DINNER & LUNCH MENU
A PRELUDE TO PLEASURE
BLACK ANGUS STEAK TARTARE
22
Shallot, Chives, Mustard, EVOO, Quail Egg, Parsley Mayo, Sardinian Crispy Bread
Add Bone Marrow +11
OCTOPUS CARPACIO
19
Fresh Wild Herbs, Capers, Potato, Taggiasche Olives, Sun-Dried Tomato, Balsamic Vinaigrette, Cashew Romesco
BURRATA
17
Cherry Tomatoes and Seasonal Fruit Flambé, Smoked Oak Honey and Truffle Sauce, Crispy Baklava Dough
SOLTERITO SALAD
19
Finely Chopped Parsley, Fresh Cilantro, Cherry Tomato, Cucumber, Sweet Potato, Red Onion, Red Pepper, Green Pepper, Black Olives, Ricotta Cheese and Corn Nuts
CEASAR SALAD
16
Crunchy Baby Gem, House Caesar Dressing, Croutons, Cherry Tomato, Grated 24-Month
Parmigiano Reggiano
BEEF NEGIMAKI
25
Dry-Aged NY Strip Slices, Asparagus, Carrot, Scallion, House Made Teriyaki Sauce, Toasted
Sesame Seeds
SMOKED WAGYU PASTRAMI
35
12-Hour Candlelight Cooked Wagyu Chuck Flap, Truffle Aioli, Cornichons, Sourdough Bread, The H Sauce, Bordelaise Sauce
SPICY WILD CAUGHT SHRIMP
25
Colossal Shrimp and Garlic Bisque Casserole, Tomato, Scallion, Spicy Oil, Turkish Chili Flakes
JOSPER GRILLED OCTOPUS
36
Warm Mediterranean Salad, Pomegranate Sour, Anatolian Spice, Cashew-Romesco Micro Greens
PAN SEARED FOIE GRASS JEWELS
52
Seasonal Fruit Flambé, Sake Jelly Crystals, ‘Pekmez’ Organic Black Grape Reduction,
Toasted Bread
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
*If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
CAVIAR & MORE
Sassanian Caviar Set served with Traditional Russsian Blinis, finely chopped Egg Yolk and Egg White, minced Shallot, Chives and dollop of Spour Cream. A luxurious and delicate presentation, perfect for savoring each bite
Siberian Osetra
120
Russian Osetra
150
IMPERIAL OSETRA
180
SEAFOOD TOWER
195
Whole Maine Lobster, 10 Oysters, 10 Shrimp, 8oz. Atlantic Bluefin Tuna Sashimi, Crab Leg, Seasonal Crudités, Cucumber Mignonette, Cocktail Sauce, Horseradish, Cochujang Aioli
BARSTOOL OYSTER
24/48
Barstool- Prince Edward Island,CA
Half Dozen or Dozen
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
*If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
JOSPER GRILL EXPERIENCE
A charcoal grill with the precision of an oven - the Josper Grill revitalizes traditional flavors, infusing
them with smoky, robust notes. A masterful preperation designed to enhance distinctive flavors
of premium cuts and fresh vegetables in balance. Dishes prepared on the Josper Grill ensure an
exceptional dining experience that engages all of your senses.
BONE IN RIB-EYE
72
22 oz. 28 Day Dry-Aged Rib Eye Served with Roasted Garlic and Grilled Shishito Peppers
NY STRIP STEAK
62
15oz. wet-Aged 1855 ANGUS Contraifile Served With Roasted Garlic and Grilled Shishito Peppers
CHATEAU FILET
120
16 oz. Wet-aged Tenderloin Seared in Clarified Butter with Sourdough Bread
FILET MIGNON
59
Grilled 8 oz. Tenderloin, Carrot Puree, Polenta Cake, Black Truffle Polenta Cake, Green Peppercorn Sauce
SHORT RIB
55
14 oz. Slow Cooked Bone-in Short Rib, Freekeh Rice, Dried Spinach Powder and Smoked Yogurt
TESTI KEBAB
40
Served in a Traditional Cappadocian Clay Pot, Slow Cooked Tenderloin, Tomato, Peppers, Onion, Garlic, Arugula, Sourdough Bread
SALMON GRILL
43
Faroe Island Salmon, Beluga Lentil, Northern Topneck Clam, Lemon Caper Sauce
CATCH OF THE DAY
MP
Served with a Garden Salad, Cauliflower Puree, Citrus Velouté
Ask your server for the catch of the day
LAMB CHOPS
62
Organic Firik (Brown Wheat) Rice with
Sauteed Vegetables, Pomegranate
Molasses, Toasted Pearl Onions, Bordelaise Sauce
MIYAZAKI JAPANESE A5 (1oz)
24
Japanese Wagyu Meat Cooked on the Table (Minimum of 4 oz.)
