Dinner
Sunday through Thursday 5PM - 10PM and Friday & Saturday 5PM - 11PM
SNACKY SNACKS
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Krunchy KALE
nam prik, togarashi
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CLASSIC SHISHITOS
yuzu salt
Vegan
-
Crispy Pork Guy
basil dip
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PORK BELLY BAO BUNS
chipotle, yuzu pickles
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TUNA CRISPY RICE*
smoked chili
Gluten Free
-
Hamachi Crispy Rice*
wasabi
SIDES
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BABY BOK CHOY
chili garlic oil
Gluten Free
-
JAPANESE SWEET POTATO
buttered black sugar, parmesan cheese
Gluten Free
-
GRILLED BROCCOLI
ginger-scallion vinaigrette
Vegan, Gluten Free
-
COCONUT CREAM SPINACH
lemongrass, makrut
Gluten Free
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GRILLED ASPARAGUS
bacon vinaigrette
Gluten Free
KEEP IT LIGHT
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HAMACHI CRUDO*
coconut milk, basil oil
-
Komono Cucumber
thai basil, chive relish
Vegan, Gluten Free
-
TUNA TATAKI*
roasted peppers
-
Roasted Cauliflower
goat cheese, shishito-herb vinaigrette
Gluten Free
-
Burrata
yuzu jam, bruléed orange
-
Pork Gyoza
truffle ponzu
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Avocado Salad
feta, lemon, ginger
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STEAK TARTARE*
furikake, bone marrow, parker house roll
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GRILLED OCTOPUS
hearts of palm, smoked paparika
SMOKED & WOOD FIRED
-
Stone Pot Thai Fried Rice
Vegetarian
Confit Duck
King Crab
-
Baby Back Ribs
yakiniku, cilantro
-
Korean Fried Chicken
chili butter, braised spinach
-
SMOKED BONE MARROW
shiso chimichurri, miso toast
-
Duck Breast
“Burnt Ends”
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FILET MIGNON 8OZ*
fire roasted kimchi, toasted garlic soy
-
BROILED KING CRAB LEGS
grilled citrus butter
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Brisket
black shichimi pepper, sweet sou
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ROSEWOOD WAGYU RIB CAP 12 OZ*
szechuan peppercorn sauce, maitake mushrooms
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CHILEAN SEA BASS*
miso, mixed herbs
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BEEF SHORT RIB
black shichimi pepper, sweet soy
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LAMB CHOPS 18 OZ*
scallions, house hoisin
-
DRY AGED TOMAHAWK 32OZ*
roasted onion miso
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness