac Lobster Sauce
Roasted Wild Caught Atlantic Dover Sole
Lemon Beurre Noisette
Berkshire Pork Chop
Sweet Potatoes, Brussels Sprouts, Mustard Demi-Glace
Traditional Wienerschnitzel
Veal Loin, Potato Gratin, Lemon Caper Butter Sauce
72-Hour Short Rib
Celery Root Purée, Chino’s Carrots, Bordelaise
Steak Frites
Prime New York, Kennebec Fries, Bearnaisece
Prime Beef Filet (8oz)
Pomme Purée, Chino’s Broccolini, Au Poivre
Side Dishes(V)
Brussels Sprouts w/ Feta and Pomegranate
Parmesan Fries w/ Truffle Oil
Pomme Purée
Maître D’
Marko Dedic
Executive Chef
Michael Moritz
A 5% Surcharge Will Be Added To Your Check
Split Appetizer Fee $2.5, Split Entree Fee $5