Monthly Specials
Curated by Executive Chef Fernando Vasquez
Curated by Executive Chef Fernando Vasquez
Fresh oyster dressed with Buffalo sauce, blue cheese chimichurri, and delicate microgreens.
Tender Wagyu beef skewer served with toasted challah bread or creamy mashed potatoes, finished with caviar, truffle aioli, and chimichurri.
Premium Wagyu tomahawk paired with whole shrimp and calamari, complemented by smoked peach chimichurri and a spicy vodka cream sauce.
Japanese A5 Wagyu paired with garlic-lemon octopus, smoked chimichurri, and truffle butter. Accompanied by creamy mac and cheese and Mediterranean-style charred carrots with lemon, feta, and microgreens.
Delicately poached pears infused with red wine, accompanied by lime meringue, crushed pistachios, and edible flowers.