"Food is not just eating energy. It's an experience."

Seasonal Amuse-Bouche

A chef’s selection of refined small bites, thoughtfully composed based on peak ingredient availability and market-driven inspiration.

Lobster Bisque

Silky, slow-simmered lobster bisque enriched with lobster tail, finished with delicate crema and fresh parsley. Served with crisp garlic toast for balance and texture.

American or Australian Wagyu Filet (Butcher's Choice)

Exceptionally tender American or Australian Wagyu filet accompanied by crispy fried leeks, a classic fondant potato, carrot purée, and sweet sugar peas. Finished with a glossy zinfandel demi.

Local “Killer Bee” Honey Crème Brûlée

A luxuriously smooth vanilla custard infused with locally sourced Killer Bee honey, delicately caramelized and finished with fresh seasonal berries.

Aged Wagyu Truffle Tartare

Hand-cut aged Wagyu delicately folded with aromatic black truffle, thoughtfully seasoned and served with toasted Barrio Bread crostini for depth and balance.

Mini Maine Lobster Rolls

Butter-poached Maine lobster gently dressed and nestled into soft rolls, finished with fresh chives, a warm butter drizzle, and a luxurious touch of caviar.

Grilled American Wagyu Tomahawk Steak (for Two)

An impressive American Wagyu tomahawk steak grilled over open flame and finished with a fragrant herb compound butter, designed for sharing and indulgence.

Smoked Gruyère Smashed Baby Potatoes

Butter-poached baby potatoes smashed and enriched with smoked Gruyère, offering a rich, savory complement to the main course.

Roasted Garlic Creamed Spinach & Leeks

Velvety creamed spinach and leeks infused with roasted garlic and finished with sweet, slow-caramelized onions.

Southern-Style Peach Cobbler

Warm, classic peach cobbler prepared in Southern tradition and served with house-made limoncello ice cream for a bright, citrus finish.

Caviar Potato Pillows
 

Delicate potato pillows crowned with caviar and filled with locally crafted whipped goat cheese, lightly perfumed with mesquite honey.

Sweet Corn & Jalapeño Tamale Cakes
 

Golden sweet-corn tamale cakes with a hint of jalapeño heat, finished with red chile–braised beef and an olive tapenade. Accented with gold leaf for an elegant touch.

Prickly Pear–Ancho Glazed American Wagyu
 

A nod to local tradition—premium cuts glazed with prickly pear and ancho chile, showcasing deep Sonoran flavor. Served with smoked and butter-poached baby potatoes and a medley of seasonal, locally roasted vegetables.

Mesquite Chocolate Bunt Cakes
 

Miniature mesquite-kissed chocolate bunt cakes topped with a silky raspberry-chocolate ganache.

Whiskey–Shoyu Glazed Meatballs

Tender, house-crafted meatballs lacquered in a rich whiskey–shoyu reduction, finished with a touch of aromatic sesame and scallion.

Roasted Tomato & Carrot Bisque

Velvety bisque of fire-roasted heirloom tomatoes and sweet carrots, delicately seasoned and finished with a drizzle of herbed Mexican crema.

American Wagyu Filet Mignon Oscar

Butter-seared American Wagyu filet crowned with succulent lobster and classic Béarnaise sauce, accompanied by slow-cooked asparagus and a three-cheese potato pavé.

Sweet Corn & Honey Crème Brûlée

A golden custard infused with sweet corn and wildflower honey, topped with a crisp caramelized sugar crust and garnished with fresh seasonal berries.

Guajillo Pork Belly Burnt Ends

Slow-rendered pork belly glazed with guajillo pepper and finished with a delicate char.

Crisp Mountain Oysters

Lightly fried and served with a house-crafted cocktail sauce.

Charred Corn & Crab Bisque

A silky blend of charred sweet corn and tender crab, finished with a smooth coastal richness.

Blackened Bronzino

Paired with a bright citrus beurre blanc, mushroom croquettes with truffle aioli, cauliflower gratin baked to a golden finish.

Chocolate Torte

Silky dark chocolate torte served with caramelized honey Chantilly cream, prickly pear gastrique, and smoked sea-salt cocoa crumble.