Daphne

Crispy golden-brown fried olives stuffed with savory ibérico sausage, topped with crumbled goat cheese, and served with a rich garlic aioli.

Exquisite hand-sliced 36-month grass-fed ibérico jamón, cured to absolute perfection with rich marbling.

A delightful selection of house-baked artisanal sourdough breads served alongside a generous quenelle of whipped cultured butter.

Plump, perfectly poached prawns served chilled with traditional zesty cocktail sauce and a tangy mustard aioli.

Delicate raw salmon tartare layered with smooth avocado mousse, crisp cucumber, crispy polenta tuile, and bright kalamansi citrus.

Crisp tempura squash blossoms paired with cool yogurt, fresh mint, sweet honey, and smoky nora peppers.

Luxurious, creamy burratini cheese accompanied by roasted rosemary black grapes, crushed hazelnuts, and fragrant preserved lemon.

Lightly battered and golden-fried calamari and Argentinian shrimp tossed with fresh basil and preserved lemon aioli.

Fresh green oak lettuce loaded with seasonal garden vegetables and crunchy ciabatta croutons, drizzled with green goddess dressing.

A modern Waldorf featuring white endive, green apple, pickled celery, candied walnuts, and blue d'elizabeth cheese with lemon vinaigrette.

Traditional wood-fired pizza topped with rich tomato sauce, melting buffalo mozzarella, fresh basil, and a sesame crust rim.

Crispy breaded eggplant with smoked eggplant purée, wood-fired peppers, romesco, and fior di latte cheese.

House-cured salmon with smoked salmon mousse, pickled red onion, horseradish crema, and fresh watercress.

Mortadella, soppressata, coppa, Chicago-style giardiniera, and fontina packed tightly into a house-made round loaf.

Seared tuna served over lemon confit potatoes, frisée greens, soft-boiled quail egg, and a bright herb vinaigrette.

Pan-seared salmon fillet topped with delicate caviar, citrus beurre blanc, fennel pollen, and pickled fennel.

Market price fresh catch of the day, prepared simply and elegantly by our chefs.

Roasted squash medley seasoned with vadouvan spices, coconut cream, and a buttery pâte sucrée crust.

Bucatini pasta cooked in red wine, tossed in a savory tomato and basil sauce, and finished with parmesan.

Creste di gallo pasta tossed in a slow-simmered Angus beef and Ibérico jamón ragù with pecorino cheese.

Campanelle pasta tossed with fresh clams, sofrito, colatura di alici, peperoncini flakes, and fresh parsley.

8oz pounded chicken breast served with local mizuna, apple brown butter vinaigrette, and crispy capers.

8oz flat iron steak with rich bordelaise sauce, hand-cut fries, and house-made ketchup.

12oz premium New York striploin grilled over wood fire, served with classic bordelaise sauce.

Massive 16oz rib eye steak with rich marbling, smoky char, and a side of house-made bordelaise sauce.

Charred Brussels sprouts tossed with mimolette cheese, garlic, and a vibrant green chili vinaigrette.

Tender broccolini stalks lightly grilled and finished with a zesty parmesan gremolata and lemon.

Blistered green shishito peppers dusted with sea salt, served alongside romesco sauce and lemon.

Golden, crispy hand-cut French fries seasoned with sea salt and served with house-made ketchup.

Savory roasted wild mushrooms and cinnamon cap conserva finished with crunchy pangritata breadcrumbs.

Tender 6oz Black Angus tenderloin grilled to your liking, served with your choice of bordelaise or peppercorn sauce.

Luxuriously marbled 7oz Wagyu striploin with a smoky grill crust, served with your choice of house sauce.

Market price chef's daily selection of premium grilled steak.

Thick 16oz bone-in pork chop glazed with tare, bathed in pork jus, and served with apple mostarda.

Jumbo wood-grilled black tiger shrimp brushed with al pastor glaze, set over tomatillo salsa verde and roasted pineapple.

Ketel One vodka, Aperol, strawberry, sour cherry, fresh lime, and aromatic thyme.

Patrón silver tequila, Kahlúa, fresh espresso, and rich caramel.

Glenfiddich 12-year single malt scotch, lemon, peach, egg white, and whiskey barrel bitters.

Tanqueray gin, peach liqueur, fresh lemon juice, and raspberry.

Casamigos mezcal, Del Maguey Vida mezcal, orange, lemon, and orgeat syrup.

Diplomatico rum, spiced apple cider, cinnamon, lemon, and bitters.

Grey Goose vodka, violet briottet, soy lychee liqueur, St-Germain elderflower liqueur, and lemon.

Bombay Sapphire gin infused with cherry and sweet gale, Campari, Carpano Antica, and Fondillon vermut.

Don Julio Blanco tequila, triple sec, pineapple, lime, habanero, and jalapeño.

Seedlip Grove 42, guava purée, lime, grapefruit, and sparkling soda.

Seedlip Garden, house cucumber syrup, fresh lime, and tonic water.

Bella 'Glamour' zero-zero sparkling wine, elderflower, and fresh lemon.

Imported pale Mexican lager served cold with a fresh lime wedge.

Crisp, refreshing American light lager.

Organic Canadian lager with a smooth amber finish.

Traditional Belgian white wheat beer with orange peel and coriander notes.

American India pale ale featuring bold hop aromas and a copper hue.

Mexican Munich-style dark lager with a rich, smooth body.

Crisp, golden Italian pale lager with fine carbonation bubbles.

Craft apple cider with natural fruit clarity and a crisp finish.

Classic Belgian pilsner served in a chalice with a dense white head.

Add-on portion of perfectly cooked Atlantic salmon fillet.

Tender sliced roulade of Quebec chicken with savory seasoning.

Fresh shaved black winter truffle flakes for an aromatic upgrade.

Crispy shredded hash brown smothered in hollandaise sauce, chives, and truffle cheese.

Two farm-fresh eggs cooked to your preferred style.

Premium cured Ibérico chorizo served in quality olive oil.

Vibrant bowl of seasonal fresh fruit selection.

Rich pat of herb and garlic butter for your steak.

Rich and fragrant truffle butter for steak enhancement.

Coffee-roasted heirloom carrots glazed in Nora pepper hot honey over charred scallion crema.

Twice-baked potato filled with whipped potato, crème fraîche, chives, and black truffle.