Angus Beef Tenderloin Carpaccio with Smoky Aioli and Grilled King Trumpets
Glass Slipper Tomato Sauce “a la Minute”, Eggplant Pillows, and Summer Squash


Choose Your Own Taste Adventure

For guests who prefer to experience fewer (or more) than six courses, or who’d like to choose their own tasting progression, La Toque offers a full à la carte experience. Select the dishes that resonate with you from our seasonally evolving menu of savory and sweet creations. Through thoughtful collaboration and thorough testing, our culinary and wine teams have identified an ideal wine pairing for every single dish on our menu.

À La Carte Dining Experience

Fresh Cracked Florida Stone Crab Claws on ice  50 for Two

Fried Green Tomatoes with Pimento Cheese Sabayon  22

Fall Garden Salad
Mizuna, Arugula, and Grilled Endive with Dollarhide Ranch Asian Pear
Toasted Pepitas, Shaved Beemster Cheese, Apple Cider Vinaigrette  22

Nicoise Salade Moderne
Kauai Blue Shrimp, Octopus Confit, Black Pepper Seared Tuna
Romano Beans, Roasted Heirloom Tomato Vinaigrette  28

French Onion Soup
Vegetarian Konbu Porcini Broth, Acme Levain, Toasted Etivaz 

Angus Beef Tenderloin Carpaccio with Smoky Aioli and Grilled King Trumpets  26

Rosti Potato – half ounce Regiis Ova Ossetra Caviar  74

~ ~ 

Spaghetti Nero with Bottarga di Tonno Rosso,
Capperi di Pantelleria, Cracked Black Pepper, and Lemon  36

Tagliatelle al Vino Rosso
Red Wine Braised Beef  from “Head to Tail”  34

Ravioli Doppio with Smoked Ricotta and Porcini Jam,
Reggiano Espuma, Butternut Passata  34
Add Fresh White Truffle – 100 supplement

~ ~ ~ 

Alaskan Halibut “a la plancha”, Arroz Bomba Negro with
Spanish Chorizo and Piquillo Pepper, Saffron Emulsion  48

Dry Aged Liberty Farm Duck Breast with Braised Napa Cabbage,
Smoked Duck, and Choucroute Tart, Duck Green Peppercorn Jus  48

21-Day Dry Aged Prime Angus New York Strip
with Fiscalini Cheddar Pearl Tapioca, Thick Cut for two 

Japanese A4 Wagyu Beef, Kumamoto Prefecture (4 oz)
Lobster Potato Beignets, Black Garlic Bearnaise 

Thick Cut Veal Chop for two with its own Jus,
King Trumpets, Taleggio Potato Aligot  110
(45-Minute Fire Time)

A 20% service charge, shared by the entire staff, will be included on each check.

Tipping is not expected.

Thick Cut Veal Chop for two with its own Jus, King Trumpets, Taleggio Potato Aligot

Explore These Other Menus

Chef's Tasting Experience

Chef Ken Frank shares the season’s finest flavors in six elegant courses.

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Chef's Tasting Vegetable Experience

Chef Ken Frank’s Vegetable Tasting at La Toque is a vegetarian tour de force, celebrating the current season’s bounty with a six-course progression of deliciousness.

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All Black Truffle Experience

Join us and revel in the incomparable aroma of black winter truffles and true white truffles, masterfully prepared by one of the most passionate and talented truffle chefs on earth.

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26th Annual Thanksgiving Day Feast

Join us for our 26th Annual Thanksgiving Feast & experience the more casual side of La Toque. We will highlight seasonal specialties with a Thanksgiving twist. Featuring free-range turkey, slow-roasted in our Combi ovens, & of course, everyone will go home with Chef Ken’s famous "leftover" turkey sandwiches!

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‘Decadent Truffles & Barolo Dinner with Guest Chef Carlo Zarri’ - Sunday, December 3rd, 2023

Join us for another 'Decadent Truffles & Barolo Dinner' with Guest Chef Carlo Zarri! Chef Carlo, who arrives each year with the most pungent luggage in Italy, will be joining forces with Chef Ken Frank for another memorable white and black truffle accented menu paired with some incredible older Barolos from his family cellar underneath Villa San Carlo. They have been collecting their friend's and neighbor’s best wines for generations and he has picked 4 treasures to serve with dinner. 

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New Year's Eve 2023!

Join us for another Opulent New Year's Eve Celebration! You only live once, so join us on Sunday, December 31st as we put 2023 in the rear-view mirror and toast to a fresh start for 2024! Your table is yours for the evening with reservations staggered from 7:30pm to 9:00pm. As is our habit, we’ll party in over-the-top decadent style, an opulent 7-Course tasting menu beginning with Champagne & Caviar, all set to this year’s party playlist from Chef Ken.

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Dessert Menu

Pastry Chef Amanda Owens blends classic technique with colorful imagination and hedonistic deliciousness.

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Wine List

The extraordinary breadth and depth of our selections are matched only by our beverage team’s skill at guiding guests to their ideal bottle.

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