Wine List

Dessert

MATCHA SOUFFLÉ

Raspberry Cognac Coulis / Raspberry Ice Cream / Fresh Raspberry
21

PISTACHIO OLIVE OIL CAKE

Pistachio Ice Cream / Grapefruit In Various Applications
17

ONO ‘ONO

Passion Fruit Crémeux / Violas / Pineapple / Coconut
21

WHITE FOREST

White Chocolate Sphere / Strawberry Panna Cotta / Rhubarb / Basil / Almond
25

COFFEE & TEA

ESPRESSO

ESPRESSO

8

CAPPUCCINO

8

LATTÉ

8

AMERICANO

8

MACCHIATO

8

PRESS COFFEE

CORSICA

La Colombe Coffee
10 / 19

MEXICO BELLA VISTA (DECAFFEINATED)

10 / 19

GREEN & BLACK TEA

CELADON PEARL

9

GENMAICHA

9

JASMINE

9

EARL GREY

9

FORMOSA RED

9

TUNG TING

9

HERBAL

CHOCOLATE MINT MATE (CAFFEINATED)

9

PEPPERMINT ROSE

9

SKIN GLOW

9

SOUTH AFRICAN CHAI

9

TUMMY BLISS

9

AFTER DINNER

BIJOU

Barr Hill Tom Cat / Green Chartreuse / Suze Liqueur / Alessio Vermouth Bianco
14

CARAJILLO

Licor 43 Spanish Liqueur / Espresso / Bacardi 8 / Orange
14

SIBERIAN ESPRESSO MARTINI

Stoli Elit Vodka / St. George Coffee Liqueur / Amaro Nonino
16

SWEET BY THE GLASS

TOKAJI

SAMUEL TINON, ASZÚ 5 PUTTONYOS 2007

30

DEMETER ZOLTAN, ESZTER 2013

27

SAUTERNES

CHÂTEAU DE FARGUES, LUR SALUCES 2007

32

CHÂTEAU LA TOUR BLANCHE, 1ER CRU 2001

30

CHÂTEAU SUDUIRAUT, 1ER CRU 2010

22

CHÂTEAU D’YQUEM, 1ER CRU SUPÉRIEUR 1994

130

OTHER SWEET WINE

LA MORANDINA MOSCATO D’ASTI 2020

15

PATRICK BOTTEX, BUGEY-CERDON ‘LA CUEILLE’

15

DOLCE 2014

22

INNISKILLIN, CABERNET FRANC ICEWINE 2015

35

FORTIFIED BY THE GLASS

TAWNY PORT

PENFOLD’S

10

GRAHAM’S 20 YEAR

20

WHITE PORT

FERREIRA, DONA ANTONIA, RESERVA BRANCO

10

RUBY PORT

QUINTA DO NOVAL

12

SMITH-WOODHOUSE LBV 2004

15

MADEIRA

D’OLIVERAS VERDELHO 1973

45

D’OLIVERAS BOAL 1993

30

D’OLIVERAS COLHEITA 1995

27

ALEXANDER’S SIGNATURE WHITE
STURGEON CAVIAR

1 ounce Alexander’s Signature Caviar accompanied with scallion pancakes, cured egg yolk, creme fraiche, and chives
183

