DINNER

SUSHI


SIGNATURE ROLLS

SALMON, TUNA & BLACK CAVIAR (NO RICE)  23  |  tuna wrapped in salmon & scallions

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

CRISPY ALMOND TRIPLE (NO RICE)  22  |  salmon, yellowtail & oshinko wrapped in tuna

YELLOWSTONE  22  |  lightly fried roll with kani, avocado, sun-dried tomato, salmon & sweet truffle sauce

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

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

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

VEGETABLE NARUTO (NO RICE)  20  |  carrot, lettuce, avocado, cucumber, sweet ginger-carrot sauce

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

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

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

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

 

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 TORO 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

RC SIGNATURE SALAD  |  22  arugula, pea leaves, peas, walnuts, tomatoes, beef bacon, lemon vinaigrette, balsamic drizzle

EARLY SPRING SALAD  |  22  frisée & arugula blend with broccoli rabe, chickpeas, red onion & mustard vinaigrette

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

APRICOT-ARTICHOKE SALAD  |  20  poached apricot, artichoke confit, sautéed ramps, baby lettuce

 

COLD APPETIZERS


 

RC CRISPY RICE & SPICY TUNA  |  21  teriyaki glaze & cilantro

BLACKENED TUNA BITES  |  24  avocado, pico de gallo, wonton chip, aioli

ASPERGES BLANC  |  24  poached white asparagus, anchoiade dressing, romaine chiffonade, cured, grated egg

SASHIMI TACOS  |  22  tuna, salmon, yellowtail, lettuce, aioli, sriracha, jalapeno salsa, pico de gallo

YELLOWTAIL CARPACCIO  |  22  black caviar, jalapeno, micro cilantro, citrus ponzu

FLUKE CEVICHE  |  22  lime sauce, cherry tomato, orange segments

BUTCHERS CUT’ TERIYAKI BEEF JERKY  |  29

 

TARTARES


 

PRIME STEAK  |  28  egg yolk duo, sunchoke, horseradish, lime

BIG EYE TUNA  |  24  avocado mouse, sesame meyer, lemon dressing

 

HOT APPETIZERS


 

SHORT RIB TACOS  |  26  apple smoked prime beef, tomato & cilantro salsa

BEEF BACON BITES  |  19  honey bourbon glaze, sautéed apple, mustard sauce

MERGUEZ SAUSAGE  |  24  farro, sunchoke purée, pickled raisin, burnt almond, scallion

BABY BACK RIBS  |  28  spaghetti squash, sun-dried tomato, chestnut, kale, orange cumin marmalade

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

 

MAIN COURSES


 

HALIBUT |  44  mint pea puree, enoki mushrooms, pea shoots, pickled onion

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

BRANZINO  |  42  charred baby vegetables, provencal sauce, hand of buddha, basil oil

VEAL MILANESE  |  61  panko breaded, snap peas, bell peppers, sundried tomatoes, red onion

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

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

WAGYU STEAK PORCINI BURGER  |  46  grilled onion, beef bacon, porcini mushrooms

PASTA DU JOUR  |  MP

 

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  prime rib bone-in and 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 ACCOMPANIED BY SEARED FENNEL

 

SIDES


13 EACH

 

BROCCOLINI  |  chile flake, shallot, garlic

YUKON POTATO MASH  |  chive, truffle oil

CRISPY POTATO  |  herbes de provence, sea salt

SAUTÉED STRING BEANS  |  thai chili tamari glaze

GRILLED GREEN ASPARAGUS  |  sundried tomato, lemon

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

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

 

 

SAUCES


 

BÉARNAISE          BORDELAISE          GREEN PEPPERCORN

 

STEAK SPECIALS


 

TUESDAYS: 18 OZ PRIME RIB  |  79

 

WEDNESDAYS: 18 OZ CHATEAUBRIAND  |  79

 

THURSDAYS: 20 OZ DELMONICO  |  79