The Winter Menu
A curated selection of seasonal ingredients, fire-kissed techniques, and rare vintages.
Signature Entrees
Main Courses
Dry-Aged Wagyu Reserve
$12445-day aged A5 Wagyu, smoked bone marrow butter, roasted heirloom root vegetables, and a 12-hour red wine reduction.
Wild Atlantic Halibut
$58Pan-seared with saffron foam, braised leeks, and truffle-infused pea purée.
Black Truffle Tagliatelle
$42Hand-rolled pasta, 24-month aged Parmigiano-Reggiano, and freshly shaved Périgord truffles.
Vintage Pairings
The Sommelier's Cellar Selection
Grand Cru Flight
A curated journey through the Bordeaux region, featuring three exceptional vintages from 2012 to 2018.
Château Margaux
Bordeaux, 2015
$310 / BtlDom Pérignon
Vintage Brut, 2012
$55 / GlArtisanal Desserts
Midnight Orb
70% dark chocolate sphere, salted caramel core, and warm espresso ganache pour-over.
$24
Deconstructed Citron
Meyer lemon curd, toasted honeycomb, hibiscus reduction, and torched meringue.
$18
Smoked Vanilla Bean
House-churned vanilla bean ice cream, cold-smoked with applewood, charcoal wafer.
$16