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, enoki mushrooms, portobello bacon 

MIXED BABY GREENS SALAD  |  23  crudite, lemon aioli, truffle oil

RC CAESAR SALAD  |  22   anchovy mayonnaise, lemon, caper granola

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

 

ADD GRILLED CHICKEN  12, ADD SEARED OR BLACKENED SALMON  18

 

 APPETIZERS ‘FROM THE SEA’


RC CRISPY RICE & SPICY TUNA  |  21  teriyaki glaze & spicy mayo

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

BLUE FIN TUNA TARTARE  |  24  chives, sesame ponzu, avocado, string potato, black caviar

PICKLED SPANISH MACKEREL  |  23  onion salsa sauce, ginger scallion

SALMON INVOLTINI |  24  roasted tomato, dill cream sauce, shisho leaf, sweet pickle, ikura, ponzu sauce

 

SIGNATURE APPETIZERS


 

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

‘BUTCHERS CUT’ TERIYAKI BEEF JERKY  |  29

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

MERGUEZ SAUSAGE  |  26  pomegranate cous cous, tomato green peppercorn sauce

BABY BACK RIBS  |  28  braised cabbage, roasted apple, baby kale, caraway vinaigrette

ARTICHOKE FAZZOLETTI  |  21  wonton wrapper, truffled duckfat mayonnaise, tomato sauce

TRUFFLE THYME RISOTTO  |  34  bone marrow, porcini mushrooms

 

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

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

CHICKEN COBB SALAD  |  28  romaine, egg, beef bacon, cherry tomato, guacamole, greek vinaigrette

 

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, arugula

 

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

14 OZ WAGYU BEEF BONELESS RIBEYE  |  94

22 OZ WAGYU BEEF BONE-IN RIB STEAK  |  109

18 OZ PASTRAMI RUBBED WAGYU BONELESS  |  109

 

 

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

BROCCOLINI |  garlic confit  | 15

STIR FRIED STRING BEANS  |   thai chili tamari glaze  | 13

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