TUNA TARTAR Fancy Diced Tuna with Seasoning Over Avocado and RC Truffle Gari Sauce

SUSHI & SASHIMI CRISPY TRIPLE Salmon & Yellow Tail Oshinko Wrapped Tuna Fried Tempura with TUNA white Truffle Ponzu Sauce and Truffles

TORO NEW STYLE CRAB SALAD HAMACHI Mock Crab Salad on Crispy Wonton Skin Chips With Soy Powder KANPACHI And Micro Cilantro

SHIMA AJI MADAI CEVICHE NZ ORGANIC KING SALMON Sliced Madai, Orange Segment, Julienne Cucumber. Red and Yellow Bell Paper, Serrano FLUKE

ARTIC CHAR HIRAME TESTER IKURA Sliced Hirame, Scallion Rolled with Daikon, Radish with Wasabi Vinaigrette MOCK CRAB MADAI BLACKENED TUNA SALAD MASAGO Sliced Blacked Tuna with Mixed Green and Miso Vinaigrette

CLASSIC ROLL SIGNATURE RC ROLLS

TUNA AVOCADO YELLOW STONE Spicy Crab Crunch with Avocado and Cucumber on top, Honey TUNA Miso Salmon

YELLOW TAIL SCALLION RED PEARL YELLOW TAIL JALAPENO Tuna Asparagus Topped With Seared Pepper Tuna, Creamy Wasabi Mayo and Micro Cilantro SALMON AVOCADO SERANO MOCK CRAB AVOCADO & CUCUMBER Yellow Tail with Cucumber Topped with Yellowtail, Spicy Chipotle SPICY TUNA WITH ASIAN PEAR and Serrano.

SPICY TUNA SETAI VEGI SPICY SALMON Avocado, Mango, Sautéed Mushroom Wrapped Cucumber with Citrus Truffle Gari SPICY SALMON WITH CRUNCH VOLCANO SPICY YELLOW TAIL WITH JALAPENO Spicy Tuna with Asian Pear Topped with Avocado & RC Special SPICY YELLOW TAIL Sauce and Crunch

SPICY MOCK CRAB CAPONE ROLL Salmon Avocado, Yamagobo Top With Spicy Mock Crab Mango Sauce and Wasabi Masago APPETIZERS CHILEAN ROLL RC CRISPY RICE Grilled Chilean Sea Bass, Baby Arugula, Asian Pear on Top, Tuna Crispy Rice With Spicy Tuna Chive. Crispy Scallion with Garlic Chip and Miso Vinaigrette With Micro Basil & Chipotle Aioli Scallion GOBO ROLL KING SALMON SALAD White Fish, Yamagobo, Scallion Tempura with Almond, RC Sweet Miso Vinaigrette & Baby Arugula Salad & Spicy Sauce. Micro Cilantro

YELLOW TAIL CRUDO Ponzu Jalapeno Sauce, Serrano & Micro Greens

A Service Charge of 20% will be added to parties of 6 and more Cuisine by Executive Chef Hok Chin

SUSHI & SASHIMI PLATTER

FIELD MACHE & BELGIAN ENDIVE SASHIMI PLATTER Champagne Cantaloupe, Candied Walnuts, White Truffle Oil Assorted 18 pcs Sashimi Chef Recommendations Vinaigrette

SUSHI PLATTER ORGANIC BABY SPINACH Spicy Tuna Roll & Assorted 9 pcs Sushi Chef Recommendations Artichokes, Grilled Portobello, Balsamic Vinaigrette

TRI COLOR SUSHI HEIRLOOM TOMATO & CANDY BEET SALAD Spicy Tuna Roll & Assorted 9 pcs of Tuna, Salmon & Yellowtail Avocado, Micro Arugula, Basil Puree, Honey Meyer lemon Vinaigrette

