The Menu
Composed by Chef Imer Jose Garcia. The carte changes with the seasons and the room. A curated wine list is poured by the glass and the bottle, and BYOB is welcomed for those who prefer their own.
Starters
A cold pour, a warm bread. The first courses of the evening.
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Wagyu Lasagna
22
Mishima Reserve wagyu, pomodoro, fresh pasta, ricotta, aged Asiago Mornay, basil.
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Gourmand Wedge
22
Baby iceberg, applewood smoked bacon, gorgonzola, sesame vinaigrette, crispy shallots, green gold.
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Blue Fin Tuna
24
Tamarind and soy reduction, Japanese crispy rice, gochujang aioli, scallion crema, soy caviar, scallion ribbon.
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Yakitori
20
Bell & Evans organic chicken, ginger and soy marinade, lime, shishito peppers, scallion, charred kimchi aioli.
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Scallop & Bacon · gf
26
Grilled U-10 scallops and charred applewood smoked bacon, morita and agave glaze, chimichurri emulsion, scallion ribbon.
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Charcuterie Board
34
Chef's selection of artisanal formaggi and salumi, Marcona almonds, fig spread, mixed olives, NJ honeycomb, aged cheddar breadsticks.
Main
Pasta, fire, and broth. The plates that anchor the table.
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Spicy Rigatoni 2.0
32
Calabrian chile pomodoro, mascarpone, onion soubise, stracciatella, green gold, Parmigiano Reggiano, basil.
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Pollo al Ajillo· gf
36
Bell & Evans organic French-cut chicken, pimentos, fingerling potatoes, peas, sweet onion, smoked garlic butter.
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Birria Ramen
38
Four-hour braised short rib, guajillo and ancho chile broth, fresh ramen noodles, avocado, rainbow radish, chile thread, micro cilantro.
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Cuban Pork Chop
48
Fourteen-ounce Berkshire bone-in chop, mojo marinade, chorizo sofrito, corn puree, yuca, micro cilantro, chile thread.
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Branzino· gf
42
Grilled Mediterranean sea bass, Roman artichokes, heirloom tomato, Greek olives, basil, lemon.
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Prime Filet Mignon· gf
82
Pat LaFrieda prime filet, fire-roasted peppers, brown butter pecorino whipped potato, cipollini onion confit, seventy-two-hour demi-glace.
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Bouillabaisse
46
Local catch, Mexican wild shrimp, clams, mussels, tomato and saffron broth, braised fennel, crostini.
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16 oz Prime Bone-In Ribeye· gf
76
Forty-five days dry-aged, brown butter pecorino whipped potato, fire-roasted peppers, cipollini onion confit, seventy-two-hour demi-glace.
Tableside mocktails
Composed in front of you, on a walnut and brass cart that we built for the room. No alcohol, no shortcuts.
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Coconut Horchata
12
Rice and Mexican cinnamon, infused with coconut milk.
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NJ Garden
12
Cucumber and honeydew, lime, agave nectar, mint.
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Caribbean Lemonade
12
Passion fruit, lemon, agave nectar, mint.
Wines, by the bottle server table side
A curated list, in partnership with Fulcrum Wines of Sonoma, California. Pours through close. BYOB welcomed.
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Cloisonné Sauvignon Blanc
2023
Sonoma Coast.
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Fulcrum Dry Gewürztraminer
2023
Anderson Valley.
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Cloisonné Chardonnay (out of stock)
2023
Sonoma Coast
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Cloisonné Cabernet Sauvignon
2022
Napa Valley
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Madman Red Blend
2023
Sonoma Coast
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Fulcrum Cabernet Sauvignon
2023
Dry Greek Valley
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Fulcrum Petite Verdot
2022
Alexander Valley
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Cloisoone Pinot Noir
2023
Sonoma Coast
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On Point Pinot Noir
2024
Sonoma Coast
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Walala
2023
Sonoma Coast
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Fulcrum Pinot Noir
2023
Ferrington Vineyard, Andersonn Valley
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Fulcrum Pinot Noir
2023
Gaps Crown Vineyard, Sonoma Coast
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Fulcrum Blanc de Noirs
NV
Carneros.
Sweets & afterthoughts
A short list, deliberately. The last note in the room should be small and clean.
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"Millionaire's" Dubai Cheesecake
18
Chocolate crumble, pistachio cream cheese, kataifi, in-house whipped cream, chocolate ganache, matcha powder, 24k gold leaf, pistachio gelato.
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Coconut Panna Cotta · gf
16
NJ strawberry and mezcal reduction, canela cookie crumble, in-house whipped cream, basil oil, hibiscus flower dust, micro mint.
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Seasonal Gelato · gf
12
Seasonal berries, in-house whipped cream. Espresso · chocolate truffle and dark cherry.
Curated wine by the glass and bottle.
BYOB welcomed.
Reserve.
We'll cook.