RAW
West Coast Oysters – bonji mignonette 24 | half dozen
Shrimp Cocktail – cocktail sauce 18
King Crab Legs – citrus aioli 50 | half pound
Seafood Plateau – lobster, oysters, shrimp, king crab 128
BING
Cultured Butter & Buckwheat Honey – maldon salt, cracked pepper 8
Chickpea Dip – sesame, chili oil 8
Tingly Lamb – pickled jalapeño, labneh 13
Steak Tartare – sofrito, parsley 19
Maine Lobster Salad – brown butter, heirloom tomato 26
Shaved Foie Gras – peach jam, ricotta 31
APPETIZERS
Market Salad – radish, palm sugar vinaigrette 14
Heirloom Tomatoes – peach, sesame, thai basil 18
French Dip Sliders – raclette, au jus, horseradish 17
Stuffed Peppers – sausage, buttermilk ranch 16
Smoked Chicken Wings – white barbecue sauce 18
Crispy Potatoes – sesame, chili, cashew 12
PASTA
Macaroni – hozon, black pepper 22 | add black truffle +24
Bucatini – smoked tomato, kochukaru, parmesan 21
MEAT & FISH
16oz Pork Chop – heritage farms 36
12oz Skirt Steak – chimichurri 39
10oz New York Striploin – 35 day dry-aged, white barbecue 51
10oz Wagyu Filet – smoked, béarnaise 56
Bone-In Ribeye – 45 day dry-aged, house steak sauce MP
Smoked Prime Rib – au jus, horseradish 45 8oz | 85 16oz
Smoked Prime Rib Dinner 55 8oz | 85 16oz
bing, butter & honey, market salad, mashed potatoes, au jus, horseradish
Roasted Black Cod – hozon, bok choy, daikon 36
Grilled Striped Bass – sichuan peppercorn, black bean 28
Crab Crispy Rice – charred corn, roasted tomato 48
Live Maine Lobster – clarified butter, charred lemon 45 | per pound
SIDES – 12
Summer Squash
Charred Broccoli
Marinated Mushrooms
Creamed Spinach
Mashed Potatoes
B.S. Fries
DESSERTS
Ice Cream Sandwich – coconut sorbet, chocolate half dip 8
Key Lime Pie – graham cracker, meringue 12
Our food is designed to be shared, but if you would prefer any dish individually-plated, please let your server know, and we are happy to accommodate. Most of our menu is also available for takeout. Please ask the host stand about takeout orders.
The safety and health of our team and guests has always been our top priority. Here are some operational changes we’ve been working on for the past four months so our restaurant can be the safest place to dine and work.