Our Menu
Ice
Wind
Fifth element
Fire
Water
Dessert
Happy Hour
GF - Gluten Free | V - Vegetarian | VG - Vegan • *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness. Please alert your server if you have any food allergies or dietary restrictions.
Ice* 
Menu
Accoutrements: Whipped Crème Fraiche | Wasabi Whipped Crème Fraiche | Chopped Red Onion | Chopped Egg Yolk | Chopped Egg White | Marinated Capers | 8 Blini Pancakes | Gluten Free Colombian Arepa
David’s Ceviche
MP
Chef’s choice.
Osetra Caviar
170/per ounce
Served ice cold with traditional accoutrements.
Kaluga Caviar
150/per ounce
Served ice cold with traditional accoutrements.
GF - Gluten Free | V - Vegetarian | VG - Vegan
Wind
Menu
To start
Grilled Octopus (GF)
26
Grilled octopus, chimichurri, sweet plantain, chorizo and cheese croquette, salsa brava, compressed cucumber, passion fruit gel.
French Onion Soup
15
Caramelized onions, gratinéed crostini, provolone, Swiss cheese.
David's Salad
16
Arugula, lemon mint compressed watermelon, goat cheese croquette, pickled grape tomatoes, apricot vinaigrette, toasted almonds.
Seasonal Burrata Caprese (V, VG)
17
Beet Salad (GF)
15
Roasted beets, goat cheese, candied pistachios, balsamic reduction, gooseberries, mixed greens.
Traditional Caesar Salad
13
Romaine, croutons, parmesan cheese.
Mussels (GF)
18
Mussels, sofrito, chorizo, seafood coconut broth, parmesan cheese.
David’s Escargot (GF)
18
Six baked escargot, garlic, onion, tomato, chorizo, parmesan cheese.
Wagyu Beef Carpaccio
19
Thin sliced Wagyu Tenderloin, arugula, fried capers, parmesan cheese, pickled onion, tapenade aioli.
GF - Gluten Free | V - Vegetarian | VG - Vegan
Fire
Menu
Steak • Temperatures: Pittsburgh - charred outside & rare center | Rare - red cool center | Medium Rare - warm red center | Medium - pink | Medium Well - trace amount of pink | Well Done - cooked throughout
Picanha Wagyu (GF)
50
Snake River Farm | Potato croquette, house vegetables, corn and Spanish chorizo purée, chimichurri, Watercress purée.
Ribeye (GF)
69
Potato pavé, grilled carrots, salsa Brava.
Filet Oscar (GF)
69
Filet mignon, poached Maine lobster tail, Béarnaise sauce, grilled asparagus, Yukon gold mashed potatoes.
Filet Mignon (GF)
51
Tenderloin of grilled beef, potato pavé, truffle mushroom pure, house vegetables, watercress purée, port wine demi-glace.
Rack of Lamb (GF)
58
Australia | Frenched rack of lamb, house vegetables, celeriac and parsnip truffle purée, braised mushrooms with peas, balsamic gel, red wine caldereta sauce.
Oxtail Agnolotti
40
Bagna càuda, sautéed mushrooms, goat cheese.
GF - Gluten Free | V - Vegetarian | VG - Vegan
Water
Menu
Seafood
Chilean Sea Bass (GF)
56
Pan seared, truffle Yukon gold mashed potatoes, grilled asparagus, dill beurre blanc, citrus gel.
Scallops (GF)
MP
Pan seared, celeriac and parsnip truffle purée, garlic mushrooms, tarragon citrus beurre blanc, citrus gel, chorizo and gooseberry jam, crispy parsnip.
Dover Sole
60
Pan seared, smoked trout caviar, lemon, caper veloute, herbed risotto, asparagus and tomato salad.
Seafood Gnocchi Bouillabaisse
50
Seafood coconut broth, homemade gnocchi, fresh fish, mussels, shrimp, lobster, fennel, tomato.
Mediterranean Gnocchi (V, VG)
35
Homemade gnocchi, Mediterranean salad, burrata.
Fifth Element 
Menu
Sides
Add Caviar
40
5 oz Lobster Tail
MP
Sea Scallops
MP
3 Grilled Shrimp
15
Mushroom Risotto
12
Blue Cheese Crumbles
6
Wild Blend Sautéed Mushrooms
10
Béarnaise Sauce
6
Chimichurri
5
White Italian Anchovies
3/4
Sunday through Thursday 5:00 pm - 6:30 pm | Bartenders: Javier Perez | Sebastian Velez
Happy Hour
Small Bites
Half Salad
8
Beets Salad | Caesar Salad
David’s Ceviche
18
Chef’s choice
Chorizo Mediterranean Risotto
17
Pappardelle Oxtail Ragu
17
House-made Pappardelle
Pressed Oxtail
19
24 hours braised Oxtail | deboned | pressed | braised mushrooms | Oxtail demi-glace
Happy Hour
Cocktails
Amelia Martini
10
Dini-martini for two
20
(Down & Dirty)
Caipiriñas
10
(Seasonal fruit | Passionfruit)
Margarita
10
Mules
10
(Moscow | Kentucky | Mexican)
Old Fashioned
10
(Smoked 16)
Seasonal Sangria
12
Happy Hour
Wine by the Glass
Cabernet Sauvignon
11
Chardonay
11
Malbec
11
Pinot Grigio
11
Happy Hour
Beer
All Beer
6
Happy Hour
Dessert
Creme Brûlée
10
House-made daily
Dessert Menu
Desserts
Roasted Banana Cheesecake
15
Mascarpone cheesecake | vanilla wafer crust | rum chantilly | bruléed banana | salted caramel | meringue
Key Lime Mousse
15
White chocolate mousse | pineapple jam | graham cracker crumble | coconut bark
Chocolate Short Cake
15
Macerated strawberry | freeze dried strawberry | whipped vanilla bean ganache | eldelflower gel
Creme Brulée
15
Seasonal flavor | accoutrements
Chef’s Special Ice Cream
12
Chef’s creation loaded with seasonal items & accoutrements
Dessert Menu
Liquid Dessert
Espresso Martini
19
House-made Madagascar vanilla infused vodka | espresso | Baileys irish cream | kahlua
The Chocolate Martini
19
Van Gogh Dutch chocolate vodka | white crème de cacao
Chocolate Old Fashioned
18
Chocolate infused Bourbon | Aztec & Orange bitters
The After Dinner Martini
16
Wheatley vodka | Baileys Irish cream | Kahlua | Frangelico
Dessert Menu
Coffee Drinks
Maturo Affogato
18
Frangelico Gelato | Espresso
Café David’s
14
Grand Marnier | Baileys Irish cream | White crème de cacao | Graham cracker rim
Irish Coffee
12
Jameson whiskey | Whipped cream | Creme de menthe
Dessert Menu
Brandy
Grand Marnier
12
Remy Martin VSOP
12
Dusse VSOP
12
BHAKTA
20
Remy Martin XO
35
LOUIS XIII By Remy Martin
90/0.5 oz
180/1 oz
360/2 oz
Dessert Menu
Port & Dessert Wine
Fonseca Porto BIN 27
10
Taylor Fladgate LBV Port
12
Taylor Fladgate 10 years
15
Fonseca Tawny 20 years
18
Inniskillin Riesling Ice Wine
20
Ferrari-Carano El Dorado Gold Botrytised
20
Royal Tokajil Late Harvest
10
Port Flight
20
Fonseca Porto BIN 27 | Taylor Fladgate LBV Port | Taylor Fladgate 10 years | Fonseca Tawny 20 years