Our Menu

Experience the Difference

SUSHI

GREEN HORNET ROLL*

Yellowtail/ Spicy Crab/ Roasted Jalapeño/
Avocado/ Yuzu Soy/ Sambal/ Cilantro

LOBSTER ROLL*

Snow Crab/ Cucumber/ Avocado/
Tobiko Topped with Poached Lobster/
Eel Sauce

JAPANESE STYLE TACOS*

With Tuna Poki or Kagoshima A5

SASHIMI ROLL*

Salmon/ Tuna/ Snow Crab/ Mango
Asparagus/ Sweet Chili Garlic Sauce
Avocado/ Rice Paper

SMOKED SALMON*

Cold House-Smoked Salmon

THE ‘PRIME’ ROLL*

Tempura Tiger Prawn/ Avocado/ Snow Crab
Spicy Mayo/ Eel Sauce/ Tobiko

TUNA TARTAR*

Big Eye Tuna/ Avocado/ Prawn Chips
Tobiko/ Yuzu Vinaigrette

SCALLOP CARPACCIO*

Jalapeño Salsa/ Truffle Lemon Oil

HANDHELD ROLL*

Spicy Tuna/ Snow Crab/ Avocado
Citrus Miso Teriyaki/ Soy Paper

CRISPY RICE SUSHI PIZZA*

Tempura Rice Crust/ Sashimi Tuna
Sriracha/ Ponzu/ Green Onion

APPETIZERS

KOLIKOF IMPERIAL CAVIAR SERVICE

Grated Egg/ Minced Red Onion
Crème Fraiche/ Blinis

CHILLED JUMBO SHRIMP

Remoulade Sauce/ Cocktail Sauce

HUSHPUPPY SHRIMP

Tomato-Caper Relish/ Creole Tartar Sauce

CRAB CAKES

Creole Sauce

CHAR GRILLED OYSTERS/ HALF DOZEN

Gulf Oysters/ Butter/ Garlic
Parmesan Cheese

HUDSON VALLEY FOIE GRAS

Pan Seared/ Pumpkin Bread
Tart Cherry Demi-Glace

CARPACCIO*

Citrus Dijon Aioli/ Capers/ Arugula
Shaved Parmesan

CHIPOTLE GLAZED PORK BELLY

Apple Cider Slaw/ Steamed Bao Buns

BRAISED TENDERLOIN POTSTICKERS

Spicy Mustard Soy

KING AND BONE

King Crab/ Marrow/ Potato Chips
Sour Cream/ Black Lava Salt

OYSTERS ON THE HALF SHELL*

Mignonette/ Horseradish/ Cocktail Sauce

SALADS/ SOUP

BABY WEDGE

Smoked Bacon/ Baby Heirloom Tomatoes
Blue Cheese Dressing
Blue Cheese Crumbles

BEET & CRISPY GOAT CHEESE

Fennel/ Arugula/ Citrus Vinaigrette/ Candied Pecans

WARM BACON VINAIGRETTE SPINACH

Baby Spinach/ Cranberries/ Red Onions/
Blue Cheese Crumbles

CLASSIC ROMAINE CAESAR

House-Made Croutons/ Shaved Parmesan

HEIRLOOM TOMATO & BURRATA

Balsamic Glaze/ Pesto/ Basil/ Olive Oil

DAILY SOUP

SEAFOOD/ ENTREES

ORA KING SALMON

Maque Choux/ Tabasco Beurre Blanc

GREEN GODDESS SPICED AHI TUNA

King Trumpet Mushrooms/ Potato Crisp
Red Pepper Gremolata/ Pickled Beech Mushrooms

CRISPY DUCK BREAST

Carrot-Ginger Purée/ Sesame Bok Choy/ Cherries/ Togarashi Glaze

SEARED JUMBO SCALLOPS

Lobster Risotto/ Lemon Butter Sauce

MISO MARINATED CHILEAN SEA BASS

Thai Chili Glaze/ Baby Bok Choy
Shiitake Mushrooms

CHEF'S DAILY MARKET FISH

STEAKS

FILET MIGNON 8 OZ.

FILET MIGNON 12 OZ.

PRIME RIBEYE 16 OZ.

PRIME NEW YORK STRIP 16 OZ.

VEAL CHOP 16 OZ.

