DINNER

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 

BACON LETTUCE & TOMATO SALAD  |  22  bibb lettuce, treviso, frisee, cherry tomatoes, beef bacon,  fine herbs, green goddess dressing

BEET SALAD  |  20  red and yellow beets, walnuts, cantaloupe, mache, pickled onion vinaigrette

JERSEY TOMATO SALAD  |  23  corn, basil pesto, red onion, pine nuts

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

 

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

ARCTIC CHAR CEVICHE | leche di tigra, concha, shaved red onion, micro cilantro

 

 

SIGNATURE APPETIZERS


 

DEVILED EGGS  |  18  beef bacon

BLACKENED SHISHITO PEPPERS  | 14

‘BUTCHERS CUT’ TERIYAKI BEEF JERKY  |  29

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, roasted tomato, pickle, burnt onion sauce, tabasco aioli

 

MAIN COURSES


 

PAN ROASTED NORWEGIAN SALMON |  38  shichimi spiced, english pea puree, charred leeks, mango/pea tendril/ radish salad 

MISO GLAZED CHILEAN SEA BASS |  42  carrot puree, celebration of summer baby carrots, yuzu 

OVEN ROASTED COLORADO RACK OF LAMB  |  75 lentils, smoked bacon, dates, oregano, harissa

GRILLED MILK FED VEAL CHOP  |  61  roasted jersey tomato, eggplant tapenade, garden pesto bread crumbs

HONEY BOURBON GLAZED CORNISH GAME HEN  |  38  roasted mix marble potatoes, asparagus, corn, baby turnip, bacon, scallions 

10 HOUR BRAISED PRIME SHORT RIB  |  75  roasted georgia peach, swiss chard, almonds, sweet maui onions

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  confit 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 parsley breadcrumbs

20 OZ COTE DE BOUEF   |  75 bone-in prime rib, bone marrow, garlic breadcrumbs

 

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


 

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

ROASTED JERSEY TOMATOES  |  eggplant tapenade, garden pesto bread crumbs   13

SAUTÉED STRING BEANS  |  thai chili tamari glaze  13

YUKON POTATO MASH  |  chive and truffle oil  13

GRILLED GREEN ASPARAGUS  |  sundried tomato, lemon   15

FOUR MUSHROOM SAUTÉ  |  crimini, portobello, shiitake, oyster, shallots & brandy   13

 

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