Two squash blossoms stuffed with chicken tinga, queso fresco, chipotle guajillo aioli, and butternut squash purée.
Iberian pork belly, carnival squash, apple pomegranate air, kuri squash purée, toasted garlic chip.
Lobster and saffron risotto beignet, ketchup and mustard veil, jamón ibérico, house aioli.
Arctic char, yellowtail, crispy capers, jicama, pickled fava beans, goldenberry, yuzu pearls, spiced chili soy.
Shaved prime rib, house focaccia crostini, Argentinian malbec reduction, miso cured egg yolk, parmesan, house pickled peppers, and chive.
4oz of our traditional style wagyu tartare, 18-month aged parmesan, white sturgeon caviar, egg yolk, and house kettle chips fried to perfection.
Heirloom tomatoes, burrata, frisée, ramps, baby cucumber, fried enoki mushrooms, and bush berry vinaigrette.
Napa green, baby red leaf, bok choy, radicchio, dino kale, house Caesar dressing, parmesan tuile, Humboldt cherry tomato, and zested 18 month parmesan.
Salt baked 12-hour onion, rich onion-house broth, aged provolone, focaccia crostinis, oyster mushrooms, and fondant potatoes.
Traditional guanciale carbonara, aged parmesan, hand made spaghetti noodles, stone fruit, sunflower pesto, and charcoal carbon tuile.
Creamy and buttery with hints of seaweed and a long, clean finish. Refined and balanced, offering depth and elegance in every taste.
Rich caviar with notes of bottarga, dried fruit, and a trace of cured meat. Clean finish with bold character.
8oz filet (local ranch UT47), potato wrapped asparagus, lion’s mane mushroom, cashew crusted carrot, celeriac purée (single pour included).
A curated assortment of roasted vegetables and accent fruits, reflecting the season’s freshest expressions from our current menu & offerings.
Carina duck breast, double cream brie, figs, red pear, polenta, mushroom duxelles, dino kale, and 2 year marsala finish.
Ora King salmon, tarragon almond crust, apple cucumber labneh (yogurt), shaved caviar, fennel, and black garlic emulsion.
Four bone pistachio crusted lamb rack, fondant potato, brussel sprout, parmesan, crema labneh, and pomegranate reduction.
Mexican red snapper, citrus parmesan pastina, served with various citrus supremes, topped with creamy basil citrus beurre blanc accented by chili oil.
3-day dry-aged deboned guinea fowl, sautéed broccolini, fiddlehead ferns, mandarinquat slices, red wine pan sauce.
Rainbow trout, elote salad, Peruvian sweetie drops, avocado coulis, pumpkin flax seed crisp, and elote-chamoy aioli. Half / full.
Osetra caviar pressed and dried, shaved tableside.
Shaved tableside to any dish, priced per ounce.
Black pearl king oyster mushrooms pan roasted.
Crème fresh + chives | add ossetra caviar +15.
Sautéed broccolini, butter, garlic, toasted pine nuts.
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.
Vodka, lavender lychee syrup, lemon juice, Lillet Blanc, butterfly pea flower, cotton candy.
A floral, creamy cocktail inspired by the 1904 St. Louis World’s Fair and the invention of the waffle cone.
Sugar snap peas, basil, gin, vodka, yuzu syrup, lemon juice, black garlic sesame oil.
Chef’s favorite, pairing seasonal produce in a bright, savory pour.
Bourbon, mezcal, Averna, Cynar, Angostura bitters, orange bitters.
The love child of a Manhattan and a Smoked Old Fashioned with cozy fireplace aromas.
Mezcal, blanco tequila, carrot juice, Ancho Reyes Poblano, honey, orange shrub, hellfire bitters.
A seasonal garden-inspired cocktail.
Reposado tequila, Aperol, lime juice, passion fruit purée, Fresno, chamoy and Tajín rim.
A tart and spicy escape to your favorite Mexican beach.
Balvenie 14 Caribbean Cask Scotch, banana syrup, banana liqueur, Laphroaig Single Malt Scotch, OFTD rum.
A smoky Caribbean-Scotch cocktail finished tableside with Bananas Foster flair.
Vodka, ginger liqueur, lemon juice, honey syrup, elderflower foam.
Healthcare meets self-care: ginger, lemon, honey and vodka for the soul.
Rhum Agricole, soju, lime, simple syrup, soda water, mint.
A refreshing blend celebrating cultures coming together.
Arette Blanco, lime, grapefruit, Jarritos Grapefruit Soda.
2022 · Tuscany, Italy.
2021 · Paso Robles.
NV · Napa Valley, CA.
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