Keep the Party Going

Enjoy our house-made handcrafted desserts from our Pastry Chef. Chef Cristine doesn’t play around when it comes to sweets.

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HECK YES, I WANT BREAD

Sourdough Bread + Garlic Butter Candle

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SKILLET CROISSANT MONKEY BREAD

Warm Croissant Bread + Whipped Hot Honey +
Black Garlic Butter + Sea Salt

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FRENCH ONION FONDUE DIP

Caramelized Onion + Gruyère + Fontina + Sherry +
Torn Sourdough

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BUTTER-POACHED LOBSTER BISQUE

Maine Lobster + Sherry + Brown Butter + Citrus

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FIRE ROASTED OYSTERS*

Charred Oysters + Black Garlic Butter + Chili Crisp +
Crispy Shallots + Pickled Fresno Chili + Lemon

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PAN SEARED SEA SCALLOPS*

Sea Scallops + Corn Velouté + Sweet Pea Velouté +
Calabrian Chili Oil + Pickled Fresno Chili Relish

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MILLION $ DEVILED EGGS

Sweet & Spicy Bacon + Pickle + Gold Leaf

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BILLION $ DEVILED EGGS

Creamy Deviled Egg Filling + King Crab + Caviar

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RACLETTE

Melted Raclette + Roasted Garlic Head + Toasted
Crostini + Fruit Chutney

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WAGYU BEEF TARTARE*

Egg Yolk + Yuzu Mustard + Capers + Pickled
Beech Mushrooms + Shallot + Cornichon +
Smoked Gouda + Radish + Toasted Crostini

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JAPANESE CRAB CAKE

Lump Crab + Sticky Rice + Soy + Sriracha + Ginger + Cucumber Crab Salad + Asian Remoulade

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AUSTRALIAN WAGYU GYOZA

Wagyu Gyoza + Garlic + Scallions + Soy-Ginger
Dipping Sauce + Pickled Shallots + Sesame Seeds

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PRIME RIB WELLINGTON "EGG ROLLS"*

Shaved Prime Rib + Truffle Mushroom Duxelles +
Horseradish Dijon Cream + Puff Pastry + Red
Wine Demi

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FIRE-ROASTED BONE MARROW & CORN PUDDING

Roasted Marrow Bones + Sweet Corn Pudding +
Fresno Chili Relish + Torn Sourdough

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RIBEYE SLIDERS AU POIVRE (3)*

Butter-Basted Ribeye + Fontina + Crispy
Shallots + Black Garlic Peppercorn Aioli +
Warm au Poivre