Valentines Day Chefs Menu
- first course -
*OYSTER AND HAMACHI SHOT
apple yuzu mignonette / grains of paradise / chive oil
- second course -
TRUFFLE PARMESEAN SOUP
butter croutons / bacon powder / périgord truffle
- third course -
*SURF AND TURF
8 oz filet / ½ lobster tail / black garlic
- sides -
CHOICE OF ONE SIDE
mac and cheese / creamed spinach / mashed potatoes
- Dessert -
RASPBERRY ROSE
lychee panna cotta / guava gel / rose meringue / raspberry
$175 per person, full table participation, no substitutions
Small plates
*caesar salad
20
63 degree egg / furikake / parmesan / white anchovy
20
steakhouse wedge
24
point reyes blue cheese /
candied bacon / egg / tomato
24
chicories and citrus
22
hazelnut / ricotta salata /
fennel pollen
22
*oysters
36
half dozen /
pickled ginger mignonette
36
*hokkaido scallops
33
japanese yam / serrano ham /
marrow foam / citrus
33
*steak tartare
38
miso-yuzu kosho / egg yolk gel /
puff tendon / caviar
38
*hamachi 6 pack
42
truffled ponzu / fresno chili /
avocado / ginger
42
popcorn crab
48
jumbo lump crab / sansho pepper /
siracha aioli
48
golden osetra caviar
80 / 136
white chocolate / chicken skins /
prawn crackers ½oz / 1oz
80 / 136
Large Plates
*a.s.h. cheeseburger
26
miso aioli / onion jam /
bordelaise
26
*wagyu cheeseburger
38
mushroom duxelles / truffle aioli /
crispy shallots / serrano "bacon"
38
*french dip
33
gruyère / arugula / mushrooms /
horseradish / onion rings
33
mary's chicken roulade
51
sweet potato / ube /
truffle jus / chicken skin
51
*ora king salmon
58
fingerling potato / edamame / ikura /
yuzu kosho beurre blanc
58
*"mero" sea bass
62
miso / dashi / enoki mushroom /
cordyceps "ramen"
62
MUSHROOM RISOTTO
42
mixed mushrooms / parmigiano / chives
42
tofu
44
tosazu / edamame / asparagus / mushroom / yu choy
44
prime domestic steak
*filet mignon
8 oz.
74
Asparagus / Fried Shallots /
Shiso Béarnaise
74
*split-bone ribeye
19 oz.
89
maitake mushroom / pickled onion /
bordelaise
89
*dry-aged bone-in NY
22 oz.
94
taiwanese black pepper sauce /
sansho butter
94
*dry aged t-bone
24 oz.
98
charred onion / black garlic /
soubise
98
*dry aged porterhouse
28 oz.
118
béarnaise / bordelaise /
horseradish cream
118
*surf & turf
12 oz.
155
dry-aged NY / lobster tail /
yuzu beurre blanc
155
*alexander’s trio
3 oz. each
255
dry aged domestic prime / f1 crossbreed / A5 wagyu
255
f1 australian wagyu cross
*westholme filet
8 oz.
135
halal, grass fed, barley finished for
robust beefy flavor
135
*westholme ribeye
12 oz.
165
halal, grass fed, barley finished for
robust, textured flavor
165
A5 Japanese wagyu
神戸 *kobe
255
the famed kobe beef / japan's most revered wagyu
255
松阪牛 *matsusaka
195
chefs choice / gentle sweetness / limited production
195
北海道 *hokkaido
175
snow beef / raised in below freezing temperatures
175
鹿児島 *kagoshima
135
full bodied / buttery / well balanced
135
宮崎 *miyazaki
125
warm climate / prized for density of marbling
125
sides
mashed potatoes
butter / butter 18
truffle fries
white truffle oil / parmesan 18
creamed spinach
gouda mornay / garlic chips 19
yu choy
chili crunch / fried shallots / sesame 19
mushrooms
marsala cream / allium / parmesan crisp 21
truffle mac ‘n cheese
black truffle / white cheddar 18
maine lobster add 15
unagi fried rice
bacon / unagi / egg 38
brussels sprouts
meyer lemon marmalade / roasted garlic aioli / cotija / bacon 19
lobster tail
yuzu kosho beurre blanc 75
Open 24
Executive Chef: Oleg Sheyner
CUPERTINO
all dry aged steaks are sliced and served off the bone, unless requested otherwise
3 oz increments / served with wagyu potato confit / trio of salts
*consumer advisory: consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness