mixed greens, arugula, blood orange & grapefruit supreme, toasted almonds, pomegranate, pan seared & glazed chicken breast, mint citrus vinaigrette

golden beets, avocado, cucumber, sesame soy marinated tuna, arugula, radish, sesame seeds, crostini

finely chopped raw beef, capers, shallots, dijon, egg yolk, avocado, cornichons, crostini

seared steak, sushi rice, wasabi aioli, sesame, torched tableside

seared duck breast, mixed greens, roasted beets, cherry, cucumber ribbons, radish, walnut, sherry vinaigrette

grilled filet steak, mixed greens, tomatoes, pickled onions, roasted mushrooms, avocado, peppers, creamy herb dressing, crispy shallot

“cheddar” aioli, French baguette crostini

honey dijon gastrique, shaved beef bacon, whipped tahini, pomegranate, crispy shallot

steak sausage baked in puff pastry, everything bagel spice, peach mustard puree, caramelized onion balsamic aioli

house-smoked pulled chicken in a light citrus glaze, pickled onions, shaved celery, crispy shallots, pickle, scallion dijon aioli, on a black sesame brioche bun, side of lemon-dressed arugula salad

burgundy braised pulled beef, beech mushrooms, caramelized onion, crispy pastrami, scallion Dijon aioli, on a black sesame brioche bun, side of lemon-dressed arugula salad

ground beef stuffed, wrapped in pastrami & turkey, white wine dijon cream, garlic confit, pine nuts, pomegranate, pickled mustard

garlic béchamel sauce, caramelized onion, shredded braised beef, parsley, crispy shallots

crispy herb beef cutlet, autumn salad (mixed greens, cherry tomato, cucumber, apple, pistachio, truffle vinaigrette)

pan-seared salmon, roasted red pepper glaze, celery root purée, haricot verts, crispy capers

half duck, blood orange glaze, pommes puree, roasted root vegetables

boneless short ribs slow cooked in burgundy jus, beech mushrooms, carrots, pommes purée

ribeye served in a rich herbed “butter” sauce, hand-cut petite potatoes

baby lamb chops with an herbed pistachio crust, celery puree, haricot verts almondine, smoked tableside

ground ribeye, rich herbed “butter” sauce, caramelized onions, pickles, spring mix, tomato, house-made onion brioche bun, side of hand-cut petite potatoes

The reserve cut of the ribeye, prized for its buttery tenderness and bold flavor.

Thick cut from the center of the tenderloin — the most prized, tender section.

A succulent, bone-in ribeye, frenched for elegance.

Dry aged for 30 days, this impressive steak delivers exceptional tenderness and full of robust flavor. Pick 2 sides.

Smooth, creamy potato purée, a classic French accompaniment, black lava salt finish.

Crisp fries finished with fresh garlic and a touch of salt, garlic aioli & ketchup.

French green beans sauteed with almonds

basmati rice cooked in beef stock, caramelized onions, crispy shallot

Celeriac, rainbow carrots, beets

Velvety emulsion of “butter”, egg yolk, tarragon, and shallots, bright and aromatic.

Aromatic herbs, garlic, olive oil and citrus

rich port reduction with caramelized shallots, thyme and a hint of red wine vinegar

Crispy meringue, diplomat cream, fresh seasonal fruit, vibrant fruit coulis, glacé orange

dark chocolate mousse white chocolate liquor coffee granita, whipped