Dry-Aged Ribeye
Signature28-day dry-aged ribeye with truffle jus, roasted bone marrow butter, and charred broccolini
Branzino
MediterraneanPan-roasted whole branzino with saffron risotto, fennel confit, and lemon caper beurre blanc
Herb-Crusted Lamb
SeasonalNew Zealand lamb rack with rosemary crust, pomegranate reduction, and truffle pomme purée