Crisp romaine hearts dressed tableside in a velvety Parmesan–anchovy emulsion, finished with garlic croutons and shaved 24-month Grana Padano
5oz filet tenderloin, expertly grilled and rested, then finished with a velvety brandy green peppercorn sauce. Served with golden frites
Layered dark chocolate cake with silky cocoa ganache and Madagascar vanilla Chantilly
$8
