usa siberian sturgeon caviar

28

r aw ba r & a ppe tize rs

grams

sea scallops

95

Buckwheat Blini, Creme Frache, Accompaniments

23

Hazelnuts, Chives, Uni Sea Foam

chilled seafood plateau

salumi

85 / 120

Lobster, Oysters, Clams, Shrimp, King Crab

26

Prosciutto, Finochietta, Sopressata Piccante

oysters - east & west coast

jumbo lump crab cake

21

Bluepoint, Wellfleet, Quilcene, Steamboat

22

Horseradish-Mustard Sauce, Asian Pear Slaw

shrimp cocktail - u 7 size

filet mignon steak tartare

25

White Shrimp, Vodka Cocktail Sauce

24

Hand-Cut Filet, Chives, Cooked Egg, Capers

hamachi crudo

slab bacon

21

Meyer Lemon, Calabrian Chilies, Olive, Lemon Oil

14

New York Cured

marrow bones & morels

asparagus, truffle, lardo, poached egg 25

19

Herb Salad, Country Bread

salad

tomatoes, burrata & basil

mls caesar salad

s e a fo od

18

chopped salad

16

Iceberg, Celery, Carrot, Tomato, Peppers, Cucumber

bibb lettuce, bacon, blue cheese

butter poached two-pound lobster

17

pa s ta & ris ot to

garganelli bolognese

59

Caviar, Lobster Coral

16

25 / 18

Veal, Beef, Prosciutto, Tomatoes, White Wine

faroe islands salmon

risotto

38

Spring Vegetable, Basil Nage, Smoked Trout Roe

27 / 18

Fava Beans, English Peas, Pine Nuts, Parmesan, Truffle

dover sole

64

Lemon - Caper Brown Butter

m a ins

roast lancaster chicken

prime & age d be e f

porterhouse

32

Mushrooms & Tarragon Pan Juices

124

USDA Prime Dry Aged Beef

magret duck steak

new york strip

38

Five Spice, Orange-Kumquat a lorange

59

Cut On or Off The Bone

natural veal chop

cowboy rib

59

Sage Gnocchi, Cippolini, Thyme

63

Cut On The Bone

colorado lamb t-bones

cote du boeuf

53

Rosemary & Extra Virgin Olive Oil

145

Double Cut Cowboy

niman ranch porterhouse pork chop

42

Vinegar Peppers, Broccoli Rabe, Pine Nuts

filet mignonmatre d

54

prime skirt steak

32

ac c o m pa n i m e nt s
1/2

lobster

32

grilled shrimp

true japanese

100%

24

king crab

wagy u be e f

foie gras

36

21

wagyu, miyazaki prefecture, ny strip steak, grade a 5 ,

oz.

185

imperial wagyu beef, nebraska, ny strip steak,

oz.

75
Renowned for its deep flavor, marble and tenderness we recommend sharing Wagyu steaks & savor the differences.

sauces :

XO Cognac Peppercorn Cabernet Chimichurri Bearnaise

sides
buttermilk onion rings
12
pan roasted mushrooms
14
honey-thyme roasted carrots
12
fresh leaf spinach, garlic & oil
12
creamed spinach
12
(or Mr. Petes way, with Bacon) 14

4. each

p otato e s
black truffle mashed potatoes
buttery mashed yukon golds
crispy hash browns
baked jumbo idaho potato
hand cut french fries

michael lomonaco Chef & Managing Partner michael ammir ati Executive Chef

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