R E S E R V E C U T LUNCH MENU R E S E R V E C U T R E S E R V E C U T GLATT GLATT S U S H I & S A S H I M I S O U P S & S A L A D S TUNA 7/9 FLUKE 6/8 SHIMA AJI 7/9 RC ‘CLASSIC’ MUSHROOM SOUP KAMPACHI 7/9 PORCINI MUSHROOMS, WONTONS & CHIVES OCEAN TROUT 7/9 18 HAMACHI 7/9 SALMON 7/9 MADAI 7/9 RC SIGNATURE SALAD IKURA 6/8 TORO MP WHIPPED AVOCADO, BEEF ‘BACON’, CITRUS-CUMIN VINAIGRETTE C U T & H A N D R O L L S 22 13 EACH SPICY TUNA ASPARAGUS & PEA SALAD SPICY SALMON ARUGULA, CRANBERRY CROQUETTE, AVOCADO CUCUMBER CITRUS VINAIGRETTE YELLOWTAIL JALAPENO FLUKE SHISHITO PEPPER 21 SALMON AVOCADO CALIFORNIA SASHIMI WITH FIELD GREENS S I G N A T U R E R O L L S TUNA, SALMON, YELLOWTAIL, CARROT-GINGER DRESSING TUNA & BLACK TRUFFLE 24 22 AVOCADO, CRUNCH, TERIYAKI, CILANTRO SEARED MADAI WITH CRISPY SHALLOTS 22 S A N D W I C H E S TUNA, AVOCADO, CITRUS TERIYAKI, CILANTRO ALL SANDWICHES SERVED WITH FRIES YELLOWSTONE 22 PICKLED TONGUE KANI, YAMAGOBO, CUCUMBER & SWEET BBQ SALMON YELLOW BEET & PUMPKIN SEED PESTO , RYE BREAD VOLCANO 22 30 SPICY TUNA, AVOCA DO, AIOLI SAUCE & TEMPURA GRILLED CHICKEN CLUB SALMON, TUNA & BLACK CAVIAR (NO RICE) 23 LETTUCE, TOMATO, ONION, BEEF BACON, TUNA WRAPPED ATLANTIC SALMON, SCALLIONS BASIL AIOLI, AVOCADO, WHITE BREAD 26 GARDEN VEGETABLES 21 CARROTS, CUCUMBER, AVOCADO, RC PRIME STEAK CARROT GINGER SAUCE JALAPENO PINEAPPLE SALSA, RED ONION, CRISPY ALMOND TRIPLE (NO RICE) 23 CIABATTA SALMON AND YELLOWTAIL OSHINKO WRAPPED IN TUNA 32 GRILLED CHILEAN SEA BASS 23 B U R G E R S CRISPY CUCUMBER, AVOCADO, TERIYAKI, GARLIC CHIP S ALL BURGERS SERVED WITH LETTUCE, TOMATO & ONION M.I.T.B. ROLL 21 RESERVE CUT SPICY KANI, BLACKENED TUNA, SWEET ONION SALSA AGED GROUND PRIME FILET, BEEF FAT MAYONNAISE, RAINBOW SOY WRAP 21 SUN DRIED TOMATO PESTO, BRIOCHE, FRIES TUNA, SALMON, HAMACHI, KANI, CAYENNE AIOLI 28 GRILLED BLACK COD & TUNA 23 SALMON BURGER CUCUMBER, AVOCADO, SESAME TERIYAKI COLE SLAW WITH MISO DRESSING, SAMBAL MAYO SWEET POTATO FRIES NARUTO (NO RICE) 21 27 TUNA, SALMON, YELLOWTAIL, SPICY TUNA, AVOCADO & CUCUMBER WAGYU STEAK PORCINI BURGER GRILLED ONION, BEEF ‘BACON’, P L A T T E R S PORCINI MUSHROOM, 8 OZ 34 SASHIMI 44 CHEF’S SELECTION, 18 PIECES ADDITIONS