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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

A modern take on this classic with baby arugula and kale, herbed roasted potatoes, green beans, Kalamata olives, soft-boiled egg, caper, and lemon 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