8oz Rib Cap*

8oz Wagyu Skirt*

japanese a5, miyazaki prefecture, japan, 100% purebred japanese black kuroge washu cattle known for it's cherry red color and snowflake-like marbling, triple seared miyazaki striploin japanese a5* accompanied with blistered shishito pepper, pickled daikon ponzu, fresh wasabi

4 oz Triple-Seared Miyazaki Striploin*

Chimichurri

House Made Steak Sauce

Peppercorn

Béarnaise*

blistered shishito peppers, smoked salt,  ají amarillo, chimichurri

4OZ. Iberico Pork

red wine & A5 tallow butter, chimichurri oil, Hawaiian lava salts

WARM BREADS AND SPREADS

maple-bourbon carrot purée, shimeji mushrooms, smoked carrot top pesto, toasted pine nuts, carrot bacon

Diver Scallops & Charred Scallion Risotto*

cracked pepper brioche, shallots, truffle cheese sauce, arugula

American Wagyu Sliders*

truffle egg emulsion, coriander vinaigrette, manchego, yukon gold potato chips

Smoked 6666 Beef Tartare*

pearl rice cracker-crusted, pickled apple, cured cucumber, ají amarillo, crispy nori, micro wasabi, crème fraîche

Hamachi Crudo*

whipped smokey blue cheese, endive, frisee, citrus braised golden beets, strawberry, toasted marcona almond, cider vinaigrette, cinnamon-rice tuile

Farmer's Market Salad

baby gemstone lettuce, shaved reggiano, gouda, garlic croutons, white anchovies on request

Caesar Salad*

cucumber gelée, horseradish cocktail sauce, fresno chili

Shrimp Cocktail

truffled welsh rarebit crouton, braised short rib, gruyere

British Style Onion Soup

Bjork Oscietra*

east and west coast selection from the chef

Half Dozen Oysters*

Half Lb. Alaskan King Crab

tiger prawns, oysters, clams, lobster, dungeness crab salad, salmon poke, seasonal shellfish served with: champagne mignonette, citrus soy sauce, cocktail sauce

Shellfish Platter*

Remove the 8 oz rib cap from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels. Evenly season both sides with the kosher salt, black pepper, and garlic powder, pressing the seasonings gently into the meat.

Bring to room temperature & season

Place a heavy skillet (cast-iron preferred) over medium-high heat for 4–5 minutes until very hot. Meanwhile warm an oven to 400°F (200°C) only if you plan to finish thicker cuts in the oven; for an 8 oz rib cap typically searing only is sufficient.

Preheat pan

Add the neutral oil to the hot skillet and swirl to coat. Carefully lay the rib cap in the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1.5–2 minutes.

Sear the steak

Reduce heat to medium. Add the butter, crushed garlic clove, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and pan juices for 45–90 seconds to build flavor and finish cooking. Continue basting until internal temperature reaches your target (see doneness).

Baste with butter & aromatics

For an 8 oz rib cap (approximately 1–1.25 inches thick), target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove from heat when the thermometer reads 5°F below your target as carryover will raise the temperature slightly.

Check doneness

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Rest the steak

Slice the rib cap against the grain into thin strips. Transfer to a warm plate and spoon any accumulated juices from the cutting board over the slices. Sprinkle flaky sea salt and chopped parsley over the top, and serve with a lemon wedge if desired.

Slice and finish

If you prefer a pan sauce: after removing the steak, keep the pan over medium heat, add 1/4 cup beef stock or red wine to deglaze, scrape up browned bits, and reduce by half. Swirl in the pan drippings and 1 tsp cold butter off heat to emulsify, then spoon over sliced steak.

Serve immediately with preferred sides (potatoes, salad, roasted vegetables).

rib cap (deckle) steak, trimmed

Kosher salt

Freshly ground black pepper

Garlic powder

Neutral oil with a high smoke point (canola, grapeseed, or vegetable)

Unsalted butter

Fresh garlic, lightly crushed

Fresh thyme sprigs

Flaky sea salt (for finishing)

Fresh parsley, chopped

Lemon wedge

Remove the 8 oz Wagyu skirt steak from the refrigerator and pat it dry with paper towels. Let it sit, loosely covered, at room temperature for 20–30 minutes to take the chill off (important for even cooking).

Bring to temperature

If the skirt has a silver skin or large connective pieces, trim them away with a sharp knife. Lightly score any very fatty edge to prevent curling, cutting shallow diagonal slashes.

