Hot season. Cool plates.

A passport-spanning showcase of the most coveted beef on the planet — three premier regions, three distinct expressions, all fire-finished to order.

Japan — A5 Kagoshima Eye of Ribeye 6oz* The benchmark. Intensely marbled, buttery, and built to be savored a few rich bites at a time.

California — Masami Ranch Strip 12oz* Clean, balanced, and full-flavored. American Wagyu with the structure of a classic strip and the richness of something rarer.

Australia — Carrara Stone Axe 9+ Tomahawk (2.8–3.3 lbs)* The showstopper. A heavily marbled, bone-in centerpiece made for the table that came to celebrate.

Australia — Margaret River 9+ Strip 12oz* Refined, deeply marbled, and confident. The cut that proves restraint and indulgence aren’t opposites.

Colossal Lobster Tail Garlic chili butter, drawn butter, grilled lemon, and mac & cheese. Decadent, generous, and unapologetic.

Grilled Swordfish* Corn salsa, heirloom tomato, pickled fresno, and ancho chili oil. Bright, smoky, and built for summer.

Sweet Finish – Seasonal Dessert

Key Lime Pie Brown butter crumble, candied lime, and vanilla chantilly. Tart, cool, and the right way to close.

Raise a Glass – Seasonal Cocktail

Mint Condition Mr. Pickles gin, real mango puree, mint, fresh lime juice, and pineapple juice. Tropical, fresh, and made for the patio.