DINNER MENU
DINNER MENU
Raw & Chilled
Raw & Chilled
FRESH OYSTERS – 1/2 DOZEN -23 / DOZEN – 39
Champagne Mignonette, Cocktail Sauce, Lemon
TSAR NICOLAI CAVIAR SERVICE
Classic Accompaniments
OSETRA CAVIAR – 105
GOLDEN OSETRA – 195
COLD SMOKED SCALLOP – 23
Coconut Lime Sauce, Avocado Cream, Green Apple
STEAK TARTAR – 27
Wagyu Beef, Taro Chips, Mustard Pickle
CITRUS CURED ORA KING SALMON CRUDO – 21
Lemon Ash Oil, Verjus Poached Pear, Roast Spring Onion
Salads & Starters
Salads & Starters
Salads
MIXED GREENS & GOAT CHEESE -17
Goat Cheese, Golden Raisins, Walnuts, Pomegranate Seeds
CHARRED HEIRLOOM TOMATO – 23
Creamy Burrata, Fresh Basil, House Pesto
SPANISH OCTOPUS – 25
Onion Soubise, Herb Celery Salad, Red Wine Vinaigrette
Starters
DEVILED EGGS – 12
Cornichons, Pickled Radish, Turkish Pepper
With Tsar Nicolai Osetra +25
FRIED ARTICHOKE HEARTS – 13
Spicy Avocado Sauce, Cilantro Salsa Verde
WAGYU BONE MARROW – 19
Spiced Grapefruit Gremolata, Arugula, Brioche
WAGYU TENDERLOIN TATAKI – 21
Ponzu Buerre Moneiere, Shallot, Oregano Salt
JAPANESE A5 WAGYU APPETIZER – 75
Chef’s Choice 3oz Thinly Sliced A5 Wagyu, Ponzu Sauce
Domestic Wagyu
Domestic Wagyu
STRIPLOIN – 75
11oz
COULOTTE – 59
10oz
ZABUTAN – 69
12oz
FILET MIGNON – 77
8oz
SPINALIS – 89
10oz
BONE – IN – RIBEYE – 87
20oz
Japanese Wagyu
Japanese Wagyu
minimum 6oz per order
A5 SANUKI (OLIVE FED WAGYU)
Tenderloin – 37/oz
A5 HOKKAIDO (SNOW BEEF)
Ribeye – 39/oz
A5 TAKAMORI (DRUNKEN WAGYU)
Striploin – 37/oz
A5 HIDA (HIDA GYU)
Ribeye – 35/oz
Entrées
Entrées
WOOD GRILLED SWORDFISH – 37
Leek Confit, Poshe Pear, Olive Salsa
WOOD GRILLED SALMON – 29
Sweet Corn Risotto, Blistered Cherry Tomato Salsa
MARY’S CHICKEN AND VEGGIES – 31
Chicken Breast, Roasted veggies, Chimichurri, Parmesan
HOKKAIDO SCALLOPS – 47
Seasonal Risotto, Celery Citrus Salsa
Add Tsar Nicoulal Caviar +20
SEASONAL RISOTTO – 29
Local Seasonal Produce
Add Aged Parmigiano Reggiano + 6
RACK OF LAMB
4 Chops ~ 48 I Full Rack ~ 90
KUROBUTA PORK CHOP – 42
Sides
Sides
PARMESAN FRIES – 9
TRUFFLE MASHED POTATOES -11
SHISHITO PEPPERS -9
ROASTED MUSHROOMS -13
Crimini, Trumpet, Oyster, Shitake
BRETWOOD CORN – 11
Ponzu Butter
BROCCOLINI – 11
Gochujang, Honey, Soy Sauce, Cashews
BRUSSEL SPROUTS – 10
Togarashi Spice, Mlso Butter