Trim & score (if needed)

Just before cooking, sprinkle both sides of the steak with 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Press the seasoning gently into the meat so it adheres.

Season

Place a heavy skillet (cast-iron preferred) over high heat and let it get very hot for 4–5 minutes. The pan should be smoking lightly when ready.

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the seasoned Wagyu skirt steak in the pan. Sear undisturbed for 1.5–2 minutes to develop a deep brown crust. Flip and sear the other side for 1.5–2 minutes. Because skirt is thin, aim for a rare–medium-rare internal temperature (about 120–125°F / 49–52°C). Use an instant-read thermometer to check doneness.

Lower heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and 2 thyme sprigs to the pan. Once the butter melts and foams, tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 30–45 seconds to add flavor and gloss.

Finish with butter and aromatics

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–7 minutes to allow juices to redistribute.

Rest

Against the grain, slice the skirt steak thinly on a sharp diagonal into 1/4-inch slices. Arrange on a warm plate and sprinkle with 1/4 tsp flaky sea salt. If using, squeeze the lemon wedge over the slices and scatter 1 tablespoon chopped parsley as garnish.

Slice & finish

Wagyu skirt steak (8 oz)

Coarse kosher salt

Neutral high-smoke oil (grapeseed or canola)

Fresh garlic cloves, smashed

Finishing flaky sea salt

Chopped fresh parsley

Pat the 4 oz Miyazaki striploin dry with paper towel. Let rest uncovered at room temperature for 30–45 minutes so it reaches near room temp (this ensures even cooking). Just before cooking, season both sides lightly but evenly with fine sea salt (about 1.25 tsp total distributed) and freshly ground black pepper (about 1/2 tsp). Press the seasoning gently into the surface.

Bring to temp & season

Heat a heavy cast-iron skillet or stainless pan over very high heat until smoking. Add 1 tablespoon neutral oil and swirl. Place the steak away from you into the pan. Sear without moving for 45–60 seconds to develop an initial crust and begin rendering fat. Flip and sear the other side 45–60 seconds. Remove the steak to a wire rack for 1–2 minutes to rest while preparing the next sear.

Triple-sear — sear 1 (high-heat rendering)

Return the pan to high heat; add remaining 1 tablespoon oil. When shimmering, place the steak back in and sear 30–45 seconds per side, angling briefly on edges to render fat caps. This second sear deepens the crust and cooks slightly more toward desired doneness (target: rare to medium-rare for A5). Remove steak to rack for 1–2 minutes.

Triple-sear — sear 2 (further crust development)

Reduce heat to medium-high. Add 1 tablespoon unsalted butter, the smashed garlic clove and herb sprig to the pan. When butter foams, return steak and spoon hot butter and aromatics over the meat continuously while searing 20–45 seconds per side (short — just to finish and glaze). Baste for 30–60 seconds total. Internal temperature target: 115–125°F (46–52°C) for rare to medium-rare; take off a few degrees early as carryover will rise. Transfer steak to a cutting board and rest 4–6 minutes tented lightly with foil.

Triple-sear — sear 3 (butter baste finish)

Slice the rested striploin against the grain into 1/4-inch slices. Spoon any resting juices over slices. Plate the slices stacked or fanned, and season very lightly with a small pinch more flaky sea salt if desired.

While the steak rests, heat a small skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat. Add shishito peppers in a single layer and toss or shake the pan frequently until skins are blistered and charred in spots, about 3–5 minutes. Remove to a small dish, sprinkle with flaky sea salt (about 1/4 tsp) and serve with a lemon wedge to squeeze over just before eating.

Combine 2 tablespoons rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/2 tablespoon mirin (if using) in a small bowl and stir until sugar dissolves. Add 1/2 cup julienned daikon and toss to coat. Let sit at least 10 minutes (can be made up to several hours ahead). Just before serving, drain any excess liquid and toss the pickled daikon with 2 tablespoons ponzu sauce. Taste and adjust balance; it should be bright, slightly sweet-acidic and savory.

On the plate, arrange the sliced Miyazaki striploin. Position blistered shishito peppers to one side and a small mound (about 2–3 tablespoons) of pickled daikon ponzu nearby. Place a small dollop (about 1 tsp) of freshly grated wasabi beside the beef, not directly on meat so diners may take as desired. Garnish with microgreens if using. Serve immediately so beef is warm and peppers are hot.

