Shake Hands. Break Bread.

Blow out the candles. Pop the question. Revel in experiential dining with local flavor like never before. You and your guests always have a seat at our table.

Meet Chef Roger Liang

Executive Chef Roger Liang brings 18 years of experience to the table with a history of working in prestigious restaurants spanning Southern California, Hawaii and the San Francisco Bay area. His recipes are delightfully innovative, favoring sustainable, local ingredients that boast bold flavors from both land and sea.

Founder's Room

Make a reservation in the Founder's Room for an elevated fine culinary experience. With fresh, seasonal fare, elegant table settings, impeccable service, and an exquisite wine list, the Founder's Room is a Member favorite for sophisticated lunches, special occasions, or dinner before a show at the nearby Segerstrom Center for the Arts.

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Members can make a reservation on the Invited app.

Vertex Lounge

Upscale meets casual in the Vertex Lounge, offering the perfect atmosphere for entertaining clients for breakfast, enjoying co-working space at lunch or grabbing a cocktail with friends at the end of the day. Reservations are not required.

Members can make a reservation on the Invited app.

Dining Menus

Breakfast Menu Founders Room Vertex Lunch Menu Vertex Dinner Menu

  • BREAKFAST BLT MELT

    14

    two eggs over medium, Tillamook cheddar, bacon, tomato, greens, onion and pesto aioli, brioche bun

    Served with Fresh Fruit or Home Fries

    CAPITAL CLUB BREAKFAST

    14

    two eggs any style, choice of bacon or sausage links, ciabatta toast

    Served with Fresh Fruit or Home Fries

    CHILAQUILES

    15

    two eggs any style, avocado, pickled onions, queso fresco, corn tortillas, crema, ranchero

    Served with Fresh Fruit or Home Fries

  • WILD MUSHROOM FLAT BREAD

    14

    white sauce, truffle tremor, Parmesan, arugula

    GAMBAS AL AJILLO

    17

    Spanish style garlic shrimp, saffron, lemon, toast

    CHEESE & CHARCUTERIE

    22

    Assorted marinated vegtables, fig jiam, crackers and bread

    BLUE FIN TUNA POKE

    19

    avocado, cucumber, daikon sprouts, sesame-ginger soy, tapioca chips

  • CLASSIC FRENCH ONION SOUP

    9

    CAESAR SALAD

    12

    Romaine hearts, garlic croutons, Parmesan crisp, Caesar dressing

    WEDGE SALAD

    12

    Iceberg lettuce, roasted tomato, brown sugar spiced pork belly, crispy shallots, blue cheese dressing

