EST. 2017 FLATIRON, NYC Jewels of the Sea | 바다의 보배 Fisherman’s Welcome* Shrimp Cocktail | 4/pc Caviar Service* 어부의 소중한 환대 칵테일 새우 Ice-chilled East/West Coast oysters..4/pc 클래식 케비어 차림 Soft poached and chilled prawn, Regiis Ova gochujang cocktail sauce With sea urchin......................................8/pc Kaluga Royal Hybrid .. 120/oz | 495/tin (4.4oz) With Kaluga Royal Hybrid caviar.........12/pc Petrossian Tsar Imperial Daurenki ...... 195/oz | 740/tin (4.4oz) Shareable Appetizers | 함께하는 에피타이저 Wedge Salad | 18 “Steak & Eggs”* | 58 Korean “Bacon” | 19 아삭한 왯지 샐러드 케비어를 얹은 부드러운 안심타르타 바삭한 통 삼겹살구이 Iceberg lettuce, bacon, tomato, Hand-cut filet mignon tartare House-smoked crispy heritage sesame dressing with Kaluga Hybrid caviar, milk toast pork belly, pickled jalapeño COTE House Salad | 18 Steak Tartare* | 22 Tuna Tartare* | 24 씸플한 꽃 하우스 샐러드 육회 참치 무침 Crispy gem lettuce, baby arugula, Local grass-fed top-round, Sustainable tuna, cotton candy grapes, Jersey tomato, pear, crispy tendon puffs pickled moo, crispy gim chips Korean mustard vinaigrette Butcher’s Feast® A selection of our chef’s We kindly ask that everyone favorite cuts. Trust us! 모둠 고기한상 at the table participate. Ban-Chan Savory Egg Soufflé 계란찜 반찬 Organic egg, kelp yooksoo Pickled seasonal vegetables Feast of USDA Prime Scallion Salad & American Wagyu Beef Two Stews w/ Rice Spicy Kimchi Stew .|..김치찌개 파무침 Savory Dwen-jang Stew Mixed greens, gochujang vinaigrette 58 per person ..|..된장찌개 Four selected cuts with Korean accompaniments Soft Serve Red Leaf Lettuce with Ssam-jang 소프트 아이스크림. soy sauce caramel 상추와 쌈장 Meat, Meat & More Meat | 단품고기 USDA Prime Reserve Cuts For a special gastronomic experience Steak Omakase™ | 165 per person Only the top 5% of American cattle make the cut The Grand Tour Wine Pairing | 80 per person Grand Cru Galbi 76 Dry Aged NY Strip 48 ...... 그랑-크루 갈비............... ........... .숙성 채끝.............. Of exceptional quality & limited quantity American Wagyu Dry Aged Ribeye 50 .............. .숙성 등심............... Japanese Wagyu x American Black Angus A5 Japanese Wagyu Filet Mignon 28/54 “The best of both worlds” ...................... .부드러운 안심... 미야자키현.A5와규 Tenderloin 38/oz ................................................. Hanger Steak 39 Ribeye 32/oz Ribeye 88 .................... .토시살.................. ....................................................... .............. 아메리칸 와규 등심................... Skirt Steak 42 NY Strip 44/86 ......................... .안창살.................. .......... 아메리칸 와규 채끝............. COTE Steak 29/56 COTE Galbi .. 아메리칸 와규 살치살.......... Market Fish 43 (Marinated Shortrib) 48 ........ 제철 생선................ “The Flatiron” 48 ....... 꽃양념갈비............. .아메리칸 와규 부채살................ Simply prepared with seasonal vegetables = Aged 45 days in our dry aging room Savory Accompaniments | 식사 Fermented Soy Stew | 16 Kimchi Wagyu “Paella” | 28 Jan-chi Somyun | 16 .... 짭쪼름한 된장찌개 와규 깍두기 볶음밥 뜨끈한 잔치국수 Deeply savory stew with anchovy broth, Kkakdooki kimchi, Wagyu beef fried rice, Korean angel hair with piping hot zucchini, tofu, and potato soft-poached egg clear anchovy consommé “A5 It”.......Supp. 23 Kimchi Stew | 16 Dol-sot Bibimbop | 24 Bi-bim Somyun | 16 .... 