COA menu — United States

Toasted milk bread topped with creamy whipped ricotta, citrusy yuzu marmalade, spicy chili oil, and fresh chives.

Roasted carrots seasoned with barbecue spices and hot honey, topped with crushed pistachios and served with a side of peppercorn ranch.

Crispy Brussels sprouts served with a spicy sriracha vinaigrette, jalapeño-ranch dressing, and fresh scallions.

A blend of roasted wild mushrooms served with a zesty herb sauce and topped with crunchy garlic breadcrumbs.

Crispy potatoes served with spicy harissa sauce, pickled peppers, and fresh micro cilantro.

A crisp Little Gem lettuce salad served with a savory miso dressing, toasted breadcrumbs, and grated cured egg yolk.

A savory stir-fry of udon noodles, field mushrooms, and aromatics, finished with a soft-boiled jammy egg, ginger, garlic, and toasted sesame.

Tender eggplant glazed with savory miso and Korean barbecue sauce, served with ginger-infused bok choy and toasted sesame seeds.

These salmon tacos are topped with savory bulgogi, spicy chili crunch mayo, and wasabi-infused fish roe.

Fresh Kumamoto oysters served with a delicate gin-infused mignonette sauce.

• $29$29
• $58$58

Chilled shrimp served with a spicy peanut dipping sauce and a dusting of Japanese chili seasoning.

A steamed bun filled with crispy shrimp, chili mayonnaise, crushed cashews, shredded lettuce, and chives.

Lightly battered and fried lobster pieces served with a crisp, delicate coating.

A fillet of sustainably sourced Sixty South salmon glazed with a savory Japanese miso sauce.

Thin pasta tossed with jumbo lump crab, spicy Calabrian chili, rich sea urchin butter, and topped with smoked trout roe.

This dish features black cod glazed with savory miso, served with baby bok choy, ginger, and a touch of chili flake.

Crispy fried chicken glazed with a Korean-style barbecue sauce and pomegranate molasses, topped with blue cheese crumbles.

This dish features spicy Calabrian chili and Korean gochujang paste paired with savory chorizo, topped with creamy burrata cheese and a crunchy breadcrumb finish.

Finely chopped raw beef seasoned with bulgogi flavors, served with crispy tempura-battered seaweed and fresh shiso leaf.

Chewy rice cakes topped with savory wagyu beef, melted American cheese, miso, spicy sriracha vinaigrette, and crunchy garlic breadcrumbs.

This salad features crispy tempura-battered halal chicken, bleu cheese, miso-cured bacon, charred tomatoes, avocado, and a cured egg yolk served over little gem lettuce with a honey mustard vinaigrette.

A 12-ounce Abatti Ranch Wagyu flank steak served with a brown butter hollandaise sauce.

Two Wagyu beef patties topped with American cheese, house-made pickles, white onion, kimchi aioli, and shredded lettuce.

A 10-ounce Wagyu ribeye steak served with charred shishito peppers and a side of chimichurri sauce.

A rich, velvety steak sauce made with browned butter and a classic hollandaise base.

A vibrant, uncooked herb sauce made with parsley, garlic, vinegar, and oil, typically served as a flavorful accompaniment to grilled steak.

A savory, butter-based steak sauce seasoned with beef stock and herbs, traditionally served with grilled meats.

A one-ounce serving of caviar accompanied by a citrus-infused French cream.