foods

Filet medallions Oscar style

Our filet medallions Oscar style are topped with South African lobster and fresh asparagus, finished with a savory house made bearnaise sauce

10 oz center cut fillet mignon in 5 ounce roasted South African lobster with a lobster purée Blanc.

The ultimate land and sea indulgence pairs are tender 10 ounce center cut filet mignon with a perfectly split South African lobster tail finished with a rich lobster butter sauce.

Steak tartare

Hand, chopped center cuff, filet mignon, tossed table, side with fresh egg, yolk, capers, onions, and extra olive oil. Serve served with toasted baguettes and a Dijon mustard spread.

Burrata and beet salad

A vibrant mix of roasted red and golden beets. With Italian Barata cheese, fresh arugula, citrus, and Marcona almonds finished with truffle honey in a light sherry vinaigrette.

Wagyu dumplings

Delicately hand folded dumplings here to a golden brown perfection with a rich exterior. Served alongside housemaid, spicy Asian cucumbers, and a ginger soy sauce.

Ahi tuna tartare

Sushi graded, Aji tuna hand diced and tossed in a bold blend of Sriracha sesame and curry oils. It’s layered over avocado, a fresh mango purée with bright citrus who lift every bite with crispy Togashi lavash on side.

Morel crusted lamb chops

Stunning and savory morel crusted lamb chops are flown in from Australia, Australian with age for 21 days, complemented by a fresh chimichurri sauce

12 ounce snake River Farms gold grade Wagyu strip

Award class 12 ounce snake river farms gold grey wagon ship is a luxurious and unique cut, offering an incredible rich and flavorful experience

Aji tuna

Togarashi dusted Aji tuna, beautifully seared and paired with pickled ginger, wasabi and soy.

South African lobster

Two luxurious broiled, South African lobster tails serve, served with warm drawn butter

Norwegian salmon

Seared Norwegian salmon with a mustard and Kentucky whiskey glaze served over spring carrots, and sautéed spinach.

Parmeasan sole

A light and flaky fat fish and crusted with crispy Panko and Parmesan with a savory garlic butter sauce accompanied by a bright baby Heirlom tomato salad.

Crab stuffed shrimp

Succulent, jumbo wild card shrimp topped with jumbo lump crab, and her breadcrumbs finished with a silky lemon beurre Blanc sauce

Jumbo shrimp cocktail

For jumbo wild costume served on ice with lemon. A combined by an assortment of housemaid, cocktails, including atomic horseradish, cocktail sauce, and a spicy mustard sauce.

Main lobster tacos

Two house made white corn tortillas filled generously with succulent, main lobster, grilled sweet corn, pico de gallo, sliced avocado, and a Cojita cheese, topped with our creamy chive Remoulade sauce.

Yellowtail sashimi

Delicately slice and impeccably fresh sushi with yellow toast, sashimi complemented by a citrus infused Pozo sauce, fresh micro cilantro and red chilies.