Served with sweet peruvian drop peppers and warm naan.

Prosciutto, marcona almonds, fresh strawberries, micro arugula and fig reduction.

Crisp pancetta, pecan oil and white truffle parmesan dust.

Served with braised short ribs, tomatillo salsa verde and garlic crema.

Served with lobster claw, russian red caviar and fresh chive.

Served with soft shell crab, mint aioli and micro wasabi.

Served with black angus tartare, chive, caper, shallot, coconut reduction and sriracha glaze.

Roasted red pepper & conch bisque and crisp jalapenos.

Organic greens. Heirloom tomatoes, shaved fennel, fresh fruits, pistachios, basil and stilton chef's champagne vinaigrette.

On a sun dried tomato pesto risotto.

New Zealand mussels & razor clams on black ink fettuccini in a red pepper cream.

Served with basil marmalade risotto and red apple reduction.

On lobster ravioli in pecan oil and white truffle dust.

On saffron & sweet corn risotto, marcona almonds and blood orange glaze.

14 oz. with pesto butter on truffle purred potatoes.

8 oz with chef's vegetables and truffle pureed potatoes.

Black angus filet mignon 8oz, lobster tail 8oz with chef's vegetables and truffle pureed potatoes.

Of the 4 unique wagyu breeds raised in japan, miyazaki wagyu is Japanese black wagyu, known as kuroge washu in japan located on the southern island of kyushu, the prefecture of miyazaki is the finest growing region in japan. Winner of the 2012 and 2017 all japan competition for tenderloin (beating kobe tenderloin.

Named after the city of kobe in hyogo prefecture, this remote region's isolated genetics allowed for the development of what is known today as the tajima line, a very pure genetic breed of cattle. Simply the most sought-after beef in the world.

Coconut milk and coconut water imported from Thailand.

Harvested from the region syria to the caucasus with a touch of french armagnac cognac. Ice cream.