CAESAR CARDINI SALAD

TWO YEAR-AGED PARMIGIANO REGGIANO, WHITE ANCHOVIES AND HOUSE-MADE FOCCACIA CROUTONS

FIELD GREEN SALAD

SPANISH MARCONA ALMONDS, BING CHERRIES, HOUSE-MADE FOCCACIA CROUTONS AND CHAMPAGNE VINAIGRETTE

ASPARAGUS SOUP

TWO YEAR-AGED PARMIGIANO REGGIANO, HOUSE-MADE FOCCACIA CROUTONS AND JUMBO ASPARAGUS SPEARS

TORTILLA SOUP

AVOCADO, CRISPY TORTILLA STRIPS, CILANTRO AND OAXACA CHEESE

CRISPY BRUSSELS SPROUTS AND ARTICHOKE HEARTS

HIMALAYAN SEA SALT, SUMAC, MYER LEMON ZEST AND TRUFFLE-GARLIC AIOLI

HAZELNUT CRUSTED SCOTTISH SALMON SALAD

CENTER-CUT FILET, FIELD GREENS, ASPARAGUS, SLICED AVOCADO, SHAVED FENNEL, PINE NUTS, HOUSE-MADE FOCCACIA CROUTONS AND GRILLED PINEAPPLE IN A SHALLOT-CHAMPAGNE VINAIGRETTE

SESAME CHICKEN SALAD

TENDER SLICED GRILLED CHICKEN BREAST, FIELD GREENS, PICKLED CARROTS, ENGLISH CUCUMBERS, SHREDDED CABBAGE, SCALLIONS AND TOASTED CASHEWS IN A SESAME-YUZU DRESSING

GRILLED YELLOWFIN TUNA QUINOA

SUSHI-GRADE TUNA, WITH ROASTED WINTER VEGETABLES, BLACK AND WHITE QUINOA AND PARSLEY HONEY SALSA VERDE

SEAFOOD CANNELLONI

FRESH PASTA FILLED WITH LOBSTER, JUMBO LUMP CRAB MEAT, PRAWNS, SCALLOPS AND SNAPPER, ITALIAN CRUCOLO CHEESE GRATINEE AND AMORICAINE SAUCE

