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Wild-caught salmon pan-seared to perfection and finished in a delicate garlic, parsley, and lemon scampi sauce. Served over creamy Parmesan risotto and accompanied by the chef's seasonal vegetable.

Crispy pan-seared sea bass over Parmesan risotto, topped with pineapple mango salsa.

Lightly battered free-range chicken breast, pan-seared and finished in a lemon-thyme beurre blanc. Served with Parmesan risotto and chef's vegetable.

Grass-fed lamb chops, served medium-rare with roasted potatoes and chimichurri. Accompanied with chefs choice of a vegetable.

Pan-seared scallops glazed with bourbon reduction, served over sweet potato purée and seasonal vegetables.

Red wine-braised short rib with Tuscan spices, confit carrots, and whipped potato.

Rich velvety chocolate perfection in a gluten free torte, served with a dollop of whipped cream. melt in your mouth experience--GLUTEN FREE

A towering, three-layer peanut butter and chocolate cake, garnished with caramel and chocolate drizzle. rich, indulgent and built for sharing (or not)

velvety cream style cheesecake, crafted with premium cheese and butter, graham cracker crust, whipped cream and a drizzle of chocolate, caramel and raspberry Classic and elegant with a modern twist.

New York inspired cheesecake, infused with roasted pistachios. Creamy and light, finished with a caramel drizzle and whipped cream. nutty, indulgent and unforgettable

18oz Angus Reserve ribeye, dry-aged for rich flavor and finished with tableside torched aromatics. Served with your choice of two sides.

8oz Prime grade, wet-aged filet mignon, known for exceptional tenderness. Finished with table-side torched aromatics. Served with your choice of two sides.

A simple yet bold dish featuring Pecorino Romano, Parmigiano Reggiano, and freshly cracked black pepper.

Bucatini pasta in a velvety lobster crème fraîche sauce, crowned with a 10 oz rock lobster tail.

Fresh pappardelle pasta, tossed in a creamy Alfredo-style sauce with wild mushrooms, sage, garlic, and prosciutto.

A creamy, indulgent tomato vodka sauce with rigatoni, finished with fresh basil and a touch of Calabrian chili for a subtle kick.

Free-range chicken breast in a creamy, spicy tomato sauce, with cherry peppers for a kick.

Our rich take on French onion — slow-cooked onions, toasted baguette, and bubbly Gruyère.

Creamy house-made Tuscan tomato bisque with rustic depth.

Hand-rolled herb risotto balls, filled with mozzarella, marinara, and Parmesan.

Crispy on the outside, gooey on the inside, with spicy house vodka sauce.

Golden-fried calamari, paired with cocktail sauce and fresh lemon.

Fresh cucumber, whipped feta, hot honey, and candied pecans. CNY Appetizer of the Year 2023!

Maine lobster in creamy crème fraîche, served with warm stretch bread. Smoked tableside.

Crispy whipped feta, drizzled with hot honey and topped with candied pecans.