Menu

A bright, elegant blend of gin, lemon, and sparkling wine, finished with a fine citrus lift. Crisp and celebratory, with enough structure to feel at home beside the rest of the bar menu.

Pan-seared scallops served with sweet corn purée, crispy pancetta, and brown butter. Lightly caramelized on the outside and tender at the center, with a rich finish balanced by a touch of sweetness.

Fresh tagliatelle tossed with wild mushrooms, shallots, Parmigiano-Reggiano, and a light black truffle cream. Rich and aromatic without feeling heavy, with a silky finish that keeps the dish elegant.

A bright, chilled blend of citrus, sparkling water, and house tonic, finished with a twist of orange and fresh herbs. Crisp and refreshing, with a clean finish that works well before dinner or alongside lighter dishes.

A classic Old Fashioned built with small-batch bourbon, demerara syrup, and aromatic bitters, finished with a flamed orange peel. Smooth, warm, and slightly smoky, with a clean, deliberate finish.

A chilled martini of premium gin and dry vermouth, finished with a lemon twist or olive. Crisp, cold, and exact, with the kind of clean finish that suits the room.

Carnaroli rice slowly cooked with wild mushrooms, shallots, white wine, and Parmigiano-Reggiano, finished with a touch of truffle and fresh herbs. Rich and earthy, with a smooth, delicate finish.

Slow-braised short rib served over creamy Parmesan polenta with roasted carrots and a red wine reduction. Deeply savory and tender, with a rich finish that makes it one of the more indulgent plates on the dinner menu.

Herb-crusted halibut served with fingerling potatoes, charred broccolini, and a lemon beurre blanc. Delicate, buttery, and bright, with a crisp herb finish that keeps the dish balanced and refined.

Center-cut filet mignon with whipped Yukon Gold potatoes, roasted asparagus, and red wine jus.

A grilled steak served with crisp pommes frites and maître d’hôtel butter. A composed lunch plate with classic structure and a polished finish.

A smooth lobster bisque finished with cream, sherry, and chive oil. Rich and refined, built for a lighter lunch with an upscale finish.

Roasted chicken breast layered with crisp bacon, tomato, arugula, and herb aioli on toasted sourdough. Served as a clean, elevated lunch option with balanced flavor and texture.

A folded omelet with fresh chives, gruyère, and a light herb finish, served with roasted breakfast potatoes. Simple, precise, and polished.

Brioche French toast finished with espresso-maple syrup, lightly whipped mascarpone, and cocoa dust. Rich, polished, and balanced without being overly sweet.