OBSIDIAN CHOPS

16 oz bone-in Berkshire pork, applewood smoked, finished with apple-bourbon glaze

Slow-roasted Heritage pork chop, grilled peaches, rosemary-infused pan reduction

Herb-crusted rack of lamb, mint-pistachio pesto, red wine reduction

14 oz milk-fed veal, truffle butter, charred lemon, fried sage

18 oz bone-in bison ribeye chop, huckleberry-demi glaze, crispy shallots

48-hour braised A5 Wagyu short rib on the bone, smoked bone marrow butter

Wild-caught venison, juniper berry crust, blackberry-port reduction

Toasted black peppercorns, 36-month aged Pecorino Romano, cold-pressed Tuscan olive oil

 Foraged seasonal mushrooms, black winter truffle butter, Parmigiano-Reggiano emulsion

12-hour braised prime beef ragù, San Marzano tomatoes, whipped ricotta, fresh basil

Brown butter, crispy sage, roasted pine nuts, aged balsamic reduction

Crispy Ibérico guanciale, pasture-raised egg yolks, Pecorino Romano, cracked black pepper

Wild-caught gulf shrimp, diver scallops, garlic, white wine, Calabrian chili oil

Creamy Puglia burrata encrusted in 24k gold leaf, heirloom heirloom tomatoes, aged white balsamic caviar, micro-basil, Tuscan olive oil snow

Colossal Red King Crab, Hass avocado mousse, compressed watermelon, flying fish roe, yuzu-shallot vinaigrette

Crisp baby iceberg, thick-cut house-cured A5 Wagyu bacon lardons, Rogue River Blue cheese, smoked cherry tomatoes, crispy shallots

Pan-seared Muscovy duck breast, mission figs, baby arugula, candied Marcona almonds, 50-year aged Modena balsamic

 Butter-poached Maine lobster tail, grilled baby gem lettuce, house sourdough croutons, shaved Italian black truffles, white anchovy Caesar dressing