BITES: Hamachi 5 ponzu braised daikon, soy, sweet onion dressing Poke 5 quinoa salad, korean black beans, yuzu tobiko, soy-lemongrass sauce, avocado puree, pickled seaweed Edamame 11 garlic, ginger, chili pepper, soy glaze Shishito Peppers 12 kabayaki sauce, shaved bonito flakes Truffle Fries 14 white truffle oil, sriracha aioli STARTERS: U-10 Scallops 25 charred leeks, leek puree, onion broth, pickled pearl onion, pork jowl Lobster Tempura 34 sweet & sour shiitake dipping sauce Smoked Duck Soup shiitake, bok choy, chicken miso broth, green tea soba Soup du Jour please inquire for tonights offering 10 Iceberg Lettuce 13 bleu cheese dressing, smoked applewood bacon, fuji apple, toybox tomatoes, hard boiled egg, tenkasu, chervil Romaine Heart Salad 13 caeser dressing, garlic mushroom, sourdough croutons, shaved parmesan MAIN ENTREE: Filet Mignon 53 shallot puree, madeira sauce, shiitake duxelles 8 oz Dry Aged T-bone 66 bacon jam, sous vide “perfect” egg, demi glace 23 oz NY Strip Steak 49 tater tots, poutine gravy, caramelized pear onion, cheese curd 8 oz Mary’s Free Range Chicken 33 sauteed rainbow swiss chard, roasted brussel sprouts, pecans, maple sauce Sea Bass 42 braised bok choy, red cabbage puree, carrot-ginger puree, sunchoke, fennel kimchi, spice sauce 6 oz Where's the Beef? 25 a seasonal array of organic vegetables SIDES: Chinese Broccoli 14 spring onion & hazelnut pesto, shiso hummus Creamy Spinach 14 bacon, onion, boursin cheese, nutmeg, kataifi Truffled Mac & Cheese 15 gruyere, mozzarella, cheddar *add lobster tail 14 supplement Crimini Mushrooms 14 garlic, leeks, port wine butter sauce

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Course 1 Truffle Fries white truffle oil, siracha aioli & Shishito Peppers kabayaki sauce, shaved bonito flakes Course 2 Select one of the following Iceberg Lettuce bleu cheese dressing, bacon, apple, hard boiled egg Soup du jour please inquire for tonight’s offering Course 3 Select one of the following Ribeye 10 oz, brandied peppercorn sauce, roasted shiitake mushroms Seabass 6oz, braised bok choy, red cabbage puree, carrot-ginger puree, fried brussel sprouts, fennel kimchi, spice sauce complement with chinese broccoli mashed potato Course 4 Dessert chef’s selection of the day

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Course 1 Hamachi Bites ponzu, chimichurri sauce, pickled seaweed & Poke Bites soy-lemongrass sauce, avocado puree, pickled seaweed Course 2 Select one of the following Romaine Heart Salad caeser dressing, garlic mushroom, sourdough croutons, shaved parmesan Iceberg Lettuce bleu cheese dressing, bacon, apple, hard boiled egg Soup du jour please inquire for tonight’s offering Course 3 Select one of the following Filet Mignon 8oz, shallot puree, madeiera sauce, shiitake duxelles Australian Wagyu New York 8oz, cherry tomato, tomato buerre blanc, demi-glace Strip Steak 8oz, tater tots, poutine gravy, caramelized pearl onion, cheese curd Mary’s Free Range Chicken sauteed rainbow swiss chard, roasted brussel sprouts, maple sauce Seabass 6oz, braised bok choy, red cabbage puree, carrot-ginger puree, fried brussel sprouts, fennel kimchi, spice sauce complement with chinese broccoli mashed potato Course 4 Dessert chef’s selection of the day

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Course 1 Hamachi Bites ponzu, chimichurri sauce, pickled seaweed & Poke Bites soy-lemongrass sauce, avocado puree, pickled seaweed Course 2 Select one of the following Romaine Heart Salad caesar dressing, garlic mushroom, sourdough croutons, shaved parmesan Soup du jour please inquire for tonight’s offering Course 3 Select one of the following Australian Wagyu New York 8oz, cherry tomato, tomato buerre blanc, demi-glace Dry Aged T-Bone 22oz, bacon jam, sous vide "perfect egg" demi-glace Filet Mignon 8oz, shallot puree, madeiera sauce, shiitake duxelles Mary’s Free Range Chicken sauteed rainbow swiss chard, roasted brussel sprouts, maple sauce Seabass 6oz, braised bok choy, red cabbage puree, carrot-ginger puree, fried brussel sprouts, fennel kimchi, spice sauce complement with chinese broccoli mashed potato Course 4 Dessert chef’s selection of the day

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