Miyazaki A5 striploin (trimmed), 4 oz portion

Fine sea salt

Neutral high-smoke oil (grapeseed or avocado)

Garlic, smashed (optional)

Fresh thyme or rosemary (optional)

Shishito peppers

Neutral oil

Flaky sea salt

Daikon, peeled and julienned

Rice vinegar

Sugar

Salt

Ponzu sauce

Mirin (optional)

Fresh wasabi (grated) or prepared wasabi

Microgreens (optional)

Rinse the parsley and cilantro (if using) and shake or pat dry thoroughly. Remove large stems from parsley and cilantro; you want mostly leaves and tender stems. Finely chop the parsley, cilantro and oregano leaves by hand until you have about 1 packed cup of chopped parsley and 1/4 cup cilantro. Finely mince the garlic cloves and the shallot (if using).

Prepare herbs and aromatics

In a medium bowl combine the chopped herbs and oregano, minced garlic and shallot, crushed red pepper flakes, kosher salt and freshly ground black pepper.

Combine ingredients

Whisk in the red wine vinegar and lemon juice. Slowly drizzle in the extra-virgin olive oil while stirring to emulsify. If the mixture seems too thick, add up to 2 tablespoons additional olive oil to reach a loose, spoonable consistency.

Add acids and oil

Taste and adjust salt, pepper and red pepper flakes as needed. The sauce should be bright, tangy and slightly spicy. If too sharp, add a teaspoon more olive oil or a pinch of sugar to balance.

Adjust seasoning

Let the chimichurri rest at room temperature for at least 15–30 minutes to allow flavors to meld. For best flavor, refrigerate for 1–2 hours and bring back to room temperature before serving. Store leftovers in an airtight container in the refrigerator up to 5 days. If chilled, the olive oil may solidify slightly—bring to room temperature and stir before using.

Rest and serve

Serve chimichurri spooned over grilled steak, chicken, fish or roasted vegetables. It can also be used as a marinade—reserve some fresh sauce before marinating to serve as a condiment after cooking.

Usage tips

fresh flat-leaf parsley

fresh cilantro (optional)

fresh oregano leaves (or 1 tsp dried oregano)

garlic cloves, peeled

red wine vinegar

fresh lemon juice (optional)

extra-virgin olive oil

olive oil (to adjust texture)

crushed red pepper flakes

kosher salt

freshly ground black pepper

shallot, finely minced (optional)

Heat a medium saucepan over medium heat. Add olive oil and 2 tablespoons unsalted butter. When butter foams, add the finely minced onion and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

sauté aromatics

Raise heat to medium-high and pour in 1/2 cup red wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the wine to boil and reduce by about half, about 3–4 minutes.

deglaze and reduce

Stir in 1 cup beef stock, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 tablespoon brown sugar. Whisk in 1 tablespoon tomato paste until fully incorporated. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered until the sauce thickens slightly and coats the back of a spoon, about 8–10 minutes.

add liquids and simmer

Add 1 teaspoon soy sauce, 1 teaspoon red wine vinegar, chopped thyme, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt. Taste and adjust — add a pinch more salt or 1/2 teaspoon additional brown sugar if you prefer sweeter notes. Simmer another 1–2 minutes to marry flavors.

season and finish

Remove the pan from heat. Whisk in the 1 tablespoon cold diced unsalted butter a few pieces at a time until melted and the sauce becomes glossy and slightly thickened (this is called mounting).

mount with butter

For a smooth steak sauce, pass through a fine-mesh sieve into a clean bowl, pressing on solids to extract flavor. Discard solids. Transfer sauce to a small serving vessel or jar. Use warm or refrigerate for up to 5 days; reheat gently before serving.

strain and store (optional)

unsalted butter

olive oil

yellow onion, finely minced

garlic, minced (about 3 cloves)

red wine (dry)

beef stock (low-sodium preferred)

Worcestershire sauce

Dijon mustard

brown sugar (lightly packed)

tomato paste

soy sauce

fresh thyme leaves, chopped

cold unsalted butter (for finishing), diced

Place the whole black peppercorns in a dry skillet over medium heat. Toast, shaking the pan, for 1–2 minutes until fragrant (do not burn). Transfer to a mortar and pestle or heavy bowl and coarsely crush. Reserve about 1 tablespoon of the crushed pepper for garnish; keep the rest slightly finer for the sauce.

