Pork Chop* 38
Maple Glazed Lardon | Romanesco
Cherry Compote | 14oz (gf)
Venison Tenderloin* 58
Sage Rub | Pork Fat | Goat Cheese | Demi-Glace | 10oz (gf)
Rack of Lamb* 52
Roast Garlic Rub | Fig Gastrique | Carrot Purée | Romanesco | 12oz (gf)
Porcini-Crusted Ribeye* 78
Porcini Parmesan Crust | Mushroom Arancini | Asparagus Salad | 16oz
Sonoran-Style NY Strip* 60
Guajillo Chili Rub | Bacon-wrapped Jalapeño | Tomatillo Salsa | 12oz (gf)
Filet Oscar-Style* 68
Asparagus | Lobster Claw | Sauce Foyot | 6oz | gf
Filet “Au Foivre”* 62
Peppercorn Crust | Peppercorn Brandy Sauce | Seared Foie Gras | Balsamic Glazed Onion | 6oz (gf)
BLEU CHEESE-CRUSTED FILET* 50
Bleu Cheese Herb Crust | Demi-Glace | 6oz
