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DOMESTIC CAVIAR PARFAIT* DOMESTIC CAVIAR PARFAIT*
ALDERWOOD SMOKED SALMON, CRÈME FRAîCHE, SHALLOT POTATO CAKE
veuve clicquot yellow label, champagne
TARTARE OF AHI TUNA* TARTARE OF AHI TUNA*
ASIAN PEAR, PINE NUTS, SCOTCH BONNET INFUSED SESAME OIL
dr. loosen wehlener sonnenuhr, riesling kabinett, mosel 2012
MISO GLAZED CHILEAN SEA BASS* GLAZED CHILEAN SEA BASS*
SHELLFISH DUMPLING, DASHI BROTH
cantina terlano pinot bianco ‘vorberg riserva’, alto adige 2011
LOBSTER POT PIE (pictured above)
SEASONAL BABY VEGETABLES, BRANDIED LOBSTER CREAM
patz & hall chardonnay ‘dutton ranch’, russian river valley 2010
AMERICAN WAGYU RIBEYE “ROSSINI”* AMERICAN WAGYU RIBEYE “ROSSINI”*
HUDSON VALLEY FOIE GRAS, PINOT NOIR REDUCTION
col solare cabernet blend, columbia valley 2008
LINCOLN’S CANDY BAR LINCOLN’S CANDY BAR
PEANUTS, VALRHONA CHOCOLATE, PRETZEL
dow’s late bottled vintange porto 2008
Specially Prepared for $115 Per Person Specially Prepared for $115 Per Person pared for $115 Per Person
Optional Sommelier Wine Pairing Available for an Additional $65 Per Person ditional $65 Per Person
Premium Wine Pairing Available for $88 Per Person Premium Wine Pairing Available for $88 Per Person
Hours of Operation:
Sunday - Thursday
5:30 p.m. - 10:00 p.m.
Friday & Saturday
5:30 p.m. - 10:15 p.m.
Closed on Wednesdays
Reservations:
Recommended by calling
866.259.7111 or 702.693.8865
Executive Chef:Benjamin Jenkins
General Manager:Jorge Pagani
Contemporary cuisine featuring innovative seafood preparations.
Wine List :Extensive American and European selection emphasizing small producers.
Dress Code:Business Casual
*Please no shorts or athletic wear
Photo:Sarang Y
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