Our menu.
Beef
Herb-Crusted Top Round
Slow-roasted with a savory herb crust, thinly sliced, and finished with roasted garlic jus lie and fresh garden herbs.
Sliced Flank Steak with Chimichurri
Tender flank steak, marinated and grilled, topped with vibrant chimichurri and garnished with pickled red onions and Queso Fresco
Tenderloin au Poivre
Beef tenderloin infused with espresso and spices, seared and finished with a classic cognac-peppercorn cream, microgreens.
Bourbon-Braised Short Ribs
Fork-tender short ribs braised in bourbon and red wine, glazed with a rich demi, and garnished with caramelized pearl onions.
Miso-Sesame Beef
Grilled marinated beef Skirt Steak brushed with a miso-sesame glaze, topped with scallion curls and toasted sesame seeds.
Truffle-Infused Sirloin Roast
Slow-roasted sirloin finished with black truffle butter and porcini demi-glace, garnished with crispy shallots.
Missouri-Style Kettle Beef Bourguignon
Tender, braised beef in a rich red wine and aromatic stock, accented with pearl onions, wild mushrooms, and root vegetables, smoked paprika, fresh thyme and red wine redux.
Chicken
Chicken Roulade
Tender chicken breast rolled with a creamy spinach and artichoke filling, baked to perfection, and finished with a velvety Mornay sauce.
Poulet Jus Lié
Succulent pan-roasted chicken with a golden, crisp skin, served with a glossy poulet jus lié enhanced with fresh herbs and a hint of white wine.
Chicken Rotini
Tender rotini, Seared chicken, savory prosciutto, fresh spinach, sweet peas, and ripe tomatoes, lightly dressed with an aromatic extra virgin olive oil sauce.
Tuscan Chicken
Grilled chicken with a smoky char, served alongside a silky sundried tomato mousse.
Poulet Bourgogne
Classic French-inspired Chicken ,slow-roasted and served with a luxurious butter and cream sauce, finished with cognac and earthy wild mushrooms.
Moroccan-Spiced Chicken Thighs
Oven-roasted thighs with aromatic spices, served with preserved lemon yogurt drizzle and toasted almond garnish.
Stuffed Chicken Ballotine
Deboned chicken rolled with herbed goat cheese and fire-roasted red peppers, finished with roasted red pepper coulis and micro greens.
Hot Honey-Sage Glazed Chicken
Grilled chicken glazed with hot honey and fresh sage, served with charred citrus slices and toasted pepitas.
Seafood
Halibut Dijonaise
Pistacio and Herb Crusted halibut finished with Lemon beurre blanc and Micro Fennel.
Crab-Stuffed Missouri Trout Amandine
Fresh trout stuffed with lump crab, roasted almonds, and finished with an amaretto-garlic butter sauce.
Lobster Risotto
Creamy arborio rice simmered with lobster, finished with a rich bouillabaisse reduction, Parmesan, micro chives, and a drizzle of truffle oil.
Hot Honey-Glazed Salmon
Grilled salmon brushed with a sweet-spicy hot honey glaze, toasted sesame seeds, micro cilantro, and charred lemon wheels.
Sesame-Crusted Ahi Tuna
Seared ahi tuna encrusted with sesame, paired with a tropical pineapple-mango salsa and finished with a sesame-soy glaze, and pickled ginger curls.
NOLA Shrimp & Grits
Creamy mascarpone grits topped with Cajun-spiced shrimp, finished with tarragon cream reduction, tasso ham, micro arugula, smoked paprika dust, and crispy shallots.
Miso-Glazed Black Cod
Delicate black cod with a sweet-savory miso glaze, finished with pickled daikon and micro cilantro.
Maple Seared Scallops
Perfectly caramelized scallops Maple glaze, sweet corn purée, garnished with crumbled chorizo and pea shoots.
NOLA Crab Cakes
Jumbo lump crab cakes, Remoulade, and pea tendrils.
Mediterranean Shrimp
Grilled shrimp, lemon-herb oil, olive tapenade and roasted grape tomatoes.
Vegetarian
Creamy arborio rice with seasonal wild mushrooms, finished with truffle oil and fresh herbs. Vegan version uses plant-based butter and cashew cream.
Wild Mushroom & Truffle Risotto
(Vegan Option Available)
Creamy arborio rice with seasonal wild mushrooms, finished with truffle oil and fresh herbs. Vegan version uses plant-based butter and cashew cream.
A colorful seasonal vegetable tart with a flaky pastry crust or gluten-free base, served with a velvety cashew cream drizzle, micro basil, and roasted pumpkin seeds.
Roasted Vegetable Tart
(Vegan)
A colorful seasonal vegetable tart with a flaky pastry crust or gluten-free base, served with a velvety cashew cream drizzle, micro basil, and roasted pumpkin seeds.
Thick-cut grilled cauliflower, smokey Romesco sauce,toasted almonds, pomegranate seeds, and smoked paprika dust.
Grilled Cauliflower Steak with Romesco Sauce
(Vegan)
Thick-cut grilled cauliflower, smokey Romesco sauce,toasted almonds, pomegranate seeds, and smoked paprika dust.
Vegan Pad Thai
Rice noodles tossed with marinated tofu, colorful vegetables, and a tangy tamarind-sesame sauce, crushed peanuts, micro cilantro, lime wedges, chili crisp.
Layers of heirloom tomatoes and avocado, balsamic glaze, extra virgin olive oil, micro basil, and garlic confit.
Heirloom Tomato & Avocado Neapolitan
(Vegan)
Layers of heirloom tomatoes and avocado, balsamic glaze, extra virgin olive oil, micro basil, and garlic confit.
