Appetizers

Tomato Celebration Salad

Four preparations of tomatoes, Moroccan olives, greens, egg yolk

15

Artichoke Flower Salad

Grilled artichoke halves, sunchokes, housemade tzatziki, sun-dried tomatoes, black garlic

15

Beetroot

Cheese and walnut filling, crème fraîche glaze, mascarpone-ricotta cream

15

Sweetbreads

Spheres of roasted poblanos, demi-glace, braised pearl onion

16

Tuna Tartare

Ginger emulsion, tobiko, radish, avocado, soy pearls

16

Cured Fish

Remoulade, charred eggplant cream, sherry vinegar, black garlic

15

Calamari Salad

Eggplant cream, chickpeas, chili flakes, squid ink

14

Carpaccio of Beef

Parmigiano-Reggiano, balsamic vinegar, baby arugula, jalapeno

14

Baladi Eggplant

Charred eggplant, tahini, tomato concasse, pine nuts, sumac

14

Chateaubriand Tartare

Smoked paprika, shallots, capers, Dijon mustard, quail yolk

15

St. James Artisanal Cheeses

Selection of three, seasonal accompaniments, crostini

20

Main Dishes

Daily Fish Preparation

45

Veal Cheek

Braised in red wine and root vegetables, truffled polenta, champignons, pearl onions

32

Lamb Chops

Three chops, chickpeas, warm tahini-yogurt salad

42

Falls off the bone

“Shpondra” (short rib) cooked twenty-four hours, smoked tomato au jus, root purée

41

Meat

All of our beef is USDA Prime selected by our specialists. Every rack is dry aged in
house and carefully chosen at the perfect aging stage to be served

Bone-in Rib Eye

28oz
80

Rib Eye

21 DAYS / 31 DAYS

18oz
46/52

Bone-in New York Strip

21 DAYS / 31 DAYS

18oz
46/52

Tenderloin

8oz
50

Porterhouse

34oz
86

Butcher's Cut

Served with mushroom ragu

10oz
40

Classified Cut

Served with root puree

9oz
48

Japanese Wagyu

Tenderloin A-5 score

6oz
155

Strip A-5 score

10oz
185

Side Dishes

Green Salad

9

Truffle French Fries

8

Root Puree

8

Asparagus Gratin

12

Truffle Polenta

9

Grilled Vegetables

8