Mooo.... menu

Fresh East Coast oysters served raw on the shell, accompanied by a side of crispy fries.

Five chilled Gulf shrimp served with a classic cocktail sauce.

Fresh yellowfin tuna served with crisp wontons, cucumber, miso, and cilantro.

Fresh seabass cured in a citrus-based charcrmay vinaigrette, finished with spicy Calabrian chili and fresh cilantro.

A creamy Maine lobster bisque infused with cognac and served in a pastry-topped bowl.

A chilled wedge of iceberg lettuce topped with savory blue cheese crumbles and crispy applewood-smoked bacon.

A crisp romaine salad tossed with savory Sicilian anchovies, shaved parmesan cheese, and crunchy garlic croutons.

A fresh salad of seasonal greens and white beach mushrooms, tossed in a shallot and Dijon mustard vinaigrette.

Finely chopped raw sirloin steak, smoked to order, served with toasted bread topped with rich bone marrow.

Tender grilled Spanish octopus served with a savory squid ink garlic mayonnaise and a spicy herb topping.

Steamed dumplings filled with premium Japanese Wagyu beef, served with a savory soy and ginger dipping sauce.

Roasted beef bone marrow served with a rich red wine reduction and slices of toasted country bread.

Tender, dry-aged beef meatballs served over creamy parmesan polenta and finished with a rich red wine sauce.

Lightly fried squid tossed with spicy peppers, served with a side of spicy tomato sauce and creamy lemon garlic mayonnaise.

Thinly sliced raw sirloin served with sautéed exotic mushrooms, black truffle aioli, and shaved parmesan cheese.

This 12-ounce, all-natural prime New York sirloin steak is served à la carte.

This 12-ounce, all-natural prime New York sirloin steak is seasoned with cracked peppercorns and served in a classic French-style pepper sauce.

An 8-ounce, tender cut of premium Nebraska beef served as a standalone steak.

This 8-ounce, all-natural American Wagyu filet mignon is sourced from Rosewood, Texas.

A 12-ounce, all-natural New York sirloin steak sourced from grass-fed cattle at Miran Ranch.

This 8-ounce, pasture-raised sirloin steak is sourced from Kansas and grilled to order.

This 10-ounce, all-natural American Wagyu flat iron steak is sourced from Snake River Farms in Idaho.

A 16-ounce, all-natural prime ribeye steak served à la carte.

This 18-ounce, bone-in ribeye is sourced from Creekstone Farms in Kansas and dry-aged for 60 days to enhance its flavor and tenderness.

This 10-ounce, all-natural American Wagyu steak is sourced from Snake River Farms in Idaho and is known for its exceptional marbling and tenderness.

This 24-ounce, all-natural porterhouse steak from Creekstone Farms in Kansas is dry-aged for 30 days to enhance its flavor and tenderness.

This 6-ounce A5 Wagyu sirloin is a premium cut of Japanese beef sourced from the Kagoshima prefecture, known for its exceptional marbling and tenderness.

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

A rich, savory sauce prepared with red wine, typically served to complement meat or vegetable dishes.

A rich, savory sauce crafted with Madeira wine and earthy black truffles.

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

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

A savory, house-made sauce specifically crafted to complement and enhance the flavor of steak.

A whole, approximately 1.5-pound Maine lobster, prepared by broiling.

A roasted beef bone served with rich, buttery marrow that can be spread onto bread or enjoyed alongside your steak.

This 48-ounce American Wagyu tomahawk steak from Snake River Farms is carved tableside and served with your choice of two sides and two sauces.

This dish features Faroe Island salmon served with white beech mushrooms, seasonal spring vegetables, and a smooth parsnip purée.

Pan-seared branzino served with a brown butter sauce, accompanied by Yukon gold potatoes and broccoli.

A tender beef fillet topped with rich foie gras and savory mushroom duxelles, wrapped in a delicate pastry crust with spinach.

Two three-pound Maine lobsters, removed from the shell and broiled, served with a savory compound butter.

Tender Australian lamb chops seasoned with cracked mustard and peppercorns, served with a sweet vin cotto glaze and traditional mint jelly.

Fresh, thick-cut asparagus spears steamed until tender and served with a rich, creamy hollandaise sauce.

Fresh Brownwood spinach sautéed with garlic.

Tender grilled broccolini tossed with savory garlic and spicy Calabrian chili peppers.

A seasonal selection of fresh peas and fava beans topped with a bright, zesty onion gremolata.

Fresh arrowhead spinach sautéed in a creamy sauce and finished with a touch of freshly grated nutmeg.

Crispy golden fries tossed with savory Parmesan cheese and aromatic truffle oil.

Creamy Yukon Gold potatoes whipped with rich Vermont butter.

Crispy, golden-fried potato strips seasoned with sea salt.

Fresh Maine lobster served with house-made pasta in a creamy cheese sauce.

Crispy onion rings coated in a panko and parmesan breadcrumb crust, served with a side of tomato aioli.

A selection of exotic mushrooms from Joperry Farm, roasted with aromatic garlic and fresh thyme.

These heirloom carrots are roasted over an open flame and finished with a drizzle of honey.

This side dish sampler features whipped Yukon gold potatoes, creamed spinach, a selection of exotic mushrooms, and truffle-infused parmesan fries.

This premium steak is served with crispy fries, herb-infused butter, a savory roasted garlic glaze, and a creamy tarragon-flavored dipping sauce.

A crispy, breaded chicken cutlet topped with fresh tomato sauce, lemon, arugula, and shaved Parmigiano-Reggiano cheese.

Snail-shaped pasta served with a savory dry-aged beef meat sauce, topped with fresh parsley and grated Parmigiano-Reggiano cheese.