Nori Seared Bluefin Tuna
with peanut soba noodles,
whiskey barrel aged soy & yuzu

Seared Jumbo Diver's Scallop
with sweet corn "Bisque", charred
asparagus, and cinnamon top mushroom

Pork Belly Steam Buns
with kimchee, cucumber & miso caramel

Butcher’s Beef Ragout Crêpe
fresh rosemary crêpe filled with slowly stewed beef ragout,
roasted mushroom, veal glacé, Foie "butter", and garlic chive

Foie Gras Pâté
with apple gelee & traditional garnishes

Bahamian Style Coconut-Rock Shrimp Fritters
with Thai chili and coconut sauce

Sticky Ribs
Berkshire pork ribs, sous vide for 24 hours, served with pickled
vegetables, garnished with chopped peanuts, micro cilantro & sticky soy

Steak Tartare
chopped filet served over warm potato pave
with white truffle aioli, & Osetra caviar

Grilled Octopus
with smoky eggplant, Meyer lemon
hummus, and purple cauliflower

Deviled Eggs (4ea)
with Osetra Caviar

Classic Caesar Salad
with crispy capers, parmesan, white anchovy, & croutons

Pork Belly Wedge
baby iceberg, Heirloom tomatoes, pork belly, crumbled
Roth blue cheese, & house-made ranch dressing

Tomato & Burrata Salad
Italian buffalo milk burrata, Heirloom
tomato, aged balsamic, pesto, & chive oil

Add-ons: KW Pink Shrimp Skewer – $14 | 12oz Joyce Farms Chicken – $16 | Roasted Shrimp Scampi – $16

Confit Garlic Mashed Potatoes
whipped with confit garlic

Truffle Fries
hand cut, tossed with sea salt,
and topped with truffle essence

Nosh Street Corn
with Cotija cheese

Roasted Farmer's Carrots
with house-made hummus,
and topped with preserved lemon

Roasted Vegetables
seasonal selection

Roast Brussel Sprouts
with smoky bacon, truffle fondue, & goat cheese

Roasted Joyce Farms Chicken Biryani
Lemon-curry brined, served over saffron-scented Basmati rice,
tossed with cashews, dried cranberries, & sweet peppers,
finished with curry sauce & cucumber cilantro chutney

"Everything Bagel" Crusted Faroe Island Salmon
Seared medium, served with chive "pearl"
beurre blanc & confit garlic potato puree

Chianti Lacquered Niman Ranch Beef Short Rib
Served with Mascarpone Anson Mills
grits, mushroom ragout, & braisage

Dry Aged Jurgielewicz Duck "Cooked 2 Ways"
Crispy, skinned, & medium cooked duck breast and confit
leg, served with sweet potato puree & cherry duck jus

Butterfish
Pacific sablefish, miso-sake bronzed, served with
baby bok choy, bamboo rice, & miso beurre blanc

Iberico Pork "Secreto"
Secret cut from the shoulder of the famous Spanish black Iberico pig,
fed 400 days on acorns, chargrilled & sliced, served with black truffle jus

8 oz Elite Prime Aged Filet Mignon, DemKota Ranch (100% Black Angus Prime)

8 oz Jack's Creek Australian Wagyu Manhattan Steak (100% Wagyu; score 9)

14 oz Jack's Creek Australian Wagyu Ribeye (100% Wagyu; score 9)

Cognac-Peppercorn Demiglace

Oven Roasted Jumbo Key West Pink Shrimp Scampi Skillet

Mushroom Risotto

Rossini Style (Seared Foie Gras, Truffle, & Demiglace)

Short Rib
Wild mushrooms, tossed with fresh Pappardelle
& topped with truffle crème fraîche

Seafood Portofino
Sauteed Jumbo KW pink shrimp, littleneck clams, mussels, Scallop &
Octopus, simmered in fresh white wine seafood broth and tossed with Capellini pasta

Shrimp Ala Vodka
Sauteed Jumbo KW pink shrimp with Gilroy garlic, simmered in our zesty
marinara sauce with Tito's vodka and splash of cream tossed with Fettucini.

Consuming raw or undercooked meats, poultry, seafood, shellfish, & eggs may increase your risk of food-borne illness.