Marinated paneer grilled to perfection, then simmered in a rich, spiced tomato-cream sauce, micro cilantro, toasted cumin seeds, and toasted cashew.
Paneer Tikka Masala
(Vegetarian)
Marinated paneer grilled to perfection, then simmered in a rich, spiced tomato-cream sauce, micro cilantro, toasted cumin seeds, and toasted cashew.
A visually stunning stack of thinly sliced zucchini, eggplant, yellow squash, and bell peppers, baked in a rich tomato and herb sauce à la Bialdi, micro basil, basil oil drizzle, and a sprinkle of smoked sea salt.
Ratatouille de Bialdi
(Vegan)
A visually stunning stack of thinly sliced zucchini, eggplant, yellow squash, and bell peppers, baked in a rich tomato and herb sauce à la Bialdi, micro basil, basil oil drizzle, and a sprinkle of smoked sea salt.
Starches
Garlic Cream Potato Dauphinoise
Thinly sliced potatoes layered with roasted garlic and a velvety cream sauce, baked to a golden, bubbling perfection, micro greens, shaved Parmesan, and a drizzle of roasted garlic oil.
Candied Sweet Potatoes
Tender sweet potatoes caramelized in brown sugar and fresh orange juice, candied orange peel, toasted pecans, and micro mint.
Roasted Herb Fingerling Potatoes
Fingerling potatoes roasted with fresh rosemary, thyme, olive oil, micro parsley, smoked sea salt, and thin garlic crisps.
micro chives, gold leaf and truffle oil drizzle.
Pomme Purée “Robuchon”
Ultra-smooth, buttery mashed potatoes inspired by Chef Joël Robuchon’s classic technique — rich, creamy, and luxurious.
micro chives, gold leaf and truffle oil drizzle.
Rice Pilaf
Medley of rices and grains, aromatic herbs, butter, and seasonal vegetables, toasted pine nuts, micro parsley, and a zest of lemon.
Truffle-Parmesan Mashed Potatoes
Creamy Yukon Gold mashed potatoes finished with black truffle oil and aged Parmesan, micro chives, shaved Parmesan crisps, drizzle of truffle jus.
Duchess Potatoes
Piped and baked buttery potatoes with a golden crust, fresh thyme, smoked paprika, caviar.
Gnocchi with Brown Butter
Potato gnocchi pan-seared and tossed in nutty brown butter with fresh sage, shaved pecorino, and micro arugula.
Saffron Risotto with Roasted Mushrooms
Creamy risotto infused with saffron, mixed with seasonal roasted mushrooms, micro thyme, truffle oil drizzle, and Parmesan shards.
Pommes Anna
Thinly sliced layered potatoes baked to a crisp golden finish, carmelized onion, herb oil, fresh thyme sprigs, smoked salt, and micro greens.
Vegetable
Roasted Brussels
Crisp-tender Brussels sprouts, caramelized red onions, smokey bacon, roasted garlic, drizzle of balsamic redux.
Grilled Asparagus with Lemon-Herb Oil
Asparagus spears kissed with char from the grill and finished with fragrant lemon-herb oil, shaved Parmesan, toasted almond slivers, micro basil.
Charred Broccoli
Broccoli florets charred to perfection and tossed with blistered cherry tomatoes, roasted garlic, and grated Parmesan, micro parsley, lemon zest, smoked sea salt flakes.
Blistered Garlic Green Beans
Green beans seared with garlic, toasted sesame seeds, micro chives, drizzle of extra virgin olive oil.
Glazed Carrots
Roasted baby carrots, brown sugar, chipotle, micro cilantro, candied orange zest, and pepitas.
Roasted Harissa Cauliflower
Cauliflower florets, smokey harissa, toasted almonds, micro parsley, paprika dust, toasted cumin seeds, tahini yogurt drizzle.
Glazed Baby Beets
Roasted baby beets, orange-honey reduction, thyme, micro mint, candied citrus peel, goat cheese crumble.
Salads
Fall Spinach Salad
Baby spinach, crisp apples, candied pecans, shaved red onion, crumbled feta, cider vinaigrette, apple fan, spiced pecan dust.
Winter Spinach Salad
Baby spinach, pears, toasted walnuts, red onion, creamy goat cheese, dried cranberries, cranberry vinaigrette, candied walnut crumble, cranberry pearls.
Spring Spinach Salad
Baby spinach, strawberries, dried currants, toasted almonds, shaved red onion, blue cheese crumbles, berry vinaigrette.
Summer Spinach Salad
Baby spinach, orange supremes, candied pecans, crumbled feta, citrus vinaigrette, orange zest curls.
Caesar à la Fire and Blade
Crisp baby romaine hearts tossed in roasted garlic–Parmesan dressing, topped with shaved aged Parmesan, butter-toasted sourdough croutons, Parmigiano-Reggiano crisp, Sundried tomato.
Plantation Salad
Roasted beets, carrots, cucumbers, shaved red onion, candied pecans, and feta, sherry vinaigrette.
Heirloom Tomato & Burrata Caprese
A mosaic of heirloom tomatoes, creamy burrata, micro basil, balsamic pearls, and olive oil drizzle, basil blossom, smoked sea salt.
Mediterranean Farro Salad
Nutty farro, roasted red peppers, Kalamata olives, cucumbers, tomatoes, and fresh herbs in lemon–oregano vinaigrette, feta crumble.
Charred Corn & Avocado Salad
Grilled corn, avocado, cherry tomato, red onion, and cilantro, lime–chili vinaigrette, micro cilantro, crispy tortilla strips.
Roasted Mushroom & Arugula Salad
Peppery arugula, wild mushrooms, shaved Parmesan, caramelized shallots, and truffle vinaigrette.