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Global Asian Cuisine • Steak & Seafood • Premium Wine Selection

SHARE PLATES

EDAMAME
6
choose sea salt or spicy garlic
SHISHITO PEPPERS
11
mustard miso, arare
BRUSSEL SPROUTS
14
balsamic soy reduction, almond
TUNA “PIZZA”*
20
wasabi crème fraiche, yuzu-soy, truffle oil
LOBSTER DIM SUM
21
Thai coconut
CHICKEN CUPS
14
butter lettuce, chicken, carrot, onion
ROCK SHRIMP TEMPURA
16
artichoke, yuzu, chili garlic aioli
SHRIMP TOAST
16
sesame seeds
BAO SLIDERS
13
choice of American Kobe beef* or pork belly
AMERICAN KOBE TATAKI*
32
2oz shiso, wasabi ponzu

SALAD/SOUPS

Add: Chicken 5 • Shrimp 8 • Salmon 8

SOOTHING CUCUMBER
8
rice wine vinegar
CAESAR*
11
crouton, parmesan
KALE & CUCUMBER
12
parmesan, truffle oil, champagne vinaigrette
HOUSE MIXED SALAD
11
carrot, shitake, ginger vinaigrette
MISO TOFU
5
green onion
WILD MUSHROOM HOT & SOUR
6
egg, tofu

MEAT

FILET MIGNON*
42
8oz
NY STRIP*
44
16oz
BONE-IN RIBEYE*
52
18oz Jing glaze
AMERICAN KOBE CHEESEBURGER*
18
lettuce, tomato, avocado
FAMOUS PEKING DUCK
38
flour wraps, leek, cucumber
COLORADO LAMBCHOPS*
45
mashed fingerling potato, Jing glaze
AMERICAN KOBE ON THE ROCK*- 16/OZ
Domestic, USA

2oz minimum

SEAFOOD

KING CRAB TEMPURA
46
red onion, creamy sweet ponzu
MISO COD
28
frisée, orange
BLACKENED SCOTTISH SALMON*
24
brown rice, vegetables
CHILEAN SEABASS
42
spinach, chili mushroom cream
FRESH DIVER SCALLOP*
32
forbidden black rice, tomato, Thai curry
GINGER PRAWNS
26
scrambled egg

NIGIRI 2PC

OH TORO*
26
kizame wasabi
UNAGI*
7
sweet soy
SCALLOP*
8
black tobiko
TUNA*
9
soy, negi

NEW STYLE SASHIMI

YELLOWTAIL SERRANO*
19
katafi, cilantro, grapefriut, sudachi-soy
CITRUS SALMON*
16
chives, fennel, yuzu emulsion
HOKKAIDO SCALLOPS*
20
caviar, truffle oil, citron honey
TRUFFLED TUNA*
20
beets, asparagus, orange, ponzu sauce
SPICY OCTOPUS
19
(7pc) peppers, cilantro, jalapeno

SUSHI ROLLS

BAKED KING CRAB
22
soy paper hand roll, sweet mayo
CALIFORNIA*
11
kanikama, cucumber, tobiko, avocado
ALASKAN KING CRAB
23
cucumber, avocado
SPICY TUNA*
12
ghostpepper aioli
SALMON STRAWBERRY AVOCADO*
16
shiso cream cheese, mango
YELLOWTAIL SCALLION*
12
yuzu soy
KING CRAB TEMPURA & TUNA*
27
cucumber, sweet ponzu mayo
SOFTSHELL CRAB
16
avocado, masago
RAINBOW*
18
California with tuna, salmon, yellowtail, avocado
PROTEIN*
20
kanikama, tuna, yellowtail, salmon, avocado, sweet soy
CRISPY TEMPURA TUNA*
16
spinach, mango

CLASSIC WOK

Choice: Chicken 19 • Tenderloin* 27 • Shrimp 27 • Tofu 17

THAI BASIL
jalapeño, broccoli, roasted black bean sauce
SESAME
crispy wok tossed, vegetables, sweet glaze
MONGOLIAN
scallions, red onion
KUNG PAO
peppers, snap peas, yellow squash, peanuts, jalapeno
CRISPY HONEY
crispy wok tossed, peppers, snap peas, yellow squash
GENERAL’S CHICKEN
19
chili, peppers, snap peas, caulifower, zuchinni

RICE & NOODLES

CLASSIC EGG FRIED RICE
12
scallion, vegetables
MINCED TENDERLOIN FRIED RICE
18
egg, scallion
CHICKEN LOMEIN
17
scallion, carrot, onion
PAD THAI
18
rice noodle, shrimp, chicken, egg, peanut, carrot, scallion
SINGAPORE NOODLES
19
curry, shrimp, chicken, peas, egg
FILET CHOWFUN*
25
wide rice noodle, beansprout, scallion, egg

DR. NICK’S VEGAN FAVORITES

SPICY TOFU ROLL
14
inari, eringe tempura, asparagus, sweet soy
HEARTS OF PALM “CRABCAKE”
16
oshinko remoulade
CAULIFLOWER LOVER
11
shitake, chili garlic aioli
KUNG PAO GARDEIN CHICK’N
19
chili, vegetables, peanut
IMPOSSIBLE BEEF
23
Thai basil, mushroom, peppers, onion

Sides

FRENCH FRIES
8
garlic aioli
TRUFFLED WILD MUSHROOMS
11
butter, soy-mirin
ASPARAGUS
11
garlic-soy
BROCCOLI
9
steamed
STEAMED VEGETABLES
9
broccoli, carrot, pepper, squash
STEAMED WHITE OR BROWN RICE
3

Vegetarian • Vegan • Gluten Free

*Please request gluten free options

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain health conditions.

Concept by Charlie Huang

For larger parties please take care of your service staff with an 20% gratuity or more, thank you.

Specialty Cocktails 14

Jing Martini
Nue Vodka, Cinzano Dry Vermouth, Blue Cheese Olives
Aspen Mule
Absolute Grapefruit, Barrow’s Intense Ginger Liqueur, Fresh Yuzu, Jpop Sake
Toast of The Town
Absolut Mandrin, Alpine Preserve Liqueur, Lemon Juice, Sugar, Sparkling Sake
Summerlin Cooler
Grey Goose, Joto Yuzu Sake, Yuzu-Lemongrass Sour, Fever Tree Cucumber Soda
Smokey Sahara
Melto Altos, Ripe Watermelon, Fever Tree Smoky Ginger Ale, Lime Juice, Agave
Plum Mile-Highball
Suntory Toki Whisky, Plum Wine, Lemon Juice, Sugar, Fever Tree Ginger Ale
East Rickey
Bombay East, St. Germain, Lemon Juice, Lime Juice, Mint, Fever Tree Ginger Ale

Jing Fashioned
Bulleit Bourbon, Barley Shochu, Brown Sugar, Angostura Bitters
Ume Manhattan
Akashi Ume, Bigallet China-China, Japanese Yuzu Bitters
Whiskey Ringo
Jack Apple, Jack Rye, Monin Cinnamon Syrup, Fresh Lemon Juice, Angostura Lemon Lime Soda
Citrus Garden
Suntory Toki Whisky, Joto Yuzu Sake, Demerara Syrup, Australian Bitters, Fever Tree Orange Ginger Ale
Drunken Buddha
Belvedere Citrus, Pineapple, Triple Sec, Pallini Limoncello, Lemon Juice, Buddha Button
White Peach Daiquiri
Cruzan Rum, Lime Juice, Nagomi White Peach, Crème De Peche

*Wine, Champagne, & Liquor Menu Available In-Restaurant

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