Raw bar platter for two with Maine lobster tail, crab cocktail, jumbo shrimp, oysters, and octopus cocktail.

Raw bar platter for four with Maine lobster tail, crab cocktail, jumbo shrimp, oysters, and octopus cocktail.

Raw bar platter for six with lobster tail, crab cocktail, jumbo shrimp, oysters, octopus cocktail, and tuna tartare.

Sliced tomato and onion salad served with whipped feta and Marcona almonds.

Romaine lettuce with tomatoes, potato croutons, bacon lardons, marinated mushrooms, and dijon vinaigrette.

Romaine lettuce with traditional Caesar dressing and croutons.

Salad with avocado, olives, bleu cheese, tomatoes, bacon lardons, green beans, hard boiled egg, and ranch dressing.

Iceberg lettuce served with bleu cheese, bacon lardons, tomatoes, scallions, and bleu cheese dressing.

Iceberg lettuce served with bleu cheese, bacon lardons, tomatoes, red onion, radish, and red wine vinaigrette.

Baby spinach with olives, red onion, cucumber, feta, tomatoes, and lemon oregano vinaigrette.

Lobster meat served on a roll with lemon mayonnaise.

Beef burger topped with smoked bacon, aged cheddar, and steak sauce mayonnaise.

Blackened beef burger topped with bleu cheese and red onion marmalade.

Wagyu beef hot dog topped with ketchup, mustard, and calabrian chili relish.

Tenderloin sandwich served with aged cheddar, crispy onions, horseradish aioli, and bacon jam.

Corned beef on rye bread with sauerkraut, gruyere, whole grain mustard, and horseradish aioli.

Grilled chicken breast on brioche with bacon, cheddar, avocado, and chipotle aioli.

8 oz filet steak rubbed with coffee and cocoa, served with ancho chili butter and spicy onions.

12 oz filet steak rubbed with coffee and cocoa, served with ancho chili butter and spicy onions.

8 oz filet steak topped with lump crab meat, asparagus, and hollandaise sauce.

12 oz filet steak topped with lump crab meat, asparagus, and hollandaise sauce.

8 oz Gorgonzola-crusted filet steak served with bacon and scallions.

12 oz Gorgonzola-crusted filet steak served with bacon and scallions.

Two small filet mignon steaks served with mushrooms and brandy peppercorn sauce.

44 oz. black grade Wagyu rib eye with herb-confit potatoes, carved tableside.

16 oz. black grade Wagyu ribeye served with blistered tomato and bone marrow bordelaise.

14 oz. gold grade Wagyu NY strip accompanied by sauteed spinach and crispy shallots.

9 oz. black grade Wagyu filet with parsnip puree, broccolini, and red wine demi-glace.

18 oz. filet served with two Maine lobster tails, garlic butter, and chimichurri.

Steak tips paired with whipped potatoes, roasted portabella mushrooms, and brandy peppercorn sauce.

8 oz. Prime NY strip served alongside asparagus, crispy Yukon gold potatoes, and red wine demi-glace.

Duck confit with white bean cassoulet and frisée salad.

Semi-boneless half chicken with prosciutto, spinach, crispy Yukon gold potatoes, and lemon chicken jus.

Chilean sea bass over tomato and shrimp risotto, topped with shaved fennel.

Yellowfin tuna served with wild rice, mixed vegetables, coconut carrot puree, and tamarind sauce.

Norwegian salmon over sweet potato puree with seasonal squash and spiced honey.

Potato gratin served with roasted tomato and leek sauce.

Roasted cauliflower steak accompanied by spicy onions and steak sauce mayonnaise.

Ten-layer chocolate cake soaked in Baileys Irish Cream, layered with chocolate mousse, and coated in ganache.

Coconut cake served with toasted coconut, caramel, and a coconut tuile.

New York cheesecake on a graham cracker crust, served with raspberry coulis.

Warm skillet chocolate chip cookie served with vanilla ice cream.

Vanilla bean custard finished with a caramelized sugar top.

Golden delicious apples in puff pastry topped with crumble and served with vanilla ice cream.

Rum raisin ice cream coated in toasted Italian meringue, flambéed tableside.

Daily selection of ice cream and sorbet.

Martini with Licor 43, lime juice, pineapple juice, cream, and a graham cracker rim.

Cocktail with Baileys, Frangelico, Amaretto Disaronno, and Chambord.

Espresso, Grainger’s Organic Vodka, Café Borghetti, and demerara, with optional vanilla or Bourbon Cream.

Coffee served with Jameson Irish Whiskey, natural sugar, and whipped cream.

Coffee made with Kahlua, cayenne simple syrup, and whipped cream.

Coffee combined with Mozart Chocolate Liqueur and Grand Marnier.

Coffee prepared with Baileys Irish Cream and Jameson Irish Whiskey.