Meats Sauces Enhancements Appetizers Extras Entrées

Executive Chef Chef De Cuisine Alex Fregoso Alejandro Palazuelos

est. 1975

Appetizers

BREAD & BUTTER Artisan Sourdough Boule, Melvyn’s Beurre de Maître d’ 9

HAMACHI CRUDO Pickled Fresno, Cucumber, Yuzu, Chili Oil, Micro Cilantro 18

STEAK TARTARE Truffle Dijonnaise, Shallots, Quail Egg, Charred Onion, Toasted Brioche 24

SHRIMP COCKTAIL U-10 Shrimp, Horseradish Cocktail Sauce, Maggi Aioli 24

OYSTERS ON HALF SHELL Mignonette Sauce, Tabasco, Lemon 1/2 dozen 18 | Full Dozen 36

FRENCH ONION SOUP Caramelized Onions, Leeks, Shallots, Gruyère, French Baguette 16

CLASSIC CAESAR SALAD Romaine, Spanish Anchovies, House Croutons 18

WEDGE SALAD Petite Iceberg Lettuce, Egg, Cherry Tomatoes, Candied Bacon, Pickled Onion, Blue Cheese Dressing 16

BUTCHER’S BLOCK Chef’s Selection of Artisan Meats, Cheeses, Accoutrements 32

SEAFOOD TOWER 12 Oysters, 6 U-10 Shrimp, Hamachi, Poached Whole Lobster, Crab Claws, Cocktail Sauce, Maggi Aioli 120

Entrées

LOBSTER RISOTTO Piquillo Pepper, Mascarpone, Charred Onion, Parmigiano-Reggiano 32

BRAISED OCTOPUS Faba Bean Purée, Chorizo Bilbao, Yellow Corn, Mustard Frill Salad, Paprika Oil 34

ARCTIC CHAR Ancient Grains, Charred Broccolini, Piquillo Pepper Purée 32

MARKET FISH Pea Puree, Spinach, Baby Carrots, Hen-Of-The-Wood Mushroom M.P.

CHICKEN POT PIE Classic Béchamel Sauce, Mirepoix, English Peas, Puff Pastry 25

MARY’S HALF CHICKEN Herb Brine, Pecan Pesto Potato, Baby Squash 38

DUCK BREAST Coffee Coriander Rub, Broccoli & Potatoe Purée, Blood Orange, Cauliflower & Fennel Salad 38

CHICKEN POMODORO Bucatini, Cherry Tomotoes, Garlic, Shallots, Onion, Parmigiano-Reggiano 28

BRAISED SHORT RIB Celery Root Mash, Rainbow Chard, Shallots, Tamarind Aus Jus 36

FILET 6oz 40 Demi Glace, Peppercorn Brandy, Chimichurri, Béarnaise NEW YORK 12oz 44 Enhancements RIB EYE 16oz 54 BLUE CHEESE CRUST 8

BEEF WELLINGTON 58 SEASONAL TRUFFLES M.P

STEAK DIANE 48 HALF POACHED LOBSTER M.P.

Extras