LUNCH

SUSHI


SIGNATURE ROLLS

SALMON, TUNA & BLACK CAVIAR (NO RICE)  23  |  tuna wrapped in salmon & scallions

SEARED HAMACHI  22  |  hamachi two ways with jalapeno & ponzu cilantro sauce

CRISPY ALMOND TRIPLE (NO RICE)  22  |  salmon, yellowtail & oshinko wrapped in tuna

YELLOWSTONE  22  |  lightly fried roll with kani, avocado, sun-dried tomato, salmon & sweet truffle sauce

BROAD STREET  22  |  spicy tuna, tempura crunch, seared tuna, garlic mayonnaise, masago

GRILLED SALMON  21  |  mango, avocado & romaine lettuce on soy paper with crispy shallots & sweet miso sauce

RAINBOW  22  |  tuna, salmon, hamachi, spicy kani, avocado, cucumber, scallions, masago & aioli

VEGETABLE NARUTO (NO RICE)  20  |  carrot, lettuce, avocado, cucumber, sweet ginger-carrot sauce

TUNA & BLACK TRUFFLE  24  |  avocado, tempura crunch, teriyaki, cilantro

GRILLED CHILEAN SEA BASS  23  |  crispy cucumber, avocado, teriyaki, garlic chips

VOLCANO  22  |  spicy tuna, avocado, aioli sauce, tempura

SEARED MADAI WITH CRISPY SHALLOTS  24  |  tuna, avocado, citrus teriyaki, cilantro

 

CLASSIC ROLLS

13 EACH

SPICY TUNA    SPICY SALMON    AVOCADO CUCUMBER    YELLOWTAIL JALAPENO

SALMON AVOCADO    CALIFORNIA    TUNA AVOCADO

 

SUSHI & SASHIMI

SUSHI  |  7

SASHIMI  |  9

TUNA     SHIMA AJI     KANPACHI     OCEAN TROUT    STRIPED BASS

HAMACHI     SALMON     MADAI     IKURA     BLUE FIN TORO M/P

 

PLATTERS

SASHIMI  chef’s selection – 18 pieces  |  44

NIGIRI  chef’s selection – 9 pieces + spicy tuna roll  |  42

RESERVE  chef’s selection – 4 sushi, 8 sashimi & tuna maki roll  |  44

 

SOUPS & SALADS


 

RC ‘CLASSIC’ MUSHROOM SOUP  |  18  pickled mushrooms, portobello bacon 

RC SIGNATURE SALAD  |  22  arugula, pea leaves, peas, walnuts, tomatoes, beef bacon, lemon vinaigrette, balsamic drizzle

EARLY SPRING SALAD  |  22  frisée & arugula blend with broccoli rabe, chickpeas, red onion & mustard vinaigrette

 

COLD APPETIZERS


 

RC CRISPY RICE & SPICY TUNA  |  21  teriyaki glaze & cilantro

BLACKENED TUNA BITES  |  24  avocado, pico de gallo, wonton chip, aioli

SASHIMI TACOS  |  22  tuna, salmon, yellowtail, lettuce, aioli, sriracha, jalapeno salsa, pico de gallo

YELLOWTAIL CARPACCIO  |  22  black caviar, jalapeno, micro cilantro, citrus ponzu

FLUKE CEVICHE  |  22  lime sauce, cherry tomato, orange segments

BIG EYE TUNA TARTARE  |  24  avocado mousse, sesame-meyer lemon dressing

BUTCHERS CUT’ TERIYAKI BEEF JERKY  |  29

 

HOT APPETIZERS


 

 

SHORT RIB TACOS  |  26  apple smoked prime beef, tomato & cilantro salsa

SINGLE-CUT SMOKE ROASTED LAMB CHOP  |  18  pickled vegetable salad, basil granola, bordelaise sauce

BEEF SLIDERS DUO  |  25  prime ground beef, truffle, ramps, crispy beef bacon, sriracha pulled beef, sun-dried tomato slaw

 

SANDWICHES & BURGERS


 

RC PRIME STEAK  |  32  jalapeno pineapple salsa, red onion, ciabatta, handcut fries

GRILLED CHICKEN CLUB  |  26  lettuce, tomato, onion, beef bacon, basil aioli & avocado on white bread

RESERVE CUT  |  28  aged, ground prime filet, beef fat mayonnaise, sun-dried tomato pesto, brioche bun, served ‘deluxe’

½ LB. WAGYU STEAK PORCINI BURGER  |  34  grilled onion, beef bacon, porcini mushroom, brioche bun, served ‘deluxe’

 

ADDITIONS: AVOCADO 3   |  EGG 3   |  BEEF ‘BACON’ 5

 

 

MAIN COURSES


 

TOASTED SESAME AHI TUNA  |  27  shaved fall vegetables, scallion-ginger salsa

SALMON  |  38  chamomile basmati, asparagus puree, artichoke, squash, grapefruit, hazelnut

FISH & CHIPS  |  32  beer battered cod fried golden brown, sauce gribiche (mayonnaise, lemon, anchovy, caper, fines herbes, grated egg), hand cut idaho potato fries

CHICKEN PAILLARD  |  25  shaved fennel, heirloom tomatoes, blood orange, citrus blood orange vinaigrette

TUNA NICOISE  |  32  seared tuna steak, potatoes, green beans, eggs, greek vinaigrette

GRILLED STEAK AND AVOCADO SALAD  |  29  roasted tomatoes, field greens, black truffle vinaigrette

 

 

STEAKS


 

ALL STEAKS ARE 100% U.S.D.A. PRIME BEEF AGED FOR A MINIMUM OF 36 DAYS IN OUR PRIVATE DRY AGING ROOM

12 OZ RC “FILET MIGNON”  |  61

14 OZ CENTER CUT BONELESS RIBEYE  |  58

10 OZ PRIME RESERVE CUT  |  65

12 OZ STEAK AU POIVRE  |  61

20 OZ COTE DE BOEUF & BONE MARROW  |  75

ALL STEAKS ACCOMPANIED BY SEARED TRUMPET ROYALE AND CRISPY PARSLEY

AGED WAGYU BEEF


SIMPLY THE HIGHEST GRADE OF MEAT IN THE WORLD RECOGNIZED FOR ITS UNPRECEDENTED FLAVOR PRODUCED BY EXPENDING TRADITIONAL JAPANESE ALL NATURAL HOLISTIC TECHNIQUES

22 OZ WAGYU BEEF BONE-IN RIB STEAK  |  104

14 OZ WAGYU BEEF BONELESS RIBEYE  |  94

WAGYU STEAKS ACCOMPANIED BY SEARED TRUMPET ROYALE AND CRISPY PARSLEY

 

SAUCES


BÉARNAISE          BORDELAISE          GREEN PEPPERCORN

 

SIDES


13 EACH

 

CRISPY POTATO  |  herbes de provence, sea salt

HAND-CUT IDAHO POTATO FRIES  |  mahogany, belgian style, sea salt

FOUR MUSHROOM SAUTE  |  crimini, maitake, shiitake, oyster, shallots & brandy

SAUTÉED STRING BEANS  |   thai chili tamari glaze