LONG BONE LAMB CHOPS

FILET DUO & LOBSTER TAIL

JAPANESE WAGYU

KOBE STRIP

Highly prized Wagyu beef from the Kobe Region of Honshu Island.

KAGOSHIMA A5 STRIP

Comes from the Kagoshima Prefecture, which produces some of the most exquisite beef in the world.

SANUKI OLIVE BEEF

Exclusively fed a diet of roasted caramelized olive pressings from Shodishima Island, which produces 99% of Japan's Olive Oil.

SIDES

CRISPY BRUSSEL SPROUTS

Bacon Vinaigrette

GRILLED ASPARAGUS

Crispy Garlic Tarragon Vinaigrette

CHARRED BROCCOLI

Crispy Garlic/ Charred Lemon/ Pepperflake/ Parmesan

JALAPEÑO BABY CARROTS

Crispy Shallots/ Orange Blossom Honey

CREAMED SPINACH

Tasso Ham/ Shiitake Mushrooms

THAI STYLE FRIED RICE

Add Shrimp

LOBSTER MAC AND CHEESE

CHORIZO CREAMED CORN

ONION RINGS

AVOCADO FRIES

ROASTED MUSHROOMS

JUMBO BAKED POTATO

TRUFFLE & PARMESAN FRIES

SMASHED WHIP POTATOES

AU GRATIN POTATOES

KING CRAB MASHED POTATOES

Creole Cream Sauce

DESSERTS

PEANUT BUTTER BAR

Layers of Milk Chocolate/
Dark Chocolate Peanut Butter Mousse/
Chocolate Glaze / Crispy Chocolate Crust

CHOCOLATE BOMBE

Fudge Brownie/ Sweet Cream
Strawberries / Chocolate Dome & Pearls
Chocolate Sauce/ Vanilla Bean Ice Cream

6-LAYER CARROT CAKE

Dipped White Chocolate Strawberry
Seasonal Berries/ Caramel Carrot Crumble
Cream Cheese Icing

TRIPLE WHITE CHOCOLATE
MOUSSE CHEESECAKE

Seasonal Berries/ Whipped Cream
Strawberry Sauce

BIG EASY DONUTS

Beignet Style/ Bailey’s Sauce
Chocolate Sauce/ Strawberry Sauce

CLASSIC VANILLA BEAN
CRÈME BRÛLÉE

Fresh Berries

SORBET

Chef’s Selection

A LA MODE

1 Scoop/ 2 Scoops

DRY ICE DESSERT BOARD PRESENTATION

Minimum of 3 Desserts

COCKTAILS

VOODOO SMOKE

Dee Lincoln's Reposado Tequila by Herradura
Apple Brandy/ Benedictine/
Dolin Sweet Vermouth
Aromatic Bitters

SMOKIN’ VIEUX CARRE

Macklowe Whiskey/ Cognac/
Sweet Vermouth Benedictine/
Bitters/ Maraschino Cherry

FIRE IN THE HOLE

Tito's Handmade Vodka/ Orange Liqueur/
Fresh Lime Juice/ Agave/ Club Soda

BUBBLE BUBBLE

Grey Goose La Poire/ St. Germaine/ Lemon Juice/ Simple Syrup

KOMOS MANHATTAN

Komos Anejo Cristalino Tequila
Carpano Antica Vermouth/ Angostura Bitters

BELLA'D

Tito's Handmade Vodka/ Cointreau
White Cranberry Juice

PAPER PLANE

High West Bourbon/ Amaro Nonino/
Aperol/ Lemon Juice

DEE'S SIESTA

Cincoro Blanco Tequila/ Lime Juice/ Simple Syrup/ Grapefruit Juice/ Campari

CITRUS COUTURE

Absolut Elyx Vodka/ Cointreau/ Simple Syrup
Lemon Juice/ Lemon Curd

PURPLE REIGN

Empress 1908 Gin/ Simple Syrup
Lemon Juice/ Q. Elderflower Tonic

KING KOLA

Woodford Double Oak Bourbon/
Liber & Co Kola Syrup
Angostura Bitters/ Cherry Bitters

DEETOX TINI

Stolichnaya Bluberi Vodka/ Pomegranate Juice
St. Germain/ Fresh Blueberries

Experiencethe Difference.