MAPLE LEAF DUCK LETTUCE WRAPS

ENGLISH CUCUMBERS, GREEN ONIONS, CARROTS, CILANTRO, GARLIC CHIPS, ZESTY HOISIN AND SWEET CHILI SAUCES

SUSTAINABLE TEXAS RED FISH FILET

CRISP ROASTED RED FISH FILET, JASMINE RICE, AND LEMON BUTTER EMULSION

BEEF SHORT RIBS

THRICE SLOW-COOKED BONELESS BEEF SHORT RIBS, ROASTED WINTER VEGETABLES AND CABERNET GLACE

CRISP ROASTED BONELESS HALF CHICKEN MOLE

CRISP ROASTED BONELESS HALF CHICKEN, HOUSE-MADE MOLE POBLANO SAUCE AND WHITE RICE

“DEN MISO GLAZED” CHILEAN SEABASS $39.00

DEN MISO GLAZED CHILEAN SEABASS ATOP JASMINE RICE

USDA PRIME FILET MIGNON $45.00

IN HOUSE HAND CUT, OAK-GRILLED BEEF TENDERLOIN IN A CABERNET REDUCTION

UP TEXAS-SIZED PARISIAN MACARON SAMPLER

(CHOOSE TWO) SALT CARAMEL, ROSE, LEMON OR CHOCOLATE

CAESAR CARDINI SALAD 8.00

TWO YEAR-AGED PARMIGIANO REGGIANO, WHITE ANCHOVIES AND HOUSE-MADE FOCCACIA CROUTONS

FIELD GREEN SALAD 9.00

SPANISH MARCONA ALMONDS, BING CHERRIES, HOUSE-MADE FOCCACIA CROUTONS AND CHAMPAGNE VINAIGRETTE

ASPARAGUS SOUP 9.00

TWO YEAR-AGED PARMIGIANO REGGIANO, HOUSE-MADE FOCCACIA CROUTONS AND JUMBO ASPARAGUS SPEARS

CHICKEN TORTILLA SOUP 9.00

WITH OAXACA CHEESE, AVOCADO, CRISPY TORTILLA STRIPS, CILANTRO AND LIME

BEET SALAD 14.00

ROQUETTE, CANDIED HAZELNUTS, FRESH CHEVRE AND ORANGE EMULSION

BURRATA CAPRESE 16.00

BURRATA D’ PUGLIA, ROASTED CAMPARI TOMATOES AND RED PEPPER CONFIT

CRISPY BRUSSELS SPROUTS AND ARTICHOKE HEARTS 14.00

HIMALAYAN SEA SALT, SUMAC, MYER LEMON ZEST AND TRUFFLE-GARLIC AIOLI

YELLOWFIN TUNA TARTARE 14.00

ASIAN GUACAMOLE, TOASTED SESAME, GINGER AND WHITE TRUFFLE OIL

MAPLE LEAF DUCK LETTUCE WRAPS 16.00

ENGLISH CUCUMBERS, GREEN ONIONS, CARROTS, CILANTRO, GARLIC CHIPS, ZESTY HOISIN AND SWEET CHILI SAUCES

TUNA SASHIMI 16.00

SUSHI-GRADE YELLOWFIN TUNA, GLUTEN FREE SESAME-SOY JUS, FRESH GINGER AND CRISPY GARLIC CHIPS

JUMBO LUMP CRAB MEAT 18.00

JUMBO LUMP CRAB MEAT ATOP A BEEFSTEAK TOMATO WITH BABY ARUGULA, SHAVED BABY ARTICHOKE HEARTS, ROASTED LEEKS AND CHAMPANGE-SHALLOT VINAIGRETTE

SPICY JUMBO SHRIMP NAPOLEON 18.00

AVOCADO AND SHAVED BABY ARTICHOKE SLAW, GREEN OLIVE TAPENADE, CHERUB TOMATOES, TWO YEAR-AGED PARMIGIANO REGGIANO, TOASTED PINE NUTS AND CRISPY LEEKS

CEVICHE SAMPLER 18.00

PERUVIAN WHITE SEAFOOD, MANGO-SHRIMP, ASIAN-STYLE YELLOW TAIL AND PLANTAIN CRISPS

BREADLESS JUMBO LUMP CRAB CAKE 19.00

JUMBO LUMP CRAB MEAT, FRESH LEMON, CHIVES, MICRO GREENS AND YUZU AIOLI

YELLOWTAIL CRUDO & CAVIAR 24.00

TRUFFLE SCENTED SUSHI-GRADE YELLOWTAIL TARTARE, AMERICAN STURGEON CAVIAR AND YUZU EMULSION

BURRATA MARGHERITA PIZZA 15.00

IMPORTED SAN MARZANO TOMATO SAUCE, CREAMY BURRATA CHEESE AND FRESH BASIL

CHICKEN SPINACH ARTICHOKE PIZZA 15.00

SLICED CHICKEN BREAST, SPINACH, ARTICHOKES, LEEK FONDUE, GOLDEN RAISINS, OLIVES, ITALIAN CRUCOLO, STILTON BLEU CHEESE, CRISPY LEEKS, ROASTED GARLIC AND TOASTED PINE NUTS

