Restaurant Menu

A 10-ounce tenderloin steak served with a side of crispy French fries.

This 34-ounce porterhouse steak is dry-aged for 60 days to enhance its flavor and tenderness.

This premium Wagyu beef from Stonefall Farms is sourced from cattle raised on an olive-based diet, resulting in a distinct flavor and texture.

An 8-ounce premium Black Angus beef tenderloin steak.

A 34-ounce prime Black Angus ribeye steak served on the bone.

A six-ounce Australian Wagyu striploin from cattle raised on a citrus-based diet.

A 16-ounce premium Black Angus rib-eye steak.

A premium 16-ounce center-cut beef tenderloin from Snake River Farms.

A four-ounce portion of premium A5-grade Wagyu beef sourced from Iwate, Japan.

A 14-ounce premium Black Angus beef steak.

A 10-ounce cut of Rosewood Wagyu beef steak, known for its rich flavor and firm texture.

A classic French-style sauce made with crushed peppercorns, typically finished with cream or cognac.

A rich, savory French sauce made from red wine, bone marrow, shallots, and herbs, typically served with steak or roasted meats.

A rich, creamy French sauce made with clarified butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

A smooth, chilled sauce made with pungent horseradish and cream, typically served as a condiment for meats or vegetables.

A rich, savory French sauce made with Madeira wine, veal stock, and finely chopped black truffles.

A selection of softened butters blended with garlic, fresh herbs, and cracked black pepper.

A savory butter blend infused with red wine and finely minced shallots.

A rich, savory butter blended with aromatic black truffle, perfect for enhancing the flavor of steaks or vegetables.

A generous portion of lump crab meat, asparagus, and creamy hollandaise sauce served as an accompaniment to your main dish.

A single, butter-poached lobster tail served as an accompaniment to your meal.

A 10-gram serving of premium fish roe, served as an optional addition to your meal.

A roasted beef bone served with rich, buttery marrow that can be spread on bread or added to other dishes.

A decadent, pan-seared portion of duck or goose liver, available as an optional addition to your meal.

Fluffy, hollow rolls served with a savory butter blended with fresh green onions.

A 14-ounce milk-fed New Jersey veal chop served with cipollini onions and sage butter.

Grilled Faroe Island salmon served with roasted eggplant and a traditional caponata vegetable relish.

A 1.5-pound whole Maine lobster, grilled and served with a classic French butter sauce.

Roasted chicken served with a savory barbecue sauce, a sautéed vegetable stew of peppers and onions, and a charred shishito pepper.

A delicate, pan-seared Dover sole fillet served in a classic sauce of browned butter, lemon, and capers.

This dish features a hearty blend of farro and sautéed corn, finished with fresh basil.

Three tender lamb chops served with a side of glazed carrots.

A seared yellowfin tuna steak served with a classic French sauce made of olive oil, lemon juice, herbs, and chopped tomatoes.

This side dish features a combination of barbecue-sauced meat and crispy fried onions.

Tender broccolini stalks sautéed with chili flakes for a mild, spicy finish.

Fresh spinach leaves simmered in a rich, velvety cream sauce.

Grilled maitake mushrooms served with a savory, nutty red pepper sauce.

Tender green beans sautéed with butter and toasted almond slivers.

Sliced carrots gently braised in butter and water until tender.

Roasted red peppers served with a side of creamy, strained yogurt.

Small pasta pockets filled with a savory black truffle cream sauce.

Creamy, smooth mashed potatoes prepared with butter.

Crispy fried potato bites served with a spicy tomato-based sauce and a creamy garlic aioli.

Thinly sliced potatoes baked in a creamy sauce and topped with melted Gruyère cheese.

A large, oven-baked potato served with classic toppings such as butter, sour cream, and chives.

Crispy, deep-fried potato strips served as a classic side dish.

A baked potato topped with melted Reblochon cheese, crispy bacon, and sautéed onions.

This 10-ounce American Wagyu ribeye is served with a red wine reduction, béarnaise sauce, creamy spinach, mashed potatoes, and a peppered popover.

Thinly sliced raw fluke served with Tuscan melon, cucumber, and fresh basil.

Grilled zucchini topped with pine nut pesto, Meredith feta cheese, and fresh tomatoes.

Fresh Bangs Island mussels steamed with savory chorizo, red peppers, and paprika.

Crispy, bite-sized pieces of sweetbread served with grilled broccoli and a creamy, herb-based gribiche sauce.

Fresh yellowfin tuna served with watermelon, radish, and a hint of lemon verbena.

Finely chopped raw top sirloin seasoned with horseradish and cornichons, served with toasted sourdough bread.

A pan-seared crab cake served with a creamy tarragon sauce, sweet piquillo peppers, and a side of tangy pickled vegetable slaw.

Roasted bone marrow served with pastrami, sauerkraut, and a green peppercorn Dijon mustard.

A classic French onion soup made with a rich beef shank broth and topped with a crispy, cheese-filled pastry.

A fresh seasonal vegetable salad topped with egg, crunchy pistachios, and savory smoked bacon.

A crisp wedge of iceberg lettuce topped with creamy Roquefort dressing, fresh tomatoes, crispy shallots, and thinly sliced smoked beef tongue.

This salad features creamy burrata cheese served with grilled peaches, sweet Jimmy Nardello peppers, and toasted focaccia.

A creamy, smooth soup made with lobster, potatoes, carrots, and celery.

A crisp romaine lettuce salad tossed with parmesan cheese, crunchy croutons, and a savory anchovy-garlic dressing.

A refreshing salad of Bibb lettuce, avocado, and crisp raw vegetables served with a classic French cocktail sauce.

A fresh frisée salad topped with crispy pork belly, chicken liver croutons, and a poached egg, finished with a mustard dressing.

A 30-gram serving of Kaluga caviar accompanied by blinis, potato chips, and melba toast.

A 30-gram serving of Royal Ossetra caviar, accompanied by blinis, potato chips, and melba toast.

Rock shrimp pasta served in a lemon butter sauce with caviar and fresh tarragon.

This chilled seafood platter for two features six oysters, four littleneck clams, half a lobster, four shrimp, and six pieces of octopus served with rouille.

This chilled seafood platter for four to six people features a selection of oysters, clams, lobster, shrimp, octopus, tuna tartare, hamachi crudo, and blue crab.

A selection of six fresh oysters sourced from both the East and West coasts.

Six fresh raw clams served chilled on their bottom shells.

A whole lobster served chilled and prepared for individual selection.

• half$41
• full$82

Four chilled shrimp served with a side of cocktail sauce.

Tender octopus served with a traditional, garlic-infused saffron mayonnaise.

A 25-gram serving of fresh blue crab meat.