Tampa, FL
preserved lemon aioli
nutmeg, pancetta
cane syrup, black pepper
macadamia, ginger butter
black truffle, parmesan, herbs
goat cheese
port cream
bacon, garlic, herbs
white cheddar, comté, garlic crumbs
quail eggs, toasted crostini
when available
when available
roasted grapes, mimolette, sauce ravigote, crostini
quail eggs, toasted crostini
quail eggs, toasted crostini
black truffle crème fraîche, salt & vinegar chips
classic garnishment & our own seasoning, sunflower rye
classic garnishment & our own seasoning, sunflower rye
large, bright pearls, very rich flavor
This rare caviar comes from American-farmed purebred Beluga sturgeon. Its large, firm, light gray pearls are packed with an exquisitely buttery, nutty taste, and full-flavored finish
This rare caviar comes from American-farmed purebred Beluga sturgeon. Its large, firm, light gray pearls are packed with an exquisitely buttery, nutty taste, and full-flavored finish
large, firm beads, silky, earthy, luxurious
15g of each - Classic Ossetra / Crown Ossetra / Gold Ossetra
firm, medium pearls, dark amber color, nutty flavor
cow, goat and sheep's milk, spain, tangy
goat's milk, holland, dense, brown butter
cow's milk, iowa, crystalline, fruity
cow's milk, oregon, pear washed
cow's milk, france, decadent, creamy
cow's milk, switzerland, savory, earthy
yamaroku soy butter
4oz of each: tenderloin, strip, sirloin cap
4oz of each: dry-aged tenderloin, dry-aged beef rib, 100 day dry-aged delmonico, dry-aged strip loin
yamaroku soy butter
field peas, zucchini, pepper jelly vinaigrette
potato fondue, marinated roe, horseradish, lemon vinaigrette
sweet potato dumplings, watercress, hot and sour mushroom broth
asparagus, leeks, radish, saffron mustard
ricotta salata, artichokes, peas, braising jus
crab, asparagus, béarnaise
18 people maximum at 2 parallel tables (12 max at one table). Food and beverage minimum required. Space fee may apply.
40 people maximum at 4 parallel tables (32 people maximum at one long table). Food and beverage minimum. Space fee may apply.
10 guests max (at one long table). Food and beverage minimum required. Space fee may apply.
24 people maximum at 3 parallel tables (20 people maximum at one long table). Food and beverage minimum required. Space fee may apply.
5PM - 11PM
Closed
5PM - 10PM
5PM - 10PM
bone marrow chimichurri
bone marrow chimichurri
dry-aged
All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.
All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.
All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.
All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.
I like to think that my father’s passion or some say, obsession, for quality and freshness was handed down to me. He was painstakingly committed to serving only the very, very best, even if it meant more work and time for preparation, or a higher price paid to begin with the best raw products. I am proud and excited to carry on his passion. My father always believed in evolving, growing, and learning more. He knew that in this business he was a student for life. If the most important factor in a successful restaurant is consistency, then the second is probably the willingness to push yourself to do things better, healthier and tastier. We continue to build on my father’s commitment to serving the finest beef by complementing our in-house aging program with offerings of luxurious Wagyu beef from Japan, Grass-Fed, and other unique selections. Our obsession with quality is not limited to our steaks; from boutique oysters from Prince Edward Island, wild mushrooms from Oregon, lettuce from a local farm, or Red Snapper from the gulf waters, we’ll go to any length to offer our clients the freshest and finest ingredients available. To showcase a product’s true flavor, we cook several items on a “La Plancha” or chromium griddle and use all-stainless steel cookware. Stainless steel cookware is non-reactive, allowing us to sear our seafood, foie gras – anything – at a high temperature without fear of the pan imparting any flavor. With both, all you taste is the authentic flavor of the food. If it sounds like I share my father’s obsession for quality, you are right. Because of this, we will continue to ensure that every detail of your dining experience is perfect – from the minute you speak to our Maître d’ to the time you put down your napkin. My father’s passion and commitment led him to develop the fine art of steak. Today, as we strive to maintain my father’s standards and feel his continued inspiration, we find ourselves developing the fine art of the dining experience, the natural progression of my father’s life’s work. We hope you know that it is all for you. -Dav...
Serves 4-5 people king crab, lobster, scallops, shrimp, oysters, crab cocktail, ceviche, mussels, smoked salmon rillettes
Serves 2-3 people. shrimp, oysters, lobster, mussels, ceviche, smoked salmon rillette
parmesan, lemon, anchovy, olive oil
parmesan, lemon, anchovy, olive oil, white anchovies
Housemade dressings: Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, French, Maple Dijon, Macadamia Vanilla Bean Vinaigrette, Thousand Island, Tuscan Herb Vinaigrette, Cleopatra, Balsamic Roasted Garlic
bacon marmalade, heirloom tomato, gorgonzola dolce, buttermilk dressing
garlic and spelt toasts
orzo, egg, dill, olive oil
lobster meat, bacon, fines herbes
individual servings of french onion, lobster bisque, and vichyssoise
green asparagus, watercress, black truffle
macadamia, ginger butter
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
olives, caperberry, tomato, tonnato sauce
roasted grapes, mimolette, sauce ravigote, crostini
basil, parmesan, almond pesto, crispy ciabatta
rhubarb gastrique, strawberry, pistachio, rosemary
lemon, chive, osetra caviar
harissa, whipped feta, apricot, pita
gochujang aioli, black vinegar, cucumber, pickled peppers
king crab, lobster, scallops, shrimp, oysters, crab cocktail, ceviche, mussels, smoked salmon rillette (serves 4-5 people)
shrimp, oysters, lobster, mussels, ceviche, smoked salmon rillette (serves 2-3 people)
old bay court bouillon, classic cocktail, ginger cocktail
truffle mignonette, classic cocktail sauce
truffle mignonette, classic cocktail sauce, osetra caviar
tuna sashimi, wagyu tartare, osetra caviar, bluegrass soy
crunchy texture, golden color, mild salinity
small firm grains, earthy, nutty
amber pearls, nutty, creamy
firm grains, rich, buttery, decadent
firm golden pearls, delicate, clean
firm golden brown egg, creamy buttery finish
delicate, complet, savory
dark pearls, smooth, nutty, ocean brine
delicate pearls, smooth, creamy, buttery, robust finish
large pearls, grey to black in color, creamy
firm bronze beads, creamy, rich
medium pearls, rich, earthy
20g each - Paddlefish / Premium Sturgeon / Royal Osetra
dark, medium pearls, creamy, nutty flavor
applewood smoked, firm pop, mild flavor
small gray beads, intense briny finsh
paddlefish, light to dark gray, silky
tenderloin, strip, sirloin cap
roasted garlic rosemary butter
rosemary, vanilla, peppercorn
preserved lemon aioli
dry-aged tenderloin, dry-aged beef rib, 100 day-aged delmonico, dry-aged strip loin
buffalo mozzarella, tomato croutons, balsamic
service for two, please allow for additional time