CHEF’S TASTING

SCALLION PANCAKE

Alexanders Signature White Sturgeon Caviar

KANPACHI

Cauliflower / Sudachi / Watermelon Radish

FLAVORS OF SPRING

English Peas / Carrots / Meyer Lemon / Wagyu Canadian Bacon

ABALONE

Geoduck / Ogo Seaweed / Hitachi Chorizo / Chowder

WAGYU TATAKI

 Pickled Wasabi / Soy / Shimeji

CREEKSTONE 8 OUNCE FILET

Hollandaise / Asparagus / Chorizo Stuffed Morel

CHAMPAGNE SORBET

Freeze Dried Raspberries

PISTACHIO OLIVE OIL CAKE

Grapefruit in Various Applications / Pistachio Ice Cream

211 PER PERSON
WINE PAIRINGS 120 PER PERSON

TASTING MENUS REQUIRE
FULL TABLE PARTICIPATION

CHEF’S HITACHI MENU

RILLETTES

Bronx Grape / Brioche / Heel

KANPACHI

 Cauliflower / Sudachi / Watermelon Radish / Skirt

SURF AND TURF

Koshihikari Rice / Seaweed / Santa Barbara Uni / Zabuton

TARTARE

Ramps / Egg Yolk / Beef Tendon / Leg

DRY AGED SOUP

Escarole / Parmiggiano / Shoulder

POACHED EGG

Napa Valley Egg / Chorizo Stuffed Morel / White Asparagus / Neck

BAO

Apple / Negi / Soy / Belly

STRIPED BASS

Barigoule / Artichoke / Mint / Wagyu Bacon / Short Plate

HANDMADE CASONCELLI

Bordelaise/ Pistachio / Black Truffle /Shank

RIBEYE

Confit Potato / Pickled Wasabi

CHOCOLATE HAZELNUT

Orange Blossom / Hazelnut / Rado

275 PER PERSON
FOR TABLES OF 6 GUESTS OR LESS
WINE PAIRINGS 200 PER PERSON

Menu:

SCALLION PANCAKE

White Sturgeon Caviar / Cured Egg Yolk / Creme Fraiche
21

HAMACHI TARTARE

Garlic Scape / Finger Lime / Avocado
11

A5 WAGYU TARTARE

Ramps / Egg Yolk / Beef Tendon
37

BEETS

AVOCADO ICE CREAM / BLOOD ORANGE / PISTACHIO
19

KANPACHI

Sudachi / Wagyu oil / Watermelon Radish / Cauliflower
23

STRIPED BASS

Barigoule / Artichoke / Mint / Wagyu Bacon
49

GOLDEN CORDYCEPS

Vin Jaune / Green Garlic / Spring Onion / Asparagus / Parmigiano
31

GRILLED OCTOPUS

Grilled Ramp Salsa Verde / White Corn / Green Strawberry
29

Steaks

CREEKSTONE FARMS 8 OUNCE FILET

Red Orach / Spring Onion / Bordelaise
81

CREEKSTONE FARMS 12 OUNCE BONE IN FILET

Red Orach / Spring Onion / Bordelaise
94

SCHMITZ BONELESS 8 OUNCE STRIP

Soubise / Pea Tendril / Taiwanese Black Peppercorn Sauc
61

PREMIUM PRIME 18 OUNCE RIBEYE

BRANDIED CHERRY / PORCINI SOTT’OLIO / BONE MARROW
99

NEW YORK 18 OUNCE

Blue Cheese Fonduta / Watercress / D’Anjou Pear / Dry Aged
99

和牛 WAGYU

JAPANESE WAGYU

北海道 HOKKAIDO CHÂTEAU UENAE JAPAN A5

PRIVATELY FARMED IN BELOW FREEZING TEMPERATURES / RIBEYE
187

宮城県 MIYAGI SENDAI JAPAN A5

HIGH AMOUNTS OF RICE IN THE FEED PRODUCE A CLEAN FINISH / STRIP
175

岐阜県 GIFU HIDAGYU JAPAN A5

located in the center of honshu / prized for its rich marbling / Ribeye Cap
194

茨城県 IBARAKI HITACHI JAPAN A5

raised in mild climate / very selective feed / 6 ounce / Zabuton
175

香川県 SANUKI KAGAWA JAPAN A5

 Olive fed beef from shodoshima island / Ribeye
225

志賀近江 SHIGA OHMI JAPAN A5

FAMED EMPERORS BEEF / DELICATE SOFT TEXTURE / FILET
169

WESTHOLME DRY AGED VS WET AGED

f1 cross / grass-fed and barley-finished results in a robust beefy flavor with a slightly sweet finish / strip
155

ALL WAGYU IS HAND CUT TO ORDER, PRICED IN 3 OUNCE INCREMENTS UNLESS
OTHERWISE MENTIONED AND SERVED WITH A TASTING OF SALTS

SIDES

BLACK TRUFFLE MASHED POTATO

BLACK TRUFFLE / HORSERADISH / CHIVE
33

MAITAKE

Sudachi / Rosemary / Ginger
19

GRILLED FORAGED RAMPS

Lemon / Aleppo
25

BLISTERED IACOPI FARMS SNAP PEAS

Sambal / Sudachi Soy / Ginger / Sesame Seed
19

GRILLED ZUCKERMAN FARMS ASPARAGUS

Hollandaise / Aleppo / Meyer Lemon
27