Toast and crush peppercorns

In a heavy skillet over medium heat, add olive oil and 1 tablespoon butter. When butter foams, add the minced shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Carefully add the brandy (stand back if using an open flame) and simmer for 1–2 minutes, scraping up any browned bits from the pan. Allow most of the alcohol to cook off and reduce slightly.

Deglaze with brandy

Add the stock to the skillet and bring to a simmer. Stir in the coarsely crushed peppercorns (reserve the tablespoon for garnish). Reduce the stock by about half, simmering 4–6 minutes so the flavors concentrate.

Build the sauce

Lower heat to medium-low and stir in the heavy cream, Dijon mustard and Worcestershire sauce. Simmer gently, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes). If the sauce becomes too thick, add 1–2 tablespoons stock or water to loosen.

Finish with cream and seasonings

Remove the skillet from heat and whisk in the remaining tablespoon of butter until glossy. Taste and add salt as needed. If you prefer a smoother sauce, press it through a fine-mesh sieve to remove larger fragments; otherwise serve with the coarse pepper for texture.

Mount with butter and adjust seasoning

Spoon the hot peppercorn sauce over steaks, roasted vegetables, or chicken. Sprinkle the reserved tablespoon of crushed peppercorns and chopped parsley on top for presentation. Serve immediately with lemon wedges on the side if desired.

Garnish and serve

black peppercorns (whole)

shallot (finely minced)

garlic (minced)

cracked black pepper (coarse)

brandy or cognac

beef or chicken stock

heavy cream

salt

olive oil (or neutral oil)

grilled steak or roasted vegetables

fresh parsley (chopped)

lemon wedges

Cut the unsalted butter into 1/2-inch cubes and place in a small saucepan over low heat. Melt gently until completely liquid. Let sit for 1–2 minutes to allow milk solids to separate, then skim the foam from the surface and carefully pour the clear yellow butterfat into a heatproof measuring cup, leaving the milky solids behind. Keep warm (but not hot) near the stove.

Clarify the butter

Combine white wine vinegar, dry white wine, minced shallots, 1 tablespoon chopped tarragon, and 1/2 tablespoon chopped chervil in a small saucepan. Bring to a simmer over medium heat and reduce until approximately 2 tablespoons of liquid remain (about 6–8 minutes). Strain the reduction into a small heatproof bowl to remove shallots and herb bits, pressing to extract flavor. Let the reduction cool slightly (warm, not hot).

Make the reduction (échalote-tarragon reduction)

In a medium heatproof bowl (stainless steel or glass), whisk the 3 egg yolks with 1 teaspoon cold water until smooth and slightly pale. Add the warm reduction a little at a time (1 teaspoon at first) while whisking constantly to temper the yolks, then whisk in the rest until fully incorporated.

Prepare the egg yolks

Set the bowl with the tempered yolks over a saucepan of gently simmering water (bain-marie). The bottom of the bowl should not touch the water. Whisk continuously until the yolks thicken and reach a ribbon-like consistency that coats the back of a spoon (about 3–5 minutes). Keep the heat low to avoid scrambling; remove from the heat occasionally if the mixture gets too hot.

Cook the yolks (bain-marie)

Begin adding the warm clarified butter very slowly, drop by drop at first, while whisking vigorously and constantly to create a stable emulsion. As the sauce begins to thicken and emulsify, you can add the butter in a thin steady stream. Continue until all butter is incorporated and the sauce is glossy and thick but still pourable. If the sauce becomes too thick, whisk in a teaspoon of warm water or a little lemon juice to loosen.

Emulsify with clarified butter

Whisk in the remaining 1 tablespoon chopped tarragon and 1/2 tablespoon chopped chervil. Season with 1 teaspoon fine sea salt, 1 teaspoon white or ground pepper (to taste), and 1 teaspoon fresh lemon juice. Taste and adjust seasoning — add more lemon for brightness or salt if needed.

Finish and season

Keep the béarnaise warm (not hot) by placing the bowl in a warm water bath or near a low oven (about 60–70°C / 140–160°F) for up to 30 minutes; whisk occasionally. Do not expose to high heat or direct flame. Serve immediately spooned over steak, fish, vegetables, or eggs. Garnish with whole tarragon sprigs if desired.

Keep warm and serve

If the sauce breaks (separates), rescue it by whisking one teaspoon of cold water into a clean bowl and very slowly whisking the broken sauce into it, or start with a fresh egg yolk in a clean bowl and whisk the broken sauce into the yolk a little at a time. If too thick, thin with a little warm water or lemon juice; if too thin, whisk over gentle heat until slightly thicker.