Two squash blossoms stuffed with chicken tinga, queso fresco, chipotle guajillo aioli, butternut squash purée.
Smoked scallops, mango-avocado ceviche, roasted red pepper foam, pomegranate sour.
Chopped clams, lemon, fennel, shallot, garlic, Calabrian chili. Finished with rosé champagne mignonette.
Iberian pork belly, carnival squash, apple-pomegranate air, kuri squash purée, toasted garlic chip.
A curated selection of premium fish flown from Japan. The offering changes with the season — the purest expression of the sea.
Two freshwater prawns, wrapped in crisped Yukon potato and dusted, with a seasonal aioli.
Conchiglioni shells, ground wagyu, spiced Italian sausage, crisped prosciutto, roasted cherry tomato, wilted spinach. Vodka sauce, gruyère.
Napa green, baby red leaf, bok choy, radicchio, dino kale. House Caesar, parmesan tuile, Humboldt cherry tomato, eighteen-month parmesan. Tableside service +12.
Wild red arugula, micro radish, heirloom tomato, spiced mushroom, toasted pine nut, cucumber, pita crouton, green-tea lemon tahini.
Creamy, buttery, with a hint of seaweed and a long, clean finish. Refined and balanced — depth without weight.
Notes of bottarga, dried fruit, and a trace of cured meat. A clean finish with bold character.
Eight ounces, local UT47 ranch. Potato-wrapped asparagus, lion’s mane mushroom, cashew-crusted carrot, celeriac purée. Single pour included.
Single or double bone. White pumpkin and celeriac purée, pine nut and parmesan endive, seasonal demi-glace.
Thirty-eight ounces. Australian Wagyu, raised on barley and rice straw in the traditional Japanese method. Marbling that earns the cut.
Four-bone, pistachio-crusted. Fondant potato, brussels sprout, parmesan, crema labneh, pomegranate reduction.
Ora King, tarragon-almond crust. Apple-cucumber labneh, shaved caviar, fennel, black garlic emulsion.
Mexican red snapper, citrus-parmesan pastina, citrus supremes, creamy basil-citrus beurre blanc, chili oil.
A curated assortment of roasted vegetables and accent fruits, drawn from the season’s freshest expressions on the current menu.
Ossetra, pressed and dried. Shaved table-side.
Shaved table-side to any plate. Priced per ounce.
Black pearl king oyster mushroom, pan-roasted.
Crème fraîche, chives. Add ossetra +15.
Pine-nut and parmesan dusted.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Please notify your server of any allergies or dietary restrictions.
Sugar House Vodka, Aperol, rhubarb, fresh lemon, mint & vanilla. Shaken, served over a large cube, topped with housemade mint olive oil & mint crystals.
This season, B’s Signature balances the bright tartness of rhubarb with citrus, mint, and vanilla — a rounder but still refreshing cocktail. For those just starting their cocktail journey, looking for something easy drinking.
Beefeater Gin, Calvados apple brandy & black apple cordial infused with thyme & walnuts. Stirred & strained over a large cube.
Showcasing traditional fall flavors of apple, thyme, and toasted walnut. A blend of botanicals and nutty apple notes paired with our home-made black apple cordial — an orchard of flavors in a single glass.
Planteray Pineapple Rum, Planteray 3 Star Rum, passion fruit purée, fresh lime, basil, vanilla & Wonder Foam. Garnished with freshly grated nutmeg and housemade basil olive oil.
Sweet and tart in balance, leaning tropical. Aged and white rum with passion fruit and the subtle notes of basil and vanilla — the back-half of a long beach day.
Larceny Bourbon, Rittenhouse Rye & Amaro Nonino served over a housemade ice cube of fresh orange juice, fresh lemon, fig, cinnamon & vanilla. Enhanced with fresh orange peel oils & rosemary.
Patience is a virtue. The flavors brighten as the cube melts — a spirit-forward cocktail that evolves at the table.
Rittenhouse Bottled-in-Bond Rye, Amaro Nonino, Mr. Black coffee liqueur, Licor 43, vanilla & orange bitters. Stirred & served up with a vanilla & orange whip cream, freshly grated nutmeg.
For the whiskey drinker with a sweet tooth. Whiskey, amaro, and coffee topped with hand-whipped pumpkin spice cream — the right pairing for any of our decadent desserts.
Cocchi Americano, white peach, lemon & cinnamon over ice, topped with sparkling white wine.
Cocchi Americano is an Italian wine-based aperitif infused with botanicals. Paired with cinnamon and white peach — an excellent refreshing seasonal cocktail.
A blend of Sugar House Vodka & Beefeater Gin, dry vermouth & olive brine. Stirred and served up, finished with a lemon citrus olive oil.
The Martini dates to the 19th century. The “dirty” component wasn’t introduced until 1901, when bartender John E. O’Connor added olive brine.
Corralejo Reposado Tequila, Amaro Nonino, orange juice, lime juice, orgeat & egg white. Shaken & served up.
A fusion-style cocktail blending the traditional Mexican base of a margarita with Italian amaro. Silky, nutty, slightly bitter, and gently sweet.
A blend of pineapple and Jamaican rum, pink guava, lemon juice, chai tea cold brew, chai tea syrup & Wonder Foam.
“Punch” refers to the original five ingredients: rum, sugar, citrus, water, and spices. Our take honors that recipe with added infusions and tropical fruit.
Toki Suntory Whiskey, yuzu liqueur, mandarin oranges, orgeat & Bogart’s bitters. Clarified over an ice sphere.
Inspired by the original Jerry Thomas cocktail of 1862, served to the first Japanese delegation to visit the United States. A house variation drawing on Japanese components while keeping the historical notes intact.
Appleton Estate Jamaica Rum, Licor 43, Baldoria light roast espresso & vanilla. Topped with freshly grated cinnamon.
A 19th-century cocktail shared with tales from Spanish soldiers in Cuba — coffee with rum was believed to give them “coraje” (courage). Many iterations have followed; ours uses both rum and Licor 43 for a rich, flavorful glass.
Belgian pilsner. Crisp, clean, dry. The reliable round.
Belgian-style wheat ale with orange peel and coriander. Served with an orange.
Irish dry stout. Rich and roasty, smoother than it looks.
Rich chocolate fudge, toasted almond cookie crumble, white chocolate snow, compote strawberries, cultured cream gelato, and a French drinking chocolate pour.
Layered apple and pear pavé, baked to highlight natural sweetness, with toasted cinnamon sugar on top, vanilla gelato, raspberry coulis and oat cream.
White chocolate snow, cultured cream gelato, vanilla bean gelato, and brown butter toasted pecan chocolate gelato.
A grand tour and guided experience combining each delight and more surprises, painted table-side.
Open seven nights. Tables are held for fifteen minutes past the reservation time. The bar is walk-in only.
Reserve a table