Menu's Dinner menu
Menu last updated on July 6, 2020
menu changes daily
Dinner
Thursday | 5 pm – 10 pm
Friday + Saturday | 5 pm – 11 pm
Sunday + Monday | 5 pm – 10 pm
Tuesday + Wednesday | Closed
SMALL PLATES
King Salmon Crudo | tomato dashi, trout roe, purple shiso 34
Bigeye Tuna | shaved foie gras, lychee, pine nut 38
Oysters | bonji ponzu, ginger 28 | half dozen
Gochujang Fried Chicken | blue cheese, crudite, sesame 32
Watermelon & Cucumber | fish sauce vinaigrette, herbs 16
Wedge Salad | buttermilk, lap cheong, cherry tomato 16
Tingly Garlic Fries | fish sauce vinaigrette, chilies, mint 16
Summer Succotash | jalapeno, cilantro, chili mayo 16
Tasting of Country Hams | redeye mayo, brioche 32
Pork Belly Buns | hoisin, scallion, cucumber 14 | 2 per order
Shittake Buns | hoisin, scallion, cucumber 14 | 2 per order
Shrimp Buns | spicy mayo, pickled onion, iceberg 16 | 2 per order
NOODLES
Australian Winter Truffle Ramen | hozon dashi, truffle butter, egg yolk 54
Shoyu Pork Ramen | pork belly, pork shoulder, slow poached egg 18
Ginger Scallion Noodle | pickled shiitake, wakame, cucumber 16
add | poached egg 2 | pork belly 5 | pickled shiitake 2 | spicy shrimp 10
MEAT & SEAFOOD
Smothered Chicken Katsu | shiitake gravy, black pepper 42
Crispy Lamb Ribs | chile yogurt, tingly salt, cilantro 34
Glazed Heritage Pork Chop | grilled zucchini, lemongrass, pickled vegetables 49
Japanese Wagyu New York Strip | asparagus, bone marrow bearnaise 99
Steamed King Salmon | roasted corn butter, mushroom, crispy skin 48
Spicy Shrimp & Pork Belly Stew | kimchi, jasmine rice, pickles 54
LARGE FORMAT
Bo Ssäm | 180 | serves 4-6
Slow-roasted pork shoulder accompanied by oysters*, rice, bibb lettuce, kimchi, hoisin, ssäm sauce, and ginger scallion sauce.
Honey Walnut Lobster & Shrimp | 348 | serves 3-4
6 lobster tails & 18 shrimp tempura battered then fried with garlic and chilies finished with yuzu mayonnaise, condensed milk & candied walnuts.
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.