Built on fire & craft

A5 wagyu, black truffle butter, smoked sea salt.

28-day aged ribeye over open flame, rosemary jus.

1.2kg bone-in tomahawk for two, charred to perfection.

San Marzano, fior di latte, basil, 72-hour dough.

Spicy nduja, soppressata, fresh chili, smoked mozzarella.

Mozzarella, gorgonzola, parmigiano, taleggio.

Double smash patty, aged cheddar, brioche, secret sauce.

Charcoal bun, blue cheese, caramelized onions, bacon.

Wild mushrooms, truffle aioli, swiss, brioche.

Maine lobster, white wine cream, chili, lemon.

Hand-cut tonnarelli, pecorino, cracked black pepper.

Porcini, chanterelles, parmigiano, thyme butter.

Warm valrhona center, vanilla bean ice cream.

Caramelized top, silky center, raspberry coulis.

Madagascar vanilla, torched sugar crust.

Bourbon, hickory smoke, demerara, orange bitters.

Gin, Campari, vermouth, flamed orange peel.

Château reserve, glass pour.