WARM CUBAN PORK ‘RILLETTE’ | 15
black bean rice cakes, fried plantains, mojo sauce

SWEET PUMPKIN SOUP | 15
garlic, onion, white wine, vegetable stock, tumeric, cilantro crème

FINAL CUT CRAB CAKE | 19
tomato jam, lemon chive beurre blanc, greens, grilled lemon

STEAMED MUSSELS & CHORIZO | 17
lime, cilantro, tomato, chipotle-honey rouille, cornbread crostini

SHRIMP COCKTAIL | 19
cocktail sauce, grilled lemon

K1 SESAME TUNA & DEVILED ‘TEA EGGS’ | 22
plum miso, apricot chile oil, pickled ginger

POACHED PEAR SALAD | 12
seasonal greens, goat cheese, toasted almonds, honey vinaigrette

WARM SPINACH SALAD | 13
blackberries, walnuts, manchego cheese, crispy shallots, balsamic vinaigrette

CLASSIC CAESAR SALAD | 9
brioche croutons, shaved parmesan, caesar dressing

SEASONAL SALAD | 13
arugula spring mix, walnut brittle, country ham, brie cheese, grapes, citrus pomagrante vinaigrette

FINAL CUT ICEBERG WEDGE | 11
bacon lardons, amish blue cheese, cherry tomato, pickled red onions, ranch dressing

GRILLED ARTICHOKE & SEAFOOD SALAD | 16
shrimp, crab, mushrooms, asparagus, tomato, white wine garlic crème, sweety drop peppers, balsamic glaze

CLASSIC FRENCH ONION | 10
beef broth, crouton, gruyère cheese LOBSTER BISQUE 11 lobster stock, cognac cream, butter poached lobster

CHEF’S SEASONAL FISH | 38
panache vegetables, sweet red peppers, roasted squash purée, citrus hollandaise sauce

AIRLINE CHICKEN VELOUTÉ | 36
smashed marble potatoes, roasted carrots, white wine mushrooms, velouté sauce

SEAFOOD PASTA | 33
lobster, shrimp, mussels, mushrooms, seasonal vegetables, parmesan cheese, lobster sauce

DOUBLE LAMB CHOPS | 40
ricotta gnocchi, tomatoes, artichokes, herbs, bianca sauce

ACHIOTE RUBBED KUROBUTA PORK CHOP | 37
sweet potato purée, braised brandy cider apples, caramelized onions, orange-honey glaze

DAY BOAT SEARED SCALLOPS | 38
elote risotto, avocado pesto, tequila sunrise gastrique

P.B. GL A ZED SALMON | 36
caramelized pineapple, citrus coconut couscous, broccolini

FINAL CUT SHORT RIBS | 38
parsnip mash, sweet pea purée, roasted carrots, pearl onions, red wine demi-glace

8 OZ. FILET | 47

12 OZ. FILET | 68

14 OZ. USDA PRIME NY | 58

16 OZ. RIBEYE | 49

16 OZ. BONELESS WAGYU RIBEYE | 110

32 OZ. TOMAHAWK RIBEYE | 125

CRAB & BÉARNAISE TOPPER | 20

MUSHROOM & ONION TOPPER | 4

LOBSTER & BEARNAISE TOPPER | 25

GRILLED SHRIMP | 16

SEARED SCALLOPS | 17

LOBSTER TAIL 8-10 OZ. | MARKET

STARCH | 9
baked potato
parsnip mash
truffle parmesan pomme frites mac & cheese (lobster add 4)
au gratin or loaded potato | 12

VEGETABLE | 8
grilled asparagus with beurre blanc
green beans with red wine citrus cranberry crème & fried shallots
maple brittle brussels sprouts
mushroom trio
rockefeller creamed spinach
lemon butter broccolini
cream corn

SAUCE | 4
port demi-glace
au poivre
béarnaise
hollandaise
mop sauce