DINNER

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

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

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

SASHIMI WITH MESCLUN  |  22  tuna, salmon, yellowtail, carrot-ginger dressing

 

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

MERGUEZ SAUSAGE  |  26  house made merguez sausage, cous cous, tomato-harissa vinaigrette, cucumber relish

BABY BACK RIBS  |  28  spring pea and daikon salad, cashews, ginger dressing 

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

 

MAIN COURSES


 

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

HERB CRUSTED HALIBUT |  42  chanterelle mushrooms, baby artichokes, english peas, saffron broth 

RACK OF LAMB  |  75 sauteed swiss chard, grapes, chile flake, sweet walnut butter

MILK FED VEAL CHOP  |  61  globe artichoke stuffed with eggplant tapenade, capers, tomato & olives

TRUFFLED CHICKEN DUO  |  38  sous vide breast & leg confit, celebration of carrots

WAGYU STEAK PORCINI BURGER  |  46  a custom mix of prime chuck & short rib, tomato aioli, burnt onion sauce, lettuce, tomato, onion, kosher dill, sesame seed bun 

SEASONAL VEGETABLE TASTING  |  38  roasted and raw in season vegetables, crispy farro, carrot fennel broth

 

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  shallot petals and garlic confit

14 OZ CENTER CUT BONELESS RIBEYE  |  58  seared trumpet royale and crispy parsley

10 OZ PRIME RESERVE CUT  |  65  half roasted garlic and aromatic herbs

12 OZ STEAK AU POIVRE  |  61  blistered cherry tomatoes on the vine and breadcrumbs

20 OZ COTE DE BOEUF & BONE MARROW  |  75 bone-in prime rib, seared fennel

 

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 accompnaied by seared fennel

 

SIDES


13 EACH

 

CRISPY POTATO  |  herbes de provence, sea salt

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

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

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

GRILLED GREEN ASPARAGUS  |  sundried tomato, lemon

SAUTÉED STRING BEANS  |  thai chili tamari glaze

YUKON POTATO MASH  |  chive and truffle oil

 

 

SAUCES


 

BÉARNAISE          BORDELAISE          GREEN PEPPERCORN          BURNT ONION STEAK SAUCE

 

STEAK SPECIALS


 

TUESDAYS: 18 OZ PRIME RIB  |  79

 

WEDNESDAYS: 18 OZ CHATEAUBRIAND  |  79

 

THURSDAYS: 20 OZ DELMONICO  |  79