Dinner

Garden Vegetables served with Cashew Miso, Tzatziki, and Almond Romesco

Baby Russet Potatoes served with Chive Onion Dip, with an Optional Caviar Upgrade

Four Crispy Puri Shells filled with Spicy Ahi Tuna, topped with Fresh Avocado, Unagi Sauce, and Microgreens

Five East Coast Oysters Roasted beneath 'Nduja Spreadable Pork Salami Butter, Parmesan, and Crispy Panko, then broiled until Golden and served with a Charred Lemon.

A selection of Artisan Cheeses and Premium Cured Meats served with House-Made Fig Chutney and Crisp Italian Grissini Breadsticks.

A Roman-Style Hearth-Baked Pinsa brushed with Garlic-Rosemary Oil, served with Whipped Herb Ricotta, Fresh Raw Honeycomb, and a drizzle of Hot Honey.

Crisp Little Gem Lettuce tossed in our House Black Truffle Caesar Dressing, finished with Truffle-Seasoned Sourdough Crumbs and Freshly Grated Black Truffle Pecorino.

Peppery Wild Arugula tossed with Warm Herb-Marinated Cremini Mushrooms, Sweet Cherry Tomatoes, House Lemon EVOO Dressing, and finished with Shaved Asiago Cheese.

Tuscan Kale and Napa Cabbage tossed with Crisp Granny Smith Apples, Crispy Fried Chickpeas, Queso Fresco, and our House Lemon-Tahini Dressing.

Tri-Color Quinoa tossed with Italian Tricolore Greens, Goat Cheese, Dried Cranberries, and House Lemon EVOO Dressing, finished with White Truffle Honey and served in Crisp Endive and Radicchio Cups.

A Finely Chopped Heirloom Tomato and Roasted Pepper Tartare topped with Local Fresh Burrata, Nut-Free Pea-Basil Pesto, Balsamic Glaze, and served with Warm Grilled Ciabatta.

Thinly Sliced Red and Golden Beets arranged in a Vibrant Mosaic, topped with House Whipped Feta, Pickled Shallots, Toasted Pistachios, and finished with a Light Shallot Vinaigrette.

Wood-Roasted Peaches & Cream Corn sautéed in Butter, finished with Queso Fresco, Tajín Seasoning, and served with a Chili-Lime Wedge.

Roasted Rainbow Carrots seasoned with Warm Spices, served over Pan-Seared Halloumi Cheese and finished with Hot Honey and Fresh Microgreens.

Wood-Roasted Cauliflower, flash-fried until crisp, served over House Almond Romesco and finished with Golden Raisins, Toasted Almonds, Chives, and Pomegranate Balsamic.

Herb-Marinated Grilled Zucchini topped with House Cherry Tomato Jam, Whipped Herb Ricotta, Nut-Free Pea Pesto, Toasted Pine Nuts, and finished with Extra Virgin Olive Oil and Maldon Sea Salt.

House-Made Potato Gnocchi sautéed with Asparagus and Maitake Mushrooms in a Light Lemon Cream Sauce, finished with a Toasted Parmesan and Sunflower Seed Crumb.

Premium Japanese Yellowtail sliced sashimi-style with House Mango Ponzu, Spicy Yuzu Kosho, Hibiscus Syrup, and Crisp Tempura Flakes.

Fresh Ahi Tuna tossed in a Tahitian-Style Coconut Leche de Tigre with Lime, Ginger, Jalapeño, Red Onion, and Scallions, served chilled in a Coconut Bowl with Crispy Wonton Chips.

Pan-seared Japanese Hokkaido Scallops served over Silky Sweet Corn Purée, finished with House Chili Crisp and accompanied by our Signature Corn Soufflé.

Colossal Butterflied U-10 Prawns topped with Lemon-Garlic Butter, Parmesan Panko, broiled until golden, and served with a Charred Lemon

Grilled Faroe Island Salmon served over Sicilian Eggplant Caponata, finished with House Salsa Verde, Toasted Pine Nuts, and Crispy Fried Basil.

Miso-Marinated Black Cod broiled until beautifully caramelized, served over a Crispy Sushi Rice Cake with Wakame Seaweed Salad and finished with a Silky Sake Beurre Blanc.

Fresh Mezze Rigatoni tossed in a Creamy House Vodka Rosé Sauce with Butter-Poached Lobster, Fresh Stracciatella Cheese, and Crispy Parmesan Pangrattato.

Three Warm-Spiced Veal Meatballs served over a Bright Lemony Orzo Salad with House Tzatziki and Fresh Herbs.

Fresh House-Made Pappardelle tossed in Slow-Braised Duck Ragù, finished with Orange-Herb Ricotta and Fresh Chives.

A Crispy Pork Ribeye Milanese topped with a Bright Tricolore Salad, Shaved Asiago, and Fresh Lemon.

Korean Kalbi-Marinated Boneless Beef Short Ribs, caramelized and glazed in a Rich Tamari Reduction, served over a Crispy House Korean Scallion Pancake.

Semi-Boneless Spring Chicken with Crispy Skin, served over a Warm Cannellini Bean Panzanella and finished with a Lemon-Garlic Herb Pan Jus.

USDA Prime Hangar Steak grilled to order, served with a Twice-Baked Cheddar Potato Latke and Tableside Peppercorn Au Poivre Sauce.

Two Grilled Australian Lamb Chops marinated in Aromatic Spices and Yogurt, served over Jeweled Basmati Rice with Tamarind-Date and Coriander-Serrano Chutneys.