After Dark
Late Night Kitchen
StartersMain CoursesDesserts
Selected
Specialties
Burrata & Heirloom Tomatoes
Creamy burrata, vine-ripened heirloom tomatoes, fresh basil, aged balsamic reduction
Grilled Octopus
Chef’s Pick
Tender charred octopus, smoked paprika, olive oil, wild greens
French Onion Soup
// 14
.Main Courses
Aged Ribeye Steak
// 48Dry-aged 28-day ribeye, herb butter, roasted fingerlings, bordelaise
Pan-Seared Salmon
// 36Wild-caught salmon, fennel purée, citrus beurre blanc, fresh dill
Duck Confit
// 34Slow-braised duck leg, Puy lentils, roasted root vegetables, red wine jus
Wild Mushroom Risotto
// 28Arborio rice, porcini, chanterelles, truffle oil
.Desserts
Crème Brûlée
// 12Tahitian vanilla custard, caramelized sugar, fresh berries
Dark Chocolate Torte
// 14Chef’s Pick
Valrhona 70% chocolate, whipped cream, candied orange peel