Our Menu

Orange, peach, strawberry, passion fruit, and blackberry

Light and fluffy French doughnuts served warm, dusted with powdered sugar, and finished with a rich chocolate drizzle.

Your choice of premium Royal Ossetra black caviar or salmon roe served with warm blinis, crème fraîche, and fresh chives.

Delicately seared tuna served with a vibrant citrus-ginger sauce.

Jumbo lump crab cakes served with baby arugula, apple, and sweet bell pepper salad, dressed with 30A Olive Oil Blood Orange Vinaigrette and house-made rémoulade.

Creamy burrata served with roasted bell peppers, anchovies, fresh mint, and toasted baguette.

Warm lightly fried eggplant, cherry tomatoes, crispy fried onions, fresh cilantro, toasted walnuts, and roasted bell pepper, all tossed in a sweet chili dressing

Roasted beets served with fresh arugula, creamy goat cheese, toasted pine nuts, pistachios, and mandarins over honey Greek yogurt, finished with house-made blood orange olive oil vinaigrette

Crisp iceberg lettuce, homemade creamy blue cheese dressing, crispy bacon, organic egg, cherry tomatoes, radish, and chives

Multigrain toast topped with whipped tuna mousse, lemon, fresh dill, diced avocado, and ripe tomatoes • Served with two eggs your way.

Creamy steel-cut oatmeal slow-cooked in coconut milk, topped with toasted nuts, raisins, fresh berries, and a drizzle of honey.

Soft, creamy scrambled eggs with tender eel, fresh avocado, silky stracciatella, and a drizzle of unagi sauce.

Buttery, flaky croissant topped with two perfectly poached eggs, fresh avocado, and silky hollandaise sauce. Served with your choice of side salad or fries • Add Sausage | Bacon | Smoked Salmon | Shrimp | Crab Cake | Salmon Roe

Flaky, buttery croissant filled with succulent lobster meat, baby arugula, and a delicate creamy dressing.

Golden, buttery croissant French toast served with house-made whipped cream, warm berry compote, and pure maple syrup.

Golden, crispy chicken served over a freshly made waffle with maple syrup on the side.

Light, fluffy ricotta pancakes topped with house-made strawberry compote and silky whipped cream.

Golden-seared scallops served over creamy sweet corn polenta, finished with a delicate lemon-caper beurre blanc.

Char-grilled New York strip steak served with two eggs prepared your way and a choice of salad or fries.

Pillowy potato gnocchi with jumbo lump crab and rich crab sauce.

Spaghetti tossed with a medley of wild mushrooms in a delicate white wine cream sauce, finished with fresh herbs and freshly shaved truffle.

Juicy bison burger topped with aged white cheddar, caramelized onion confit, and black truffle aioli on a toasted brioche bun • Served with your choice of salad or fries.

Slow-braised beef short rib with caramelized onions, roasted bell peppers, and melted sharp mild cheddar cheese on a toasted Cuban bun • Served with your choice of salad or fries.

Freshly baked artisan bread served with chef's seasonal butter.

Your choice premium black or red caviar served with traditional accompaniments including mini pancakes, crème fraîche, and chives.

Thinly sliced prime beef topped with shaved Parmesan, arugula, capers, truffle oil, fresh black truffle, and homemade toasted French bread.

#1 sushi - grade tuna finished with ponzu sauce, sesame seeds, scallions, and microgreens.

Slow - roasted beef bone marrow served with Parmesan cheese and garlic bread.

Pan - seared foie gras paired with house - made fig jam and toasted croissant brioche.

Classic Burgundy-style escargots baked in aromatic garlic-herb butter served with toasted home-made brioche.

Thinly sliced fresh salmon finished with citrus blood orange oil, capers, baby arugula, and homemade crostini.

Golden brown jumbo lump crab cake topped with baby arugula, apple and bell pepper salad, finished with 30A Blood Orange Olive Oil dressing, and served with house - made remoulade.

Creamy burrata cheese chef's seasonal inspirations, serve with homemade crostini.

Warm lightly fried eggplant, cherry tomatoes, crispy fried onions, fresh cilantro, toasted walnuts, and roasted bell pepper, all tossed in a sweet chili dressing.

Roasted beets served with fresh arugula, creamy goat cheese, toasted pine nuts, pistachios, and mandarins over honey Greek yogurt, finished with house - made 30A Blood Orange Olive Oil vinaigrette.

Crisp iceberg lettuce, homemade creamy blue cheese dressing, crispy bacon, organic egg, cherry tomatoes, radish, and chives.

Herb - Parmesan crust, garlic potato purée, braised spinach, and lemon beurre blanc.

Crispy red snapper served with mint-infused zucchini and silky carrot purée.

Cold - water Maine lobster tail, squid ink spaghetti, and roasted pepper velouté.

Potato gnocchi with jumbo lump crab, crab sauce, and fresh black truffle shavings.

Pan-seared scallops served with velvety green pea purée and wild rice.

5 oz Japanese A5 Wagyu served with chef's seasonal accompaniments.

8 oz center - cut prime filet served with demi - glace and roasted garlic.

16 oz New York Strip, roasted garlic butter, and red wine jus.

Herb - crust New Zealand rack of lamb, and rosemary jus.

Slow-braised veal osso buco in white wine served with velvety sweet potato purée.

Golden, crispy chicken schnitzel served with creamy mashed potatoes, lemon beurre blanc, capers, and crème fraîche.

Aged white cheddar cheese, caramelized onion confit, and black truffle aioli, brioche bun. Served with truffle fries.

Spaghetti tossed with a medley of wild mushrooms in a delicate white wine cream sauce, finished with fresh herbs and freshly shaved truffle.

Chef's selection of seasonal vegetables, expertly grilled and finished with extra virgin olive oil and fresh herbs.