Unique Charcuterie and Cheeses
Pickle Tomato Trio, Pine Nut, Red Vine Reduction, Basil Drizzle
Josper Caribenaros with Belgium Endive
served with Pasta
Steak Tartare & Canoe Cut Marrow Bone
Josper Grilled Spanish Octopus
Anatolian Spiced and Smoked Vegetable Salad
Chopped Tomato, Cucumber, Onion with olive oil and lemon sauce
Tulum Salad (Goat Cheese)
Seasonal Greens and Pomegranate Vinaigrette
Arugula, Pomegranate, Pine Nut, Parmesan and Beet Roots
Prime NY Sirloin Steak
9 oz.Tenderloin slices, 25 days aged in butter. We recommend cooking medium or less to keep it tender and juicy.
The H's Duck
Scallions and Cucumber,Lavas Bread,Special sauce.
20 oz. 28 days dry aged in our dry aging box.
Chateau Filet (for two or more)
22 oz. Wet aged tenderloin seared with butter on hot plate tableside.
Kafes ( for two)
Full rack of lamb smoked and served with pineapple.
Porter House (for two or more )
32 oz. 35 days dry aged in our dry aging box.
Toma Hawk (for two or more)
45 oz. 35 days dry aged in our dry aging box.
Osso Buco (for two or more)
12 hour braised veal shank with root vegetables and red wine.
Served with "Flaming Parmesan Wheel" Sauce.
“The Priest Strangler” pasta recipe from Emilia – Romagna. Served with “Flaming Parmesan Wheel” sauce.
Grilled Scottish King Salmon
Served with Truffle Artichoke Puree and Seasonal Vegetables.
Grilled Filet Barnzino
Capers, San Marzano Tomato, Taggiasca Olives, Saffron Potato, Shallot Onion.
Roasted Baby Potatoes
Grilled Oyster Mushroom
Josper roasted Mixed Vegetables