얼큰한 김 치찌개 돌솥 비빔밥 상큼한 비빔국수 Spicy and tart stew with kimchi, Mountain vegetables, soft-poached egg, Cold and refreshing Korean angel hair, pork belly, and gochugaru and gochujang in sizzling earthenware apples, gem lettuce, gochujang vinaigrette *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. COTE | COTENYC.COM | @COTE_NYC 16 W 22ND ST, NY, NY 10010 | 212 401 7986 EST. 2017 FLATIRON, NYC American Black Angus American Wagyu Japanese Wagyu Weight: 3500lbs-4200lbs Weight: 1,500lbs Weight: 1,100lbs-1,200lbs Source: Specialty farms across the Midwest Source: Nebraska & Georgia Source: Kagoshima & Miyazaki prefecture “America’s Pride,” “The Steakhouse Classic” “The Best of Both Worlds” “The Sublime,” “The Butter Steak” Black Angus is the dominant beef breed in the American Wagyu is a hybrid of popular domestic Wagyu translates into “Japanese cattle” US. It is known for producing large muscles American breeds such as Black Angus and and beef produced there is the rarest and with abundant marbling resulting in high Longhorn and the famed Wagyu of Japan. At most expensive on earth. Through dilligent quality meat. We dry age our Prime grade best we feel that this can offer the best of both breeding and farming practices the Japanese Black Angus beef in house to maximize its worlds -- the bold, muscular meat of American have developed beef with the most abundant flavor by expelling water from the subprimals cattle tempered by the rich yet delicate marbling marbling of any breed. The resulting meat is and, through enzmatic process, tenderizing the of Japanese beef. We source our all natural astonishingly tender and toothsome, truly a beef from within. American Wagyu from a single producer. luxury experience. The Cuts 7 1 COTE Galbi 2 COTE Steak 6 8 꽃양념갈비 살치살 4 1 3 2 5 3 Skirt Steak 4 “The Flatiron” 5 Hanger Steak 안창살 부채살 토시살 6 Tenderloin | Filet Mignon 7 NY Strip | Sirloin 8 Ribsteak | Bone-in Ribeye 부드러운 안심 숙성 채끝 숙성 등심 = Aged 45 days inour dry aging room Only the Pinnacle of Beef At Cote we are proud to only serve the best of Our imported Japanese Wagyu is even more the best — the very pinnacle of beef. Whether we stringently graded, using the complex Japanese are talking about domestic, hybrid, or imported, we system that takes in to account such criteria as only serve the highest grade of that beef available. muscle conformity, the color of the meat, and Domestically that means Prime grade, which the quality & luster of fat. In fact the Japanese accounts for only 5% of American beef production. use a separate grading system just to measure Our Black Angus beef has been certified by intramuscular fat (the fat within the muscle) called the US Department of Agriculture to be of the the Beef Marbling Score (BMS). Things get pretty highest standard. Prime beef must be from young complicated, but we saved you the trouble — we only cattle and exhibit abundant marbling. We further source A5, the highest grade, with marbling scores enhance it by dry aging select cuts in-house, just of 8 - 12 (the highest grade). like an old school steakhouse. Whether domestic or Japanese, or something in-between like our American Wagyu, you can be assured that you are getting the finest beef on earth. Our Promise Of Quality. Branding & Menu Design by Pentagram If any of our cuts do not meet your expectations, our team is committed to making it right. Illustrations by Yondr Studio COTE | COTENYC.COM | @COTE_NYC 16 W 22ND ST, NY, NY 10010 | 212 401 7986.