SUSHI 42 AVOCADO 3, EGG 3, BEEF BACON 5 CHEF’S SELECTION, 9 PIECES + SPICY TUNA ROLL RESERVE 44 CHEF’S SELECTION,4 SUSHI,8 SASHIMI + TUNA MAKI ROLL A Service Charge of 20% will be added to parties of 6 and more SL19 R E S E R V E C U T R E S E R V E C U T GLATT GLATT S T E A K S C O L D A P P E T I Z E R S ★★★★★ BUTCHERS CUT TERIYAKI BEEF JERKY 29 ALL STEAKS ARE 100% U.S.D.A. PRIME BEEF AGED YELLOWTAIL CARPACCIO FOR A MINIMUM OF 36 DAYS IN OUR PRIVATE JALAPENO, BLACK CAVIAR, MICRO CILANTRO, DRY AGING ROOM CITRUS PONZU ★★★★★ 18 BIGEYE AHI TUNA TARTARE 12 OZ STEAK AU POIVRE AVOCADO MOUSSE, SESAME-MEYER LEMON FALL VEGETABLE TERRINE, PICKLED SHALLOT SALAD DRESSING 61 24 12 OZ RC “FILET MIGNON” SALMON TARTARE BRUSSEL SPROUT HASH, BEEF BACON, PECANS, TORTILLA CHIPS, SCALLIONS, CAYENNE AIOLI RED WINE REDUCTION 18 61 20 OZ COTE DE BOEUF & BONE MARROW RC CRISPY RICE & SPICY TUNA PORCINI PUREE, SEARE D ROYAL TRUMPET, CILANTRO SPROUTS & CHIPOTLE AIOLI BASIL GRANOLA 21 75 10 OZ PRIME RESERVE CUT H O T A P P E T I Z E R S DUO OF ARTICHOKE, KALE, SOUR CHERRIES 68 SINGLE CUT SMOKE ROASTED LAMB CHOP 14 OZ CENTER CUT RIBEYE HOMEMADE MINT TZATZIKI ESCAROLE, RADICCHIO-RADISH CONFIT, 18 SWEET GARLIC PURÉE 58 APPLE SMOKED SHORT RIB TACOS PRIME BEEF, TOMATO AND CILANTRO SALSA 26 S A U C E S WAGYU BEEF SLIDERS BEARNAISE CHIPOTLE MAYO, PICKLED TOMATILLO CHAMPAGNE, VINEGAR, SHALLOTS 22 BORDELAISE RED WINE, ROASTED BONE MARROW, E N T R E E S SHALLOTS & HERBS PAN SEARED ATLANTIC SALMON GREEN PEPPERCORN SUNFLOWER SEED RISOTTO, SOUR APRICOTS, GREEN PEPPERCORNS, COGNAC & HERBS HORSERADISH CREMA 38 VADOUVAN CRUSTED HALIBUT S I D E S MACADAMIA NUT RISOTTO, 13 EACH DULCE DE LECHE COCONUT SAUCE OLIVE OIL CREAMED SPINACH 44 TOASTED SESAME AHI TUNA & BABY GREENS TRUFFLE SMASHED FINGERLING POTATOES SHAVED SEASONAL VEGETABLES, SCALLION-GINGER SALSA HOUSEMADE CUT FRIES 27 CHICKEN PAILLARD ★★★★★ SHAVED FENNEL, HEIRLOOM TOMATOES, BLOOD ORANGE, CITRUS-BLOOD ORANGE VINAIGRETTE UNSWEETENED BLOOD ORANGE ICED TEA 25 6 GRILLED STEAK & AVOCADO SALAD UNSWEETENED BLACK ICED TEA ROASTED TOMATOES, FIELD GREENS, 5 BLACK TRUFFLE VINAIGRETTE 29 A Service Charge of 20% will be added to parties of 6 and more SL19 .