R E S E R V E C U T SPRING DINNER MENU GLATT 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 TUNA 7/9 H O U S E - M A D E & C U R E D M E A T S FLUKE 6/8 SHIMA AJI 7/9 CHARCUTERIE PLATE KAMPACHI 7/9 VEAL SAUSAGE OCEAN TROUT 7/9 HAMACHI 7/9 BEEF SAUSAGE SALMON 7/9 SMOKED LAMB SAUSAGE MADAI 7/9 DUCK PROSCIUTTO IKURA 6/8 WITH ACCOMPANIMENTS TORO MP 32 C U T & H A N D R O L L S BUTCHERS CUT TERIYAKI BEEF JERKY 13 EACH 29 SPICY TUNA ★★★★★ SPICY SALMON AVOCADO CUCUMBER YELLOWTAIL JALAPENO C O L D A P P E T I Z E R S FLUKE SHISHITO PEPPER SALMON AVOCADO CLASSIC ‘WAGYU’ BEEF TARTARE CALIFORNIA SHALLOTS, CORNICHONS, QUAIL YOLK 28 S I G N A T U R E R O L L S YELLOWTAIL CARPACCIO JALAPENO, BLACK CAVIAR, MICRO CILANTRO, TUNA & BLACK TRUFFLE 24 CITRUS PONZU AVOCADO, CRUNCH, TERIYAKI, CILANTRO 24 SEARED MADAI WITH CRISPY SHALLOTS 22 TUNA, AVOCADO, CITRUS TERIYAKI, CILANTRO BIGEYE AHI TUNA TARTARE AVOCADO MOUSSE, SESAME -MEYER LEMON DRESSING YELLOWSTONE 22 24 KANI, YAMAGOBO, CUCUMBER & SWEET BBQ SALMON SALMON TARTARE VOLCANO 22 TORTILLA CHIPS, SCALLIONS, CAYENNE AIOLI SPICY TUNA, AVOCADO, AIOLI SAUCE & TEMPURA 22 SALMON, TUNA & BLACK CAVIAR (NO RICE) 23 RC CRISPY RICE & SPICY TUNA TUNA WRAPPED ATLANTIC SALMON, SCALLIONS CILANTRO SPROUTS & CHIPOTLE AIOLI 21 GARDEN VEGETABLES 21 CARROTS, CUCUMBER, AVOCADO, CARROT GINGER SAUCE CRISPY ALMOND TRIPLE (NO RICE) 23 H O T A P P E T I Z E R S SALMON AND YELLOWTAIL OSHINKO WRAPPED IN TUNA LAMB MERGUEZ SAUSAGE MEDITERRANEAN COUS COUS, ROASTED EGGPLANT, GRILLED CHILEAN SEA BASS 23 BUTTERNUT SQUASH, ZUCCHINI CRISPY CUCUMBER, AVOCADO, TERIYAKI, GARLIC CHIPS 26 M.I.T.B. ROLL 21 APPLE SMOKED SHORT RIB TACOS SPICY KANI, BLACKENED TUNA, SWEET ONION SALSA PRIME BEEF, TOMATO AND CILANTRO SALSA 26 RAINBOW SOY WRAP 21 TUNA, SALMON, HAMACHI, KANI, CAYENNE AIOLI SASAFRASS BARBECUE BABY BACK RIBS SMOKED CHILI, GRILLED BLACK COD & TUNA 23 TOASTED CARAWAY ROOT VEGETABLE SLAW CUCUMBER, AVOCADO, SESAME TERIYAKI 28 NARUTO (NO RICE) 21 HOUSE-MADE DUCK GNOCCHI TUNA, SALMON, YELLOWTAIL, SPICY TUNA, DUCK CONFIT, BLISTERED HEIRLOOM TOMATOES, AVOCADO & CUCUMBER ZUCCHINI 24 P L A T T E R S WAGYU BEEF SLIDERS KIRBY PICKLES, CITRUS AIOLI, SPICY KETCHUP SASHIMI 24 CHEF’S SELECTION, 18 PIECES 44 SUSHI CHEF’S SELECTION, 9 PIECES + SPICY TUNA ROLL 42 RESERVE CHEF’S SELECTION,4 SUSHI,8 SASHIMI+ TUNA MAKI ROLL 44 A Service Charge of 20% will be added to parties of 6 and more JN28 R E S E R V E C U T R E S E R V E C U T GLATT GLATT S O U P S & S A L A D S S T E A K S RC ‘CLASSIC’ MUSHROOM SOUP PORCINI