Negroni Bistro & Sushi Bar

Paper-thin sliced beef tenderloin topped with rich black truffle, creamy aioli, sharp Parmigiano-Reggiano, and fresh chives.

Fresh tuna tartare tossed in citrus marinade, accompanied by avocado aioli, chipotle mayo, toasted sesame, and crispy wonton chips.

Fresh mahi mahi marinated in citrusy leche de tigre with red onions, red bell peppers, avocado, sweet potato puree, Peruvian corn, and fresh cilantro.

Thinly sliced yellowtail hamachi bathed in aromatic truffle ponzu sauce, finished with fresh black truffle, shoestring potatoes, togarashi, and scallions.

Delicate salmon slices in a vibrant passion fruit dressing, topped with capers, fresh arugula leaves, spicy togarashi, and crispy wonton skins.

Golden tempura-battered rock shrimp tossed in a mouthwatering balance of sweet chili glazed and spicy chipotle mayo sauce.

Oven-roasted provolone cheese flambéed with rum at table side, paired with sweet caramelized onions and toasted Galician artisan bread.

Two steamed pillow-soft bao buns filled with crispy pork belly, savory Korean BBQ sauce, pickled red onions, and fresh micro cilantro.

Char-grilled octopus leg served over smooth potato emulsion, complemented by roasted red pepper pesto, toasted almond slices, and herb-infused oil.

Five pan-seared pork dumplings bathed in black truffle ponzu sauce, topped with shaved black truffle and minced green scallions.

Savory tuna tartare and avocado roll topped with fresh tuna slices, aromatic truffle ponzu sauce, and chopped green scallions.

Crispy tempura shrimp and avocado roll topped with fresh yellowtail hamachi, tangy acevichada sauce, and a dash of spicy togarashi.

Classic combination of fresh salmon, silky cream cheese, and avocado, rolled and rolled with toasted sesame seeds and chopped scallions.

Salmon tartare and ripe mango wrapped with sushi rice, topped with avocado slices, sweet chili sauce drizzle, and scallions.

Fresh salmon, cream cheese, and scallions topped with seared salmon tataki slices and a sweet drizzle of aromatic truffle honey.

Grilled shrimp, crisp cucumber, and cream cheese roll topped with fresh salmon, sweet teriyaki glaze, and spicy Japanese togarashi.

Snow crab, tender shrimp, and chives rolled and finished with avocado slices, spicy mayo sauce, and orange tobiko caviar.

Crispy tempura shrimp, cream cheese, and avocado wrapped and draped with tuna, salmon, and hamachi, finished with sweet eel sauce and shoestring potatoes.

Grilled shrimp, cucumber, and avocado topped with seared tenderloin steak tataki and zestful South American salsa criolla.

Zesty spicy tuna tartare, fresh cucumber, and grilled scallions topped with spicy mayo and crispy toasted quinoa grains.

Two pieces of spicy minced tuna served over crispy fried rice cakes, drizzled with chipotle mayo, sweet teriyaki glaze, and micro cilantro.

Two pieces of rich minced salmon over pan-fried crispy rice cakes, accented with tangy citrus ponzu, green scallions, and toasted quinoa.

A four-piece sampler platter featuring two pieces of Tuna Crispy Rice and two pieces of Salmon Crispy Rice.

A four-piece fresh nigiri tasting featuring two pieces of yellowtail Hamachi Nigiri and two pieces of fresh Salmon Nigiri.

Two hand-pressed sushi rice pads topped with thin yellowtail hamachi slices, dressed with creamy acevichada sauce and spicy togarashi.

Two pieces of fresh salmon over sushi rice, delicately drizzled with aromatic truffle honey and sprinkled with Maldon sea salt.

Handmade potato gnocchi stuffed with Asiago cheese, served in a velvety wild mushroom cream sauce and topped with fresh black truffle shavings.

Fresh pasta tossed in creamy tomato vodka sauce, crowned with whole fresh burrata cheese, basil pesto, and extra virgin olive oil.

Crispy pork belly wok-fried with Calrose rice, mixed sautéed vegetables, savory Asian glaze, toasted sesame seeds, and green scallions.

Crisp butter lettuce tossed with aged Parmigiano cheese, fried capers, crunchy pangrattato breadcrumbs, and house-made Caesar dressing.

