LUNCH

SUSHI


SIGNATURE ROLLS

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

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

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

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

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

YELLOWSTONE  22  |  (lightly fried), 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, 

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

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

 

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 LETTUCE, BACON & PEAR SALAD  |  22  bibb lettuce, pears, walnuts, treviso, warm beef bacon, garlic croutons, green goddess dressing

AUTUMN SALAD  |  23   chicory, escarole, roasted pumpkin, dried cherries, pepitas, honey roasted onion vinaigrette

ROASTED BABY BEET SALAD  |  22  roasted baby beets, cumin roasted carrots, horseradish crema, candied walnuts

 

ADD GRILLED CHICKEN  12, ADD GRILLED OR BLACKENED SALMON  18

 

 APPETIZERS ‘FROM THE SEA’


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 CRUDO  |  24  lime sauce, cherry tomato, orange segments

 

SIGNATURE APPETIZERS


 

DEVILED EGGS  |  18  beef bacon, smoked paprika

BLACKENED SHISHITO PEPPERS  |  14  lemon, spicy cherry peppers, lime aioli

‘BUTCHERS CUT’ TERIYAKI BEEF JERKY  |  29

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

 

SANDWICHES & BURGERS


ALL SANDWICHES & BURGERS SERVED WITH HANDCUT FRIES

STEAK SANDWICH  |  34   fried smokey onion rings, roasted tomato, bibb lettuce, tabasco aioli, grilled focaccia

GRILLED MERGUEZ SAUSAGE  |  31  pita, date jam, frisee, red onion, chickpea salad

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 SALADS


SLICED STEAK SALAD  |  32  endive, mixed lettuces, roasted onion, chimichurri , apple, almonds

SEARED TUNA SALAD  |  32  mango, avocado, hearts of palm, herb salad, sriracha vinaigrette

TOASTED SESAME AHI TUNA  |  27  mesclun salad, avocado, cherry tomato, carrot-ginger salsa

 

 

MAIN COURSES


MISO GLAZED CHILEAN SEA BASS  |  42   fuji apple puree, curried cauliflower, apple & mache salad

PAN ROASTED NORWEGIAN SALMON  |  38  butternut squash, roasted baby beets, maple roasted turnips, walnut agro dolce

CHICKEN PAILLARD  |  25  beets, orange, grilled onions, escarole

 

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

20 OZ COTE DE BOEUF & BONE MARROW  |  79

 

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  |  109

14 OZ WAGYU BEEF BONELESS RIBEYE  |  94

 

SAUCES


BÉARNAISE          BORDELAISE          GREEN PEPPERCORN          BURNT ONION STEAK SAUCE

 

SIDES


 

HAND-CUT IDAHO POTATO FRIES  |  mahogany, belgian-style, sea salt  | 13

YUKON POTATO MASH  | chive and truffle oil  | 13

ROASTED ROOT VEGETABLES |  pine nuts, pomegranate  | 15

STEAMED STRING BEANS  |   thai chili tamari glaze  | 13

FOUR MUSHROOM SAUTE  |  crimini, portobello, shiitake, oyster, shallots & brandy  | 15