01
Aged Wagyu
Tenderloin
Tenderloin
48-hour dry-aged A5 Wagyu, black truffle jus, wilted heritage greens & smoked bone marrow
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The Art of the Flame.
Experience a refined journey through the heart of traditional clay-oven cooking. At Tandoori Guys, we blend ancient spice secrets with modern culinary finesse to bring you an immersive dining experience where every sear tells a story.
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Signature Collection 2025
Our
Special
Dishes
Ten unforgettable dishes. Each one a story — crafted from fire, memory, and ingredients we refuse to compromise on.
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01
✦Aged Wagyu Tenderloin
✦Black Truffle Tagliatelle
✦Seared Scallop Ceviche
✦Rack of Lamb Provençal
✦Valrhona Soufflé
✦Pan Seared Sea Bass
✦Chef's Table Experience
✦Aged Wagyu Tenderloin
✦Black Truffle Tagliatelle
✦Seared Scallop Ceviche
✦Rack of Lamb Provençal
✦Valrhona Soufflé
✦Pan Seared Sea Bass
✦Chef's Table Experience
Crafted for
the curious
palate
Each dish on this list was chosen not by committee but by conviction. Our head chef sources every ingredient personally — from heritage farms, coastal markets, and mountain foragers. This is not a menu. It's a manifesto.
02
Seared Scallop
Ceviche
Ceviche
Citrus-cured, micro herbs
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03
Heirloom
Salad
Salad
Farm-to-table
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04
Artisan Pizza
72-hour fermented dough
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05
Market Fish
Pan Seared
Sea Bass
Sea Bass
Champagne beurre blanc
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06
Chef's Table
Experience
Experience
7-course seasonal journey
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07
Valrhona
Soufflé
Soufflé
Warm, airy, pure indulgence
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08
Heritage Eggs
Benedict
Benedict
Ibérico ham, hollandaise
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09
Rack of Lamb
Provençal
Provençal
Herb crust, ratatouille, jus
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10
Black Truffle
Tagliatelle
Tagliatelle
Hand-rolled, aged Parmigiano
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our Chefs
Thomas A. Peachey
Main Chefs
Thomas A. Peachey
Main Chefs
Thomas A. Peachey
Main Chefs
Thomas A. Peachey
Main Chefs
Professional Chefs
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