The Chilean sea bass (prepared en papillote in parchment with spinach, mushrooms, pickled red onions and hard-boiled egg) begs to be tried, as does the Togorashi tuna (Togorashi-encrusted rare tuna, stir-fried vegetables, soba noodles in Asian sauce).
Carving into the filet mignon Royale, bursting with jumbo lump crab and bearnaise sauce and accompanied by garlic mashed potatoes, is pure poetry as it yields to your fork and melts on the tongue.
Traditional pasta recipes, generations-old, offer a taste of the Old World and should not be missed.
Mon.-Thurs.11am-10pm - Fri. 11am-11pm Sat. 4pm-11pm - Sun. 4pm-9pm