Grilled Sweet Corn (V) – 8
miso butter 

Truffle Mac & Cheese (V) – 10
yellow & white cheddar cheese | fines herbs

Wok Fried Brussels (V) (ve) (g) – 9
gluten free soy | chili flakes | garlic | ginger

‘Pan con Tomate’ (V) (ve) – 6
garlic & maldon salt

Baked Mini Brie (V) – 9
apricot | fig black pepper jam

Spring Salad (V) (ve) (g)  – 8
crispy shallots | passionfruit vinaigrette

Sesame Cauliflower (V) (ve) – 12
tempura | kale | sweet chili sauce

Pearl Couscous (V) – 10
brussels leaves | mushroom | garlic toum

Sauteed Bok Choy (V) (ve) (g) – 10
orange zest | garlic & chili flakes

Shrimp Tempura – 9
sesame ginger plum sauce

Chilean Seabass – 35
braised beef short ribs with miso butter

Teriyaki Glazed Salmon* – 18
black truffle | pickled cucumbers

Herb Crusted Crab Cakes (g) – 21
chocolate truffle sauce

Seared Scallops* (g) – 18
wild mushroom risotto

‘Fish & Chips’ Tacos (g) – 12
pickled red cabbage | grilled pineapple

Grilled Octopus (g) – 19
olive oil smashed potatoes

Smoky Ribs (g) – 16
passionfruit bbq | green onion

Wagyu Steak Tartare** (g) – 18
roasted bone marrow | manchego foam

Bacon Wrapped Dates (g) – 8
gorgonzola

Caramelized Pork Belly – 9
green onion

Chicken & Truffle Potstickers – 12
garlic soy butter

16oz. Tomahawk Pork Chop* – 29
caramelized apples & truffle teriyaki

12oz. Grilled NY Strip*– 27
mushrooms & cherry tomato | burgundy sauce

45 per person

Leave it all up to Chef Chris – You are in Good Hands and will enjoy the Chef’s favorite dishes – more than enough for everyone to share.

Recommended for groups of 6 or more.

A 20% gratuity will be added to parties of 6 or more.
To maintain efficiency, we are unable to provide individual checks for parties of 8 or more

* Items with an asterisk can be cooked to order*

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Executive Chef/Owner: Christopher Hylton