Unique Charcuterie and Cheeses
Pickle Tomato Trio, Pine Nut, Red Vine Redaction, Basil Puree
Caribenaros per piece
Caribenaros Shrimp from Spain
served with Pasta
Steak Tartare & Canoe Cut Marrow Bone
Served with Sourdough Bread
Mediterranean Octopus, Anatolian Spiced and Smoked Vegetable Salad
Chopped Tomato, Cucumber, Onion with olive oil and lemon sauce
8 oz. Thinly sliced steak strips resembling pasta and grilled to order.
9 oz.Tenderloin slices, 25 days aged in butter. We recommend cooking medium or less to keep it tender and juicy.
Served with special housemade sauce, scallions, cucumbers, lavash bread.
6 hour braised lamp shank served with bulgur wheat, yogurt and hosaf.
20 oz. 28 days dry aged in our dry aging box.
Chateau Filet (for 2 people)
22 oz. Wet aged tenderloin seared with butter on hot plate tableside.
Full rack of lamb smoked and served with pineapple.
Porter House (for 2 people)
32 oz. 35 days dry aged in our dry aging box.
Toma Hawk (for 2-3 people)
45 oz. 35 days dry aged in our dry aging box.
Osso Buco (for 2-3 people)
12 hour braised veal shank with root vegetables and red wine.
Papperdelle with Truffle Sauce
“The Priest Strangler” pasta recipe from Emilia – Romagna. Served with “Flaming Parmesan Wheel” sauce.
The H Burger
Highest quality salmon served with truffle artichoke purée and seasonal vegetables
Grilled fillet branzino with vegetables
Roasted Baby Potatoes
Josper roasted Mixed Vegetables