blue fin & caviar
truffle ponzu, white sesame
Menu for New York, NY
RAW BAR
half shell oysters
minced olives & shallots, cilantro, lime, chili infused olive oil
wagyu carpaccio
black truffle, kalamata olive, pistachio, capers, fine herbs
ossetra caviar
minced onions, chopped egg yolks & whites, crème fraiche, blinis
hamachi
lemon, caper, tomato, celery leaves, green onion, EVOO
torre de mare
cocktail sauce, mēdüzā mignonette, horseradish u-6 shrimp, seafood cocktail, 2 lb lobster, little neck clams*, oysters*
MEZZE
each selection served with oil cured olives, pickled vegetables, dolams, falafel, and fresh baked bread
harissa whipped feta
whipped aubergine
roasted garlic hummus
shiso tzatziki
falafel
hummus, tzatziki, greek salad, tabbouleh, pita
oil cured olives
dolmas
pickled vegetables
THE GARDEN
shaved baby artichoke (v)
grana padano, EVOO, aged balsamic, basil
fattoush (v)
romaine hearts, red onion, tomato, cucumber, radish, za’atar, toasted lebanese flatbread
greek salad (v)
cucumber, tomato, red onion, parsley, red pepper, lemon, feta, oregano vinaigrette
kale & pecorino (v)
roasted garlic, lemon, EVOO, pecorino,sea salt, cracked pepper
ROBATA
grilled spanish octopus
smoked romesco sauce, crispy potato, pickled shallots & fresno chilis
spiced prawns
garlic, calabrian chili, parsley, EVOO, sea salt, cracked pepper
chicken shawarma skewer
yogurt-herb marinade, salat katzutz, roasted tomato & calabrian humus
wagyu kafta
tzatziki, calabrian chili, micro mint
lamb chops
chimichurri
butterfish
honey, miso, chives
grilled asparagus
lemon aioli, fines herbs
THE FIELDS
pesto (v)
fusilli, whipped ricotta, EVOO, grana padano, pine nuts
lobster arrabbiata
spaghetti, tomato, calabrian chili, garlic, basil
black truffle cacio e pepe (v)
chitarra, parmesan, black pepper
*add black truffle MP
THE SEA
grilled branzino
charred lemon, EVOO, fine herbs
dover sole
caper brown butter sauce, chili, charred lemon
pistachio crusted salmon
corn pureé, smoked chile oil
THE FARM & LAND
petite filet
6 oz., truffle butter, pomme puree, chives
chicken milanese
panko, arugula, tomato, balsamic, shaved parmesan, lemon vinaigrette
prime porterhouse
40oz, garlic butter, smoked sea salt
eggplant rollatini (v)
garlic stewed tomatoes, panko-parmesan, basil, ricotta, charred leek pesto
ribeye top cap
8 oz, red wine jus, garlic confit purée
wagyu ny strip
12 oz, garlic butter, red wine jus snake river farms
33 SIGNATURES
herb crusted rack of lamb
rosemary, thyme parsley, tarragon, tzatziki
chicken milanese a la pomodoro
san marzano tomatoes, fresh mozzarella, spaghetti, basil
noble triple triple
triple wagyu smash patties, white american, wagyu bacon onion jam, sesame bun, secret sauce
broiled lobster tails
lemon, garlic, aleppo pepper
FOR THE TABLE
batata harra (vg)
parsley, garlic, EVOO, calabrian chili
grilled asparagus
lemon aioli, fines herbs
whole roasted cauliflower
miso, chimichuri, walnuts
roasted baby heirloom carrots
mint and pomegranate glaze, lebneh, sesame, poppy, garlic, lemon, arugula
roasted broccolini
garlic confit, lemon, calabrian breadcrumbs
pomme purée (v)
échiré, chives
*add black truffle MP
Culinary Innovation
We embrace a culture of culinary innovation, constantly pushing boundaries. Through experimentation, creativity, and a passion for culinary excellence, we strive to surprise and delight our guests with inventive flavors, techniques, and presentations. Our commitment to culinary innovation allows us to stay at the forefront of the industry, setting new standard and redefining high-energy, fine dining.