Our Menu

Sauteed forest mushrooms, foie gras hollandaise.

41 day dry aged ‘41’ oz bone in chateaubriand, bone marrow gravy.

Black truffle butter.

Nori chimichurri.

Jumbo onion rings, spicy mustard demi-glace.

26 oz | 48 oz.

77 day dry aged ‘77’ oz NY strip, garlic butter.

Honey mint pesto.

Sichuan honey butter, 5 spice, apple compote.

Black truffle butter.

Karashi su miso, Swiss chard.

Smoked red pepper coulis, delicata squash, and farro.

Orange-mango glaze, chili peanuts, fried garlic, cilantro.

Drawn butter, grilled lemon.

Miso, spicy mayo & honey ginger soy.

Buffalo, kung pao or cantonese orange.

Chef John Kleifgen’s Famous Pickle Brined Fried Chicken crisp herbs, hot honey, cream biscuits, chili vinegar, sport pepper aioli, bourbon bacon maple syrup, corn ribs, foie gras ‘dirty’ gravy.

Grain mustard aioli, and citrus slaw.

Roasted garlic aioli, and tomato basil.

Tempura, serrano aioli, and sesame.

Black garlic, shrimp, ramen broth, scallions, and sesame.

‘Secret sauce’, pickles, iceberg, onions, tomato.

Pernod, bacon, and hollandaise.

Crispy Parisian gnocchi, roasted wild mushroom, black truffle butter, parmesan.

Bacon bourbon jam, grilled bread, ‘Coca Cola onions’.

Rice paper, pho spice, beef tallow griddled brioche, pickled mushrooms, bone marrow nage.

Maple glazed bacon, pickled mustard seed, togarashi chicharrónes.

Bloody Mary cocktail sauce, black pepper mignonette.

Soy, ginger, scallions, and fried saltines.

Grandeur osetra, royale osetra, platinum osetra, golden osetra, amber kaluga.

Confit tomatoes, basil vinaigrette, stracciatella.

Black truffle vinaigrette, ‘ruffles’, cured foie gras.

Peanut nuoc cham, cucumber, mango, avocado, togarashi, rice paper nori crackers.

Bloody mary cocktail sauce, orange lobster tartar.

Goat cheese fritters, truffle aioli, micro green salad, limoncello vinaigrette.

Bûcheron, candied pecans, cranberries, fennel, caramelized shallot vinaigrette.

Romaine, iceberg, crisp bacon, grilled hearts of palm, cucumber, candied walnuts, sweet potato, brown butter croutons, pickled shallots, poached egg, warm bacon vinaigrette.

Tuscan kale, sundried cherries, prosciutto crisps, sunflower seed vinaigrette, shaved parmesan, mint.

Raspberry vinaigrette or blue cheese dressing.

Anchovy crumble.

Point reyes blue cheese, smoked bacon, tomato.

Seasonal fruit, sweet basil, pickled mustard, grilled ciabatta, buffalo mozzarella.

Roasted corn, Alaskan king crab, and sriracha aioli.

Filipino fried rice, toasted garlic, egg, and scallion.

Garlic, chili, and parmesan.

Duroc pork belly confit, Cantonese orange sauce, and peanuts.

Steamed or sautéed.

Sautéed, steamed, or alfredo.

Grilled or steamed.

Chinese sausage, Sichuan pepper, Thai chili, and soy.

Duck confit, foie gras, and shells.

White cheddar, gruyère, and mozzarella.

White cheddar, parmesan, mozzarella, and gruyère.

Fontina cheese, black garlic, and wagyu beef jam.

Molasses ketchup.

Mishima tenderloin, egg noodles, black pepper sauce, and farm egg.

crispy sushi rice, spicy tuna, pickled fresno, pickled daikon, avocado, chili oil, serrano salt.

Colossal crab, shisho, yuzu, ginger, salmon skin & taro chips.

Big eye tuna, yellowtail, king salmon, ponzu, orange, serrano.

Sashimi, nigiri, tartare quail egg, ponzu.

Yuzu glaze, grapefruit, green miso.

Hijiki, avocado, cucumber, tomato, sweet onion, taro chips.

Furikake, kizami bonito, wasabi unagi sauce, crispy sushi rice.

Red crab, avocado, soy paper, yuzu mango sauce.

Spicy yellowtail, spicy tuna, shrimp tempura, avocado, serrano, sriracha, jalapeño miso.

California roll, crispy lobster, togarashi peanuts, kung pao sauce, chili threads.

Shrimp tempura, cream cheese, avocado, spicy tuna, spicy mayo, eel sauce.

Maine lobster, avocado, spicy tuna, jalapeño cream cheese, thai chili sauce, eel sauce.

Pickled daikon & carrot, seasonal greens, inari tempura, ponzu.

Torched seasonal wagyu, tempura asparagus, avocado, negi, masago, sukiyaki glaze.

Truffled wagyu tartare, shisho chimichurri, tempura flakes, avocado, black garlic ponzu.

Serrano pepper, pickled cucumber, shisho, avocado, thai chili aioli, wasabi tobiko, eel sauce.

Red crab, avocado, spicy tuna, crispy shallot, jalapeno miso, unagi sauce.

Tenderloin, black Angus and Tajima wagyu hybrid, delicate balance of meat and fat, corn finished.

Tenderloin, full blood wagyu, barley & wheat feed with molasses and distiller’s grain.

Tenderloin, largest of the Japanese breeds, firm and tender, smooth flavor.

Tenderloin, Kuroge cattle, fed sake lees from Dassai Asahi Brewery, distinct slightly sweet flavor.

Tenderloin, exclusive to Japanese emperors , sweet smooth flavor, distinct lustrous marbling.

Tenderloin, rib eye, snowflake-like marbling, raised in below freezing temperature, rich flavor, delicate texture.

Tenderloin, strip loin, rib eye, 100 % tajima cattle, very rare and exclusive, refined s weetness, rich flavor, delicate texture.

three ounces of red top farms, Kiwami, and each of our Japanese wagyus, warm soy garlic butter, nori salt, lavender salt.

Red top farms, kiwami, miyazaki, mishima reserve tenderloin.

Valrhona white chocolate, roasted strawberries, almond shortbread.

Raspberry swirl, chocolate chip ice cream, chocolate glaze, raspberry coulis.

Salted banana ice cream, caramel sauce, cocoa nib crumble, peanut brittle.

Devil’s food cake, milk chocolate sauce, graham cracker ice cream, marshmallow fluff.

Vanilla bean cheesecake, salted caramel glaze, pecan ice cream, caramelized banana.

Mango lemon coulis, coconut whipped ganache, coconut rum ice cream.

Cake donuts, white chocolate glaze, bourbon roasted peaches, oatmeal streusel, brown butter ice cream.

Chef inspired daily selections.

Cotton candy, gummy bears, rainbow sherbet.

Raspberry sauce, berries, vanilla ice cream.

Chocolate sauce, chocolate chip ice cream.

Raspberry sauce, berries, vanilla ice cream.

Cookies, whipped cream, vanilla ice cream.

Strawberry sauce, fresh strawberries, vanilla ice cream.