Our menu is updated online weekly. However, it is subject to change daily!
Lunch Menu
House-Made Epi Baguette
Herb & Shallot Butter
To Share
Deviled Eggs (3)
Radish, Micro Greens
Smoked Salmon Crostini (5)
Crème Fraiche, Dill
Ahi Tartare Tostada (3)
Mango, House Ponzu, Avocado Mousse
Black Sea Caviar Tin
House-Made Buckwheat Blinis, Crème Fraîche, Chives
To Start
Lobster Bisque
Butter Poached Lobster, Crème Fraiche, Chives
Garden Salad
Farmers Market Lettuces, Shallot Vinaigrette (V)
Multicolored Beet Salad
Baby Arugula, Horseradish Emulsion, Feta Cheese (V)
Heirloom Tomato Salad
Garlic & Extra Virgin Olive Oil
Traditional Escargots
Garlic, Shallots, Parsley Butter
Prime Steak Tartare
Traditional Preparation, Crostini
Manilla Clams
Calabrese Sausage, Chardonnay Broth
Mille Fleurs Lobster Salad (1/2 Lobster)
Avocado, Papaya, Lemon Dressing
Main
Pacific Striped Bass
Succotash, Beurre Blanc
Columbia River King Salmon
Beluga Lentils, Saffron Velouté
Pan Roasted Atlantic Dover Sole For Two
Sea Beans, Lemon Beurre Noisette
Maine Lobster Risotto
Parmesan Tuile, Chives, Cognac Lobster Sauce
Traditional Wienerschnitzel
Veal Loin, Potato Gratin, Lemon Caper Sauce
72-Hour Short Rib
Polenta, Carrots, Gremolata, Au Jus
Prime New York “Steak Frites”
House-Made Fries, Sauce Bearnaise
Side Dishes
Chinos Corn
Brussels Sprouts
Parmesan Fries w/ Truffle Oil
Grilled Broccolini w/ Parmesan & Pickled Mustard Seed
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