MUSHROOMS, WONTONS & CHIVES ALL STEAKS ARE 100% U.S.D.A. PRIME BEEF AGED FOR A 18 MINIMUM OF 36 DAYS IN OUR PRIVATE DRY AGING ROOM SOUP DU JOUR ★★★★★★★★★★★★★★★★★★★★★★★★ MP 12 OZ STEAK AU POIVRE RC SIGNATURE SALAD Coarse Ground Black Peppercorns WHIPPED AVOCADO, BEEF ‘BACON’, Caramelized Rainbow Carrots CITRUS-CUMIN VINAIGRETTE 61 22 ASPARAGUS & PEA SALAD 12 OZ RC “FILET MIGNON” ARUGULA, CRANBERRY CROQUETTE, Sweetbread Torchon CITRUS VINAIGRETTE 61 21 20 OZ COTE DE BOEUF & BONE MARROW SALADE POUR DEUX Prime Rib Bone-In, Red Mustard Greens, Maldon Salt BABY ROMAINE, TREVISO, WALNUT PESTO , 75 CHIVE & CHILI OIL , HOUSE-MADE FOCACCIA 29 10 OZ PRIME RESERVE CUT Proprietor’s Cultivated Special TOMATO SALAD Yellow Bell Pepper Caponata FRESH & ROASTED BEEFSTEAK TOMATOES, 68 FRESH RADISHES, KALAMATA OLIVES, JALAPENO PESTO, HOUSE-MADE GRILLED CIABATTA 14 OZ CENTER CUT RIBEYE 20 Boneless Ribeye Steak Wild Mushrooms, Red & White Pearl Onions SASHIMI WITH FIELD GREENS 58 TUNA, SALMON, YELLOWTAIL, CARROT -GINGER DRESSING 22 ★★★★★★★★★★★★★★★★★★★★★★★★ E N T R E É S A G E D W A G Y U B E E F GRILLED ATLANTIC SALMON TRUFFLE CARROT PUREE, SAUTÉED HARICOTS VERT S, TASTE EXCELLENCE TOMATO JAM 22 OZ WAGYU BEEF RIB STEAK BONE IN 44 104 PAN SEARED ARTIC CHAR 14 OZ WAGYU BEEF BONELESS RIBEYE LEEK PUREE, SPRING SEASONAL VEGETABLES, OLIVE TAPENADE 94 46 Wagyu Steaks accompanied by PAN ROASTED HALIBUT Red Mustard Greens, Bone Marrow, Maldon Salt CAULIFLOWER PUREE, SEARED CAULIFLOWER BUDS, CONFIT OF HEIRLOOM TOMATOES Simply the Highest Grade of Meat in the World 48 Recognized for its Unprecedented Flavor Profile Produced by Expending Traditional Japanese FRESH HOUSE-MADE PASTA DU JOUR All Natural Holistic Techniques MP ★★★★★★★★★★★★★★★★★★★★★★★★ FREE RANGE ROASTED CHICKEN S A U C E S JUMBO WHITE ASPARAGUS, SLOW COOKED BABY POTATOES , TARRAGON JUS BEARNAISE 40 Champagne, Vinegar, Shallots BORDELAISE GRILLED VEAL CHOP Red Wine, Roasted Bone Marrow, TERRINE OF TOMATO FILETS & ARTICHOKES , Shallots & Herbs CONFIT OF CIPOLLINI ONIONS, ROASTED KING MUSHROOMS 61 GREEN PEPPERCORN Green Peppercorns, Cognac & Herbs RACK OF LAMB PORT JUS CONFIT BYALDI, ROASTED SUMMER VEGETABLES, Veal Demi Glass, Port Reduction PORT REDUCTION 75 S I D E S 13 EACH WAGYU STEAK PORCINI BURGER GRILLED ONION, BEEF ‘BACON’ & PORCINI MUSHROOM PAN SEARED GARLIC BROCCOLINI 46 THAI CHILI & TAMARIND GLAZED GREEN BEANS TRUFFLE SMASHED FINGERLING POTATOES HOUSEMADE CUT FRIES ROASTED SHISITO PEPPERS A Service Charge of 20% will be added to parties of 6 and more JN28 .