Prepared at your table with homemade Caesar dressing and crispy pork chicharrón.

TABLESIDE CAESAR SALAD

WITH CHICHARRÓN

Prepared at your table with homemade Caesar dressing and crispy pork chicharrón.

and creamy bomba rice in a seafood reduction.

3-WAY OCTOPUS PLATTER

Grilled with fresh herbs, tomato-marinated carpaccio,

and creamy bomba rice in a seafood reduction.

CORN SOUFFLÉ WITH TRUFFLED TELITA CHEESE

Fluffy corn soufflé finished tableside with melted telita cheese and crispy corn croutons.

CAGE SMOKED BEEF TARTARE

Hand-cut beef tartare, smoked under a cage, with cured yolk and roasted bone marrow on the side.

SECRET-STYLE PEKING DUCK CREPE

Crispy duck breast and rillette wrapped in a warm crepe, glazed with amarena cherry and honey-malt reduction.

LOBSTER & OYSTER EGG ROLLS

Golden crispy rolls filled with chunky lobster and fried oysters, finished with a splash of vuelve a la vida sauce and brown butter. A serious flavor bomb.

Silky Ora King salmon served with a delicate tangerine and shiso sauce—subtle, fragrant, and unforgettable.

TIRADITO SALMON

TANGERINE & SHISO SAUCE

Silky Ora King salmon served with a delicate tangerine and shiso sauce—subtle, fragrant, and unforgettable.

TRUFFLED STRACCIATELLA CAPRESE

Steak tomatoes with truffled stracciatella and fresh basil. A bold twist on the classic.

Appetizers

A theatrical cloud of cotton candy hides a profiterole with foie cream and amarena cherry, resting on port wine gelée—sweet, savory, and totally unexpected.

FOIE PROFITEROLE

& AMARENA CHERRY

A theatrical cloud of cotton candy hides a profiterole with foie cream and amarena cherry, resting on port wine gelée—sweet, savory, and totally unexpected.

RACLETTE ONION SOUP WITH COMTÉ & SHERRY

Tabletop magic—melty Comté cheese, rich onion broth, finished with a dramatic sherry flambé.

BELLOTA & SEPIA CORAL

SURF & TURF SCALLOP WITH

Seared sea scallops with a golden crust, topped with sepia coral and julienne of Iberian Bellota ham over roasted tomato croutons, finished with a balsamic brushstroke.

BELLOTA & SEPIA CORAL

Served whit wild mushrooms and bold red wine sauce

CRUSTED CHATEAUBRIAND BEEF STEAK WITH MUSHROOMS

Seared all around for te perfect crust and topped whit a rich foie gras butter.

Served whit wild mushrooms and bold red wine sauce

MISO-SHIITAKE BROTH

CHILEAN SEA BASS IN

Grilled Chilean sea bass finished in a ligth miso broth, bok choy,enoki mushrooms

MISO-SHIITAKE BROTH

fresh shitake and grilled asparagus.

CRISPY & GLAZED POMEGRANATE SALMON

Salmon whit crispy glaze Skin.

ROSEMARY MARINATED ROASTED CHICKEN

1/4 chicken marinated with herbs and garlic, roasted to perfection

Finished in a way you’ll have to see to believe.

RUMORS CHEESEBURGER

Homemade burger, with one of three-melted cheeses, honey black peppercorn roasted bacon (optional), Vidalia onion, steak tomato, and mellow bibb lettuce.

Finished in a way you’ll have to see to believe.

VEGGIE LASAGNE

Layers of veggies, palm béchamel, mushroom duxelle, roasted tomato, and melty plant-based cheese.

BELLOTA PORK WITH ROMESCO PESTO

Seared Iberian bellota pork with smoked Maldon salt, and a romesco-style pesto.

Main Course

— Linguini with white sauce, tomato & bocconcini —

Twirled linguini in a smooth white sauce, plated over warm tomato and finished a soft bocconcini bite.

WHITE TRUFFLE MUSHROOM PAPPARDELLE

Parppadelle in a reduced sauce whit porcini and wild forest mushrooms. Finished whit a hint of white truffles.

RUMORS MAC & CHEESE

Goat cheese creaminess with a golden crust. Add sauteed Noisette buttered Sauteed Blue Crab on top if you’re feeling fancy.

Pasta

Pizza

TOMATO, PEPPERS & GOAT CHEESE

Margherita base topped whit roasted peppers, creamy goat cheese and green onion julienne.

FOREST MUSHROOM & STRACCIATELLA

Wild forest mushrooms over a creamy stracciatella base, finished with a touch of truffle.

HOT HONEY PEPPERONI

Glazed pepperoni over a Margherita base, finished with oregano-infused hot honey.

CLASSIC MARGHERITA

Tomate sauce, fresh mozzarella and basil on a crispy golden crust.

DOUBLE SHOT VANILLA ICE CREAM PROFITEROLE WITH HOT CHOCOLATE & ROASTED FILLED ALMONDS

Choux pastry filled whit double-shot Madagascar vainilla ice cream, topped with warm chocolate sauce and roasted almond silvers.

PASSION FRUIT CRÈME BRÛLÉE FLAMBÉ

Tropical creme brulee whit caramel tuile, flambeed tableside whit passion fruit liquer for a dramatic finish.

ÎLE FLOTTANTE

Soft meringue floating on crème anglaise . The meringue used is baked in a bain-marie.

NUTELLA LAVA CAKE IN FILO NEST

Nutella-filled molten chocolate cake wrapped in crisp Lebanese- style filo threads, baked until golden outside and melting inside. Served with your choice of our house ice creams.

SMOKED BOURBON ICE CREAM, CINNAMON CORAL & BELLE HÉLÈNE PEAR

Applewood-smoked custard churned with bourbon cream, served with salted caramel, crispy cinnamon coral, and the classic Belle Hélène pear poached in red wine.

Dessert

SUN DRIED TOMATO PERSILLADE BAKED POTATO

SMOKED AND SPICY FRIED POTATO NEST

ROASTED VEGETABLES

DATE AND AROMATIC PEARL COUSCOUS

ASHED GOAT CHEESE CREAMY POLENTA

Side Dish

Important

Food allergy:

Please inform you server if you or anyone in your party has a food allergy. Dishes may contain or come into contact with common allergens such as milk,eggs,wheat,soy,peanuts,tree nuts,fish,shellfish or sesame.

A little note before you go

An 18% service charge is added to all checks to support the team behind your experience. Extra tips are always welcome, never expected - just like good rumors, kindness spread.
For parties of 6 or more, a 20% service charge will apply.