THREE MUSHROOM PIZZA 18.00

ROASTED PORTABELLO, CREMINI AND BEECH MUSHROOMS, THYME, ITALIAN CRUCOLO AND LEEK FONDUE

SHORT RIB PIZZA 18.00

ITALIAN CRUCOLO, STILTON BLEU CHEESE, PARMESEAN CREAM, CARAMELIZED ONIONS, ROQUETTE AND BALSAMIC OF MODENA

ROASTED BUTTERNUT SQUASH AGNOLOTTI 15.00

SAGE BROWN BUTTER, TOASTED PUMPKIN SEEDS, SHAVED TWO YEAR-AGED PARMIGIANO REGGIANO

BEEF BOLOGNESE PAPPARDELLE 15.00

SLOW COOKED RAGOUT OF HOUSE-GROUND BEEF AND IMPORTED SAN MARZANO TOMATOES, HOUSE-MADE “00” FLOUR NOODLES

TRUFFLE MUSHROOM RAVIOLONI 16.00

MUSHROOM DUXELLE, SOFT EGG YOLK CENTER, TOASTED PINE NUTS, TRUFFLE OIL AND CHIVES IN A TWO YEAR-AGED CREAMY PARMIGIANO REGGIANO SAUCE

LOBSTER RAVIOLI 17.00

FRESH LOBSTER FILLED PASTA WITH TARRAGON INFUSED LEMON BEURRE ROUGE

SEAFOOD CANNELLONI 18.00

FRESH “00” PASTA FILLED WITH LOBSTER, JUMBO LUMP CRAB MEAT, PRAWNS, SCALLOPS AND SNAPPER, ITALIAN CRUCOLO CHEESE GRATINEE AND AMORICAINE SAUCE

CHICKEN MOLE 25.00

CRISP ROASTED BONELESS HALF CHICKEN, HOUSE-MADE MOLE POBLANO SAUCE AND WHITE RICE

MAPLE LEAF HALF DUCK 26.00

SEARED AND SLICED CRISPY SKIN DUCK BREAST, CONFIT LEG AND THIGH, GRAND MARNIER,APPLE-CRANBERRY COMPOTE

SUSTAINABLE TEXAS RED FISH FILET 28.00

CRISP ROASTED RED FISH FILET, JASMINE RICE AND LEMON BUTTER EMULSION

BEEF SHORT RIBS 38.00

THRICE SLOW-COOKED BONELESS BEEF SHORT RIBS, ROASTED WINTER VEGETABLES AND CABERNET DEMIGLACE

“BIG EYE” LAMB CHOPS 38.00

GRILLED DOUBLE CUT RACK OF LAMB AND SLOW BRAISED LAMB WITH MINT PESTO AND ROASTED GARLIC CONFIT

DIVER SCALLOPS 39.00

SEARED NEW ENGLAND DRY PACKED U-10 SCALLOPS, HAZELNUT ROMESCO SAUCE AND SHERRY VINEGAR GLAZE

YELLOWFIN TUNA 39.00

SUSHI-GRADE TUNA, PISTACHIO AND SESAME-MISO BRULEE IN A BROWN-BUTTER SOY EMULSION

“HONG KONG STYLE” DAY BOAT RED SNAPPER 39.00

SEARED RED SNAPPER FILET IN A CANTONESE GINGER SAUCE, JASMINE RICE, CRISPY LEEKS AND GARLIC CHIPS

“DEN MISO GLAZED” CHILEAN SEABASS 45.00

DEN MISO GLAZED CHILEAN SEABASS AND JASMINE RICE

USDA PRIME NEW YORK STRIP 44.00

IN HOUSE HAND CUT, OAK-GRILLED NEW YORK PRIME STRIP STEAK IN A CABERNET PEPPERCORN DEMIGLACE

USDA PRIME FILET MIGNON 48.00

IN HOUSE HAND CUT, OAK-GRILLED BEEF PRIME TENDERLOIN IN A CABERNET REDUCTION

MAPLE GLAZED CARROTS 9.00

SOY-GARLIC SPINACH 9.00

ALIGOT POTATO PUREE 9.00

HARICOT VERT 9.00

SAUTEED MUSHROOMS 9.00

TRUFFLE FRIES 9.00

BRUSSELS SPROUTS 9.00

ASPARAGUS MILANESE 12.00

LOBSTER MAC-N-CHEESE 14.00