Restaurant Menu

This dish features layered Ora King salmon served with a lemon shatta beurre blanc, grilled cabbage, and broccolini.

A whole grilled Branzino served with charred little gem lettuce and a lemon-olive oil vinaigrette.

Pan-seared striped bass served with English peas and a lemon za'atar butter sauce.

Pan-seared scallops served with a tomato seed butter sauce and topped with crispy pea shoots.

A daily selection of fresh fish chosen by the chef based on market availability.

This dish features a thinly sliced, 18-layer Wagyu New York strip steak served with tomato foam and a tahini sauce.

Grilled lamb served with fresh tomato, onion, and a side of sheep's milk yogurt.

Two tender lamb chops served with slow-cooked fava beans and creamy sheep yogurt.

This 14-ounce dry-aged New York strip steak is served with a gem lettuce salad, red grapes, and a lemon-olive oil vinaigrette.

Slow-cooked prime beef short rib served with a grape reduction glaze, mild pickled peppers, and a smooth beet purée.