the black orchid
seared rare sashimi-grade ahi tuna, black orchid mustard sauce
prawn cocktail
cocktail sauce, fresh lemon
domestic caviar +150 per ounce
beef carpaccio
tenderloin, capers, dijon mustard, horseradish cream, asiago, watercress + baby arugula salad, dijon vinaigrette
wild mexican abalone +25
butter, preserved lemon, maitake mushrooms
salmon gravlax
house-cured, potato chips, crème fraîche, white sturgeon caviar, capers
pacific oysters on the half shell (6)
+21mignonette
lobster bisque
wild mushroom soup
limousine salad
butter leaf, roquefort bleu cheese, spiced cashews, crispy shallots, garlic croutons, roquefort vinaigrette
winter salad
mixed greens, radicchio, pomegranate seeds, dried cranberries, pecans, crumbled bleu cheese, ver jus dressing
beet salad roasted
beets, arugula, watercress, maple dijon vinaigrette, roasted pecans, candied pistachios, pickled red onion, goat cheese crumbles
burrata salad
masala + honey dressed persimmons, arugula, candied spiced filberts, crisp prosciutto, citrus vinaigrette
caesar salad
organic romaine, anchovy caesar dressing, parmesan cheese croutons, white anchovy
day boat scallops
pan-seared, idaho® potato cakes, shiitake mushrooms, tomatoes, truffled citrus beurre blanc
maine lobster tail +35
broiled, asparagus, hollandaise, pommes frites
seasonal fresh catch
your server will describe the chef’s seasonal creations
black cod
sake marinated, coconut-lime rice cake, shiitake mushrooms, thai-chili orange miso, pickled red onions
cauliflower steak
marinated + roasted, broccolini, red pepper coulis, citrus-dressed arugula
pasta primavera
handmade tagliatelle, chef’s seasonal vegetables, parmesan, garlic, fine herbes
garlic mashed potatoes, broccolini, red pepper coulis
filet mignon 10 oz
usda prime new york strip 14 oz
usda prime delmonico 14 oz +25
usda prime ribeye steak 16 oz
cowboy cut 24 oz
aged, bone-in, center-cut ribeye
wagyu
american wagyu filet 8 oz +40
japanese wagyu filet5 oz +75 | 10 oz +150
australian wagyu 10 oz. + 100
Over the Top
oscar style – alaskan king crab meat, sauce béarnaise, asparagus +34
a’la rossini – hudson valley foie gras, wild mushrooms, port reduction +37
le bleu – topped with genuine roquefort cheese +10
á moelle – bone marrow flan, wild mushrooms, marrow demi-glace +10
surf + turf – with maine lobster tail +75
fromage blanc cheesecake
goat cheese, vanilla, graham cracker crust, wild honey
butterscotch crème brûlée
classic burnt cream, caramelized sugar
the bomb
bittersweet chocolate mousse, white chocolate brownie, grand marnier, dark chocolate shell, hazelnuts
seasonal fruit cobbler
lavender crust, vanilla ice cream
