02 / 05 · The Menu

The Menu

Composed by Chef Imer Jose Garcia. The carte changes with the seasons. A curated wine list is poured by the glass and sold by the bottle, and BYOB is welcomed for those who prefer their own.

Wagyu Lasagna 22
Mishima Reserve wagyu, pomodoro, fresh pasta, ricotta, aged Asiago Mornay, basil.
Gourmand Wedge 22
Baby iceberg, applewood smoked bacon, gorgonzola, sesame vinaigrette, crispy shallots, green gold.
Blue Fin Tuna 24
Tamarind and soy reduction, Japanese crispy rice, gochujang aioli, scallion crema, soy caviar, scallion ribbon.
Yakitori 20
Bell & Evans organic chicken, ginger and soy marinade, lime, shishito peppers, scallion, charred kimchi aioli.
Scallop & Bacon · gf 26
Grilled U-10 scallops and charred applewood smoked bacon, morita and agave glaze, chimichurri emulsion, scallion ribbon.
Charcuterie Board 34
Chef's selection of artisanal formaggi and salumi, Marcona almonds, fig spread, mixed olives, NJ honeycomb, aged cheddar breadsticks.

Spicy Rigatoni 2.0 32
Calabrian chile pomodoro, mascarpone, onion soubise, stracciatella, green gold, Parmigiano Reggiano, basil.
Pollo al Ajillo· gf 36
Bell & Evans organic French-cut chicken, pimentos, fingerling potatoes, peas, sweet onion, smoked garlic butter.
Birria Ramen 38
Four-hour braised short rib, guajillo and ancho chile broth, fresh ramen noodles, avocado, rainbow radish, chile thread, micro cilantro.
Cuban Pork Chop 48
Fourteen-ounce Berkshire bone-in chop, mojo marinade, chorizo sofrito, corn puree, yuca, micro cilantro, chile thread.
Branzino· gf 42
Grilled Mediterranean sea bass, Roman artichokes, heirloom tomato, Greek olives, basil, lemon.
Prime Filet Mignon· gf 82
Pat LaFrieda prime filet, fire-roasted peppers, brown butter pecorino whipped potato, cipollini onion confit, seventy-two-hour demi-glace.
Bouillabaisse 46
Local catch, Mexican wild shrimp, clams, mussels, tomato and saffron broth, braised fennel, crostini.
16 oz Prime Bone-In Ribeye· gf 76
Forty-five days dry-aged, brown butter pecorino whipped potato, fire-roasted peppers, cipollini onion confit, seventy-two-hour demi-glace.