  • CHILEAN SEA BASS

    39

    parmesan herb crust, wild rice pilaf, peppadew pepper chow chow, beurre blanc

    DUCK BREAST

    34

    five spice, star anise plum sauce, roasted Okinawan potato, rainbow chard

    JUMBO SCALLOPS

    40

    sugar snap peas, corn, quinoa, blood orange-miso glaze

    RIGATINO PASTA

    28

    plant based bolognaise, sofrito, pecorino, garlic oil

  • NEW ZEALAND LAMB CHOP

    40

    BONE-IN PORK CHOP

    35

    12 oz

    FILET MIGNON

    54

    12 oz

    PRIME BONE-IN RIBEYE

    68

    16 oz

  • ASPARAGUS

    11

    GARLIC FRIES

    9

    ROASTED RAINBOW CARROTS

    12

    honey garlic glaze

    SCALLOPED POTATOES

    13

  • AMELIA

    14

    Absolut Vodka, St. Germain, Lemon, Muddled Blackberry Juice

    BLOOD & SAND

    13

    Dewars 12, Cherry Herring, Sweet Vermouth, Orange Juice

    POMO COSMO

    14

    Ketel One Vodka, St. Germain, Pomegranate Juice, Lime Juice

    GRIMOSA

    13

    Deep Eddy Grapefruit Vodka, St. Germain, Grapefruit Juice, Sparkling Rose

    MEZCAL NEGRONI

    15

    Del Maguey Vida Mezcal, Sweet Vermouth, Campari

    PAPER PLANE

    14

    High West Bourbon, Amaro, Aperol, Lemon Juice

    PRICKLY PEAR

    16

    Casamigos Blanco, Pear Brandy, St. Germain, Pineapple Juice, Lime Juice, Agave

    CAPITAL SPRITZ

    12

    Lillet, Prosecco, Club Soda

    LONDON FALL

    14

    Bombay Sapphire Gin, Campari, Pomegranate Juice, Muddled Apple, Simple Syrup

    AVIATION

    14

    Botanist Gin, Creme de Violette, Luxardo, Lemon juice

  • N/V Avissi Prosecco

    11/40

    N/V Taittinger Brut Champagne

    18/68

    2019 A to Z Wineworks Pinet Gris

    11/40

    2020 Santa Margherita Pinot Grigio

    16/56

    2019 Daou Reserve Chardonnay

    19/60

    N/V McBride Sisters Sparkling Brut Rose

    13/42

    2020 Stoneleigh Sauvignon Blanc

    13/40

    2020 Rombauer Chardonnay

    21/63

    RESERVE MEMBERS EXCLUSIVE

    2019 Far Niente Chardonnay

  • 2017 Mer Soleil Pinot Noir

    16/56

    2019 Occidental "Freestone" Pinot Noir

    25/75

    2019 Chappel let Mountain Cuvee

    19/57

    2018 Eberle Cabernet Sauvignon

    22/71

    RESERVE MEMBERS EXCLUSIVE

    2016 Heitz Cellar Cabernet Sauvignon

    2018 Scheid Estate Pinot Noir

    18/63

    2019 Portillo Estate Malbec

    13/48

    2019 Daou Reserve Cabernet Sauvignon

    25/75

    2018 Duckhorn Cabernet Sauvignon

    21/62

  • BEERS

    8

    Guinness I Modelo Especial I Corona I Elysian "Space Dust" IPA I Heineken I Blue Moon I White Claw I Heineken "0.0" (non alcoholic) I

    Draft 8oz or 16oz: Stella Artois, Sierra Nevada Pale Ale, Stone Delicious IPA

    MACALLAN EXPERIENCE

    74

    12 yr, 15 yr, 18 yr

    Liquor Flights

    WHISKEY FATHERS

    28

    Jack Daniel's, Jim Beam, Jameson

    Liquor Flights

    DEL MACiUEY MEZCALS

    32

    Vida, Vida Muertos, Chichicapa

    Liquor Flights

  • Steak & Wedge Salad

    24

    American wagyu flank steak, iceberg lettuce, bacon, roasted tomatoes, blue cheese dressing

    Classic Caesar

    14

    chopped romaine, garlic croutons, Parmesan, white anchovies, Caesar dressing

    720 Market Salad

    12

    organic greens, cucumber, carrot , tomato, feta cheese, candied walnuts, balsamic dressing

    Soup of the Day

    8

  • Mussels

    14

    white wine, tomato, garlic, fennel pollen, garlic aioli, toasted bread

    Korean Kalbi BBQ Short Ribs

    18

    kimchi, pickled daikon

    Passion Fruit Buffalo Wings

    12

    ranch dressing

    Truffle Fries

    16

    Perigold black truffles, parmesan cheese

    Maitake Mushroom Flatbread

    13

    cambozola cheese, balsamic onions, white sauce

    Artisan Cheese Plate

    21

    Laura Chenel Goat, Pt. Reyes Gouda, Purple Moon Cheddar, Chef's accouterments

  • The "IMPOSSIBLE BURGER"

    17

    lettuce, tomato, avocado, grilled onions, vegan mayo, everything ciabatta bun, fries

    The Club Burger

    18

    Tillamook cheddar, bacon, lettuce, tomato, onion, burger sauce, brioche bun, fries

    The Veggie Sando

    16

    roasted eggplant spread, avocado, tomato, onions, carrots, cucumber, sprouts, grain bread, fries

