Dinner
APPETIZERS
Important note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If unsure of your risk, consult a physician.
Dry-Aged Special Carpaccio
truffle aioli, cured egg, balsamic, parmesan, sourdough
Classic Steak Tartare
classic garnishment & our own seasoning, rye toasts
*substitute japanese wagyu beef - when available +$15
Tuna Tartare
pineapple, salsa macha, sesame, peanut, avocado tostadas
Baked Oysters
spinach, leeks, bacon, pernod, house blend cheese
Shrimp Cocktail
old bay court bouillon, classic cocktail, ginger cocktail
Escargot
spinach & herb puree, garlic butter, toasted focaccia, house blend cheese
Six Oysters on the Half Shell
truffle mignonette, classic cocktail sauce
*add osetra cavia +$39
Lump Crab Cake
sweet & spicy cucumber, green goddess
Stone Crab Claws
key lime mustard
Chips & Dip
black truffle crème fraîche, salt & vinegar chips
Crispy Fried Shrimp
oishii shrimp, tartar sauce elma
Black Truffled Steak Tartare
quail eggs, toasted crostini
Blackened Foie Gras
creamy grits, bartlett pear, red eye gravy
Country Style Duck Terrine
dried cherries, green peppercorn, crostini
Coquilles Saint-Jacques
scallops, mushroom duxelles, tarragon, vermouth cream, gruyere
Roasted Mushroom Galette
caramelized fennel, rosemary, frisee, aged balsamic
Plateaux de Fruits de Mer
Le Grand
shrimp, oysters, mussels, crab cocktail, lobster, smoked fish
(serves 2-3 people)
Le Bern’s
king crab, lobster, shrimp, oysters, prawns, marinated scallop, mussels, crab cocktail, smoked fish
(serves 4-5 people)
CAVIAR
Our caviar selections vary in size, color, style, and flavor.
Sturgeon can be found nearly anywhere, and so the caviar varies with the region it is from.
The processing varies depending on the producer.
Each 1oz portion yields two servings.
Served with traditional accompaniments, toasted brioche and Yukon Gold Potato Blinis
Caviar Tasting
.7 oz each $190
Chatanooga Prestige / Osetra Supreme Malossol White Sturgeon / Sasanian Royal Osetra
Fresh Alaskan Salmon
large, bright pearls, very rich flavor
Siberian Baerii
dark, medium pearls, creamy, nutty flavor
Fresh Golden Whitefish
crunchy texture, golden color, mild salinity
Sasanian Royal Osetra
firm, medium pearls, dark brown color, nutty flavor
Smoked French Rainbow Trout
applewood smoked, firm pop, mild flavor
Sterling Supreme White Sturgeon
complex, earthly, notes of hazelnut
Louisiana Pearl Bowfin
salt cured, defined pearl, smooth flavor
Osetra Supreme Malossol White Sturgeon
delicate pearls, smooth, creamy, buttery, robust finish
Smoked American Wild Black
fine, jet black pearls, creamy, smokey flavor
Sasanian Platinum Osetra
large, delicate pearls, grey to black color, creamy, smooth flavor
Chattanooga Prestige
fresh water, jet black pearls, smoky flavor
River Beluga-Kaluga
large pearls, dark amber color, robust nutty flavor
Wild American Spoonbill
paddlefish, light to dark gray, silky
Almas Imperial Gold
rare albino sturgeon, distinct, robust flavor
Premium Sturgeon
medium pearls, pitch black, delicate, buttery flavor
Sasanian Imperial Golden Osetra
light color, firm, nutty, buttery, smooth flavor
CHEESE SELECTIONS
Served with housemade bread and accompaniments
~1 oz portion - $6 each~
Sweet Grass Dairy Green Hill
georgia, cow's milk, buttery
Deer Creek Vat 17 World Cheddar
wisconsin, cow's milk, tangy, nutty
Valencay
france, goat's milk, lemon, ash
Jasper Hill Willoughby
vermont, cow's milk, beefy, savory
Central Coast Creamery Ewenique
california, sheep's milk, gouda, caramel
Point Reyes Bay Blue
california, cow's milk, creamy, sweet
Honeycomb - $7
White Truffle Honey $8
Olives - $6
SOUPS
French Onion Soup Au Gratin
garlic and spelt toasts
Soup Tasting
individual servings of french onion, lobster bisque, and vichyssoise
Maine Lobster Bisque
lobster meat, bacon, fines herbes
Autumn Squash Soup
coconut rice, ginger, lemongrass, scallion
Vichyssoise
chives, warm potato roll, salted goat's milk butter
SALADS
House Salad
Housemade dressings: Blue Cheese, Buttermilk Ranch, Cabernet Sauvignon Vinaigrette, French, Maple Dijon, Macadamia Vanilla Bean Vinaigrette, Thousand Island, Tuscan Herb Vinaigrette, Cleopatra, Sweet Poppy Seed
Iceberg Wedge
slab bacon, tomato, gorgonzola dolce, buttermilk dressing
Burrata Salad
beets, pomegranate, tomato, strawberry, endive
Fried Brussels Sprouts
spiced pecans, aged cheddar, pear, apple butter vinaigrette
Caesar Salad
add white anchovies $3
Tableside Caesar
service for two, please allow for additional time
OUR STEAKS
Our steaks are cut by our butchers to order. If there is a specific cut or size you would prefer, please speak with your server. All of our dry-aged Strips, Delmonicos, Porterhouses, and T-bones are U.S.D.A. Prime. Those cuts are dry-aged in house for 5-8 weeks, then charbroiled over natural hardwood lump charcoal. All steak entrées include: french onion soup, house salad, baked potato, onion rings and the vegetable of the evening.
