Warm seared edamame seasoned with chili-lime salt and a touch of sesame oil

Golden fried polenta sticks drizzled with truffle oil, finished with shaved Grana Padano, and served with roasted garlic aioli

Golden panko-crusted avocado wedges served with a vibrant green harissa mayo

Twice-cooked cauliflower, roasted and lightly fried, glazed in gochujang and finished with sesame seeds, scallions, and a drizzle of hot honey

Crispy wonton shells filled with fresh ahi tuna, mango slaw, jasmine rice, pickled daikon, and sriracha aioli

A nest of linguine topped with house-made meatballs in a rich marinara, finished with Grana Padano and basil oil

Steamed mussels in a fragrant Thai green curry with chili, lemongrass, and kaffir lime leaves, finished with cilantro oil and served with garlic toast

Perfectly seared scallops finished in a brown butter caper sauce, served with roasted cauliflower purée, candied lemon peel, beetroot coulis and microgreens

A vibrant blend of kale and arugula with quinoa, roasted beets, creamy avocado, crisp cucumber, pumpkin seeds and green goddess vinaigrette

Fresh ahi tuna over jasmine rice with sliced avocado, purple cabbage, pickled daikon and carrots, mango, pickled ginger, sesame seeds, and microgreens

Fresh mahi-mahi and Ahi tuna ceviche over jasmine rice and quinoa, with avocado, cherry tomatoes, pico de gallo, cucumber, and microgreens

6 oz grilled sirloin over peppery arugula with cherry tomatoes, shaved red radish, goat cheese, and house chimichurri

House-made gnocchi in a fragrant brown butter sauce, finished with crispy sage and grated Grana Padano

Linguine tossed with wild mushrooms in a rich miso-infused cream sauce, finished with shaved Grana Padano, a soft poached egg, and crispy fried basil

Perfectly seared scallops finished in a brown butter caper sauce, served with roasted cauliflower purée, candied lemon peel, beetroot coulis and microgreens

Slow-roasted pork belly layered on a toasted hoagie roll with baby arugula, pickled carrot and daikon, fresh cucumber, cilantro, and roasted jalapeño aioli

Crispy fried chicken glazed in Korean spices, served on a toasted brioche bun with miso coleslaw, bread and butter pickles, and sriracha aioli

Spiced, blackened mahi-mahi served on warm corn tortillas with crisp coleslaw, pico de gallo, avocado crema, and cilantro

Crispy-edged double Wagyu patties layered with smoked Gouda, caramelized onion jam, green leaf lettuce, tomato and truffle aioli on a toasted brioche bun.

Butter chickpeas served with basmati rice, house-made vegan naan, poppadoms, and fresh coriander.

Seared salmon with a crisp herb and toasted sesame crust, served over creamy edamame mashed potatoes with charred baby bok choy and smooth miso–ginger Florentine sauce.

10 oz. Grilled baseball-cut top sirloin served with roasted garlic mashed potatoes, charred broccolini, roasted baby carrots, and a green peppercorn sauce.

12 oz. Grilled New York striploin served with roasted garlic mashed potatoes, charred broccolini, roasted baby carrots, and a rich cognac sauce

12 oz. Grilled ribeye steak coated in a bold coffee rub, served with garlic mashed potatoes, charred broccolini, roasted baby carrots, and chimichurri.

8 oz. Grilled filet mignon finished with a rich port wine demi-glace, served with roasted garlic mashed potatoes, charred broccolini, and roasted baby carrots

Carved 30 oz tomahawk steak served with roasted garlic mashed potatoes, charred broccolini, roasted baby carrots, and a trio of sauces: cognac cream, chimichurri, and port wine jus

Creamy lime cheesecake finished with a vibrant emerald mint sauce

Silky crème brûlée infused with dates, topped with caramelized figs

Decadent chocolate torte paired with Tahitian vanilla bean ice cream, chocolate soil, and a Frangelico hazelnut sauce