egg yolk, bacon, dashi truffle cream sauce

Truffle Udon Carbonara

plump crab meat, green onion, pickled fresnos, grilled artisan sourdough

Spicy Crab Dip

sake and soy marinated, korean chili caramel, pickled fresnos, watermelon radish

Bang Bang Chicken

sashimi grade ahi tuna poke, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice

Tuna Poke Bowl

Refreshing cocktails available during happy hour.

Happy Hour Cocktails

Than Happy

fresh raspberries, tahitian vanilla ice cream

Molten Chocolate Cake

Warm Italian Donuts

pineapple-mango compote, coconut whipped cream, passionfruit mango sauce, coconut crumble

Crème Brûlée Cheesecake

hand-folded pastry, toasted almonds, canadian maple ice cream

Individually Baked Apple Pie

12 oz, garlic butter, peppercorn sauce, fully loaded crispy mashed potatoes, seasonal vegetables

The Ribeye

35 day dry-aged ribeye, our famous fully loaded crispy mashed potatoes, seasonal vegetables – serves 2-4 (pre-order in advance, limited daily)

Tomahawk Steak

6 oz sirloin, garlic butter, rocket greens, preserved cherry tomatoes, fries

Steak Frites

Prime New York Strip 14 oz, our famous fully loaded crispy mashed potatoes, seasonal vegetables

ICON CUTS

grilled rare, bacon, sweet pepper relish, onion rings

Ahi Tuna Club

6 oz sirloin, featuring our famous fully loaded crispy mashed potatoes, seasonal vegetables

Steak With Lobster

6 oz sirloin featuring our famous fully loaded crispy mashed potatoes, seasonal vegetables

JOEY Classic Steak

double patties, cheddar cheese, pickles, lettuce, roasted onion aioli

JOEY Cheeseburger

chipotle mayo, cilantro chimichurri, corn guacamole, valentina's

Baja Cauliflower Tacos

Grilled Chicken Club

two tacos, shrimp & cod, guacamole, valentina’s

Baja Fish Tacos

slow roasted in-house, crackling, warm au jus

Prime Rib Sandwich

marinated ahi tuna, avocado, pickled ginger, tempura flakes, spicy emulsion

Tuna & Avocado Crunch Roll

tempura prawn, avocado, spicy mayo, tobiko

Sushi Cone

Bring a large pot of water to a boil. Add udon noodles and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.

Cook Udon Noodles

In a saucepan, combine dashi stock and heavy cream. Heat over medium heat until it starts to simmer. Stir in truffle oil, salt, and black pepper. Cook for 2-3 minutes until slightly thickened. Remove from heat and set aside.

Prepare Dashi Truffle Sauce

In a skillet over medium heat, add chopped bacon. Cook until crispy, about 5-7 minutes. Remove from heat and drain excess fat.

Cook Bacon

In a bowl, whisk together egg yolks and grated Parmesan cheese until well combined.

Mix Egg Yolks and Cheese

In a large mixing bowl, combine the cooked udon noodles, crispy bacon, and dashi truffle cream sauce. Stir in the egg yolk and Parmesan mixture quickly to create a creamy sauce that coats the noodles.

Combine Everything

Plate the carbonara and garnish with chopped chives and a drizzle of extra truffle oil. Serve immediately.

Plate and Garnish

Udon noodles

Dashi stock

Heavy cream

Truffle oil

Salt

Black pepper

Bacon

Egg yolks

Parmesan cheese

Chopped chives

Extra truffle oil

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended.

Mix the Base

Gently fold in the crab meat, pickled fresno chiles, chopped green onions (reserve a few for garnishing), garlic powder, lemon juice, salt, and black pepper. Mix until well combined.

Add Crab and Seasonings

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Chill and Serve

Preheat your grill or grill pan over medium heat. Slice the artisan sourdough loaf into thick slices.

Prepare the Sourdough

Brush both sides of the sourdough slices with olive oil. Grill for 2-3 minutes on each side until golden and toasted.

Grill the Bread

crab meat

cream cheese

sour cream

mayonnaise

pickled fresno chiles

green onions

garlic powder

lemon juice

salt

black pepper

artisan sourdough bread

olive oil

In a mixing bowl, combine sake, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk until well combined.

Create the Marinade

Place the chicken thighs in a resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a golden caramel color. Remove from heat and stir in Korean chili paste until smooth. Set aside.

Make the Chili Caramel

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Place sliced Fresno chiles in a jar and pour the vinegar mixture over them. Let it sit for at least 30 minutes before serving.

Pickle the Fresnos

Remove the marinated chicken from the fridge and let it come to room temperature. Dredge each piece in cornstarch, shaking off the excess.

Coat the Chicken

In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in batches, cooking until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain.

Fry the Chicken

On a serving platter, arrange the fried chicken. Drizzle with Korean chili caramel. Top with pickled Fresno chiles, sliced watermelon radish, and garnish with toasted sesame seeds and sliced green onions.

Assemble the Dish

Serve immediately while hot, and enjoy with extra chili caramel on the side if desired.

Serve

Sake

Soy Sauce

Honey

Sesame Oil

Garlic, minced

Ginger, grated

Chicken Thighs, boneless and skinless

Cornstarch

Vegetable Oil, for frying

Sugar

Korean Chili Paste (Gochujang)

Water

Fresno Chiles, sliced

Rice Vinegar

Watermelon Radish, thinly sliced

Sesame Seeds, toasted

Green Onions, sliced

Cut the sashimi grade ahi tuna into small cubes and place in a mixing bowl.

Prepare the Tuna

Add soy sauce, sesame oil, chopped green onions, sea salt, and chili crisp to the tuna. Mix gently to combine and coat the tuna evenly. Set aside to marinate for at least 15 minutes.

Combine the Sauce

Heat vegetable oil in a deep frying pan over medium-high heat.

Prepare Wontons

Once the oil is hot, carefully add wonton wrappers, a few at a time, frying until they are golden brown and crispy, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels.

Fry Wontons

Peel and julienne the green papaya and carrot into thin strips.

Prepare the Vegetables

In a bowl, combine the julienned papaya and carrot. Add lime juice and fish sauce, then toss to coat evenly. Let it sit for 10 minutes to marinate.

Mix the Slaw

In a blender, combine the small carrot (peeled and chopped), white miso paste, rice vinegar, and water. Blend until smooth and creamy.

Blend the Dressing

In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed. Fluff with a fork.

Cook the Rice

sashimi grade ahi tuna

soy sauce

sesame oil

sea salt

chili crisp

wonton wrappers

vegetable oil

green papaya

carrot

lime juice

fish sauce

white miso paste

rice vinegar

water

jasmine rice

coconut milk

In a cocktail shaker, combine the vodka, fresh lemon juice, and simple syrup. Fill the shaker with ice.

Combine Ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a glass filled with ice. Top with club soda and stir gently.

Strain and Serve

Garnish the cocktail with a lemon wedge on the rim of the glass and add fresh mint leaves for aroma.

Add Garnishes

Vodka

Fresh Lemon Juice

Simple Syrup

Club Soda

Lemon Wedge

Fresh Mint Leaves

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, combine the melted butter, eggs, vanilla extract, and milk. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Base

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.

Prepare Cream Cheese Mixture

Once the base is cooled, spread the cream cheese filling evenly over the top.

Spread the Filling

Top the cream cheese filling with whipped cream, spreading it evenly to cover the filling.