Our Menu
Ice
Wind
Fifth element
Fire
Water
Dessert
Happy Hour
The Art Of Brunch
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
$170.00/per ounce
Served ice cold with traditional accoutrements.
Kaluga Caviar
$150.00/per ounce
Served ice cold with traditional accoutrements.
GF - Gluten Free | V - Vegetarian | VG - Vegan
Wind
Menu
To start
Grilled Octopus (GF)
$27.00
Grilled octopus, chimichurri, sweet plantain, chorizo and cheese croquette, salsa brava, compressed cucumber, passion fruit gel.
French Onion Soup
$17.00
Caramelized onions, gratinéed crostini, provolone, Swiss cheese.
Seasonal Burrata Caprese (V, VG)
$17.00
David’s Salad (GF)
$17.00
Chef’s choice.
David’s Caesar Salad
$15.00
Homemade Caesar dressing, homemade vinegar crispy potato chips, figs, Parmesan cheese
David’s Escargot (GF)
$18.00
Six baked escargot, garlic, onion, tomato, chorizo, parmesan cheese.
Wagyu Beef Carpaccio (GF)
$20.00
Thin sliced Wagyu Tenderloin, fried capers, parmesan cheese, pickled onion, tapenade aioli , arepa, mixed greens
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)
$52.00
Grilled picanha, potato darphin, corn, and Spanish chorizo purée, chimichurri, pickled vegetables.
Ribeye (GF)
$69.00
Grilled ribeye, potato darphin, smoked pepper aioli, and grilled Brussels sprouts in demi-glace.
Filet Mignon (GF)
$53.00
Grilled tenderloin, Yukon Gold mashed potatoes, braised mushrooms, and cipollini onions, broccoli florets • Make it Oscar Style +$28.00 (Poached Maine lobster tail, béarnaise sauce, grilled asparagus).
Braised Lamb Ribs (Colorado)
$55.00
Celeriac–parsnip purée, braised mushrooms and peas, red wine caldereta sauce.
Compressed Oxtail (Braised for 24 Hours)
$40.00
Parsnip purée, oxtail demi-glace
GF - Gluten Free | V - Vegetarian | VG - Vegan
Water
Menu
Seafood
Chilean Sea Bass (GF)
$60.00
Pan seared, truffle Yukon gold mashed potatoes, grilled asparagus, citrus beurre blanc, citrus gel.
Branzino du Jour (MP)
Daily preparation
Scallops (GF)
MP
Pan-seared, coconut hogao sauce, celeriac and parsnip truffle purée, garlic mushrooms, citrus gel, crispy parsnip.
Seafood Gnocchi Bouillabaisse
$52.00
Seafood coconut broth, homemade gnocchi, fresh fish, mussels, shrimps, lobster, fennel, tomato.
Coffee Ravioli
$40.00
House-made stuffed ravioli with eggplantand goat cheese, fennel crème fraîche, pea
Fifth Element
Menu
Sides
Arepa (GF)
$6.00/3
Pandebono (GF)
$6.00/3
Asparagus
$8.00
Blue Cheese Crumbles
$6.00
Bearnaise Sauce
$6.00
Chimichurri
$5.00
Mushroom Risotto
$12.00
Wild Blend Sautéed Mushrooms
$10.00
White Italian Anchovies
$3.00/4
Yukon Gold Mashed Potatoes
$10.00
Add to any entrée | Split Plate Charge on all Entrees $14.00 | 20% Gratuity on all tables of 6 guests or more.
