menu
Usually, dinner begins with a cocktail -- say, an arctic-cold martini or one original to the bar -- while guests select raw dishes for the table. Then it’s onto chops accompanied by steakhouse sides and vegetables. Throughout, of course, there’s wine: a selection of benchmarks from familiar regions and best-in-class choices from lesser-known areas. To conclude, there are desserts of a substantial nature.
POACHED JUMBO SHRIMP
cocktail sauce
20
EAST COAST OYSTERS
citrus, tabasco
26
HOKKAIDO SEA SCALLOP
meyer lemon, almond, grapefruit
22
CHILLED LOBSTER
lime aioli, jalapeño, nori
38
CAESAR SALAD
white anchovy, lardon
18
ALOBAR WEDGE SALAD
bacon, maytag blue cheese
20
BURRATA
truffle-hazelnut honey, pear
24
PAIN AU LAIT
8


RICOTTA RAVIOLI
pine nut, spinach, maitake mushroom
34
CONFIT DUCK PAPPARDELLE
kale, garlic-chili oil, pecorino
36
GRILLED SEA BREAM
chimichurri, charred shishito
40
TIGER PRAWNS
garlic butter, sourdough crouton
28
KING COLE DUCK BREAST
orange, endive, spiced jus
42
BONE-IN USDA RIBEYE 18 OZ
cremini mushroom, jus
75
BROCCOLINI
picked chili, garlic
16
FRENCH FRIES
lemon aioli
10

CHEESECAKE
cherry compote
16
WARM APPLE CAKE
buttermilk ice cream
16
MILLE-FEUILLE
raspberry chantilly
16