Bread Service
CENTRO FOCACCIA / BRIOCHE / SOURDOUGH - $6/GUEST
Presented tableside with silky hummus, a pour of fine olive oil, and aged balsamic with deep, lingering sweetness
DAILY BUTTER
Ask your server
A daily expression of butter, thoughtfully prepared
Salts
TABLE SALT
Earthy notes
Floral moss and mineral-rich, with a quiet sandalwood finish
MEAT SALT
Deep floral, herbaceous tones
Aromatic and layered, designed to enhance richness with subtle floral lift
FISH SALT
Citrus hints, zesty bite of chili
Bright and lively, with a flicker of citrus and a gentle heat
Field
SWEET GREENS - $21​
A delicate composition of baby gem, escarole, and bib, lifted with basil and parsley, lightly dressed in a refined sherry mustard vinaigrette
CAESAR SALAD - $21​
Crisp hearts of romaine in a classic, velvety dressing, finished with golden croutons and a warm savoury maple bacon
WARM ZUCCHINI SALAD - $20​
Tender zucchini and arugula, layered with feta and sun-dried tomato, finished with fragrant lemon basil and pistachio oil
FENNEL SALAD - $19​
Shaved fennel and peppery arugula, jeweled with pomegranate and Manchego, kissed with lemon olive oil
Starters
BAKED FETA - $26​
Feta enveloped in delicate phyllo, baked to a golden crisp, drizzled with elderflower honey and adorned with pomegranate and pistachio
SMOKED EGGPLANT - $21​
Fire-roasted eggplant with a deep, smoky allure, paired with cool labneh, vibrant tomato ginger relish, fresh mint, and warm grilled pinza
SEARED SCALLOPS - $42​
Perfectly seared sea scallops resting on a silken parsnip purée, finished with micro greens and a luxurious beurre blanc
STEAK TARTARE - $34​
Hand cut Canadian prime beef with capers and shallots, enriched with truffle essence, chives, and served with crisp sunchoke chips
GALICIAN OCTOPUS - $34​
Tender, charred octopus with smoky romesco, fingerling potatoes, shishito peppers, and a whisper of garlic aioli
GARLIC SHRIMP - $32​
Seared jumbo black tiger shrimp bathed in glossy garlic and sherry wine emulsion
HAMACHI CRUDO - $30​
Silken slices of Japanese yellowtail with crisp apple, a touch of chili aioli, and bright lemon soy
EAST/WEST COAST OYSTERS - $24 / $46​
Pristine oysters served chilled with horseradish, lemon, apple shallot mignonette, and a spark of habanero heat
Pasta
LOBSTER PASTA - $85​
Atlantic lobster folded into fresh tagliolini with rich tomato sugo, garlic, Calabrian chili, and basil, finished with extra fine olive oil
CAMPANELLE AI FUNGI - $36​
Campanelle pasta enveloped in a velvety porcini and truffle crema with maitake, king, and cauliflower mushrooms
Mains
PRIME STRIPLOIN - $80​
A 12oz striploin, beautifully seared, served with fingerling potatoes and chili garlic rapini
LAMB CHOPS - $68​
Herb-crusted lamb, grilled to perfection, accompanied by roasted vegetables, lemon-herb labneh, and fresh gremolata
CIOPPINO - $54​
A rich, aromatic seafood stew with seared scallop, bacon, yellowtail, blue mussels, calamari, and prawns in a chili tomato sugo, served with pan frito
KING SALMON - $50​
Seared salmon with fennel, escarole, and fregola salad, finished with a luminous citrus beurre blanc
FLATIRON HEN - $39​
Piri pepper–glazed hen with grilled chicory, crisp fingerlings, and a deeply savory pan jus
PESCE DEL MONDO - $MP​
A whole market-fresh fish, prepared to your preference - grilled or fried - served with seasonal vegetables
Sides
RAPINI & BEANS - $12​
braised broccoli rabe, chili, garlic, cannellini beans
SMASHED SALAD - $14​
cucumber, coriander, sesame
HAND CUT FRIES - $15​
triple fried, house-cut potatoes, lemon aioli
A Final Course Worth Staying For
Conclude your dining journey with an indulgent selection of handcrafted desserts from subtle light classics to rich decedent creations.
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To complement these sweet creations, guests are invited to enjoy a selection of premium digestives, including aged cognacs, fine ports, liqueurs, and specialty after-dinner spirits. Together, these elegant pairings provide a warm and memorable conclusion to an evening of exceptional dining, leaving a lasting impression long after the final bite.