Ox menu — United States

A warm, house-baked sesame baguette served with butter and chimichurri sauce.

Six fresh Pacific Northwest oysters served raw on the shell with horseradish cocktail sauce, dill pickle mignonette, Thai chile ponzu, and lemon.

A crispy, deep-fried pastry filled with a savory mixture of spiced beef, green olives, and raisins.

A crispy fried pastry filled with a blend of grilled corn, poblano peppers, Gruyère, and Fontina cheese.

Fresh Dungeness crab served on toasted bread with avocado, cucumber, radish, shiso, a citrus-soy vinaigrette, and yuzu-flavored flying fish roe.

Warm, oven-baked ricotta cheese served with blistered cherry tomatoes, fresh herbs, aged balsamic vinegar, and smoked sea salt, accompanied by garlic-rubbed grilled bread.

Thinly sliced smoked beef tongue served with a traditional potato and vegetable salad, crispy sweetbreads, caper vinaigrette, and horseradish.

A creamy clam chowder served with a roasted marrow bone, topped with green onions, jalapeños, and toasted garlic breadcrumbs.

A hearty stew of tender beef tripe, white beans, and tomato, topped with coal-roasted octopus, mint aïoli, and served with grilled bread.

A traditional Argentine mixed grill for two featuring short rib, skirt steak, house-made chorizo, morcilla sausage, and sweetbreads, served with fried potatoes and a green salad.

A 16-ounce ribeye steak grilled to your preference.

This 42-ounce bone-in ribeye steak is grilled to order and requires a 45-minute preparation time.

An 8-ounce filet mignon served with a classic French red wine reduction sauce.

A flavorful, thin cut of beef grilled to order.

• Small: 10 oz$62
• Large: 20 oz$122

Thinly sliced beef short ribs grilled until tender and flavorful.

• Small: 20 oz$42
• Large: 40 oz$82

A thick, 18-ounce bone-in pork chop from LanRoc Farms, brined in maple for flavor and grilled to order.

This 18-ounce lamb shoulder chop is grilled with koji and rosemary, served with a side of ginger-mint jelly.

A 12-ounce, bone-in and skin-on grilled wild Alaskan halibut served with a charred poblano pepper sauce, lemon, and fresh chives.

Grilled maitake mushrooms and zucchini served with a red chimichurri sauce, green onions, and smoked sea salt.

This salad features radicchio and gem lettuce tossed in a creamy Italian dressing, topped with shaved Parmigiano Reggiano, sesame croutons, and a pickled fennel and carrot giardiniera.

This salad features Belgian endive and fresh peaches tossed in a Dijon vinaigrette, topped with house-made bacon, Bleu d'Auvergne cheese, and candied pecans.

This salad features heirloom tomatoes served with coal-roasted padrón peppers, fresh burrata cheese, Persian cucumber, smoked scallop bottarga, and chimichurri.

Crispy green beans tossed with fresh melon, spicy citrus-fish sauce vinaigrette, roasted cashews, crispy shallots, and a blend of Thai basil, cilantro, and mint.

Roasted heirloom carrots finished with a sweet maple glaze.

A savory blend of sautéed shiitake, king trumpet, and crimini mushrooms with sweet onions and piquillo peppers, topped with a soy-marinated egg yolk.

Crispy fried russet potatoes served with a creamy horseradish dipping sauce and fresh dill.

Succulent prawns sautéed with zucchini, sweet corn, and cherry tomatoes in a white wine and herb-garlic butter sauce.

Delicate spinach and ricotta dumplings served in a creamy gorgonzola sauce, topped with sugar snap peas, toasted almonds, and parmesan cheese.