LUNCH

SUSHI


SIGNATURE ROLLS

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

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

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

CRISPY ALMOND TRIPLE  22  |  (no rice) salmon, yellowtail and oshinko wrapped in tuna

VEGETABLE NARUTO 20  |  (no rice) carrot, lettuce, avocado, cucumber, sweet ginger-carrot sauce

YELLOWSTONE  22  |  (lightly fried) kani, avocado, sun-dried tomato, salmon, sweet truffle sauce

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

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

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

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

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

SALMON, TUNA & BLACK CAVIAR  23  | (no rice) tuna wrapped in salmon & scallions

 

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 TUNA 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


 

SOUP DU JOUR  |  17

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

BIBB SALAD  |  22  bibb lettuce, treviso, frisee, candied pistachio, fine herbs, green goddess dressing

BABY KALE SALAD  |  23   radish, cherry tomatoes, mint, croutons, zaatar orange dressing

BEET SALAD  |  20  red and yellow beets, walnuts, warm beef bacon, cantaloupe, watercress, pickled onion vinaigrette

 

ADD GRILLED CHICKEN  12, ADD GRILLED OR BLACKENED SALMON  18

 

 

COLD APPETIZERS


 

DEVILED EGGS  |  18  beef bacon

‘BUTCHERS CUT’ TERIYAKI BEEF JERKY  |  29

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

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

FLUKE CEVICHE  |  24  lime sauce, cherry tomato, orange segments

 

 

 

HOT APPETIZERS


 

 

SHORT RIB TACOS  |  26  apple smoked prime beef, grilled pineapple salsa, avocado

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, sundried tomato slaw

 

SANDWICHES & BURGERS


 

RC PRIME STEAK SANDWICH  |  32  jalapeno pineapple salsa, red onion on ciabatta, handcut fries, kosher dill

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

RESERVE CUT BURGER  |  28  a custom mix of prime chuck & shortrib, tomato aioli, burnt onion sauce, lettuce, tomato, onion, kosher dill, sesame seed bun 

 

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

 

 

MAIN COURSES


 

TOASTED SESAME AHI TUNA  |  27  shaved spring 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, hand cut potato fries

CHICKEN PAILLARD  |  25  shaved fennel, heirloom tomatoes, baby arugula, citrus-ginger vinaigrette

TUNA NICOISE  |  32  seared tuna, 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  |  68

12 OZ STEAK AU POIVRE  |  61

20 OZ COTE DE BOEUF & BONE MARROW  |  75

ALL STEAKS ACCOMPANIED BY SEARED TRUMPET ROYALE & 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 & CRISPY PARSLEY

 

SAUCES


BÉARNAISE          BORDELAISE          GREEN PEPPERCORN          BURNT ONION STEAK SAUCE

 

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

ROASTED STUFFED ARTICHOKE  |  eggplant, garlic, oregano, fresh lemon

SAUTÉED STRING BEANS  |   thai chili tamari glaze