All of our steaks are prepared on an Aztec wood-fired grill over White Oak and seasonal wood to sear in the maximum flavor and juiciness of each cut.

Our seafood consists of the freshest local and global selections available, and our produce is sourced from the local farmer’s market and our organic garden on property.

Appetizers, vegetables and comforting side dishes will change regularly with the season. A vegetarian menu is available upon request.


Sunday Market Brunch

A unique brunch experience like no other in Los Angeles, including flowing Mimosas and Bloody Marys, Smoothie Shots and bountiful displays of Freshly Baked Breads and Decadent Desserts. Choice of a entrée includes brunch delicacies such as Eggs Benedict with Cotto Ham, Bernaise and a Petite Salad; Wood-Grilled Ribeye with Pomme Puree and Chimichurri; and Brioche French Toast with Roasted Apples and Spiced Maple Syrup. Served Sundays from 11:00 a.m. to 2:00 p.m.; $58 per person; $29 for per child under 12.
(Menus and pricing may differ on holidays. Please check our Specials & Events page for information on upcoming holidays).

Dinner Menu  |  Dessert Menu  |  Brunch Menu  |  Vegetarian Menu



The exclusive Chef’s Table seats up to eight guests and includes a personalized seven-course tasting menu featuring the finest cuts of steak, select seafood and other seasonal market provisions highlighting the wood-grilled flavor we are known for, all custom-created by Chef Perry Pollaci. We are happy to work with you to customize a menu that will fit your needs and is sure to impress.
The Chef’s Table is priced at $150 per person with wine pairings; additional $75 per person with wine pairings. We are happy to assist you in selecting wines from our award-winning wine cellar to accompany your meal.
Corkage is priced at $25 per bottle Tuesday through Thursday, and $35 per bottle Friday and Saturday. (Prices do not include tax or gratuity).

Click here to see a sample menu.

*Please note that the Chef’s Table is designed as an amphitheater to our kitchen, so guests will be facing the kitchen, rather than each other. We are pleased to work with you to tailor the menu before you arrive, however upon arrival, we must politely decline any substitutions. A gratuity of 20% will be added to parties of 8.

*Note: all menus subject to change