Dry-aged steaks, a raw bar, house-made pasta, and a sommelier-led cellar. Every menu, in full, with a PDF for the table.
- 36 oz Pat LaFrieda Prime 60 Day Dry Aged Porterhouse165
- Seafood TowerEagle 110 · Albatross 175
Shrimp, clams, local oysters, lobster tail, hamachi crudo
- Japanese Hamachi25
Jalapeño, grapefruit, lime, squid ink tapioca chip
- Ricotta Gnocchi30
Sweet sausage bolognese, Pecorino Romano
- 24 oz Pat LaFrieda Prime 60 Day Dry Aged Cowboy Ribeye119
- Tiramisu Croffle
Warm waffle croissant, tiramisu mousse, espresso sauce, cappuccino gelato
Dinner
Crudo and raw bar, house-made pasta, and Pat LaFrieda prime dry-aged cuts grilled over open flame.
Dessert
Pastry by Executive Pastry Chef Katie Consolino, with a serious after-dinner cellar.
Craft Cocktails
Cocktails by Beverage Director Frankie Medina and an extensive, Italian-leaning cellar of more than 100 selections.
Bar Food
Small plates and a few large ones, built for the bar and live music Thursday through Saturday.
Happy Hour
Bar-side drinks and small plates before dinner. Walk-ins welcome; seating first come, first served.
Menus change seasonally; selections and pricing may vary. A 2.99% convenience fee will be assessed for all credit card transactions.