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3 Course Prix Fixe 49
First Course
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Roasted Delicata & Basil Soup
Garlic Chips
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Confit Duck
Baby Greens, Plum Sauce, Sesame Seed
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Tuscan Kale Salad
Cashew Vinaigrette, Pickled Onions, Pomegranate Seeds
Second Course
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Oven Roasted Chicken Breast
Winter Squash Risotto, Chicken Jus
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Blackened Red Snapper
Fondant Celeriac, Carrot Creme
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Sautee Beef Skewers
Turmeric & Cilantro Rice Pilaf, Chimichurri
Third Course
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Carrot Cake
Cinnamon Cream
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Seasonal Fruit Platter
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Choice of Sorbet
Subjected to change weekly.
Soup and Salad
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Potato Leek Soup
Crispy Leeks & Celery
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Caesar Salad
Baby Gem Lettuce, Garlic Breadcrumbs, Capers.
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Spring Market Salad
Peas, Radish, Blood Orange, Avocado, Tarragon Dressing
Appetizers
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Tuna Tartare
Ponzu, Avocado, Lavash.
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Steak Tartare
Pearl Onion, Brown Beech Mushroom, Truffle, Sour Dough
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Beef Jerky
Mostarda, Pickled Root Vegetables
Specialty Rolls & Platters
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Tabernacle
Spicy Tuna, Dragon Avocado, Serrano, Truffle Pate
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Roasted Salmon
Mango, White Asparagus, Avocado, Soy Paper
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Rainbow Naruto
Tuna, Salmon, Yellowtail, Avocado, Tobiko, Cucumber, Chile Ponzu
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Nigiri Platter
Chef's Choice ~ 6 pieces
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Sashimi Platter
Chef's Choice ~ 8 Pieces
Entrees
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Fried Chicken Sandwich
Chipotle Honey, Coleslaw, Sweet & Sour Pickles
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Grilled Chicken
Warm Potato Salad, Whole Grain Mustard, Crispy Beef Belly
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Prime Rib Sandwich
Horseradish Cream, Pickled Onions, Au Jus.
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Roasted Salmon
Turmeric Cauliflower, Plump Golden Raisins, Sliced Almonds
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Spaghetti Bolognese
Dry Aged Beef, Tomatoes, Breadcrumbs.
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Dry-Aged Wagyu Hamburger
Caramelized Onion, Braised Short Rib, Tomato Jam, Arugula, Truffle Aioli
From the Grill
All Steaks Are Dry Aged In-House and come with Chimichurri and Cipollini Onions-
Boneless Ribeye
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Tomahawk
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Rack of Lamb
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Wagyu Ribeye
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Wagyu Flat Iron
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46 oz Wagyu Tomahawk
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Wagyu Skirt Steak
Sides
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French Fries
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Green Beans
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Baby Corn
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Herb Roasted Mushrooms
Classic Rolls
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Tuna & Avocado
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California
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Spicy Tuna
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Salmon, Avocado, & Cucumber
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Asparagus, Avocado, & Cucumber
Soup and Salad
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Truffle Cauliflower Soup
Truffle Pâté, Fine Herbs
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Signature Caesar Salad
Baby Gem Lettuce, Garlic Breadcrumbs, Capers
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Autumnal Chicory Salad
Castelfranco, Endive, Red Oak, Winter Citrus, Shaved Root Vegetables, Apple Cider Vinaigrette
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Beet and Fig
Crisp Kale, Crushed Pistachio, Lemon Verbena Dressing, Olive Oil Snow
From The Sea
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Truffle Big Eye Tuna
Truffle Ponzu, Togarashi
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Tuna Tartare
Avocado, Ponzu, Lavash
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King Salmon Crudo
Arugula, Pickled Onion, Radish, Sesame Vinaigrette, Garlic Chips
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Nori Tacos
Spicy Salmon, Avocado Mousse
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Spicy Tuna Crispy Rice
Avocado Mousse, Serrano
Specialty Rolls & Platters
