Starters

Ishiyaki- “Hot Rock”- Aged, marinated prime beef, Ahi tuna and assorted accompaniments - for two- 25, each additional-12

Crispy snap pea salad
Organic baby greens, sweet Vidalias, ensalada ricotta beignet, lemon vinaigrette, chilled minted sweet pea and English cucumber and tomato soup cordials  9

Baby “Dewey” Maryland jumbo lump crab, avocado key lime compote, yellow and red tomato confiture, spicy honey arugula  15

Honey roasted yellow and red beets salad
Wasabi Mineshaft blue cheese vinaigrette, organic lettuce soy roll   9

Luc’s Caesar
Organic romaine hearts coated with key lime Caesar vinaigrette, baby bread sticks and red tempura onion rings   10

Lemongrass shrimp and lobster bisque
Sautéed chunky dilled gnocchi, Sichuan pepper crema   13

Chilled soba noodle salad with sea scallop dumplings and Yuzu dressing   11

*Prime beef tartare made to order with prime tenderloin, horseradish, green onion sesame pancakes and black truffle mustard   15

*Hamachi
English cucumber, green papaya, galangal vinaigrette, with lettuce blankets   15

*Sashimi plate
Please ask server about today’s selection – Market Price



*Maine lobster
Sautéed Maine lobster tail meat with organic squid ink tagliatelli, uni cream, French Comte cheese, tobiko, with white truffle - tarragon oils  36

*Rotisserie rock hens
Nuoc mam marinated, mung bean noodle salad with Asian pear - bean sprouts, pork and shrimp puffs  26

Kurobuta pork belly
Baked in spiced almond pastry with Japanese style pickled dandelion greens, smoked masala gravy  26

*New Zealand wild Dorade
Steamed, mushroom mélange, French breakfast radish, aka miso broth with yuzu kosho aioli and kimchee chip   31

*Wild caught salmon
Jalapeno and cilantro cured, cool cucumber sauce, burnt lime, crème fraiche, spicy cayenne oil, and organic warm wheat berry salad with edamame and broom corn   30

*Sautéed Mexican White Prawns
Sautéed “fiery” white prawns, jasmine rice cakes, scotch bonnet - sambal honey glaze, wilted basil salad   32

*Filet mignon – 8 oz
Grilled with karashi sumiso crust, burdock root, natto veal glace, green onion and wakame puree, black sesame - garlic wafer and butter poached Caledonian prawn  39

*Grilled Colorado “sweet garlic” Lamb Chops
Asian ratatouille, sautéed eggplant raviolis and prosciutto caper sauce   34

*Bone-in Ribeye Chop-18 oz.
“Nueskes” applewood smoked bacon, charred Chinese long beans, griddled polenta, sesame garlic au jus   43

*California milk fed veal porter house – 12oz
Pan seared, tofu ru sauce, water chestnut and parsnip puree, charred long bean knots with kombu vinaigrette  39

Pasta Fresca
Rigatoni pasta, edamame, fresh basil, almonds, lemon zest, wilted romaine, shoyu tofu sauce   22


A 20% service charge will be added to all tables of 5 or more. *Serving raw or under cooked meat, poultry, seafood, or eggs may increase your risk of food borne illness. Please notify your server of any food allergies.