Curated for sharing — where global flavors meet soulful craftsmanship.
House-baked Japanese-style milk bread + whipped jalapeño-honey butter | V.H
Heirloom tomatoes · stracciatella · torn basil · pine nuts · anchovy mayo | V.H
Fermented honey · cracked pepper · warm pita | V.H
Whipped goat & cream cheese + Calabrian chili–vodka sauce + herbed crostini | V * not Halal
Whiskey–maple whipped yolk + candied bacon shards + smoked paprika + candied jalapeño threads + chive ash | Not Halal • GF
Pan-fried sweetbreads + lemon–caper brown-butter emulsion + truffle micro greens | H • GF
Grilled shrimp + smoky aji panca glaze + avocado crema+ charred corn + pickled red onion + micro cilantro | H • GF
Crispy calamari + pickled cucumber + blistered tomato+ chili–garlic glaze | H
(5) Crispy spice-dusted oysters + red onion–spinach salad + blue cheese dressing + lemon–smoked butter finish | H
Crispy confit duck + tamarind–chili glaze + napa cabbage + sesame-lime dipping sauce | H
Crispy halloumi batons + chili–garlic glaze +lemon–tahini drizzle + toasted sesame + micro mint + roasted garlic–herb aioli | V.H
Seared crab cake + Calabrian-lemon aioli + roasted red pepper coulis + charred corn relish + micro basil | H
Crispy pomme frites + whiskey-braised short rib + demi+ halloumi cheese curds + charred pepper relish + chimichurri drizzle +scallion crisp | H
(3) Seared wagyu patties + Gruyère & aged cheddar+ heirloom tomato confit + butter lettuce + garlic aioli + house pickle | H
(3) Crispy chicken + smoky bourbon BBQ glaze + pepper jack + heirloom tomato confit + crispy onions + house pickles | Not Halal
Fresh, vibrant, and globally inspired— dress them up with grilled shrimp, whiskey-glazed chicken, or seared salmon.
Poached pear layered with whipped goat cheese + frisée greens + candied walnuts + ginger-honey vinaigrette | V.H | 19 FULL
Charred corn + crisp romaine + avocado + roasted poblano strips + sweet peppers + cotija + spiced pepitas + smoked chili vinaigrette| V.H | 18 FULL
Crisp chopped romaine & iceberg + balsamic angel-hair pasta + crumbled goat cheese + Greek olives + hearts of palm + water chestnuts + heirloom tomato confit + tomato–herb vinaigrette | V.H | 18 FULL
Grilled brie round + baby spinach tossed in raspberry vinaigrette + candied pine nuts + chunky strawberry confit + crispy parsnip curls | V.H | 18 FULL
Finely chopped iceberg + salami + herb-grilled chicken+ red onion + heirloom tomato confit + chickpeas + pearl mozzarella + provolone+ pepperoncini + tomato–herb vinaigrette + crispy onions | H | 18 FULL
Add Protein: +16 shrimp | +7whiskey chicken | +10 salmon
Handcrafted pastas, made fresh and finished with worldly inspiration.
Garlic–white-wine jus + roasted chicken + snap peas +tomato + lemon–thyme brown butter finish | H
Whiskey: Maker’s Mark 46 —toasted oak & caramel highlight browned butter and lemon.
Wine: Verdicchio (Italy) — bright citrus and almond lift the jus.
Calabrian chili–vodka cream +caramelized onion + roasted garlic + stracciatella + basil oil | V not Halal
Whiskey: Buffalo Trace — vanilla & baking spice enrich the creamy heat.
Wine: Etna Bianco (Carricante) — mineral citrus cuts through richness.
House-made potato gnocchi +golden-brown lemon–thyme butter + toasted hazelnuts + crispy sage + Parmesan dust | V.H
Whiskey: Four Roses Small Batch — fruit & vanilla echo the nutty butter.
Wine: Chardonnay (Mâconnais) — gentle oak and stone fruitcomplement.
Linguine tossed tableside in a molten Parmesan wheel + roasted garlic Alfredo + cracked pepper | V not Halal
Whiskey: Basil Hayden’s — light spice and vanilla balance the creamy garlic richness.
