The Grill on the Alley

Little gems, anchovies, Parmesan

heirloom tomatoes, burrata, extra virgin olive oil, balsamic pearls

(Serves 4-6). Soba noodles, savory cabbage, frisée, carrot, basil, and citrus chili dressing

whole butter lettuce, candied walnuts, asian pear, Madagascar vanilla vinaigrette

(Serves 4-6). Mixed greens, sliced Asian pears, strawberries, and pine nuts with Tahitian vanilla vinaigrette

osetra caviar, ikura, crispy plantain chips

seasonal oysters jumbo cocktail shrimp chilled lobster Jonah crab claws New Zealand green-lipped muscles

champagne mignonette

soft poached and chilled jumbo shrimp, cocktail sauce

caramelized onions, aged Gruyère

Macallan harmony, jasmine rice, manzanilla sherry, coconut water, seltzerMethod: StirredTaste: Fresh & Mellow

jumbo lump crab, saffron aioli

crispy potatoes, smoked paprika, roasted garlic aioli

potato pavé, duck fat crisp, Macallan 12-year apple butter

fenugreek crust, arugula, parmesan, lemon oil

wagyu beef, soy-chili glaze, scallions

(Serves 5). 5 (6 oz) organic Mary’s Chicken breast with Aleppo butter

(Serves 5). 5 (8 oz) pan-seared king salmon with brown butter

(Serves 5). 5 (8 oz) pan-seared halibut with bergamot beurre monté

(Serves 5). 5 sandwiches cut into 10 pieces. Roasted red bell peppers, zucchini, jumbo asparagus, with tomato chutney

(Serves 5). 5 sandwiches cut into 10 pieces. Creekstone tenderloin, roasted red bell peppers, zucchini, jumbo asparagus, with tomato chutney

truffle potato purée, citrus herb salad

Fruity, mild, and sweet and mild complexity

saffron shellfish broth, grilled asparagus

(Madagascar Vanilla Bean, Matcha, Espresso Bean)

(Strawberry, Mango, Lemon)

No. 3 gin, bianco vermouth, olive brine, soda waterMethod: ShakenTaste: Fresh & Fizzy