A plated gourmet dish featuring a seared scallop on top of gnocchi, garnished with microgreens and chopped herbs, served in a gray bowl on a wooden surface.

Plate of crispy French fries topped with dollops of sour cream or crème fraîche, black caviar, and green chives, with some fish roe.

Fried appetizer balls garnished with herbs, served on a white plate with dipping sauce, and placed near a vase of flowers with green and purple blossoms.

Plate of cheese tortellini filled with lobster, in a creamy orange sauce, topped with a dollop of ricotta cheese, chopped chives, and basil leaves.

Two toasted baguette slices topped with mussels, basil leaves, and a drizzle of sauce on a dark plate, with a knife and spoon on a blue placemat.

— arancini —

fried crab risotto, lemon butter, Florida sterlet caviar

— bagel & schmear —

griddled mini brioche bagel, creme fraiche, siberian sturgeon caviar, chorizo, pickled lemon

— Lobster sliders —

herb mayo, smoked trout roe, nori

— Mussels frites —

chorizo, capers, fermented lemon, castelvetrano olives, fries, chorizo aioli

— baked oysters —

guanciale, sauce choron, gremolata

— pickled shrimp panzanella —

tomato, cucumber, charred red onion, hearts of palm, basil, strachitella, grilled sourdough, olive oil, balsamic

— crab & grilled asparagus salad —

butter lettuce, radicchio, endive, jumbo lump crab, basil vinaigrette, brown butter crumbs

— burgundy escargot —

roasted bone marrow, red wine veal sauce, pickled lemon, parsley, garlic

— lobster french onion soup —

puff pastry wrapped chilean sea bass, summer truffle potato purée, stinging nettle pink peppercorn au poivre

+ Caviar Selection:

— caviar service —

kombu focaccia crisps, chips, creme fraiche, chives

+ Caviar Selection:

Saint Urgeon

Osetra Noir

Kaluga Hybrid

add sorbet

— oysters —

see server for selection

add sorbet

— tuna carpaccio —

comb crisps, basil aioli, yuzu aioli, Florida sterlet caviar, micro arugula, truffle oil

— crudo —

dry aged fish, seasonal preparation, fermentation element, citrus, olive oil

— tuna tartare —

crispy nori, truffle egg gel, smoked trout roe, bourbon barrel aged soy

Our Menu

Modern dishes that capture the flavors of the season. Available starting at 5pm Monday - Saturday

Menus are seasonal and subject to change to highlight ingredients at peak freshness

— charred octopus —

chorizo aioli, fregola, roasted castelvetrano olives, crisp garlic, pickled lemon

— halibut —

gnocchi, lamb, fava beans, morels, red wine reduction, lemon fennel sauce

— salmon —

beet & vodka cured salmon, wild garlic pea risotto, glazed lardons, asparagus salad, saba

— lobster cannelloni —

strachitella, ricotto, parmesan, fresh pasta, tomato cream, lemon butter, herbs

— surf & turf —

braised beef cheeks, warmed scallop, mascarpone polenta, red wine reduction, pickled mustard seed

Our Menu

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