RAW
Bluefin Tuna Crudo
– sweet onion, tomato confit, purple radish  33
King Kampachi – meyer lemon dashi, cucumber, apple  28
Oysters on the Half Shell – citrus ponzu, spicy radish  34  |  half dozen
Alaskan King Crab Legs – citrus aioli, lemon  84 
Shellfish Plateau – assortment of chilled fresh seafood  79 petite  |  219 grand

 

BING
Butter & Honey
– maldon salt, cracked pepper  10
Chickpea Dip – miso, chili oil  10
Tingly Lamb – pickled jalapeño, labneh  16
Shaved Foie Gras – strawberry rhubarb jam, ricotta  24
French Onion Prime Rib Dip – shaved prime rib, cheddar, summer truffle  32
King Crab Dip
– spring onion, creme fraiche, lemon  35



APPETIZERS

Iceberg Wedge – thick cut bacon, marinated tomatoes, ranch dressing  20
Crispy Cauliflower Shawarma – tahini, cherry tomato, pomegranate  18
Heirloom Tomato Salad – avocado, korean chili vin, salsa seca  19
Stuffed Peppers – sausage, ranch dip  18

 

PASTA & RICE
Dungeness Crab Malfadine – ginger, scallion, breadcrumb  52
Lobster Lo Mein – bok choy, chili oil, crispy garlic  64
Cacio e Pepe Macaroni – pecorino, fontina, toasted black pepper  36
Shrimp Crispy Rice
– spicy salt, gochujang, cilantro  45
Crispy Short Rib Rice Cakes –
sweet soy, black pepper, pickled shiitake  49

 

FAMILY STYLE
Smoked Whole Plate Short Rib  246
smoked bone-in APL style ribs served with beef rice, ssamjang & condiments
Singapore Lobster Boil  256
whole 2.5lb maine lobster stewed in a singapore style chili sauce with jumbo prawns and mussels
40oz Creekstone Prime Tomahawk Ribeye  298
31 day dry-aged, sesame-soy marinade, crispy kimchi pancake
32oz Dry Aged Porterhouse  298
richly marbled bone-in strip and filet served with a white cheddar yorkshire pudding & sauces

 

GRILLED & SMOKED MEATS
8oz Smoked Prime Rib – creekstone farms, jus, horseradish  78
10oz Flat Iron – spicy garlic marinade, smoked onion  58
8oz Wagyu Strip  – robbins island, australia 98
8oz Filet Mignon – black angus, revier prime  78
24oz Wagyu Ribeye –
mishima ultra, B.S. fries, served 2-4 278

cooked with white oak and mesquite coals then brushed with Savory Salt butter
add half lobster tail +42
add 3pc scallops +30
add 2ox seared foie gras +26

 

SEAFOOD
Miso Marinated Chilean Sea Bass – bok choy, daikon, blood orange  52
Whole Fried Snapper – thai basil, crispy garlic, fish sauce vinaigrette  82
Wood Grilled King Salmon –
sweet soy tare, shaved vegetables, ginger rice  48

 

SIDES
Marinated Mushrooms 14
Pickled Onion Rings 16
Mashed Potatoes 14
Market Lettuces 16
Major Pommes 32
Long Beans & Truffle XO 18

Corn Cheese Gratin 22

 

DESSERTS
The Major Doughnut
– pan fried krispy kreme doughnuts, vanilla ice cream, banana flambé, caramel whip  38
Freshly Foraged Fruit Plate – ripe seasonal fruit, sweet corn madeleine, vanilla mascarpone 16
Almond Butter Ice Cream Sundae
– market figs, caramel, amaretti cookies 17
The Major Mess
– vanilla meringue, peach whip, macerated peaches 16
Sesame Panna Cotta –
pixie tangerine, crispy phyllo dough 16
Housemade Ice Creams and Sorbets – daily selection  6

 

Most of our menu is also available for takeout. Please ask the host stand about takeout orders.