New York Steakhouse

Finely chopped raw beef seasoned and mixed at your table. Soft texture with a savory, rich flavor. Served with toast or crackers.

Fresh raw tuna cubes seasoned and served cool. Light, clean taste with a tender texture. A refreshing starter.

Salmon fillet with a savory glaze. Rich and flaky texture. Complemented by creamy mousseline sauce and salty capers.

Patties made from lump crab meat, pan-fried to a golden crisp. Sweet crab flavor with a soft interior. Served with a tangy creamy sauce.

Snails cooked in a rich garlic and herb butter sauce. Chewy texture with intense savory flavor. Dip the garlic bread in the sauce.

Rich duck liver pan-seared until crisp outside and melting inside. Buttery and savory. Served on sweet egg bread with a wine reduction.

Plump scallops grilled to perfection. Sweet ocean flavor with a tender bite. Served with a smooth, earthy truffle puree.

Cured and smoked salmon slices. Salty, smoky, and oily texture. Typically served with garnishes like lemon and capers.

A grand platter of cold seafood including lobster, oysters, prawns, and scallops. Fresh and briny. Ideal for sharing.

Chilled cooked shrimp served with a tangy cocktail sauce. Crisp and refreshing. A classic appetizer.

Premium French oysters known for their elongated shell and balanced saltiness. Juicy and tender. Eat raw with a squeeze of lemon.

High-quality oysters with a firm texture and sweet, nutty finish. Often called the 'Pearl of the Tsars'. Best enjoyed fresh.

Chilled lobster meat served with creamy Marie Rose sauce. Sweet and luxurious. A cold starter.

Renowned French oysters with a meaty texture and aromatic flavor. Salty and sweet notes. A top-tier oyster choice.

Creamy soup made from lobster shells and meat. Rich, savory, and smooth. Distinct shellfish flavor.

Earthy soup made with mushrooms and truffle oil. Creamy and aromatic. Deep savory flavor.

Savory beef broth with caramelized onions, topped with bread and melted cheese. Sweet and salty. Hearty and warming.

Romaine lettuce tossed with creamy Caesar dressing, cheese, and croutons. Savory and crunchy. Often contains anchovies.

A twist on the classic wedge salad with baby romaine and a poached egg. Creamy and tangy with crispy bacon. Rich toppings.

Fresh salad greens with artichokes and olives. Tangy herb dressing and salty cheese. lighter option.

Fresh spinach leaves served with a warm, savory bacon dressing. Slight wilted texture from the warm dressing. Savory and slightly sweet.

Baked salmon fillet served with rich hollandaise sauce. Flaky fish with a creamy, buttery topping.

Delicate white fish with a spicy rub and nutty butter sauce. Soft, melting texture. Served with vegetables.

Large prawns grilled in the shell with garlic butter. Smoky, sweet, and firm meat. Peel and eat.

Whole fresh lobster cooked to your preference. Sweet, firm meat. Thermidor style includes a creamy cheese sauce.

A premium steak cut from the rib section. Richly marbled with fat for intense flavor and juiciness. Best cooked medium-rare.

A steak cut from the short loin. Firmer texture than ribeye but with good marbling and beefy flavor.

The most tender cut of beef, lean with very little fat. Mild buttery flavor. Melt-in-the-mouth texture.

A larger portion of the most tender beef cut. Lean and soft. Mild flavor compared to other cuts.

Grass-fed beef tenderloin. Lean with a clean, mineral beef flavor. Extremely tender.

Grass-fed ribeye steak. Flavorful fat and rich beefy taste distinct to grass-fed cattle. Juicy texture.

Grass-fed striploin. Balanced meat-to-fat ratio. Firm texture with robust flavor.

Large steak with a T-shaped bone, separating sirloin and tenderloin sections. Aged for tenderness and flavor complexity.

Massive steak similar to T-bone but with a larger tenderloin portion. Aged Wagyu beef with rich marbling. Designed for sharing.

Giant rib steak on a long bone, spiced and grilled. Rich, fatty, and intensely flavorful. Served sliced at the table.

Grain-fed Wagyu tenderloin. Exceptionally tender with sweet fat notes. Very soft texture.

Grain-fed Wagyu ribeye. Highly marbled and juicy. Rich, buttery flavor.

Grain-fed Wagyu striploin. Good bite with rich fat marbling. Savory and intense.

Slow-cooked beef cheek until gelatinous and tender. Deep savory flavor. Served with smooth mash and sauce.

Roasted prime rib slice. Pink, juicy, and tender. Served with au jus.

A larger slice of roasted prime rib. Rich beef flavor with soft fat. Classic roast beef experience.

One of Japan's most famous beef brands. Extremely high marbling (fat) content. Melts in the mouth with a sweet, rich flavor.

High-grade Wagyu from Miyazaki. Richly marbled ribeye. Buttery texture and intense umami flavor.

Premium black cattle beef from Kagoshima. Delicate texture and savory fat. Very tender.

Striploin cut of Miyazaki Wagyu. Balance of meat and rich fat. Luxurious and tender.

Large center-cut tenderloin roast for two. Sous-vide cooked for extreme tenderness and smoked. Lean and soft.

Wagyu tenderloin roast for two. Richer marbling than Angus. Smoky, tender, and flavorful.

Whole lobster added to your steak order. Surf and turf style.

Topping style for steak featuring crab meat, asparagus, and creamy sauce. Rich and decadent.

Two large prawns grilled as a side. Adds seafood flavor to the meal.

Fatty duck liver seared and placed on or beside the steak. Adds rich buttery luxury.

Lamb chops grilled to preference. Distinct grassy, savory flavor. Served with sweet mint condiment.

Whole young chicken flattened and grilled. Juicy and tender. Served with tangy herb sauce.

Thick cut of pork loin. Savory and meaty. Served with vegetables and a mustard sauce.

A molten chocolate cake with a gooey center. Served hot with cold vanilla ice cream and fruit sauce. Rich chocolate flavor.

Ice cream covered in meringue and quickly browned, often with flaming alcohol. Sweet, creamy, and dramatic. Tropical fruit flavors.

Classic dense and creamy cheesecake. Sweet and tangy. Served with citrus syrup.

Moist cake made with bananas, served warm. Topped with rich sauce and crunchy nuts. Sweet and comforting.

Traditional pastry filled with spiced apples. Served with a scoop of vanilla ice cream. Hot and cold combination.

A semi-frozen dessert flavored with coffee liqueur. Creamy mousse-like texture. Served with doughnuts.

Assorted fresh berries served with fruit sauce and sorbet. Light, tart, and refreshing.

Italian-style ice cream and shaved ice. Choose from various classic flavors. Creamy or icy textures.

A variety of fully oxidized teas. Strong flavor ranging from malty to citrusy. Served hot.

Lighter teas with delicate flavors. Floral and grassy notes. Served hot.

Caffeine-free hot drinks made from herbs and fruits. Soothing and aromatic.

Strong distilled spirits made from fruit or grape pomace. Enjoyed after a meal to aid digestion. High alcohol content.

Fortified wines from Spain and Portugal. Sweet or dry, with rich nutty or fruity flavors. Sipping wines.

Hot coffee mixed with Irish whiskey and sugar, topped with cream. Warm and boozy.

Coffee served with brandy. Strong and warming. A classic after-dinner drink.

Coffee mixed with Scotch whisky. Similar to Irish coffee but with Scotch notes.

Coffee with coffee liqueur (like Kahlua) and tequila. Often topped with whipped cream.

Coffee mixed with dark rum and coffee liqueur. Sweet, spicy, and strong.