Wine: Chardonnay (Sonoma Coast) — buttery, rounded, elegant with Parmesan depth.
Chef’s risotto tossed tableside in amolten Parmesan wheel + seasonal vegetables + roasted garlic | V not Halal
Whiskey: Yamazaki 12-Year — subtle smoke & orchard fruit amplify umami depth.
Wine: White Burgundy (Bourgogne Blanc) — elegant acidity and cream synergy.
Hand-cut pappardelle + Peruvian aji amarillo cream + charred corn + cotija crumble + cilantro oil + crispy aji curls | V.H
Whiskey: Hibiki Harmony — floral-vanilla finesse balances gentle heat.
Wine: Albariño (Rías Baixas) — zesty citrus refreshes the creamy aji.
Sautéed Maine lobster + Brie + Boursin + white cheddar+ pecorino + black truffle + herb crumble + Calabrian-chili butter finish | H
Whiskey: Basil Hayden’s — light vanilla & spice balance truffle richness.
Wine: Chardonnay (Sonoma Coast) — buttery, rounded, elegant with lobster.
Sliced crispy confit duck +tamarind–lemongrass broth + soft-boiled egg + pickled daikon + chili crunch +charred scallion | H
Whiskey: Redbreast 12-Year — silky, fruit-forward depth with tamarind.
Wine: Riesling Kabinett (Mosel) — limey lift and gentle sweetness for spice.
Add Protein: +16 shrimp | +7 whiskey chicken | +10 bucatini
Inspired by kitchens around the world, crafted with soul, and designed to pair perfectly with whiskey.
Heirline cut, skin-on pressed chicken+ roasted garlic–lemon jus + candied baby carrot & herb risotto + quenelle of preserved lemon compote + basil olive oil drizzle | H • GF
Whiskey: Woodford Reserve Double Oaked — caramel & citrus elevate the jus.
Wine: Vermentino (Sardinia) — saline citrus and herbs mirror the profile.
6 oz center-cut filet +espresso–peppercorn demi + garlic confit whipped Yukon potato + roasted mushroom medley + crispy shallots + aromatic hickory smoke reveal | H • GF
Whiskey: WhistlePig 10-Year Rye — cocoa & spice echo espresso demi.
Wine: Bordeaux Left Bank (Cabernet-led) — structure & dark fruit for filet.
14 oz + crispy confit potato peppercorn demi + chef14 oz bone-in NY strip + smoked shallot–bourbon butter + roasted bone marrow jus + garlic confit whipped Yukon potato + seasonal vegetables | not Halal • GF
Whiskey: Woodford Reserve Double Oaked — caramel depth and smoky oak harmonize with the shallot butter and marrow jus.
Wine: Cabernet Sauvignon (Napa) — firm structure and black fruit richness balance the steak’s unctuous texture. veg H.GF
Slow-braised beef short rib + whiskey glaze & jus + Yard confit potato + carrot crisp | not Halal • GF
Whiskey: Woodford Reserve Double Oaked — rich oak and caramel echo the glaze’s depth.
Wine: Malbec (Uco Valley) — plush dark fruit and soft tannins balance the whiskey jus.
Golden halibut + saffron–orange beurreblanc + roasted piquillo peppers + marinated artichokes + blistered cherrytomatoes + crispy chorizo crumble + micro basil | H • GF
Whiskey: Glenlivet 15-Year — light spice & oak flatter saffron and citrus.
Wine: Albariño (Galicia) — saline citrus cuts through beurre blanc.
Fresh-cut rectangular fillet perched over Israeli couscous + sliced tart cherries + whipped herb Boursin + cherry gastrique drizzle | H
Whiskey: The Balvenie 12 Double Wood — honeyed malt complements cherry.
Wine: Pinot Noir (Willamette) — red fruit & silk for salmon richness.
Crispy buttermilk-fried chicken + maple–chili glaze + garlic confit whipped Yukon potato + tomato & chili confit + curled pickled jalapeño | H
Whiskey: Four Roses Small Batch — warm spice, vanilla, and caramel mirror the maple–chili glaze.
Wine: Riesling (Mosel) — bright acidity and soft sweetness balance the heat and richness.
