Steakhouse No. 316 menu

Three fresh oysters baked with a savory topping of spinach, herbs, and breadcrumbs.

Three fresh oysters served chilled and topped with a refreshing, icy hibiscus-flavored granita.

A selection of fresh, raw oysters harvested from the Atlantic coast.

A selection of fresh, raw oysters harvested from the Pacific coast.

Half a pound of chilled king crab legs served ready to eat.

Six large, chilled shrimp served cold and ready to eat.

This dish features Kaluga hybrid caviar served with house-made chips, crème fraîche, and fresh chives.

A chilled selection of king crab legs, fresh oysters, and jumbo shrimp served with hogwash, cocktail, and mustard dipping sauces.

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• Le 316MP

A chilled soup made with honey melon, green tomatillos, green peppers, and green apples, topped with feta cheese.

A fresh kale salad tossed with sweet currants, toasted pine nuts, olive oil, and shaved Parmesan cheese.

Roasted red beets served with creamy labneh, preserved citrus, crunchy Marcona almonds, and puffed quinoa, finished with an orange blossom vinaigrette.

A crisp quarter-head of iceberg lettuce topped with blue cheese, cherry tomatoes, candied bacon, red onion, and blue cheese dressing.

A crisp romaine salad tossed with garlic herb croutons, shaved Parmesan cheese, and white anchovies.

Finely chopped raw bison tenderloin served with a savory green mustard aioli, capers, and a cured egg yolk.

Thinly sliced raw yellowtail served with a truffle-infused citrus soy sauce, avocado, and a dusting of Japanese chili spice.

Tender grilled octopus served with a savory seaweed-infused mayonnaise and a crunchy topping of peanuts and garlic.

Fresh raw tuna served with a peppercorn cream sauce and basil pesto, accompanied by toasted bread slices.

Two large, premium crab cakes served with a tangy mustard-based sauce, fresh arugula, pickled gherkins, and a grilled lemon wedge.

Crispy, house-made onion rings served with a side of savory steak sauce.

Steamed mussels served in a champagne, jalapeño, and garlic broth, accompanied by a side of French fries.

A whole Dover sole fish served in a classic, creamy lemon and shallot butter sauce.

A 12-ounce Maine lobster tail served with poached fennel, a rich sea urchin bisque, and a savory herb-infused oil sauce.

Grilled red snapper served with broad beans, snow peas, leeks, micro herbs, and a savory herbal pil pil sauce.

Pan-seared Chilean sea bass served with a zucchini and seafood roll, finished with a saffron butter sauce and topped with trout roe.

Roasted chicken marinated in traditional Indian spices, served with charred vegetables and a creamy, mild tomato-based sauce.

A 10-ounce cut of premium Wagyu beef, known for its rich marbling and tender texture.

An 8-ounce premium cut of tender beef tenderloin, grilled to your preference.

A 10-ounce premium, bone-in filet mignon steak.

A 12-ounce center-cut ribeye steak, prized for its rich marbling and tenderness.

A 14-ounce premium-grade New York strip steak, grilled to your preference.

A generous 20-ounce premium rib eye steak served bone-in.

A 32-ounce premium-grade steak featuring both a tender filet and a flavorful strip, prepared to be shared by two people.

A large, 38-ounce bone-in rib eye steak prepared to be shared by two people.

A rack of elk prepared with a rosemary crust and served with a juniper berry reduction.

A premium, hand-selected cut of steak prepared to your preference.

A tender 8-ounce Maine lobster tail served steamed or broiled.

A savory, crumbled blue cheese topping baked onto the surface of the dish for a bold and tangy flavor.

Large, succulent crab legs served steamed and ready to be cracked and enjoyed.

Slow-cooked onions sautéed until they are soft, sweet, and golden brown.

A savory patty made with lump crab meat, breadcrumbs, and seasonings, pan-seared until golden brown.

Thick slices of onion dipped in batter and deep-fried until golden and crispy.

This dish features lobster topped with asparagus and rich hollandaise sauce.

This dish features a tender protein topped with fresh crab meat, asparagus, and a rich, creamy hollandaise sauce.

A rich, savory reduction sauce made with Madeira wine and aromatic black truffles.

A rich, creamy French sauce made with clarified butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

A vibrant, herb-based condiment made with red peppers, vinegar, garlic, and oil, typically served as a flavorful accompaniment to grilled meats.

A rich, savory butter infused with the earthy, aromatic flavor of black truffles.

A rich, savory reduction sauce made with cognac and cracked black peppercorns.

A savory, chef-prepared condiment crafted to complement grilled steak.

A rich, savory compound butter made with roasted bone marrow and tangy blue cheese.

A smooth, tangy sauce made with grated horseradish and a creamy base, typically served as a condiment for meats.

Tender asparagus spears served with a rich, creamy hollandaise sauce and topped with shaved bottarga, a savory cured fish roe.

Thinly sliced potatoes layered and pressed into a rectangular block, cooked until tender, and served with a creamy, herb-infused butter sauce.

Fresh potatoes sliced by hand and fried until golden and crispy.

Fresh spinach leaves quickly pan-cooked with aromatic garlic.

Fire-roasted corn topped with fresh cilantro and crumbled cotija cheese.

A baked potato that has been scooped out, mixed with savory toppings, and baked a second time until golden.

Creamy mashed potatoes topped with a savory herb and lemon butter.

Fresh mushrooms oven-roasted until tender and lightly browned.

A blend of fresh spinach and arugula simmered in a rich, creamy sauce.

Tender broccolini stalks grilled until charred and finished with a savory anchovy-infused butter.

Blistered mild Japanese peppers tossed in a savory, fermented soybean glaze.

Fragrant, long-grain basmati rice infused with aromatic saffron.

Creamy macaroni and cheese prepared with tender pieces of lobster.