TOMAHAWK STEAK
160
48 oz. Dry Aged
TOMAHAWK D'OR
300
A 48 Oz. Wet-aged Steak Wrapped in Edible 24-Karat Gold Leaf
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
*If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
DAILY HANDCRAFTED PASTA
Our Chefs expertly craft fresh pasta from scratch daily, utilizing the finest ingredients for truly elevated culinary dishes. This artisanal process guarantees a tender texture and rich flavors that harmoniously pairs with our house-made accompaniments, ensuring an engaging table-side experience that delivers only the finest culinary indulgence.
PAPPARDELLE
43
Handmade daily using traditional techniques, celebrating its 14th-century Tuscan Origins. We pair it with rich, Tuscan-inspired sauces, creamy blends of foraged mushrooms, and a finish of freshly grated cheese.
Hand Cut 40 Egg-Yolk Semolina Pasta, Wild Seasonal Mushrooms, Parmesan Cream Sauce
CAPELLINI LOBSTER
44
40 Egg-Yolk Semolina Pasta, Tomato-Lobster Velouté, Fresh Herbs, Half Fresh Live Maine Lobster
MILANESE STYLE PRAWN RISOTTO
46
Saffron Infused Carnaroli Rice, Jopser Grilled Head On Tiger Prawn, Grated 24 Month Parmigiano Reggiano
RISOTTO AI FUNGHI
36
Carnaroli Rice. Mushroom, Au Jus, White Truffle Oil,Crispy Parmesan
GNOCCHI
30
“Ricetta Della Nonna” from Genoa, House Made Potato Pasta with
Choice of: Tomato, Pesto or Parmesan Cream Sauce
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
*If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
SIGNATURE ROLLS
NO1 ROLL
24
Tofu, Asparagus, Cucumber, Avocado Roll
NO2 ROLL
29
Spicy Tuna Roll
NO3 ROLL
34
Mango, Salmon-Sesame Roll
NO4 ROLL
39
wagyu Roll with Siberian Caviar
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
*If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
SIDES
TRUFFLE PARMESAN FRIES
16
GRILLED ASPARAGUS
16
MASHED POTATO
12
CREAMY SPINACH
13
FRENCH FRIES
12
GRILLED BROCCOLINI
14
TRUFFLE MASHED POTATO
16
DUCHESS POTATO
17
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
SAUCES
BORDELAISE
6
THE H SAUCE
6
HOMEMADE COCKTAIL
6
CHIMICHURRI
6
TRUFFLE AIOLI
6
GREEN PEPPERCORN BRANDY SAUCE
6
SPICY GOCHUJANG
6
HORSERADISH
6
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
*If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
20% Service Charge added for all parties.
DESSERTS
THE H SWEET CIRCLE
65
Choice of your Favorite Three Desserts
MUHALLEBI
17
Creamy Custard, Crispy Kataifi, Roasted Hazelnut, Aged Balsamic
BAKLAVA
17
Freshly imported from Turkey
BAKLAVA WITH MARASH ICE CREAM
22
Freshly imported from Turkey with Marash Ice Cream
GOLDEN BAKLAVA
28
40 Thin Layered Crispy Baklava, Marash Ice Cream, 24 Karat Gold Leaf
CHOCOLATE LOVERS
17
Chocolate Sphere Filled with Brownie Bites, Hazelnut, Fresh Berries, Cotton Candy, Warm Chocolate Fudge Sauce
CHAMPAGNE SABAYON
16
THE TIRAMISU
18
Espresso, Mascarpone Cream, Chocolate & Cocoa, Marsala Wine
SELECTION OF
ICE CREAM & SORBET
6
(One Scoop) Vanilla, Chocolate, Raspberry Sorbet, Mango Sorbet Bodrum Tangerine Sorbet
MARASH ICE CREAM
8
(D) - DAIRY
(E) - EGG
(S) - SEAFOOD
(SS) - SESAME
(SO) - SOY
(SH) - SHELL
(N) - NUTS
(G) - GLUTEN
(A) - ALLIUMS
(V) - VINEGAR
(AL) - ALCOHOL
(M) - MUSHROOM
TAKE ME HOME TONIGHT
HOURS OF OPERATION
Mon – Thu: 5 PM – 12 AM
Fri: 5 PM – 2 AM
Sat: 12 PM – 2 AM
Sun: 12 PM – 12 AM (Lunch)
Friday 9 PM to 2 AM 21+ Adults Only
Saturday 9 PM to 2 AM 21+ Adults Only
DRESS CODE
In order to deliver the best experience to you in our upscale, sophisticated environment, appropriate dress is required after 4pm.
Thank you for not wearing gym attire, track suits, tank tops, beach wear, flip flops, outfits with exposed undergarments, and clothing with offensive words or images.
Dress shorts with dress shoes are allowed on all of our patios and cafe seating areas, but not in the main dining room. We do not consider cargo shorts, cut-off jeans, or surfer shorts, dress shorts.
We reserve the right to refuse entry and service at The H, including but not limited to guests who do not adhere to our dress-code guidelines.
RECEIVE PROMOS, SPECIALS, AND EVENT INFO FIRSTHAND!
Awards
