The H

anatolian spiced and smoked vegetable salad

dry aged NY strip slices, asparagus, charred scallions, julienned carrot, house-made teriyaki sauce  

Parmagiano-Reggiano, Taleggio, Gorgonzola dolce, Bresaola

6-oz burrata, pickled cherry tomato trio, pine nuts, aragula, basil drizzle

frisee lettuce, julienned tomato,cucumber,bell pepper, olives, white cheese lemon oil dressing

seasonal greens and pomegranate vinaigrette

chopped tomato, cucumber, onion with olive oil, lemon sauce

served with yogurt sauce

cooked in a traditional Cappadocian clay pot. Meat, tomato, green pepper, onion, potato and garlic dish slow cooked in a sealed clay pot. The clay pot is brought from the oven to the table side

8-oz. tenderloin slices, 25 days aged in butter

14-oz 28 days dry aged sirloin steak served with firik rice and brussels sprouts

8 hours slowly cooked 20-oz beef short rib, red onion sumac-spiced red onion , smoke yogurt, roasted cherry tomato and shishito pepper

20-oz. 28 days dry aged in our dry-aging box

full rack of lamb smoked lamb and served with pineapple.

16-oz. wet-aged tenderloin seared with butter

35-oz. 35-days dry-aged

12 hours braised veal shank with root vegetables with barola wine.

Served with mushrooms on the "flaming Parmesan wheel"

served with honey roasted Jerusalem artichoke puree and seasonal vegetables

served with saffron pasta and black truffles

“The Priest” pasta recipe from Emilia-Romagna, served with mushroom and corned beef and “flaming Parmesan wheel" sauce

capers, san marzano tomatoes, taggiasca olives, saffron potatoes, shallot

House made tomato sauce and stracciatella cheese.

Clams, octopus and shrimp