Full Menu
Ice
Wind
Fifth element
Fire
Water
Dessert
Happy Hour
GF - Gluten Free | V - Vegetarian • 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 | Chopped Red Onion | Wasabi Whipped Crème Fresh | Chopped Egg Yolk | Marinated Capers | Chopped Egg White | 8 Blini Pancakes
David’s Ceviche
MP
Chef’s choice.
Osetra Caviar
160/per ounce
This Osetra caviar is produced from Russian sturgeon originating from the Caspian sea. This caviar is nutty & buttery in flavor and its color ranges from amber to dark chocolate.
Siberian Caviar
140/per ounce
This Siberian sturgeon caviar is sourced from the very best Russian sturgeon. It has a delicate ocean-like brine.
Wind
Menu
To start
Grilled Octopus (GF)
25
Grilled octopus, chimichurri, sweet plantain, bacon & cheese croquette, salsa brava, compressed cucumber, passion fruit gel.
French Onion Soup
15
Caramelized onions, gratinéed crostini, provolone, Swiss cheese.
David's Salad
15
Arugula, lemon mint compressed watermelon, goat cheese croquette, pickled grape tomatoes, apricot vinaigrette, toasted almonds.
Beet Salad (GF)
14
Roasted beets, goat cheese, candied pistachios, balsamic reduction, gooseberries, mix greens.
Traditional Caesar Salad
12
Romaine, croutons, parmesan cheese.
Mussels (GF)
16
Mussels, sofrito, peppers, smoked bacon, parmesan cheese, herb butter sauce.
David’s Escargot (GF)
17
Six baked escargot, garlic, onion, tomato, bacon, parmesan cheese.
Brie En Croute (V)
15
Brie cheese, puff pastry, berry puree, apples.
Wagyu Beef Carpaccio
19
Thin sliced Wagyu Tenderloin, arugula, fried capers, parmesan pickled onion, tapenade aioli.
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)
48
Snake river farm | Fondant potato, grilled baby carrots, chimichurri, dill aioli.
Ribeye (GF)
69
Potato pavé, grilled carrots, salsa Brava.
Filet Lobster Oscar Mignon (GF)
69
Filet mignon, poached maine lobster tail, Béarnaise sauce, grilled asparagus, Yukon gold mashed potatoes.
Filet Mignon (GF)
50
Tenderloin of beef grilled, potato pavé, mushroom pure, grilled carrots, port wine demi-glace.
Rack of Lamb (GF)
58
Australia | Frenched rack of lamb, potato pave, roasted zucchini and carrots, pesto puree, red wine, Caldereta sauce.
Water
Menu
Seafood
Chilean Sea Bass (GF)
55
Pan seared, truffle Yukon gold mashed potatoes, grilled asparagus, lemon dill, beurre blanc.
Scallops
MP
Pan seared, mango relish, truffle mashed potatoes, spinach and mushrooms, lemon beurre blanc, chorizo crumbs.
Dover Sole Meuniére
55
Pan seared, white wine garlic lemon caper sauce, herbed risotto, grilled asparagus.
Butternut Squash Agnolotti (V)
36
Zucchini coins, sauté mushrooms, beurre blanc.
Seafood Gnocchi Bouillabaisse
48
Seafood coconut broth, homemade gnocchi, fresh fish, mussels, shrimp, lobster, spices & herbs.
Fifth Element 
Menu
Sides
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
6
Beets Salad | Caesar Salad
Shrimp Bruschetta
15
David’s Ceviche
18
Chef’s choice
Parpadelle Short Rib Ragu
17
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
10
Chardonay
10
Malbec
10
Pinot Grigio
10
Happy Hour
Beer
All Beer
5
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
Sunshine Mousse
15
Vanilla bean white chocolate mousse, orange cake, crunchy meringue, candied orange peel, orange consommé
Creme Brulee
15
Seasonal flavor, accoutrements
Chef’s Special Ice Cream
12
Chef’s creation loaded with seasonal items and accoutrements
Dessert Menu
Liquid Dessert
Espresso Martini
18
House-made Madagascar Vanilla infused vodka, Espresso, Baileys Irish Cream, Kahlua
The Chocolate Martini
14
Van Gogh Dutch chocolate vodka, white crème de cacao
Chocolate Old Fashioned
16
Chocolate infused Bourbon, Aztec & Orange bitters
The After Dinner Martini
16
Wheatley vodka, Bailey Irish cream, Kahlua, Frangelico
Dessert Menu
Coffee Drinks
Maturo Affogato
18
Frangelico Gelato, Espresso
Café David’s
12
Grand Marnier, Bailey’s Irish cream, White crème de cacao, Graham cracker rim
Irish Coffee
10
Jameson whiskey, Whipped cream, Creme de Menthe
Dessert Menu
Brandy
Grand Marnier
10
Remy Martin VSOP
10
Dusse VSOP
10
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