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
$16.00
Caramelized onions, gratinéed crostini, provolone, Swiss cheese.
Seasonal Burrata Caprese (V, VG)
$17.00
Beet Salad (GF)
$16.00
Roasted beets, goat cheese, candied pistachios, balsamic reduction, gooseberries, mixed greens.
Traditional Caesar Salad
$13.00
Romaine, croutons, parmesan cheese.
David’s Escargot (GF)
$18.00
Six baked escargot, garlic, onion, tomato, chorizo, parmesan cheese.
Wagyu Beef Carpaccio (GF)
$19.00
Thin sliced Wagyu Tenderloin, arugula, fried capers, parmesan cheese, pickled onion, tapenade aioli, cheese croquette, and 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 • Add Oscar Style +$3.00 (Poached Maine lobster tail, béarnaise sauce, grilled asparagus).
Rack of Lamb (GF)
$60.00
(Australia) Frenched Rack of Lamb, celeriac & parsnip truffle purée, braised mushrooms with peas, balsamic gel, red wine Caldereta sauce.
Oxtail Mushroom Ragù
$40.00
Pappardelle, burrata, oxtail mushroom ragù.
GF - Gluten Free | V - Vegetarian | VG - Vegan
Water
Menu
Seafood
Chilean Sea Bass (GF)
$58.00
Pan seared, truffle Yukon gold mashed potatoes, grilled asparagus, citrus beurre blanc, citrus gel.
Scallops (GF)
MP
Pan-seared, coconut hogao sauce, celeriac and parsnip truffle purée, garlic mushrooms, citrus gel, crispy parsnip.
Dover Sole
MP
Pan seared, butternut squash truffle risotto, charred zucchini pearls, compressed tomato, Spanish olives, lemon caper velouté.
Seafood Gnocchi Bouillabaisse
$52.00
Seafood coconut broth, homemade gnocchi, fresh fish, mussels, shrimps, lobster, fennel, tomato.
Mediterranean Gnocchi (V)
$37.00
Smoked eggplant purée, charred zucchini, gnocchi, smoked tomato sauce, marinated olives, capers, toasted nuts.
Fifth Element
Menu
Sides
Mushroom Risotto
$12.00
Yukon Gold Mashed Potatoes
$10.00
Blue Cheese Crumbles
$6.00
Wild Blend Sautéed Mushrooms
$10.00
Béarnaise Sauce
$6.00
Chimichurri
$5.00
White Italian Anchovies
$3.00/4
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 Velez
Happy Hour
Small Bites
Half Salad
$8.00
Beets Salad | Caesar Salad
David’s Ceviche
$18.00
Chef’s choice
Chorizo Mediterranean Risotto
$17.00
Pappardelle Oxtail Ragu
$17.00
House-made Pappardelle
Pressed Oxtail
$19.00
24 hours braised Oxtail | deboned | pressed | braised mushrooms | Oxtail demi-glace
Happy Hour
Cocktails
Amelia Martini
$10.00
Dini-martini for two
$20.00
(Down & Dirty)
Caipiriñas
$10.00
(Seasonal fruit | Passionfruit)
Margarita
$10.00
Mules
$10.00
(Moscow | Kentucky | Mexican)
Old Fashioned
$10.00
(Smoked 16)
Seasonal Sangria
$12.00
Happy Hour
Wine by the Glass
Cabernet Sauvignon
$11.00
Chardonay
$11.00
Malbec
$11.00
Pinot Grigio
$11.00
Happy Hour
Beer
All Beer
$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