GENERAL KAME’S 21 WSG CHICKEN SOUP 15 BANG BANG DUCK 38 CRISPY CHICKEN WINTER VEGETABLES, GINGER, HERBS HALF DUCK CONFIT BUFFALO AIOLI, TERIYAKI GLAZE MANGO SLAW CRISPY THAI BEEF 27 GUACAMOLE SWEET & SOUR CHILI GLAZE MARINATED FLAT IRON STRIPS CHICKEN LIVER BRULEE 26 GINGER-APRICOT SAUCE & BEEF CARPACCIO 26 PISTACHIO CRUMBLE, CELERY, BRIOCHE BOURBON-SRIRACHA BBQ SAUCE HORSERADISH EMULSION DRIED CHERRIES, PORT REDUCTION FRISEE, ARUGULA GRILLED LAMB RIBLETS 28 ROASTED CAULIFLOWER 19 CROUTONS, CAPERS SZECHUAN PEPPER, HONEY GLAZE GREEN TAHINI, KALAMATA OLIVES PINE NUTS, GOLDEN RAISINS
CHILEAN SEA BASS 52 ATLANTIC SALMON 32 BRANZINO 39 SPAGHETTI SQUASH, EDAMAME CANNELLINI BEANS, ROASTED TOMATO PORCINI, CHANTERELLE, FINE HERBS TOMATO CONCASSÉ, MAITAKE MUSHROOM ARUGULA, PESTO RISOTTO, PORT REDUCTION ASIAN VINAIGRETTE
ROASTED ORGANIC CHICKEN 32 RACK OF LAMB PER CHOP 21 VEAL BREAST 69 ROASTED BREAST & THIGH, HARICOT VERTS BUTTERNUT SQUASH, POMEGRANATE “RIB” NAPOLEON TRUFFLED WHIPPED POTATO, CHICKEN AU JUS RAINBOW SWISS CHARD, PUMPKIN SEED SLOW ROASTED FOR 24 HOURS
PICKLES, PICKLED RED ONION BONELESS SHORT RIB 59 WSG BURGER 36 5 SPICE BBQ, CARIBBEAN CHILI EMULSION BRAISED SHORT RIB, CELERY ROOT BRAISED VEAL & BEEF-BOURBON MARMALADE POBLANO SALSA VERDE, SWEET POTATO TRUFFLE AIOLI, BRIOCHE ROLL, FRENCH FRIES BUTTERNUT SQUASH, RED WINE ARBORIO
BONELESS RIBEYE 16OZ 69 RIB CHOP 24OZ 79 BLISTERED SHISITO PEPPERS, THAI HERB EMULSION ROASTED CELERIAC AROMATIC UNAGI GLAZE TRUMPET MUSHROOM
TOMAHAWK STEAK 48OZ 165 FILET AU COGNAC 10OZ 76 TRUFFLE FRIES, WSG STEAK SAUCE & RED WINE SAUCE PEPPERCORN CRUSTED, CHANTERELLE, FRISSÉE AU POIVRE SAUCE
14
HAND CUT FRENCH FRIES SPINACH TRUFFLE WHIPPED POTATOES MUSHROOM MEDLEY HARICOT VERTS SAUTEED SWISS CHARD TRUFFLE FRIES 21 SPAGHETTI SQUASH SWEET POTATO
CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. A SUGGESTED GRATUITY OF 20% WILL BE ADDED TO THE CHECK ON PARTIES OF SIX & MORE
TUNA RIBBONS 26 TUNA PIZZETTE 24 AVOCADO MOUSSE, CHILI OIL, HOUSE MADE CHIPS AHI TUNA, WASABI MAYO, CILANTRO AROMATIC CITRUS EMULSION TRUFFLE ESSENCE, CITRUS SALT, SWEET SOY
CRISPY RICE 25 KANPACHI CRUDO 27 CHOICE OF SPICY TUNA, SPICY SALMON OR GUACAMOLE KUMQUAT CONFIT, RADISH, SESAME, CHILI OIL
7/9 (sashimi 2pc)
AHI TUNA ATLANTIC SALMON HAMACHI
SPICY TUNA ROLL 12 SPICY SALMON ROLL 12 YELLOWTAIL JALAPEÑO ROLL 12 SALMON AVOCADO ROLL 12 TUNA MANGO ROLL 12 YELLOWTAIL SCALLION ROLL 12 TUNA AVOCADO ROLL 12 CALIFORNIA ROLL 12 VEGETABLE ROLL 10
FIRE DRAGON ROLL 19 WSG ROLL 21 SALMON KATSU ROLL 19 SPICY TUNA, AVOCADO OUTSIDE HAMACHI, TORCHED ATLANTIC SALMON KANI, AVOCADO, SALMON, CHIPOTLE SPICY AIOLI CUCUMBER, TRUFFLE SNOW, UMAMI GLAZE TRUFFLE TERIYAKI, PANKO CRUSTED
VOLCANO ROLL 25 PEARL ROLL 19 KAME-KAZE ROLL 19 AVOCADO, KANI TEMPURA COOKED SALMON, AVOCADO, CUCUMBER CHILEAN SEA BASS, CUCUMBER, TUNA SPICY TUNA & SPICY SALMON, TOBIKO MANGO, GINGER-TERIYAKI GLAZE, WONTON AVOCADO, SWEET & SPICY MAYO
KANPACHI NIGIRI 3PC 35 TUNA TATAKI 29 TRUFFLED PONZU, IKURA, SHAVED TRUFFLE MIRIN-SOY CURED, KANI MAYO, TOBIKO RICE
SIMPLE SALAD 15 CRUNCHY ASIAN SALAD 21 BEET & PEAR SALAD 17 FIELD GREENS, TOMATO, CUCUMBER MARINATED CHICKEN SKEWERS, THAI HERBS FENNEL & APPLE PURÉE, CARROTS AVOCADO, AGED RED WINE VINAIGRETTE BEAN SPROUTS, PEANUTS, CABBAGE RADISH, FRISÉE, PISTACHIO BOK CHOY, MANGO, MISO PEANUT DRESSING