Fluffy quinoa tossed with sweet corn, lima beans, diced red onions, grape tomatoes, spring mix, aged balsamic reduction, and extra virgin olive oil.

Golden breaded chicken breast topped with rich Italian tomato sauce, melted mozzarella, and Parmigiano, served with home fries, fresh pasta, or mashed potatoes.

Grilled 8 oz beef tenderloin cooked to order, accompanied by crispy Provençal herbs fries and a savory creamy mustard dip.

Juicy 14 oz Prime Angus ribeye steak cooked on charcoal, served with creamy herbed mashed potatoes, grilled asparagus, and rich demi-glace.

Char-grilled 10 oz Prime skirt steak served with crispy house-cut French fries and fresh tangy Hollandaise chimichurri sauce.

Prime Angus beef patty layered with smoky bacon, caramelized onions, melted double cheddar cheese, and smoked BBQ sauce in a toasted pretzel bun, served with home fries.

Fresh Scottish salmon fillet baked with sweet miso glaze, served alongside fluffy golden mashed potatoes and a refreshing house green salad.

Hand-cut crispy golden French fries, lightly tossed with sea salt.

Smooth, buttery mashed Yukon gold potatoes seasoned to perfection.

House-cut French fries tossed in aromatic black truffle oil and freshly grated Parmigiano cheese.

Steamed Japanese Calrose short-grain white rice, fluffy and warm.

Fresh tender green asparagus spears sautéed with herb chimichurri and bright lemon zest.

Side portion of crisp lettuce tossed in Caesar dressing with Parmigiano cheese and pangrattato breadcrumbs.

Warm chocolate cake with a molten dulce de leche center, served with sweet caramelized banana slices and artisanal banana gelato.

Classic Italian tiramisu with coffee liqueur soaked savoiardi biscotti, fluffy mascarpone cream, and dusted with organic cacao powder.

Belgian chocolate fudge slice paired with silky chocolate crémeux, crunchy organic cacao nibs, and sweet wild berries.

Burnt vanilla cheesecake with a rich caramel top, garnished with torched orange slices and a touch of fresh rosemary.

Thin caramelized French crepes folded with smooth dulce de leche caramel and topped with fluffy whipped cream.

Clarified vodka punch infused with sweet vanilla, tropical passion fruit juice, and fresh lime.

Espolòn blanco tequila mixed with Grand Marnier, fresh pineapple juice, and citrus, served fresh on tap.

Casa Azul blanco tequila, citrus juice, tart grapefruit cordial, and Q Mixers sparkling pink grapefruit soda.

St-Germain elderflower liqueur, junmai sake, sparkling Prosecco, orange bitters, and thin cucumber slices.

Los Javis Espadín mezcal shaken with spicy Ancho Reyes, fresh cilantro sprigs, sweet pineapple juice, and citrus.

E11EVEN vodka, passion fruit purée, fresh citrus juice, spicy ginger syrup, Q Mixer ginger beer, and edible rose petals.

Ultra-premium Clase Azul Plata tequila, Cointreau, fresh citrus juice, hibiscus syrup, and black Hawaiian sea salt rim.

Belvedere vodka, Mr Black coffee liqueur, rich espresso reduction, and dried vanilla bean ice cream garnish.

Four Roses Select Bourbon fat-washed with organic cacao butter, cocoa bitters, and expressed orange oil.

The signature Italian classic with Campari, Bulldog gin, Cinzano Rosso vermouth, and fresh orange wedge.

Creamy smashed avocado on toasted artisan sourdough bread, crispy bacon strips, soft poached egg, side green salad, and fresh micro cilantro.

Lump snow crab meat over toasted sourdough bread, soft poached eggs, velvety Hollandaise sauce, and chopped parsley.

Savory mushroom pâté with soft scrambled eggs, truffle burrata cheese, shaved fresh black truffle, sourdough toast, and chives.

Warm wheat flour tortilla stuffed with scrambled eggs, smooth avocado purée, crispy bacon, fried onions, lime juice, and chipotle mayo.

Thick brioche French toast served with fresh mixed berries, silky whipped cream, sweet toffee sauce, and a touch of Maldon sea salt.

Char-grilled 8 oz Prime flap steak served with two fried eggs, golden house French fries, and zesty chimichurri sauce.