Papi Steak

Delicate slices of yellowtail with bright citrus ponzu, olive oil jam, and vibrant blood orange accents.

Diced yellowfin tuna paired with fresh avocado, minced shallots, crisp cucumber, and a fiery gochujang finish.

Chilled jumbo shrimp served alongside house cocktail sauce and creamy dijonnaise.

Hand-cut Wagyu steak tartare crowned with caviar, rich truffle aioli, fresh lemon, and warm toasted brioche points.

Hand-cut prime beef tenderloin enhanced with black garlic dijonnaise, smoked paprika aioli, and a delicate raw quail egg.

A lavish raw bar tower featuring Siberian caviar, crab cocktail, Maine lobster, jumbo shrimp, fresh oysters, tuna tartare, and hamachi tartare over crushed ice.

House-cured cured Wagyu pastrami served hot with tangy cornichons and artisanal housemade mustards.

Golden crispy potato latkes accompanied by rich crème fraîche and sweet-tart apple chutney.

Pan-seared jumbo lump crab cake accompanied by mustard beurre blanc and crisp pickled radish.

Charred jumbo tiger prawns infused with aromatic coconut, lemongrass, and zesty fresh chimichurri.

Rich roasted beef bone marrow paired with sauce Diane, sweet red onion gastrique, and toasted sourdough bread.

Rich broiled Alaskan king crab legs coated in spicy Calabrian chili butter and fresh lemon juice.

Crisp gem lettuce tossed with rye croutons, soft-boiled egg, rich Caesar dressing, and a crunchy parmesan frico card.

Crisp iceberg lettuce wedge accompanied by tangy Maytag blue cheese, sweet heirloom tomatoes, and pickled shallots.

Pan-seared Dover sole prepared with rich brown butter sauce, fresh lemon, crispy capers, and Italian parsley.

Char-grilled European branzino served over confit tomatoes and vibrant house salsa verde.

8oz USDA Prime center-cut tenderloin, aged for optimum tenderness and flavor.

14oz boneless prime ribeye from Creekstone Farms, richly marbled and flame-seared.

Massive 48oz dry-aged USDA Prime porterhouse steak, offering both filet and strip loin cuts.

16oz bone-in Kansas City strip, dry-aged for rich, nutty depth and intense beefiness.

10oz Australian Wagyu skirt steak featuring exceptional marbling, deep savory flavor, and intense juiciness.

12oz prized ribeye cap cut from American Wagyu beef, renowned for supreme marbling and melting texture.

Showstopping 32oz Glatt Kosher ribeye tomahawk steak, char-broiled medium and brushed with Papi's signature secret sauce.

Curated tasting flight featuring 2oz portions of A5 Miyazaki, Hokkaido Snow, Olive-Fed Wagyu, and Sheer Farm beef.

10oz Snake River Farms Gold Grade American Wagyu filet mignon, delivering unmatched velvety tenderness.

The ultimate VIP spectacle: 55oz Purebread MS 9+ Australian Wagyu Tomahawk presented in a custom glowing briefcase.

Fresh Maine lobster tail grilled with garlic butter and lemon herbs.

Rich broiled crumble of tangy Maytag blue cheese for topping steaks.

Decadent house compound butter whip infused with aromatic black truffles.

Classic French emulsified sauce made with egg yolk, butter, tarragon, and white wine reduction.

Rich cracked black peppercorn cognac cream sauce.

Bright Argentine herb sauce loaded with fresh parsley, garlic, oregano, olive oil, and red wine vinegar.

Papi Steak's signature secret rich savory steak sauce.

Half rack of tender roasted lamb chops coated in rosemary jus and bordelaise reduction.

Crispy golden Kosher chicken cutlet served with citrus aioli and charred lemon wedges.

Whole roasted heritage chicken served with crispy rosemary potatoes and rich black truffle chicken jus.

Velvety smooth whipped potatoes whipped with rich crème fraîche and fresh chives.

Tender grilled jumbo asparagus spears drizzled with extra virgin olive oil and fresh herbs.

Sweet sweetcorn kernels sautéed with earthy Idiazabal sheep's milk cheese and shaved black truffle.

Crisp charred Brussels sprouts tossed with sweet miso brown butter glaze and savory crispy bacon chunks.

Rich baked elbow macaroni wrapped in velvety Gruyère cheese sauce and Mornay glaze.

Sautéed wild mushrooms finished with fresh lemon squeeze and chives.

Golden hand-cut fries tossed with aromatic truffle oil, parmesan, and creamy truffle aioli dipping sauce.

Decadent baked potato wrapped in edible 24kt gold leaf, filled with rich crème fraîche and topped with Siberian caviar.

Indulgent creamy Gruyère and Mornay baked mac & cheese folded with sweet lobster meat and crowned with Kaluga caviar.