Dinner

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served with cucumber mignonette

herbsaint, spinach, bacon and bearnaise sauce

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

dijon mustard, capers, cornichons, chives

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 blackberry jam

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

blue cheese, bacon, scallions and tomatoes

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

Choice of 2 cheeses and 1 sliced meat

Bellota, Spain

The ultimate cured pork, nutty and rich flavor

Spain

Spain's iconic country ham, delicate, aged 18 months

Italy

Spicy dry-cured salami from Basilicata

Italy

Air-dried, slat cured beef

Spain

Dry cured sausage made with Pimentón de La Vera

California

All natural, non-pasturized blue cheese

France

Raw cow's milk blue cheese from Auvergne

North Carolina

Cow and goat's milk cheese with Pimentón

Spain

Pasturized goat's milk cheese, mild

Filet Mignon

New York Strip

Ribeye

Cowboy Cut Ribeye

New York Strip

Ribeye

Filet Mignon

New York Strip

Ribeye 100% Grass Fed, Illinois

Hokkido Prefecture, New York Strip

Larger Cut 40oz., 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

roasted potatoes, chorizo, salsa verde and red pepper coulis

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

buttered roll, bibb lettuce, mayonnaise and Old Bay seasoning

wood oven roasted hanger steak, 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