DINNER MENU

DINNER MENU

Starters
dinner menu - Seafood Showcase

  • REGIIS OVA CAVIAR

    Served with traditional accompaniments and house-made brioche
    30 Grams 195
    50 Grams 295

  • CHILLED SEAFOOD SHOWCASE*

    Lobster tail, firecracker roll, ahi poke, prawns, oysters, ahi sashimi
    Served with cocktail sauce, ponzu, kizami wasabi and soy sauce
    MP
    Add 30 grams Regiis Ova Caviar 195
    Add 50 grams Regiis Ova Caviar 295

Small Plates
dinner menu - Hudson Valley Foie Gras

  • AHI POKE*

    Bigeye tuna, ogo, yuzu cucumbers, Maui onion, inamona, toasted arare, chili oil
    20

  • SHRIMP CEVICHE

    Sensei Farms cherry tomatoes, red onion, cilantro, coconut milk, yuzu
    20

  • OYSTERS ON THE HALF SHELL*

    Ponzu gelee, chives, calamansi
    24

  • MAINE SEA SCALLOPS

    Kabocha squash puree, crispy Brussels sprouts, brown butter sage
    24

  • TOMATO BRIOCHE 3pc

    Whipped Big Island goat cheese, roasted tomato jam, extra virgin olive oil
    15

  • NUESKE BACON

    Thick-cut smoked maple braised bacon, ginger scallion relish, yuzu cucumbers, toasted arare, crispy onion, fried garlic
    22

  • HUDSON VALLEY FOIE GRAS

    Caramelized pineapple, berry gastrique, brioche
    32

Salads
dinner menu - Port Wine Poached Pear Salad

  • KULA BABY ROMAINE CAESAR SALAD

    Parmigiano Reggiano, crepe crumble, truffle-anchovy dressing
    18

  • PORT WINE POACHED PEAR SALAD

    Goat cheese, candied walnuts, frisee, Port wine reduction
    18

Large Plates
dinner - Bouillabaisse

  • SURF AND TURF

    8oz center-cut filet, Alaskan king crab Oscar, brown butter, Saikyo miso, lobster tail, potato puree, roasted maitake mushrooms, crispy Brussels sprouts, togarashi hollandaise, veal ju
    115

  • BOUILLABAISSE

    Atlantic lobster tail, scallop, Manila clams, mussels, prawns, local fish, marble potatoes, lemongrass and kaffir lime tomato broth, calamansi
    65

  • ORA KING SALMON

    Brown butter, Saikyo miso, ginger scallion relish, mushroom risotto, ikura
    45

  • FRIED WHOLE BRANZINO

    Baby bok choy, puttanesca relish, balsamic
    49

  • NY STRIP

    12oz Prime striploin, roasted garlic, citrus arugula salad, Parmigiano Reggiano, ponzu butter sauce
    62

  • FILET MIGNON

    8oz center-cut filet, Broccolini, roasted maitake mushrooms, sauce soubise, veal ju
    71

  • Duck Breast

    Honey, Japanese spices, baby bok choy, citrus, yuzu marmalade, veal ju
    42

  • SAFFRON RISOTTO

    Portobello mushrooms, baby arugula, sun-dried tomatoes, Broccolini
    38

Sides
dinner meat sides - Truffle Fries

  • POTATO PUREE

    10

  • FRENCH FRIES

    10

  • TRUFFLE FRIES

    15

**Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs may increase your risk of foodborne illnesses.

*To show appreciation to our back of house employees, a 3% kitchen service fee will be added to each check. 100% of that fee goes to the employees.