Chef Enhancements* 
Menu
Caviar Spoon
$40.00
5 oz Lobster Tail
MP
Sea Scallops
MP
3 Grilled Shrimp
$15.00
Sunday through Thursday 5:00 pm - 6:30 pm Bartenders: Javier Perez | Sebastian Vélez | Halee Sereda
Happy Hour
Small Bites
David’s Ceviche
$18.00
Chef’s choice
Seasonal Colombian Empanadas (GF) (V)
$15.00/4
Encurtido | avocado mousse
Half David’s Salad (GF)
$8.00
Chef’s choice
Half Caesar’s Salad
$8.00
Homemade Caesar dressing | homemade vinegar crispy potato chips | figs | Parmesan cheese
Papardelle Oxtail Ragu
$17.00
Pressed Oxtail
$19.00
24 hours braised Oxtail | deboned | pressed | braised mushrooms | Oxtail demi-glace
Creme Brûlée
$10.00
Happy Hour
Cocktails
Amelia Martini
$10.00
Down and Dirty
$12.00
Blue Cheese Olives
Blue Cheese Olives
$10.00
Vodka or Gin
Classic Mixed Drinks
$10.00
Your Choice of House Spirit with a Mixer
Margarita
$10.00
Mules
$10.00
Moscow | Kentucky | Mexican
Old Fashioned
$10.00
Smoked $16
Happy Hour
Wine by the Glass
Cabernet Sauvignon
$11.00
Chardonay
$11.00
Malbec
$11.00
Rosé
$11.00
Pinot Grigio
$11.00
Prosecco
$11.00
Veuve du Vernay Brut Rosé
$11.00
Happy Hour
Beer
Domestic or Imported
$6.00
Happy Hour
Dessert
Creme Brûlée
$10.00
House-made daily
Dessert Menu
Desserts
Vegan Key Lime Mousse
$16.00
Passionfruit sorbet, toasted coconut, fresh berries.
Grape Mousse
$16.00
Vanilla-citrus crisp, silky mascarpone cream infused with citrus and wine.
Seasonal Cheese Cake
$16.00
Seasonal Creme Brulee
$16.00
Dessert Menu
Liquid Dessert
Espresso Martini
$20.00
House-made Madagascar vanilla infused vodka, espresso, Baileys, kahlua.
The Chocolate Martini
$20.00
Van Gogh Dutch chocolate vodka, white crème de cacao.
The After Dinner Martini
$18.00
Reyka vodka, Baileys, Kahlua, Frangelico.
Café David’s
$16.00
(Served Hot) | Grand Marnier, Baileys Irish cream, White crème de cacao, Graham cracker rim.
Dessert Menu
Brandy
Grand Marnier
$12.00
Remy Martin VSOP
$12.00
Dusse VSOP
$12.00
Remy Martin XO
$35.00
Dessert Menu
Port & Dessert Wine
Fonseca Porto BIN 27
$10.00
Taylor Fladgate LBV Port
$12.00
Taylor Fladgate 10 years
$15.00
Fonseca Tawny 20 years
$18.00
Inniskillin Riesling Icewine
$20.00
Ferrari-Carano El Dorado Gold Botrytised
$20.00
Royal Tokajil Late Harvest
$10.00
Dessert Menu
Flights
Port Flight
$30.00
Fonseca Porto BIN 27 | Taylor Fladgate LBV Port | Taylor Fladgate 10 year | Fonseca Tawny 20 year
Bourbon Flight
$35.00
Woodford Double Oaked | Buffalo Trace | Angels Envy Rye | Michters Rye Barrel Strenght
Macallan Flight
$38.00
Macallan 12 | Macallan 15 | Macallan 18
The Art of Brunch
Starters
Choose one
Ceviche
$25.00
Chef choice
Seasonal Burrata Caprese
$18.00
Burrata cheese, tomato
Grilled Caesar Salad
$15.00
Poached egg, bacon crumble.
David’s Rockefeller Oysters
$25.00
Chorizo, hogao, cheese crumbs.
The Art of Brunch
Entrées
Choose one
David’s Casserole
$25.00
Tomato—chorizo sofrito, three pached eggs, chorizo crumbs, hash browns, avocado mousse, goat cheese.
Omelette & Hash Browns
$25.00
Steak & Eggs
$35.00
Sliced tenderloin, hash brown, poached egg, Truffle béarnaise, avocado mousse.
Shrimp & Polenta
$30.00
Truffle cheese polenta, skewer shrimp, gooseberry jam, chorizo crumbs, olive salad.
Croissant Avocado Toast
$25.00
Goat cheese, smoked salmon, fresh tomato salsa, avocado mousse.
The Art of Brunch
Sweets
Choose one
Warm Chocolate Croissant
$15.00
Tropical Crêpe Cake
$15.00
Fresh berries.
The Art of Brunch
Chef’s Enhancements
Caviar
$45.00
5 oz Lobster Tail
MP
Sea Scallops
$26.00/Two
Grilled Shrimp
$15.00/Three