Flambé Steak and Seafood Expertly Cooked Table Side. Flambé after dark features Steak Diane, Au Poivre, Butter Poached Lobster, Roast Duck After Dark Flambé Cherries, Meunière Mahi, Jumbo Scallops and more. The Best Flambé Desserts in the world.
Flambé after dark is BYOB. Bring a Bottle Of Wine Cork Fee is only $4 pp no bottle limit.
Founder and Flambé Chef David T has 18 years Fine Dining experience including stops at prestigious Anthony’s Fine Dining in Buckhead and Le Sanglier. An expert at Table Side cooking. Former Fine Art Dealer at the prestigious Plaza Hotel In New York and owner of a boy and his dog, Fine art in Key West.
Sample Nightly Menu
menu and prices subject to change
Oyster Rockefeller $12
Chilled Stone Crab with Remoulade $12
Coquille St Jacque $12
Crab Louis Cocktail $12
Steak Tartare $12
Duck Liver Pate’ Bite $4
Mussels Mariniere $12
Steak Diane Flambé Table Side $40
Steak Au Poivre Flambé Table Side $40
Roast Duck After Dark Flambé $40
Roast Duck Ooh Ooh La La Oui Oui Flambé $40
Butter Poached Lobster Medley $50
Butter Poached Grouper Medley $50
Blackened Wahoo with Crawfish and Crab $45
7 Flambé Desserts Table Side $10
Place Categories: Cuisine, Desserts, European Restaurants, Featured Restaurant, Features, Personal Wines Welcome, Restaurants with Chef's Table, Seafood Restaurants and Steakhouses