served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt | Kagoshima Prefecture | BMS 10-12 A5+ 4 oz

ponzu sauce, gochugaru flakes, carrot-cucumber slaw

lavender honey, fresh cracked black pepper

crispy wonton chips, soy ginger

panko-crusted, smoked jalapeño aioli

lump crab meat (imported), roasted red pepper-lime aioli

lightly breaded, tossed with sweet chili sauce

chilled with house-made cocktail sauce or sautéed in our spicy barbecue butter with focaccia toast

toasted gruyère croutons, caper-creole mustard sauce, shredded egg & red onion

shrimp (imported, farm-raised), horseradish cocktail sauce

bacon, campari tomato, red onion, danish blue cheese, balsamic glaze / with filet mignon

candied walnuts, dried cranberries, red onion, campari tomato, lemon balsamic vinaigrette / with filet mignon

romaine, freshly grated parmesan Reggiano, fried capers, crispy prosciutto / with roasted chicken

north atlantic lobster, colossal shrimp, king crab, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette

north atlantic lobster, colossal shrimp, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette

north atlantic lobster, sherry cream, chives

garnished with button mushroom chips, truffle oil

baked with gruyère & parmesan cheeses

8 oz

north atlantic lobster, colossal shrimp, ahi tuna poke, wonton chips, house-made sauces | Serves 1-2