EAT
— A LA CARTE MENU —
RAW BAR
$30 half dozen, $60 dozen
DAILY OYSTERS ON THE HALF SHELL (NF, GF, DF)
champagne mignonette, hot sauce, lemon
$30 half dozen, $60 dozen
$27
YELLOWTAIL CRUDO (NF, GF, DF)
valencia orange vinaigrette, avocado purée, mint, flowering cilantro, puffed rice
$27
$26
TUNA TARTARE (NF)
yellow fin tuna, avocado, mango, yuzu-ponzu, balsamic
$26
$135
ritz-carlton caviar
egg, green onion, crème fraîche, blinis
$135
$32
Shrimp Cocktail
AO sauce, shrimp, lemon
$32
STARTERS
$13
HOUSE-MADE WARM PARKER ROLLS (vg)
white sage glaze, preserved lemon butter
$13
guajillo rub, tamarind sauce
DUCK FAT FRIED OCTOPUS (NF, GF)
white wine glazed pears, fingerling potatoes,
guajillo rub, tamarind sauce
$32
$32
Fennel poached local lobster (NF,GF)
pomelo salad, wasabi cream, asparagus, chicory, fennel pollen
$32
SOUPS & SALADS
$26
CAESAR SALAD (NF)
baby green & red romaine, crutons, parmigiano reggiano, grape tomato, boquerones
$26
$26
CLASSIC WEDGE SALAD (NF)
baby iceberg lettuce, applewood smoked bacon, cherry tomatoes, pickled shallots, gorgonzola, bacon honey dressing
$26
$22
French Onion soup (NF)
raclette, havarti cheese, criostini
$22
entrées
Seasonal TAGLIATELLE (VG, NF)
44
$46
SEA SCALLOPS (GF, NF)
green apple-celery root puree, pancetta, shemji mushrooms, shiso, shiro dashi buerre blanc, aleppo pepper
$46
$52
Pacific Sea Bass (NF)
spanish chorizo, saffron, fennel, potato crisp
$52
$48
CALIFORNIA STEELHEAD (NF, GF)
brown butter sweet potato purée, trumpet mushroom, roasted shallot, bok choy, mustard cream
$48
$38
ORGANIC CHICKEN (NF, gf)
roasted root vegetables, preserved lemon, smoked rosemary jus
$38
$72
Snake river farms AMERICAN WAYGU Bone-IN SHORT RIB (NF)
porcini rub, carrot purée, pickled radish
$72
butcher block
$125 for 3oz
A5 BMS NO11 JAPANESE WAGYU
$125 for 3oz
$250 for 6oz
$72 for 12oz
Snake river farms prime new york
$72 for 12oz
$95 for 16oz
Snake river farms 30 dry age bone-in ribeye
$95 for 16oz
$81 for 16oz
snake river farms prime ribeye
$81 for 16oz
$68 for 10oz
snake river farms eye of ribeye
$68 for 10oz
$78 for 8oz
double r ranch usda prime filet
$78 for 8oz
STEAK RUBS
AU POIVRE
PORCINI & DARK CHOCOLATE
COFFEE
SIGNATURE SAUCES
GREEN PEPPERCORN
BÉARNAISE
AO STEAK SAUCE
COGNAC
AO Chimichurri
ENHANCEMENTS
$23
Scallops (2 pcs)
$23
$47
LOBSTER TAIL
$47
additions
$19
TRUFFLE FRIES (vg, NF)
herbs de provence, parmesan, truffle oil
$19
$19
Lobster MAC & CHEESE (vg, NF)
mornay, herb breadcrumb
$19
$16
CRISPY BRUSSEL SPROUTS (V, gf)
almonds, balsamic honey reduction
$16
$16
Shishito peppers (NF,VG)
formage blanc, breadcrumbs, lemon oil
$16
$18
ORANGE GLAZED BABY CARROT (VG, GF)
orange glaze, feta cheese
$18
$16
MASHED POTATOES (VG, NF)
crispy phyllo, cream
$16
$16
GRILLED ASPARAGUS (VG, NF, GF)
green asparagus, lemon olive oil, garlic
$16
DESSERT
$15
DULCEY BASQUE CHEESECAKE (GF)
raspberry coulis, whipped cream, candied walnuts, raspberry, blueberry, micro mint, yellow cucumber flowers
$15
$18
BLOOD ORANGE ALASKA
orange zest, freezed dried mandarin segments, edible flower alyssum
$18
$15
HAZELNUT FINANCIER
vanilla & salted caramel, dark chocolate glace, white chocolate crisp, gold flakes, micro flowers, raspberry, moldon salt
$15
candied pecan nuts, raspberry, micro mint
TROPICAL COCONUT CHOCOLATE SPHERE (GF, V)
whipped cream, banana caramel compote, mango gel,
candied pecan nuts, raspberry, micro mint
$15
$24
D I G E S T I F & C O R D I A L S
$24
disarono, brown sugar
BUTTERSCOTCH OLD FASHIONED
Butterscotch washed whiskey & anejo,
disarono, brown sugar
caramel syrup, angostura bitters
POPCORN OLD FASHIONED
Popcorn infused rye whiskey,
caramel syrup, angostura bitters
We cook with nuts, fish, meat, poultry, seafood, shellfish and eggs. After eating our food, you will understand why there are no substitutions. Please inform your server if a person in your party has a food allergy so that proper precautions are taken. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.
For parties of 8 or more a service charge of 26% will be automatically added to your check.
Chef de Cuisine: Diego Seitour
Menus are subject to change due to seasonality and product availability.
