menu changes daily
Sunday – Thursday | 5 pm – 10 pm
Friday + Saturday | 5 pm – 11 pm
Salmon Crudo* | tamarind, cucumber, radish 28
Oysters* | mignonette, cocktail sauce, citrus 28 | half dozen
Bigeye Tuna* | shaved foie gras, stone fruit, pine nuts 38
Spicy Cucumbers | togarashi, marcona almond 9
House Pickles | assorted preserved vegetables 11
Summer Salad | tomato vinaigrette, avocado, parmesan 16
Brentwood Corn | calamansi, jalapeno, feta 16
Brussels Sprouts & Cauliflower | pineapple vinaigrette, herbs 18
Shishito Peppers | smoked salt, lime 14
Pork Belly Buns | hoisin, scallion, cucumber 14 | 2 per order
Shrimp Buns | spicy mayo, pickled onion, iceberg 16 | 2 per order
Green Curry Rice Cakes | impossible beef, thai basil, crispy shallot 32
Ginger Scallion Noodle | pickled shiitake, wakame salad, cucumber 21
Spicy Miso Ramen | black garlic, ground pork, momo egg* 28
Szechuan Duck Noodle | duck sausage, candied peanut, szechuan pepper 38
add | poached egg* 2 | pork belly 5 | shredded chicken 8 | spicy shrimp 10
MEAT & SEAFOOD
Crispy Duck Confit | chile yogurt, tingly salt, cilantro 45
Glazed Pork Chop | crispy rice, lemon grass, fish sauce vinaigrette 52
Roasted Whole Branzino | green papaya, mint, peanuts 78
Grilled Washugyu Ribeye* | house pickles, onion butter 108
Bo Ssäm | 180 | serves 4–6
Slow-roasted pork shoulder accompanied by rice, bibb lettuce, kimchi, hoisin & ginger scallion sauce.
5 Spice Roasted Duck | 268 | serves 3-4
Whole duck served with confit fried rice, bibb lettuce, steamed buns, kimchi, hoisin, ginger scallion sauce, and fresh herbs.
Bone-in Icon Ribeye | 230 | serves 3-4
32oz tare brushed and grilled. Served with fried potatoes, lemon butter, and a mustard green salad.
Singaporean Lobster & Shrimp | 328 | serves 3-4
6 lobster tails & 18 shrimp fried with corn, potatoes, and longanisa sausage, then tossed with chili butter and herbs.
Due to limited supply, some or our Large Format items may not be available. To reserve a large format meal in advance, call us at 702.698.2663.
The safety and health of our team and guests has always been our top priority. Here are some operational changes we’ve been working on for the past four months so our restaurant can be the safest place to dine and work.
If you would like a paper menu, we are happy to provide a clean copy for your table.
*consuming raw or undercooked foods can increase the risk of foodborne illness.