Dinner

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served with cucumber mignonette

herbsaint, spinach, bacon and bearnaise sauce

served with mustard sauce and lemon butter

with lobster, prawns, oysters, crab and a sauce trio

horseradish and tequila cocktail sauce

grapefruit, jalapeño, mint, radish and volcanic salt

serrano pepper, pears, pinenuts and mint

served with citrus aioli, chives, lemon and melted butter

served with a quail's egg, kecap manis, shallots and crisp potato gallette

served with horseradish, lemon, capers and Parmesan-Reggiano

served with pink lady apples, remoulade and topped with watercress

with crisp potato rösti, dill créme frâiche and Malossol caviar

served with toasted baguette and persimmon jam

topped with 7 herbs, point reyes blue cheese and champagne vinaigrette

served with burrata cheese, organic basil and 10 yr. balsamic vinegar

with citrus yogurt, pistachios, arugula and micro mint

prepared table-side (serves 2)

blood oranges, fennel, roasted hazelnuts and sherry vinaigrette

served "en croute", topped with crisp puff pastry with amontillado sherry

Filet Mignon

New York Strip

Ribeye

Cowboy Cut Ribeye

Porterhouse

New York Strip

Ribeye

Filet Mignon

New York Strip

Ribeye 100% Grass Fed, Illinois

Hokkido Prefecture, New York Strip

Larger Cut, Perfect For Sharing

Yorkshire pudding, aus jus and creamy horseradish

Za'atar spice and mint yogurt

sauce Diane

blackberry port wine sauce

dried apricots, pine nuts, green olives, raz el hanut and saffron cous cous

with local goat cheese, wild mushrooms and natural jus

served with delicata squash, wild mushrooms and shaved black truffles

roasted potatoes, chorizo, salsa verde and red pepper coulis

wild mushroom risotto, thyme, parmesan-reggiano and red wine sauce

lump crab stuffing and bearnaise sauce

truffle-parmesan fries, herb butter and bordelaise sauce

bacon-tomato jam, cheddar cheese, lettuce and onion on a brioche bun

European cultured butter and cream

Za'atar spice and green harissa aioli

brown sugar, sage-infused cream and white truffle oil

Herbsaint, Parmesan-Reggiano and fried egg

Brandy, fresh thyme and shallots

smoked gouda, white truffle oil and breadcrumbs

Kennebec potatoes with bearnaise sauce

pine nuts, lemon and Parmesan-Reggiano

toasted almonds, orange and mint

served with house-made Thousand Island dressing

the usual accompaniments

sherry vinegar, chilis and crispy shallots