ENTREES

SALT BAKED MEDITERRANEAN BRANZINO Broccolini & Oyster Mushrooms, Meyer Lemon, Capers & Nicoise Olives, Micro Basil, E.V.O.O. APPETIZERS PAN ROASTED CHILEAN SEA BASS WAGYU BEEF SLIDERS Tarragon Infused En Barigoule of Artichokes, Baby Roots Homemade Brioche, Sweet Gherkin, Roma Tomato Chutney, Vegetables & Tomato Confit Roasted Shishito Peppers

GRILLED WAGYU ANGUS RIBS MISO GLAZED BLACK COD Wilted Baby Pea Shoot, Maitake Mushrooms, Cabernet Glazed Asian Marinated, King Trumpet Mushrooms, Pickled Pearl Onion, Shallots Port Wine Fig Glaze.

LAMB MERGUEZ Spicy lamb Sausage with Shishito Peppers, Couscous, Sesame Garlic FREE RANGE FRENCH HEN Marinade Sauce Shitakes Mushroom, Fricassee of Heirloom Vegetables, Natural Jus

GLAZED VEAL SWEETBREADS DELICATE AROMATIC DUCK Edamame, Chestnuts & Turnips, Savory Porcini Black Truffles Broccolini, Cranberry Beans, Butternut Squash, Citrus-Honey Marsala Sauce Ginger, Plum Wine Glazed

COTE DE VEAU VEAL OSSO BUCO TORTELLINI Veal Chop with crispy sweetbread, French Green Lentils, Dried Fruit Hon Himeji Mushrooms, White Asparagus, Green Peas Chutney, Sage Cognac Sauce

WAGYU BEEF CARPACCIO COLORADO RACK OF LAMB Micro Watercress, Shitake Mushrooms Tempura, Toasted Sesame Wasabi Peas Crusted, Butternut Squash, Saffron-Sundried Tomato, Seed, Rosemary-Sherry Wine Vinaigrette Rosemary Lamb Jus

WAGYU BEEF SHORT RIBS SOUPS Sake - Miso & Maple Braised, Edamame Potato Hash, Glazed Baby Carrots with Pickled Ginger PORCINI MUSHROOM Sunchoke Chips, White Truffle Essence ANGUS FILET AU CHAMPIGNON

Wild Mushrooms, Asparagus, Pearl Onions & Fingerlings, SALADS Bone Marrow “Foie Gras” Truffle Sauce 12 oz. SATUR FARMS MESCLUN GREENS Rainbow Tomatoes, French Radish, Sherry Wine-Miso Dressing

A Service Charge of 20% will be added to parties of 6 and more Cuisine by Executive Chef Hok Chin

STEAKS

All Steaks are 100% U.S.D.A. Prime Beef Aged for a minimum of 36 days in Our Private Dry Aging Room. Steaks come with a choice of one sauce

STEAK AU POIVRE 12 oz. RC “FILET MIGNON” 12 oz.

COTE DE BOEUF Prime Rib Bone-in Topped with Glazed Cipollini Onion & Bone Marrow 20 oz. 32 oz. CENTER CUT RIBEYE Boneless Ribeye Steak 14 oz. With Glazed Cipollini Onion

PRIME RESERVE CUT 10 oz. With Glazed Cipollini Onion

SEASONED WAGYU BEEF WAGYU BEEF RIB STEAK 22 OZ BONE IN

WAGYU BEEF BONELESS RIBEYE 14 OZ 88 SAUCES Bordelaise, Béarnaise, Green Peppercorn

SIDES

TAMARI GLAZED GREEN BEANS CREAMY BABY SPINACH WITH ARTICHOKES HEARTS ROASTED GARLIC BROCCOLINI WHITE ASPARAGUS WITH WILED MUSHROOM PORCINI-BLACK TRUFFLE POMMES FONDUE BAKED BLACK TRUFFLE MUSHROOMS POTATO CLASSIC FRENCH FRIES

A Service Charge of 20% will be added to parties of 6 and more Cuisine by Executive Chef Hok Chin