New York in the Spring

Go For the Food

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Go for the Sights

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Go for the Warmth

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RULE NUMBER ONE

Create Your Own Unique Visual Style and 

Show it Off to the World

Meet Our Team

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STACEY CAMERON

Office Manager

MELISA PEDROWSKI

Designer

NOBU NAKAMURA

Chief Architect

Dinner Menu

Starters

Salads

Mussels    shallots, lemon, white wine, butter, parsley  16
French Fries    russet potatoes, salt, pepper, aoili  9
Brussel Sprout Chips    roasted, salt, pepper, lemon  8
Duck Liver Mousse    milk, garlic, shallots, butter, crostini  14
Grilled Cheese    honey, gruyere  10

Classic Caesar    hearts of romaine, croutons  14
Chop Salad    iceberg, cherry tomatoes, bleu cheese  15
Little Gems    walnuts, champagne vinegar  14
Hipster    baby arugula, salt, almonds, apple vinaigrette  14
The Bob    romaine, cucumbers, ranch dressing  12

Main Course

Filet Mignon 8oz    illinois black angus, bordelaise, chives, butter, negi salad  18
T Bone 18oz    dry-aged omaha prime, ​peppercorn sauce, fresh herb sherry butter, chives, leek salad  6
Rib Eye 20oz    argentinian raised prime black angus beef, salt, pepper, garlic, butter, grilled lemon, mushroom cream sauce  65
Porterhouse 26oz    fire roasted, chive, butter, garlic  90 
Bone-in New York 16oz    shallot butter, cipollini onions, salt, pepper  75
Prime Rib 15oz or 20oz    slow roasted, au jus, horseradish  55
Hokkaido A5 Wagyu    chateau uenae, farmed in below freezing temperatures, prized in japan, dry-aged 28 days  125
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Dessert

Soufflé    tcho chocolate soufflè, tahini cookie  10
Cheesecake    watsonville grown strawberries, graham cracker crust  11
Ice Cream    homemade - black sesame, salted caramel, tcho chocolate, balsamic strawberry  7 
Warm Apple Crumb Pie    ikedas homemade crust, vanilla bean ice cream  9

The Big City

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Our Day in Pictures

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