Prime & Beyond Wagyu Steakhouse

Lightly fried blue crab claws, served with horseradish buerre blanc and lemon essence

Hand minced wagyu tenderloin, finished with shallots, capers, black garlic mustard, chives, and quail egg yolk, served with toasted baguette

Thin sliced poached octopus, arugula, cherry drop peppers, and tobiko, drizzled with mango citrus vinaigrette

Classic french escargot baked in black garlic bone marrow compound butter, topped with toasted brioche crumbs and fresh parsley

A5 wagyu slices served raw with a tableside hot stone sear, ponzu dip, ginger scallion relish, and shaved radish

Creamy whipped feta, topped with wine pickled heirloom tomatoes, Aleppo pepper, fried basil, and herb oil, served with toasted baguette

House blend of ground wagyu, black garlic aioli, jalapeño bacon jam, and smoked Cheddar served on brioche slider buns

House cured pork belly seared and tossed in honey gochujang, topped with a kimchi ranch slaw, served on brioche slider buns

Oven-roasted marrow bones, finished with parsley-caper gremolata, balsamic reduction, and herb oil, served with toasted baguette

Sautéed wagyu beef sausage. Served with chimmichurri sauce

this caviar is paddlefish domestic

2 pieces of grill yellowtail collar, served with citrus lemon soy and greens with roasted sesame dressing

Crisp romaine hearts, shaved Parmesan Reggiano, house Caesar dressing, and black garlic toasted croutons

Seasonal greens, with cucumber, tomato, shaved carrots, and a house red wine vinaigrette

Baby iceberg, blue cheese crumbles, shaved red onion, red wine pickled tomatoes, and crispy pork belly lardons

Chef's choice accompaniments. Ask your server about our chef's selection

House made wagyu bone broth, mirpoix, fresh herbs, and drizzled with herb infused wagyu tallow

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Center cut Wagyu tenderloin, broiled to perfection

14 oz marbled Wagyu ribeye, broiled to perfection

Prime New York strip, broiled to perfection

Highly marbled shoulder steak aka Denver cut, broiled to perfection

Lightly battered wagyu cutlet, flash fried, served with mushroom veloute' and garlic confit

2-day beef and wine reduction

Toasted green peppercorns, brandy, cream, and demi reduction

Reduced mushroom stock and sherry, crimini, shiitake, and oyster mushrooms

Bourbon soaked cherries, red wine vinegar, and demi

Hoisin demi reduction

Smoked aged blue cheese and house pork belly, torched tableside

The black garlic market black garlic, fresh herbs, Worcestershire, and bone marrow, torched tableside

5 blackened shrimp

5 grilled shrimp

6 oz Maine lobster tail, poached in lemon butter, lightly spiced

Creamy boursin cheese, and jumbo lump crab reduced with cream and lemon juice

Broiled to your preference, finished with a bourbon cherry glaze

12 oz bone in duroc pork chop, broiled to perfection

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2 crispy skin quails, served with Louisiana dirty rice, seasonal vegetable, and hoisin demi glace

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House blend of wagyu, topped with jalapeño bacon jam, smoked Cheddar cheese, and black garlic aioli, on a brioche bun

Shrimp, lobster, octopus, fresh fish, fresh fennel, tomatoes, seafood stock, orange zest, and mirepoix

Creamy layered potatoes, gruyere cheese, and bread crumbs, baked to perfection

Creamy smooth mashed potatoes, with garlic confit, and butter

Crispy battered steakhouse cut fries, seasoned with sea salt and herbs

Rotini pasta, smoked gouda cream sauce, and crispy pork belly

Crispy fried brussels sprouts, crispy pork belly, aged blue cheese, and black garlic honey

Tarragon butter glaze

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Chef's mushroom blend, pan seared with garlic and herbs

Silky spinach in a rich, spiced cream sauce

Decadent fourless chocolate torte, berry gastrique chantilly cream

Ask for chef's presentation

Ask for chef's presentation