Happenings
surf & turf dinner at the Banks
friday, april 24th | Five course dinner | 150 per person | 75 optional wine pairing
Guests will enjoy a seasonal menu from Executive Chef Edson Rojas, celebrating the best of land and sea, featuring premium ingredients from our trusted partners: Brandt Beef, a family-owned California ranch, and local purveyor Island Creek Oysters, complemented by selections from The Banks’ award-winning wine program. Our culinary and beverage leaders will be onsite to share their inspirations and offer insight into the ingredients and craftsmanship behind each course.
FIRST
A5 Waygu Tartare strawberry, brown butter aioli, lobster crisp
Taittinger Brut, La Française NV
SECOND
Foie Gras Torchon maine uni, rhubarb, hazelnut, brioche
Pütz-Botzet, Riesling, Auslese, Lieserer Süssenberg, Mosel 2002
THIRD
Lobster Carbonara capellini, caviar, pancetta, peas
Dial Tone Pinot Noir, Santa Barbara 2023
FOURTH
Filet Mignon grilled prawn, asparagus, cajun sauce
Yves Cuilleron La Madinière, Côte-Rôtie 2021
FIFTH
Strawberry Tiramisu ladyfinger, strawberry coulis, strawberry ganache, mascarpone center, strawberry filling
Michele Chiarlo Moscato d’Asti NV
Easter Brunch at the banks
Three-course pre fixe | 80 per person
Celebrate Easter Sunday at The Banks with a festive brunch, crafted by Executive Chef Edson Rojas and Executive Pastry Chef Tab Volpe. Savor dishes like Crab Cake Benedict and Prime NY Steak & Eggs, along with other seasonal selections designed to make the holiday feel extra special. Children's menus will be available. Full menu details coming soon.
Please note: Our regular brunch menu will not be available on Easter Sunday.
Caviar happy hour
Indulge in our Caviar Happy Hour! Savor Chef Edson’s favorite bar bites finished with a touch of caviar: think Caviar Grilled Cheese, Mini Lobster Rolls, and oysters, of course. The perfect pairing for an afternoon sip or an early-evening toast.
available daily 3 - 6 pm