◦ Seasonal Selections

The Menu

Every dish is plated with intention. Add to your cart or order directly via WhatsApp — your concierge is on standby.

Chef's Pick

Roasted Venison

Spruce oil, elderberries, pine nut praline.

$54

45-Day Dry Aged Ribeye

Bone-in reserve cut, marrow-infused salt, charred over live coals.

$68

Wild Turbot in Whey

Aged whey reduction, sea herbs, brown butter.

$58

Grilled Octopus

Ink emulsion, fermented potato, wild herbs.

$42

Charred Leek & Hazelnut

Smoked over applewood with fermented cream.

$24

Oysters Mignonette

Half dozen, shallot vinegar, finger lime.

$32

Wagyu Katsu Sando

A5 wagyu, milk bread, smoked tonkatsu.

$38

Brown Butter Lobster Roll

Cold-pressed brioche, chive, lemon zest.

$34

Chef's Pick

Tartufo Bianco

Fior di latte, shaved white truffle, 48hr dough.

$44

Margherita D.O.P.

San Marzano, buffalo mozzarella, basil.

$22

Dry-Aged Burger

Brisket blend, aged cheddar, bone marrow butter.

$28

Black Truffle Burger

Wagyu, brie, truffle aioli, brioche.

$36

Carbonara Antica

Hand-cut tonnarelli, guanciale, pecorino.

$28

Chef's Pick

Black Truffle Risotto

Carnaroli, 24-month parmesan, gold leaf.

$48

Aged Negroni

Barrel-aged 90 days, orange bitters.

$18

Krug Grande Cuvée

By the glass — vintage assemblage.

$42

Obsidian Ganache

72% dark cocoa, wild raspberries, sourdough soil.

$18

Yuzu Meringue Tart

Sablé breton, torched Italian meringue.

$16