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Global Asian Cuisine • Steak & Seafood • Premium Wine Selection

SHARE PLATES

EDAMAME
6
choose sea salt or spicy garlic
SOOTHING CUCUMBER
7
rice wine vinegar
BRUSSEL SPROUTS
14
balsamic soy reduction, almond
TUNA “PIZZA”*
20
wasabi crème fraiche, yuzu-soy, truffle oil, mitsuba
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
AMERICAN KOBE TATAKI*
30
(2oz) shiso, truffle ponzu
BAO SLIDERS
13
(choice of American Kobe beef* or pork belly)
FILET SKEWERS 2PCS
17
eringe mushroom, Jing bbq sauce

SALAD/SOUPS

Add: Chicken 4 • Shrimp 8 • Salmon 8 • Tuna Tataki 8

CAESAR*
11
crouton, parmesan
KALE & CUCUMBER
12
parmesean, truffle, champagne vinaigrette
HOUSE MIXED SALAD
10
carrot, shitake, citrus-soy vinaigrette
MISO TOFU
5
green onion
WILD MUSHROOM HOT & SOUR
6
egg, tofu
LOBSTER CHOWDER
12
potato, sweet pepper, cream

MEAT

AMERICAN KOBE BURGER*
18
lettuce, tomato, avocado
HAWAIIAN CHICKEN BREASTS
28
sweet, peppers, pineapple
FAMOUS PEKING DUCK
38
flour wraps, leek, cucumber
FILET MIGNON*
42
Aspen Ridge, Jing glaze
DRY AGED BONE-IN RIBEYE*
60
18oz Jing glaze
PEPPERCORN TENDERLOIN*
28
wok flamed, pepper, jalapeño
BABY BACK RIBS*
27
fall off the bone tender, bbq sauce, fries
COLORADO LAMB CHOPS*
45
mashed fingerling potato, Jing glaze
AMERICAN KOBE ON THE ROCK*- 15/OZ
Domestic, USA
KOBE BEEF ON THE ROCK*- 65/OZ
Hyogo Prefecture, Japan

2oz minimum

SEAFOOD

KING CRAB TEMPURA
46
red onion, creamy sweet ponzu
MISO COD
27
frisée, orange, mizuna
ARTIC CHAR*
24
tomato, mushroom, zucchini, panang curry
WHOLE GARLIC LOBSTER 1.5#
65
butter, asparagus, meyer lemon
CHILEAN SEABASS
38
spinach, steamed ginger soy
GRILLED SCALLOP*
29
fingerlings, Asian pear, citrus vinaigrette
GINGER PRAWNS
26
scambled egg

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
SZECHUAN MAINE LOBSTER
28
lighty seared, chili oil, ginger, garlic
SPICY OCTOPUS
19
(7pc) peppers, cilantro, jalapeno

SUSHI ROLLS

BAKED KING CRAB
20
soy paper hand roll, sweet mayo
CALIFORNIA*
11
kanikama, cucumber, tobiko, avocado
ALASKAN KING CRAB
22
cucumber, avocado
SPICY TUNA*
9
ghostpepper aioli
SALMON STRAWBERRY AVOCADO*
16
cream cheese
YELLOWTAIL SCALLION*
10
yuzu soy
KING CRAB TEMPURA & TUNA*
25
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
cucumber, avocado, mango

CLASSIC WOK

Choice: Chicken 18 • Tenderloin* 22 • Shrimp 24 • Tofu 16

THAI BASIL
jalapeño, broccoli, roasted black bean sauce
SESAME
crispy wok tossed, vegetables, sweet glaze
MONGOLIAN
charred scallions
KUNG PAO
Thai chili, vegetables, peanut
CRISPY HONEY
crispy wok tossed, vegetables, sweet glaze
GENERAL’S CHICKEN
18
chili, sweet glaze
ORANGE BEEF*
22
sesame

RICE & NOODLES

CLASSIC EGG FRIED RICE
12
scallion, vegetables
POWERZONE BROWN RICE
13
egg white, broccoli flower
MINCED TENDERLOIN FRIED RICE
18
egg, scallion
CHICKEN LOMEIN
16
scallion, carrot
PAD THAI
17
rice noodle, shrimp, chicken, egg, peanut, carrot, scallion
SINGAPORE NOODLES
17
curry, shrimp, chicken, peas, egg
FILET CHOWFUN*
21
beansprout, scallion, egg

DR. NICK’S VEGAN FAVORITES

SHISHITO PEPPERS
7
mustard miso, arare
SPICY TOFU ROLL
14
inari tofu, eringe tempura, asparagus, sweet soy
HEARTS OF PALM “CRABCAKE”
16
oshinko remoulade
CAULIFLOWER LOVER
9
shitake, chili garlic aioli
KUNG PAO GARDEIN CHICK’N
18
chili, vegetables, peanut
THAI BASIL BEEF
21
shitake, peppers, onion

Sides

FRENCH FRIES
8
garlic aioli
TRUFFLED WILD MUSHROOMS
11
butter, soy-mirin
ASPARAGUS
7
garlic-soy
BROCCOLI
7
steamed
STEAMED VEGETABLES
9
broccoli, carrot, pepper, yellow zuchinni

Vegetarian • Vegan

*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.

