
Al la Carte
RAW BAR & APPETIZERS
Market Price
Prized French oyster, intense minimality. Seasonal
Market Price
Legendary French oyster, silky & sweet
Market Price
With lemon, capers, mignonette, horseradish, cocktail sauce. Sélection Limitée
$7
Cocktail Sauce, lemon
$29
Daily selection of freshly baked bread with whipped butter or olive oil. First serving is our treat — additional orders are available
$6
$48
Jumbo lump (120g), garlic lemon mayo
$35
Charred Local octopus, olive oil, lemon
$35
Sashimi-grade tuna, capers, olives, citrus
$34
Lemongrass, celery, heirloom tomatoes, olives, green beans, pistachio
$40
Angus beef, rocket salad, parmesan, dried tomatoes
$35
Crispy calamari, marinara, lemon
$28
White wine, Pernod, lemon, sourdough
$28
Garlic butter, fine herbs
$27
Chickpea hummus, freshly baked pita bread
$18
SALADS & SOUP
Fresh organic arugula topped with artichokes, cherry tomatoes, avocado, and parmesan cheese, drizzled with olive oil and lemon, finished with black truffle
$32
Burrata, prosciutto and sweet seasonal melon, extra virgin olive oil
$35
Mixed greens, seared tuna, cherry tomatoes, roasted potato, green beans, hard-boiled eggs, olives, radishes, vinaigrette
$38
Chilled watermelon, goat cheese, feta crumble, fresh mint, lime, extra virgin olive oil, balsamic reduction
$36
English cucumber, tomato, red onion, green peppers, imported kalamata olive, olive oil, oregano, capers, feta cheese, Opus greek dressing
$20
Romaine, garlic croutons, Italian anchovies, parmigiano reggiano
$18
White fish, shrimp, octopus, clams, mussels, squid, potatoes, saffron, star anise
$25
Creamy Lobster Bisque
$24
New England Style
$18
Potato velouté, parmigiano-reggiano, crispy bacon
$18
$16
PASTA & RISOTTO
Curate your own pasta dish by choosing from our selection of artisanal pasta shapes and exquisite sauces. Experience a personalized taste. Buon Appetito! Linguine | Penne | Fusilli | Rigatoni | Bucatini served with sauce of choice Marinara, Arrabbiata, Pesto, Aglio e Olio, Alfredo, Carbonara, Vodka sauce, Bolognese
$35
Risotto, shallots, locally grown mushrooms, garlic, butter, parmesan, black truffle
$40
Linguine with clams, garlic confit, parsley
$40
Linguine saut ed with zucchini, shrimp, fresh tomato sauce and a hint of cream
$48
Squid ink pasta, tomato sauce
$50
FROM THE LAND
Pan-seared, Prosciutto di Parma, butter wine reduction, salad, roasted potato
$35
Served with french fries. Add Cheese $3 Add Bacon $5
$35
French-cut rack of lamb with rosemary–thyme herb crust and red wine jus
$70
Supplement with Jumbo Shrimp or Lobster Tail | MP
$60
SIDE DISHES
$7
$16
$16
$16
$16
$10
$10
Add Black truffle MP
$10
$10
FROM THE SEA
A selection of fresh local fish and premium seafood, carefully prepared by our chef, featuring specialty fish flown in from Spain, Italy, Greece, France, and Turkey. Served with mashed potatoes and a medley of grilled seasonal vegetables, Sauce on the side | choose from: Lemon Caper, Mango Chutney, or Creole Sauce. To ensure peak freshness, availability of certain items may vary based on the daily catch and season. Sides are intentionally paired to complement the dish’s flavor profile and are not available for substitution.
$60
$60
Pan-roasted
Market Price
Steamed | Broiled | Grilled with Lemon
Market Price
expertly filleted tableside
Clarified butter, lemon
Market Price
Market Price
$78
$60
Soy ginger sauce on the side
$56
& Asparagus
$55
Crab stuffing, mustard butter sauce
$65
Fresh black truffle
$70
Lobster tail, squid, fish of the day, octopus, shrimp, clams & mussels in wine, Clarified,
$75
Note:
Consuming raw and undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
All prices are in USD and are subject to change.
Taxes are included.
Service charge is not included.
We source our olive oil from a small family farm in the Peloponnese, using only the first harvest of the season for a distinct freshness and robust taste. Most of our seafood is sourced locally, ensuring the highest quality and sustainability.
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