La Tête d’Or blends timeless steakhouse traditions, offering premium cuts and wood-fired flavors.

YELLOWFIN TUNA TARTARE

Tonnato, Harissa & Citrus, Dried Olives, Celery
26

CRAB CAKE

Tarragon Remoulade, Piquillo, Pickled Vegetable Slaw

34

DB SMOKED SALMON

Prime-Cut Loin, Pickles, Dill, Horseradish

25

STEAK TARTARE

Top Sirloin, Horseradish, Traditional Condiments, Herbs

26 / 38

NANTUCKET BAY SCALLOP

Raisin-Pinenut Gremolata

31

BURRATA

Honey Crisp Apple, Focaccia, Walnut  
24

RAW BAR

Oysters* 6pc East | 26

Oysters* 6pc West | 26

Clams on the Half Shell* 6 pc | 18

Chilled Lobster 1/2 $40 / Full | 78

Blue Shrimp 4pc | 26

Plateau Classique* | 100

Caviar

Kaluga 30 gr* | 90

Royal Ossetra* 30 gr | 180 

Caviar served with Blinis, Chips & Melba Toast

HANGER STEAK

Brandt Ranch, CA

6 OZ | 45

FILET MIGNON*

Black Angus, Broccolini, Pommes Purée, Sauce Au Poivre

5 OZ | 45

SKIRT STEAK*

Prime Black Angus

8 OZ | $46

NEW YORK STRIP*

Australian Grass Fed

12 OZ | 55

RIB-EYE STEAK* 

Prime Black Angus

16 OZ | 126

WAGYU CHOPPED SIRLOIN

Sunny Side Up Egg, Red Wine-Shallot Jus

35