Alien

A house twist on the classic Negroni. Likely features gin, vermouth, and Campari with unique botanical adjustments. Bitter, sweet, and herbal.

A classic pre-Prohibition cocktail. Made with gin, lemon juice, raspberry syrup, and egg white. Silky texture with a fruity, tart flavor profile.

A crispy potato fritter topped with tender scallop. Dressed with rich gribiche sauce and pickled mustard seeds. Savory and texturally varied.

Crispy Swiss-style potato pancake topped with popping trout roe. Accompanied by citrusy yuzu and creamy egg butter. Salty and rich.

A slider-sized burger featuring premium Wagyu beef. Topped with tangy grilled fermented cabbage and barbecue sauce. Juicy and savory.

A savory upside-down caramelized onion tart paired with rich chicken liver pâté. Balanced with sweet onion jam and tart berries. Deep, earthy flavors.

Fresh raw oysters served with a classic vinegar and shallot sauce made with champagne. Briny, refreshing, and elegant.

Raw tuna diced and seasoned, served with spicy horseradish and seaweed crackers. A blend of fresh seafood flavor with a pungent kick and crunch.

Raw minced beef seasoned with mustard for heat and tang. Served with crispy potato chips for scooping. Rich and meaty.

Slices of raw Red Seabream (Madai). Served with a savory broth reduction, refreshing tomato sorbet, and spicy wasabi. Delicate and cooling.

Cured French ham paired with sweet pear slices. Dressed with a citrus vinaigrette. A classic sweet and salty appetizer.

A dish featuring grilled shrimps and creamy avocado seasoned with aromatic basil. Likely plated creatively. Fresh and herbaceous.

A fresh green salad with mixed leaves and charred Padron peppers. Light, healthy, and slightly smoky.

A French salad traditionally with tuna, olives, and egg. This version features endive and grape for a crisp, sweet twist. Hearty and fresh.

A variation of the classic apple and nut salad. Uses Japanese mustard greens (mizuna) and pistachios. Crunchy, sweet, and nutty.

An assortment of vegetables charred over an open flame. Includes sweet carrots, earthy mushrooms, and peppers. Smoky and wholesome.

Large prawns grilled until tender. Dressed in a rich, nutty brown butter with garlic. Aromatic and savory.

Thick, hand-rolled pasta served with savory fish sauce (garum) made from squid and mushrooms. Topped with grilled squid. Rich with umami.

Hand-rolled pasta in Aglio e Olio style (garlic and oil). Enhanced with cockles and kelp (kombu) for depth. Spicy and garlicky.

Square-cut spaghetti served with a spicy tomato seafood sauce. Loaded with squid, clams, and shrimp. A robust Italian seafood pasta.

Seasoned rice cooked in broth, served with a hamburger steak. Includes cured beef (pastrami) and mushrooms. Hearty and comforting.

A Spanish-style rice dish featuring lobster and shellfish. Cooked to order, requiring wait time. Rich seafood flavor soaked into the rice.

European Sea Bass fillet served with a warm vinegar-based sauce (escabeche) and tomatoes. Tart, light, and flaky.

A premium Japanese rockfish known for its high fat content. Served with grilled greens. Rich, buttery, and meltingly tender.

A layered dish featuring Wagyu beef and charred vegetables, resembling a savory mille-feuille pastry. Served with rich beef gravy. Intense and elegant.

High-grade Wagyu sirloin steak (Marble Score 9+). Served with a variety of mushrooms. Extremely tender and rich.

A platter showcasing different cuts of lamb: rack, tenderloin, and belly. Seasoned with peppercorns. Offers a variety of textures and flavors.

Half a duck that has been dry-aged to concentrate flavor and tenderize the meat. Served with potatoes. Crispy skin with rich, gamey meat.

Crispy thin-sliced fried potatoes.

A creamy dip made from mashed avocados, lime, and seasonings. Served as a side.

Potatoes boiled then smashed and fried until crispy. Soft inside, crunchy outside.

Sweet peppers grilled and marinated in oil and herbs. Tender and flavorful.

Small green peppers grilled until blistered. Mostly mild but occasionally spicy. Served salted.

A light, refreshing cocktail featuring elderflower liqueur and prosecco. Floral and sweet with a bubbly finish.

The iconic Italian aperitif made with Aperol, prosecco, and soda water. Orange-red in color with a bittersweet citrus flavor.

A classic cocktail consisting of Campari, sweet vermouth, and soda water. Refreshing and bitter, simpler and lighter than a Negroni.

A simple mix of Campari liqueur and soda water. Dry, bitter, and refreshing.

A gin and tonic emphasizing floral notes. Made with The Botanist gin and garnished with edible flowers.

A zesty gin and tonic using citrus-forward gin. Garnished with orange for extra brightness.

A savory gin and tonic featuring Gin Mare, which has notes of olive and herbs. Garnished with sage.

A classic, crisp gin and tonic using a traditional London Dry gin. Clean, juniper-forward flavor.

A pink, fruity cocktail with a frothy texture. Features gin and berries with a floral hibiscus twist.

A Mexican classic made with tequila and grapefruit soda or juice. Tart, refreshing, and slightly salty.

A simple, elegant cocktail of prosecco and peach puree. Sweet, fruity, and bubbly.

The quintessential cocktail. Cold gin with a hint of dry vermouth and lemon oil. Strong, clean, and sophisticated.

An equal-parts mix of gin, Campari, and sweet vermouth. Perfectly balanced between bitter, sweet, and botanical.

A variation on the Negroni using Japanese ingredients. Likely includes yuzu or other citrus notes for a brighter profile.

A premium non-alcoholic wine alternative. Features complex flavors of salted raspberry and chamomile. Fruity with a savory edge.

A citrus-forward non-alcoholic beverage. Combines toasted cinnamon with yuzu and orange. Bright, tart, and aromatic.

A high-end alcohol-free sparkling wine from France. Offers the celebration of champagne without the alcohol. Crisp and bubbly.

Premium French grape juice made from Chardonnay grapes. Sweet, rich, and naturally flavorful.

A premium Japanese ale with a floral aroma and rich taste. Smooth and refreshing.

A popular London Dry gin known for its blue bottle and ten botanicals. Clean, citrusy, and juniper-led.

A Mediterranean gin distilled with olives, thyme, rosemary, and basil. Savory and herbaceous.

A classic dry gin with a perfect balance of juniper, citrus, and spice. Crisp and refreshing.

A smooth tequila aged in oak barrels. Notes of vanilla, caramel, and cooked agave.

A premium French vodka made from wheat. Known for its extremely smooth and clean taste.

A classic single malt Scotch whisky aged for 12 years. Notes of fresh pear and subtle oak.

A blended Japanese whisky known for its balance and elegance. Honey-like sweetness with hints of orange peel and white chocolate.

A Japanese plum liqueur (umeshu). Sweet, sour, and fruity, often served on the rocks.

A French plum liqueur aged in brandy barrels. Rich, sweet, and aromatic.

A French apple brandy aged for 12 years. Complex flavors of cooked apple, spice, and wood.

Pour-over coffee using beans from Sarnies roastery. Likely features Thai-grown coffee beans.

Selection of premium teas from the German brand Ronnefeldt. Choices include black, herbal, and green teas.