Our Menu

Two smashed patties, aged cheddar, caramelized onion, house sauce, brioche bun.

San Marzano tomatoes, buffalo mozzarella, fresh basil, EVOO.

Free-range buttermilk fried chicken, slaw, pickles, sriracha honey.

Wagyu beef frank, truffle aioli, crispy shallots, jalapeño relish.

A5 wagyu, bone marrow butter, truffle jus, charred broccolini.

12-hour hickory smoked, house rub, bourbon BBQ glaze, coleslaw.

Half free-range chicken, chimichurri, smoked paprika crust, frites.

French-trimmed lamb, harissa glaze, herb couscous, pomegranate.

Valrhona 70%, molten core, vanilla bean ice cream, gold leaf.

Tahitian vanilla custard, caramelized sugar crown, seasonal berries.

Espresso-soaked savoiardi, mascarpone mousse, cocoa, dark rum.

Baked cream cheese, graham cracker base, wild blueberry compote.

Smoked bourbon, orange bitters, demerara, house smoke dome.

Curated Bordeaux or Burgundy — ask our sommelier for today's selection.

Single-origin Ethiopia Yirgacheffe, pour-over extraction, gold filter.

Elderflower, cucumber, mint, sparkling water, edible flowers.