    Turkey Club Sandwich

    17

    bacon, provolone cheese, Brussel sprout-apple slaw, honey mustard, everything ciabatta bun, fries

    Baja Shrimp Tacos

    17

    mixed shaved cabbage, avocado, salsa verde, cotija cheese, corn tortillas

  • Prime New York Steak & Frites

    38

    bone marrow herb butter

    Creamy Rigatoni Pasta

    20

    hen of the woods mushrooms, spring peas, roasted tomatoes, garlic, Parmesan cheese

    Add Ora King salmon, shrimp, or chicken breast | 10

    Ora King Salmon

    30

    English peas & potatoes, preserved lemon aioli

    Kara'age Chicken & Mochi Waffles

    24

    crispy Japanese fried chicken, soy-garlic maple syrup, spicy cabbage slaw

  • Mom's Meyer Lemon Olive Oil Cake

    12

    vanilla gelato

    Laura Chenel Goat Cheese Cheesecake

    12

    roasted berries, nila'wafer crust

    Chocolate Crème Brulee

    11

    Bibingka Waffles

    14

    play on a traditional Filipino dessert made with rice flour, coconut & evaporated milk, served with coconut ice cream

  • Mussels

    14

    white wine, tomato, garlic, fennel pollen, garlic aioli, toasted bread

    Korean Kalbi BBQ Short Ribs

    18

    kimchi, pickled daikon

    Passion Fruit Buffalo Wings

    12

    ranch dressing

    Maitake Mushroom Flatbread

    13

    cambozola cheese, balsamic onions, white sauce

    Truffle Fries

    16

    Perigold black truffles, parmesan cheese

    Artisan Cheese Plate

    21

    Laura Chenel Goat, Pt. Reyes Gouda, Purple Moon Cheddar, Chef's accouterments

    Sea Scallops

    20

    orange ginger glaze, blood orange, candy cane beets

    Lamb Pops

    17

    Lebanese style garlic cream sauce

    Chilled Tiger Shrimp

    17

    cocktail sauce, remoulade

  • Steak & Wedge Salad

    24

    American wagyu flank steak, iceberg lettuce, bacon, roasted tomatoes, blue cheese dressing

    Classic Caesar

    14

    chopped romaine, garlic croutons, Parmesan, white anchovies, Caesar dressing

    720 Market Salad

    12

    organic greens, cucumber, carrot , tomato, feta cheese, candied walnuts, balsamic dressing

    Soup of the Day

    8

  • Chopped Chicken Spring Roll Bowl

    24

    mixed shaved cabbage, bean sprouts, green beans, creamy sriracha, sesame soy vinagrette

    Pork Porterhouse

    24

    peach habanero marmalade, spring baby vegetables

  • The Club Burger

    18

    Tillamook cheddar, bacon, lettuce, tomato, onion, burger sauce, brioche bun, fries

    The "IMPOSSIBLE BURGER"

    17

    lettuce, tomato, avocado, grilled onions, vegan mayo, everything ciabatta bun, fries

  • Prime New York Steak & Frites

    38

    bone marrow herb butter

    Creamy Rigatoni Pasta

    20

    hen of the woods mushrooms, spring peas, roasted tomatoes, garlic, Parmesan cheese

    Add Ora King salmon, shrimp, or chicken breast | 10

    Lemon Herb Roasted Chicken Breast

    26

    gnocchi, puttanesca sauce

    Ora King Salmon

    30

    English peas & potatoes, preserved lemon aioli

    Blackened Tuna Tataki

    38

    seared rare, baby cauliflower, charred pineapple pico

  • Mom's Meyer Lemon Olive Oil Cake

    12

    vanilla gelato

    Laura Chenel Goat Cheese Cheesecake

    12

    roasted berries, nila'wafer crust

    Chocolate Crème Brulee

    11

    Bibingka Waffles

    14

    play on a traditional Filipino dessert made with rice flour, coconut & evaporated milk, served with coconut ice cream