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RAW BAR

Yellowfin Tuna Tartare*

black garlic, miso, masa pillow
twenty-one

Colossal Shrimp Cocktail

cocktail sauce, horseradish cream
twenty-four

Oysters "Up in Smoke"

six chef-select oysters on the half shell, tequila, grapefruit, pink peppercorn (contains alcohol)
eighteen

Shellfish Tower

king crab, jonah crab, lobster, oysters, colossal shrimp
ninety-five

Sashimi Trio*

fresh wasabi, ponzu, yuzu tea
twenty-four

APPETIZERS

Charred Spanish Octopus

chorizo, purple potato, avocado
nineteen

American Bison Tartare

black garlic, cured yolk, tostada
nineteen

Colossal Crab Cocktail

avocado, citrus, mango
twenty-one

Salt Brick Short Ribs

avocado toast, guajillo aioli
sixteen

Roasted Lobster Tail

passion fruit, spice rub, chiles, onion escabeche
twenty-four

SOUP and SALAD

Charred Tomato Bisque

crisp chickpeas, crema, urfa biber
twelve

Oxtail Soup

pho flavors, beef carpaccio
thirteen

Iridescence Caesar Salad*

crisp egg, polenta croutons, classic dressing
twelve

Tuscan Kale Salad

apple, pancetta, bleu cheese, cider vinegar
eleven

Harvard Beet Salad

hazelnut, frisée, p'tit basque cheese
thirteen

ADDITIONS

Sauce Bordelaise

four

Au-Poivre Style

four

Béarnaise Sauce

four

Oscar Style

Alaskan king crab, asparagus, béarnaise sauce
eighteen

South African Lobster Tail

10-ounce cold water lobster tail, drawn butter
sixty-nine

16-ounce Alaskan King Crab Legs

16-ounces
forty-nine

SIDES

Twice-Baked Potato

marrow butter, aged cheddar, oxtail marmalade
fifteen

Brussels Sprouts

horseradish mustard, pork belly
twelve

Wild Mushrooms

black garlic, smoked soy
fourteen

Collard Greens

smoked turkey leg
eleven

Jumbo Asparagus

walnut, parmesan, lemon
twelve

Duck Fat Fries

garlic aioli
eight

Lobster Mac & Cheese

seventeen

Whipped Potatoes

elephant garlic, chives
six



ENTRÉES

Ora King Salmon*

sunflower, kale, apple, aji amarillo
thirty-four

Hudson Canyon Scallops

coconut, cauliflower, granola
thirty-six

Otto's Farm Organic Chicken

Corn Flakes®, sweet potato, chanterelle
twenty-nine

Sweet Potato "Lau Lau"

sticky rice, roasted peppers, banana leaf
twenty-six

Duo of Colorado Lamb*

double chop & shank, Thai spices, cashew
fifty-four

Wild Alaskan Black Cod

shrimp, lobster, smoked chili broth
forty-two

English Cut Short Rib

“shrimp & grits,” red pepper jam
forty-eight

*Cooked to order. NOTICE–Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

STEAKS

Niman Ranch Prime Filet*

6-ounce barrel cut or 10-ounce barrel cut
thirty-five / forty-nine

Niman Ranch Prime New York Strip*

12-ounce, 28-day in-house dry-aged
fifty-four

Niman Ranch Prime Queen-cut Ribeye*

16-ounce, 28-day dry-aged
sixty-five

Niman Ranch Cowboy Ribeye*

22-ounce, 28-day dry-aged prime bone-in cut
seventy-nine

Imported Japanese A-5 Wagyu Strip Loin*

6-ounce, sliced, served rare
one hundred twenty

FINISHING TOUCH

24K Chocolate Bar

peanut butter, banana, gold leaf
twelve

Pineapple Upside-Down Cake

caramel, vanilla ice cream, maraschino cherry
thirteen

Key Lime Pie

passion fruit graham cracker, meringue
twelve

The "Old Fashioned" Cake

bourbon, orange, cinnamon (contains alcohol)
fourteen

Melting Chocolate Sphere

flourless chocolate cake, molten caramel, fresh berries
sixteen

The Game

Chef’s selection of pastry spheres, truffles, or donut holes, each with a variety of complementary dipping sauces and toppings. Pull out the sticks and your dessert will drop. Ask your server for today’s flavor pairings.
twenty-five for two people, ten for each additional person
Fine Dining
Reservations

Reservations

Delicious food & wine, thoughtful service, and an amazing skyline view: Iridescence.

Reserve a Table
Wine & Dine

Wine & Dine

With our Wine Spectator Award-winning wine list, every pairing is perfect.

Wine List
Our Story

Our Story

Get to know the Iridescence team.

Our Philosophy
Dinner Menu

Dinner Menu

Our menus change with the season. Check out our latest and greatest.

Menu