FRESH GREENS AND SOUPS

Add: Chicken 4 • Shrimp 8 • Salmon* 8 • Filet mignon* • 10 Gardein 4

HOUSE MIXED GREENS
10
grilled shitake, citrus-soy vinaigrette
CAESAR*
11
romaine, crouton, parmesan
KALE & CUCUMBER
12
parmesean, truffle, champagne vinaigrette
MISO TOFU
5
green onion
WILD MUSHROOM HOT & SOUR
6
egg, tofu
LOBSTER CHOWDER
12
potato, sweet pepper, cream

BURGERS AND SANDWICHES

Served with french fries or house salad

AMERICAN KOBE CHEESEBURGER*
18
lettuce, tomato, avocado
CLASSIC CHEESEBURGER*
14
lettuce, tomato, avocado
MISO BBQ SALMON*
17
frisèe, orange, pickled shallot
LOBSTER CLUB
23
bibb lettuce, tomato, bacon, remoulade
CRISPY CHICKEN
14
spicy slaw, house pickles

BOWLS 11

Add: Gardein 4 • Chicken 4 • Shrimp 8 • Salmon 8 • Filet mignon* 10

QUINOA & BROWN RICE
snap peas, shitake, butternut, feta cheese
FORBIDDEN RICE
zucchini, tomato, shimeji mushroom, Thai curry
CHILLED SESAME NOODLES
cucumber, butternut, edamame

WOK LUNCH 13

Includes steamed rice and house salad or soup.
Choice of: Tofu • Gardein • Chicken • Shrimp 6 • Filet mignon* 9

THAI BASIL
jalapeño, broccoli, roasted black bean sauce
SESAME STYLE
crispy wok fried, vegetables, sweet sesame glaze
MONGOLIAN STYLE
scallions, Mongolian sauce
KUNG PAO
vegetables, roasted peanuts, Thai chili
LOMEIN NOODLES
wok tossed, scallion, carrot
PAD THAI
rice noodles, egg, peanut, carrot, scallion
CHOWFUN
beansprout, scalion, egg
SINGAPORE NOODLES
curry, peas, egg

SIDES AND PROTEINS

CLASSIC EGG FRIED RICE
5
scallion, vegetables
POWERZONE FRIED RICE
6
brown rice, egg white, broccoli
ASPARAGUS
8
garlic-soy
CHICKEN 5 • SHRIMP 9 • SALMON 9 • TENDERLOIN* 11
FRENCH FRIES
6
garlic aioli
BROCCOLI
7
steamed
STEAMED VEGETABLES
9
broccoli, carrot, pepper, yellow zuchinni

SIGNATURE DISHES

FALL-OFF THE BONE BABY BACK RIBS*
28
bbq sauce, fries
MISO COD
27
frisée, orange, mizuna
FAMOUS PEKING DUCK
38
flour wraps, leek, cucumber

SUSHI ROLL LUNCH 10

Choice of one roll: includes soup and house salad

Add a second roll for 6

CALIFORNIA*
kanikama, cucumber, tobiko, avocado
SPICY TUNA*
ghost pepper aioli
YELLOWTAIL SCALLION*
yuzu soy
SHRIMP TEMPURA
avocado, spicy mayo
VEGETABLE
avocado, aspargus, spinach, yamagobo

NEW STYLE SASHIMI/RAW

TUNA “PIZZA”*
20
wasabi crème fraiche, yuzu-soy, truffle oil, mitsuba
CITRUS SALMON*
16
chives, fennel, yuzu emulsion
YELLOWTAIL SERRANO*
19
kataifi, grapefuit, cilantro, sudachi-soy
TRUFFLED TUNA*
20
beets, asparagus, orange, ponzu sauce
SPICY OCTOPUS
19
(7pc) peppers, cilantro, jalapeno