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Tabernacle
Spicy Tuna, Dragon Avocado, Serrano, Truffle Pate
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Rainbow Naruto
Tuna, Salmon, Yellowtail, Avocado, Tobiko, Cucumber, Chile Ponzu
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Seared Saké
Kani, Tobiko, Oshinko, Seared Spicy Salmon, Crispy Taro
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Roasted Salmon
Mango, White Asparagus, Avocado, Soy Paper
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Midtown
Spicy Tuna, Asian Pears, Seared Tuna, Lemon ‘Brown Butter’, Crispy Potato
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Nigiri Platter
Chef's Choice ~ 10 Pieces
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Sashimi Platter
Chef's Choice ~ 15 Pieces
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For The Table
Assorted Nigiri, Sashimi, & Maki
From The Land
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Korean Fried Chicken
Honey, Gochuchang, Kimchi
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Short Rib & Chestnut Serviette
Black Trumpet Mushroom, Sun Dried Tomato, Sunchoke & Kombucha Broth, Balsamic Glaze
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Kimchi Fried Rice
Confit Leg, Poached Duck Egg
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Veal Gnocchi
Acorn Squash, Beurre Noisette, Peas, Porcini, Crisp Sage
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Beef Jerky
Maple Spiced, Mustarda, Giardiniera
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Wagyu Steak Tartare
Pearl Onion, Brown Beech Mushroom, Truffle, Taro Chips
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Wagyu Carpaccio
Horseradish, Koji Cured Egg Yolk, Pea Tendrils
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Compressed Beef Cheeks
Autumn Crisp, Onion Foam, Rye Sourdough
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Mushroom Risotto
Porcini Glaze, Seasonal Mushrooms
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Beef Baby Back Ribs
Gochujang Glaze, Shallot Petals
From the Grill
All Steaks Are Dry Aged In-House and come with a choice of Chimichurri, Hollandaise, or Bordelaise-
Ribeye
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Surprise Steak
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Filet Mignon
Tabernacle Wagyu
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Butcher's Cut
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Denver Strip
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Ribeye
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45 Day Dry Aged Tomahawk
Entreés
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Dry-Aged Wagyu Hamburger
Caramelized Onion, Braised Short Rib, Tomato Jam, Arugula, Truffle Aioli
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Roasted Chicken
Thigh Pressé, Chicken Mousseline, Glacé, Corn & Saffron Sauce
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Seared Ora King Salmon
Pommes Purée, Pickled & Glazed Beets, Winter Citrus, Crispy Leeks, Red Pepper Threads
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Miso-Glazed Chilean Sea Bass
Fermented Squash, Roasted San Marzano Tomato, Onion & Celery Root Broth
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Wagyu Short Rib
Caramelized Onion Compote, Charred Shallot, Tarragon Emulsion, Confit Apple, Beef Garum
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Veal Chop
Bone Marrow Crust, Winter Squash Terrine, Roasted Pepper Velouté
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Rack of Lamb
Caponata stuffed Kohlrabi, Chestnut Snow
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Dry Aged Duck
Variations of Sunchokes, Bone Broth, Beets
Sides
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French Fries
Beef Tallow, Spicy Aioli
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Roasted Mushrooms
Aged Balsamic Vinegar, Picked Herbs
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Duchess Potatoes
Beurre Noisette
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Delicata Squash
Maple Glaze, Pomegranate Seeds
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Charred Green Beans
Teriyaki, Aji Dulce, Sesame Seeds
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Roasted Sweet Potato
Savory Meringue, Pumpkin Seeds, Crisp Sage
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Shishito Peppers
Heirloom Tomato & Cilantro Oil
Executive Chef
Michael SullivanDesserts
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Warm Chocolate Molten Cake
Vanilla Bean Ice Cream, Shaved Chocolate
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Pistachio Bomboloni
Pistachio Cream, Meringue
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Lemon Tart
Blueberry Compote, Torched Meringue, Blueberry Sorbet
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Mango Pavlova
Mango Mousse, Passion Fruit Gel, Mango Sorbet
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Peach Semifreddo
Almond Tuille, Housemade Granola, Whiskey Caramel
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Fondue
Marshmallow, Chocolate Cookie, Brownies, Peanut Brittle, Pistachio Carmel, Assorted Fruits & Berries
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Chef's Selection of Ice Creams and Sorbets
Choice of Three Scoops