Heirloom tomato, aged balsamic, basil oil
Yuzu, avocado, crispy shallot
Goat cheese mousse, candied walnut, honey
Bone marrow butter, roasted fingerlings, bordelaise
Saffron risotto, broccolini, lemon beurre blanc
Celery root puree, pickled mustard seed, gremolata
Truffle cream, Parmigiano, fresh herbs
Parmesan, fine herbs
Chili flake, lemon zest
Sourdough, fleur de sel
Tahitian vanilla, seasonal berries
Espresso gelato, salted caramel
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Beef with potatoes and sauce.
24oz prime ribeye, dry-aged 28 days. Rosemary-butter basted, served with truffle-salted fingerling potatoes and bordelaise reduction.
Need a new dessert for spring.
Blood Orange Panna Cotta: Seville citrus curd, candied pistachios, aged balsamic. Perfect for your Desserts section.
Is my salmon priced right?
Your $22 Salmon is underpriced vs. comparable dishes in your area. Suggest $25–27 to improve margins without losing volume.
New menu, blank page, no idea where to start.
Starters: Charred Octopus ($18), Burrata & Stone Fruit ($16). Mains: Pan-Seared Branzino ($34), Braised Short Rib ($32). Full menu generated in seconds.
I have a printed menu and 40 items to retype.
3 sections and 40 items extracted from your photo. Prices matched, descriptions preserved. Ready to review and publish.
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Fennel, citrus beurre blanc
Lentils du Puy, root vegetables
Herb butter, roasted fingerlings
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