MORE SUSHI ROLLS

RAINBOW*
18
California with tuna, salmon, yellowtail, avocado
PROTEIN*
20
kanikama, tuna, yellowtail, salmon, avocado, sweet soy
ALASKAN KING CRAB
22
cucumber, avocado
SOFTSHELL CRAB
16
avocado, masago
SALMON STRAWBERRY AVOCADO*
16
ponzu
KING CRAB TEMPURA & TUNA*
25
cucumber, sweet ponzu mayo
CRISPY TEMPURA TUNA*
16
cucumber, avocado, mango

SHARE PLATES

EDAMAME
6
Choose sea salt or spicy garlic
CHICKEN CUPS
14
butter lettuce, chicken, carrot, onion
ROCK SHRIMP TEMPURA
16
artichoke, yuzu, chili garlic aioli
BAO SLIDERS
13
(choice of American kobe beef* or pork belly)
SHRIMP TOAST
16
sesame seeds
CHINESE SOUP DUMPLING
9
pork
LOBSTER DUMPLING
21
Thai coconut
FILET SKEWERS 2PC
17
eringe mushroom, Jing bbq sauce

DR. NICK’S VEGAN FAVORITES

CAULIFLOWER LOVER
9
shitake, chili garlic aioli
HEARTS OF PALM “CRABCAKE”
16
shitake, oshinko remoulade
SPICY TOFU ROLL
14
inari tofu, eringe tempura, asparagus, sweet soy
IMPOSSIBLE BURGER
18
bibb lettuce, tomato, avocado, chili aioli
THAI BASIL BEEF
21
shitake, peppers, onion

Vegetarian Vegan

*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.

Sunday to Wednesday 10:30pm – 12:00am
Thursday to Saturday 11:30pm – 1:00am

SHARE PLATES

EDAMAME
6
choose sea salt or spicy garlic
SHISHITO PEPPERS
7
mustard miso, arare
BRUSSEL SPROUTS
14
balsamic soy reduction, almond
HEARTS OF PALM “CRABCAKE”
16
oshinko remoulade
FRENCH FRIES
8
garlic aioli
SHRIMP TOAST
16
sesame seeds
FILET SKEWERS* 2PCS
17
eringe mushroom, Jing bbq sauce
BAO SLIDERS*
13
(choice of American Kobe beef* or pork belly)

SALADS

Add: Chicken 4 • Shrimp* 8 • Salmon* 8 • Tuna tataki* 8

KALE & CUCUMBER
12
parmesean, truffle, champagne vinaigrette

HOUSE MIXED SALAD
10
carrot, shitake, citrus-soy vinaigrette

ROLLS

CALIFORNIA*
11
kanikama, cucumber, tobiko, avocado
SPICY TUNA*
9
ghostpepper aioli
YELLOWTAIL SCALLION*
10
yuzu soy

Vegetarian • Vegan

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

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

COCKTAILS

ALL SIGNATURE COCKTAILS
7
ALL DRAUGHT BEER
4
WINES BY THE GLASS
7
BOCELLI, PROSECCO, VENETO ITALY NV HONIG, SAVIGNON BLANC, NAPA VALLEY 2018 TRIM, CABERNET SAUVIGNON, CA 2017 ANNABELLA, PINOT NOIR, RUSSIAN RIVER 2017

FOOD

SOOTHING CUCUMBER
7
rice wine vinegar
YELLOWTAIL SERRANO*
9
kataifi, cilantro, grapefruit, sudachi-soy
TUNA “PIZZA”*
20
wasabi crème fraiche, yuzu-soy, mitsuba
CITRUS SALMON*
8
chives, fennel, yuzu emulsion
TRUFFLED TUNA*
9
beets, asparagus, orange, ponzu sauce
CALIFORNIA ROLL*
8
kanikama, cucumber, tobiko, avocado
SPICY TUNA ROLL*
8
ghostpepper aioli
YELLOWTAIL SCALLION ROLL*
8
yuzu soy
VEGETABLE ROLL
6
ume vinaigrette
EDAMAME
6
choose sea salt or spicy garlic
SHISHITO PEPPERS
7
mustard miso, arare
BAO SLIDERS* 1PC
6
(choice of American kobe beef or pork belly)
CHICKEN CUPS
7
butter lettuce, chicken, carrot, onion
SHRIMP TOAST 2PC
8
sesame seeds
ROCK SHRIMP TEMPURA
8
artichoke, yuzu, chili garlic aioli
CAULIFLOWER LOVER
6
shitake, chili aioli
BRUSSEL SPROUTS
6
balsamic soy reduction, almonds
FRENCH FRIES
5
garlic aioli

Vegetarian • Vegan

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, espicially if you have certain health conditions.

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