Our Menu
Dry-aged steaks, seasonal sides, and chef signature cuts.
Starters
Raw bar selections and small plates designed to open the evening.
Caesar of Little Gem Lettuces
$19.00Serves one
Little gem hearts, aged Parmigiano-Reggiano, white anchovy, and rye croutons in a classic hand-whisked dressing.
Chilled Oysters, Champagne Mignonette
$26.00Half dozen
A half dozen East Coast oysters shucked to order, served over crushed ice with champagne mignonette, horseradish, and lemon.
Prime Steaks
USDA Prime and Japanese A5 cuts, dry-aged in house and finished over binchotan charcoal.
Dry-Aged Bone-In Ribeye
$96.0022 oz • Dry-Aged 45 Days
Our house cut. Aged 45 days in the cellar, seared over binchotan and finished with bone marrow butter and fleur de sel.
Japanese A5 Wagyu Strip
$145.006 oz • A5 Miyazaki
Miyazaki prefecture A5 strip loin, sliced and served on a hot stone with charred scallion and yuzu kosho.
Center-Cut Filet Mignon
$78.008 oz • USDA Prime
USDA Prime tenderloin, grilled to temperature and served with pommes purée and a classic red wine bordelaise.
Desserts
Classic patisserie finished tableside by our pastry team.
Tahitian Vanilla Crème Brûlée
$16.00Serves one
Slow-baked vanilla bean custard with a caramelized sugar crust, finished with macerated berries.