Filet Mignon
8oz Filet Mignon
10 oz Filet Mignon
12oz Filet Mignon
Châteaubriand
9oz Chateaubriand
14oz Chateaubriand
10oz Chateaubriand Tips
Dry-Aged Delmonico
14oz Dry-Aged Delmonico
18oz Dry-Aged Delmonico
Dry-Aged Strip
10oz Dry-Aged Strip
12oz Dry-Aged Strip
16oz Dry-Aged Strip
Dry-Aged Porterhouse
21oz Dry-Aged Porterhouse
30oz Dry-Aged Porterhouse
Dry-Aged T-Bone
15oz Dry-Aged T-Bone
19oz Dry-Aged T-Bone
ELEVATED CUTS & SEAFOOD
20oz Veal Porterhouse
caper, garlic, & herb butter
14oz Brasstown Grass-Fed Delmonico
Tournedos Rossini
foie gras, mushroom, black truffle sauce
14oz 100 Day Dry-Aged Delmonico
Surf & Turf
petit filet mignon, blackened day boat scallops
6oz A5 Japanese Wagyu Strip
Stuffed Lobster
andouille, brioche, coal roasted onions
6oz A5 Japanese Wagyu Filet Mignon
Rack of Lamb (4 Ribs)
cherry marmalade
Luxe Tasting – 4oz of each
Filet Mignon
Dry-Aged Delmonico
A5 Japanese Wagyu Strip
ALL STEAK ENTRÉES INCLUDE
French Onion Soup Au Gratin - garlic & spelt toasts
House Salad with choice of house-made dressing:
~Blue Cheese
~Buttermilk Ranch
~Cabernet Sauvignon Vinaigrette
~French
~Macadamia Vanilla Bean Vinaigrette
~Maple Dijon
~Thousand Island
~Tuscan Herb Vinaigrette
~Cleopatra
~Sweet Poppy Seed
Baked Potato - sweet butter, sour cream, crumbled bacon, chives
Onion Rings
Vegetable of the Evening
FINAL TOUCHES
Fried Duck Egg - $6
Oscar (crab, asparagus, béarnaise) - $14
Roasted Shrimp - $16
Half Maine Lobster - $34
Seared Foie Gras - $21
Slab Bacon - $8
SAUCES
Béarnaise - $6
Gorgonzola Fondue - $6
Horseradish & Dill Cream - $5
Cognac Au Poivre - $6
Pinot Noir Reduction - $6
Truffled Herb Compound Butter - $7
ENTRÉES
~House soup and salad are available as an a la carte addition for all composed entrées~
Roasted Snapper
potato purée, hen-of-the-woods, arugula, white truffle beurre blanc
Mustard Miso Glazed Glacier 51 Sea Bass
okinawan potato puree, pea tendrils, carrot, shimeji mushroom, white soy
Pink Peppercorn & Sumac Roasted Salmon
almond skordalia, spinach, eggplant, preserved lemon, warm olive vinaigrette
Wild Boar & Mushroom Cannelloni
rapini, pickled peppers, confit tomato, aged goat cheese
Chicken Gert
butternut squash fregola, broccolini, ricotta salata, roasted garlic & rosemary butter
Peppercorn Roasted Quails
foie gras & barley stuffing, red cabbage, gjetost fondue, huckleberry
Whole Bone-In Beef Tenderloin
dry-aged, please inquire for this evening's available sizes
recommended for parties of 4 or more
A LA CARTE VEGETABLES & SIDES
Baked Potato
Pommes Frites
Thrice Baked Potato
bacon, garlic, herbs
Sauteed Asparagus
sunny duck egg, espelette pepper
Steak House Mushrooms
port cream
Glazed Baby Carrots
cherry, almond, orange
Creamed Spinach
nutmeg, pancetta
Sour Cream Mashed Potatoes
dry-aged beef rib gravy
White Truffle Macaroni & Cheese
fontina, asiago, parmesan, gjetost, mozzarella
Braised Red Cabbage
caraway, brown sugar, red wine
Parmesan Truffle Fries
Creamed Corn
black truffles, chive
Okinawa Sweet Potato Purée
macadamia, ginger butter
Crispy Battered Maitake Mushrooms
horseradish cream
Roasted Cauliflower
hazelnut, pomegranate
Broccolini
parmesan, cured egg