Reserve Steakhouse by Chef Darian 703 Seneca Street

Large, glossy pearls with a rich, buttery profile and a clean ocean finish. Accompaniments House potato chips, Sauce Gribiche

Golden-hued pearls with a refined, nutty depth and a smooth, lingering finish. Accompaniments House potato chips, Sauce Gribiche

Seasonal Mignonette, Citrus

Classic Cocktail Sauce, Citrus

Prime Tenderloin, black garlic, capers, egg yolk, brioche

Fresh tuna, peruvian golden chili sauce, corn nuts, avocado, sesame oil

Crispy eggplant, buffalo mozzarella marinated tomato, herb oil, balsamic glaze

Grilled romaine, bold house Caesar, Parmigiano-Reggiano, toasted breadcrumbs

Roasted red and golden beets, shallot vinaigrette, whipped goat cheese, toasted pistachios, fresh herbs

Airline chicken, black garlic jus

Tomato cream, vodka, Parmigiano-Reggiano

beurre blanc, herb oil

Crisp-skinned salmon, shaved fennel orange salad orange reduction, citrus vinaigrette

Sweet corn, Bacon, leeks, tomato, scallion oil (succotash)

Wagyu blend, aged cheddar, onion jam, lettuce, tomato, reserve sauce, brioche bun.

Preserved Black Truffle Butter. Prime, dry-aged.

Preserved Black Truffle Butter. Prime, dry-aged.

Yeasted Butter, Horseradish Foam, Au Jus. Prime, dry-aged.

Peppercorn crusted Tenderloin Filet, brandy cream sauce, hand-cut fries

Pistachio & Cranberry Crust

Brown butter, whole grain Mustard Jus

New York cheesecake with a crisp brûléed top and seasonal fruit compote.

Dark chocolate espresso ganache in a delicate butter pastry crust.

Silky vanilla bean custard topped with a crackling caramelized sugar crust.

Layers of espresso-soaked ladyfingers and mascarpone cream, finished with cocoa