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SUNDAY BRUNCH RETURNS OCTOBER 2ND

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Global Fusion Cuisine • Steak & Seafood • Premium Wine Selection

SUNDAY BRUNCH RETURNS OCTOBER 2ND

SHARE PLATES

EDAMAME
7
choice of: maldon sea salt or spicy garlic
BRUSSEL SPROUTS
16
bonito, almond, honey szechuan glaze
SHISHITO PEPPERS
13
rice cracker, mustard miso
ROCK SHRIMP TEMPURA
18
scallions, chili garlic aioli
TUNA “PIZZA”*
23
ponzu aioli, yuzu soy, capers, truffle
CHICKEN LETTUCE CUPS
16
stir-fried chicken, ginger, hoisin sauce
LOBSTER DIM SUM
21
togarashi, panang red curry, lobster “Air”
HAMACHI KAMA
18
grilled, Hong Kong pozu sauce
BAO SLIDERS (2PCS)*
14
American wagyu beef or pork belly

OSETRA CAVIAR AND SHELLFISH

Master Selection – 30 grams – 175
Kaluga Selection – 30 grams – 235
Beluga Hybrid Selection – 30 grams – 285
All caviar served with classical accouterments

PACIFIC NORTHWEST KUMIAI OYSTERS*
24
1/2 dozen spicy daikon, scallion, ponzu sauce
JING SEAFOOD TOWER
195
Giant Tiger Prawns, Lobster Tail , Alaskan King Crab Legs, Clams, P.E.I. Mussels, Big Eye Tuna Tartare, Yellowtail Serrano, Kumiai Oyters, Cocktail Sauce, Lemon Aioli, & Mignonette

SALADS

Additions: Chicken 10 • Shrimp 12 • Ahi Tuna 18

BABY ICEBERG WEDGE
16
crispy bacon, egg, tomato, blue cheese
CLASSIC CAESAR*
15
garlic crouton, parmesan, lemon-dijon caesar
SPRING MIXED GREENS
13
carrot, shitake, ginger vinaigrette

SIGNATURE MEATS & PROVISIONS

USDA Prime Black Angus certified from Creekstone Farms

HAND CUT FILET MIGNON*
56
8oz
PRIME BONELESS RIBEYE*
65
16oz
CENTER CUT NEW YORK STRIPLOIN*
58
14oz
COLORADO LAMB CHOPS
65
cauliflower, wasabi potato, lamb jus
HAWAIIAN GRILLED CHICKEN
34
honey mango salsa, citrus
WAGYU BEEF CHEESEBURGER*
24
lettuce, tomato, avocado
WHITE PEKING DUCK*
48
flour wraps, leek, cucumber, hoison
Limited Avaiability

*(Limited Availability)

ISHYAKI WAGYU HOT ROCK*

Westholme Wagyu Reserve
18/OZ
BMS A9+ AUS (3oz min)
A5 -Kagoshima Perfecture
30/OZ
BMS 12+ Japaanesse (3oz min)

PREMIUM  SEAFOOD

CHILEAN SEA BASS*
48
wild mushroom, spinach, hoisin-sambal
MISO BLACKCOD
33
white miso marinade, frisée, citrus supreme
BLACKENED SALMON*
32
bamboo rice, butternut squash, lime
ALASKAN KING CRAB LEGS
MP
1/2 lb lemon beurre blanc
U-10 DIVER SEA SCALLOPS*
38
forbidden rice, Thai curry sauce
AUSTRALIAN LOBSTER TAIL
MP
(8oz) broiled, lemon beurre blanc

SASHIMI/NIGIRI 2PC

BIG EYE TUNA*
9
soy, negi
UNAGI*
8
sweet soy
SCALLOP*
8
yuzu salt
WAGYU BEEF*
16
soy-mirin
HAMACHI*
8
soy glaze
SALMON*
6
sesame
KING CRAB
MP
scallion, caviar
BLUE FIN TUNA*
12
kizame

NEW STYLE SASHIMI

YELLOWTAIL SERRANO*
22
(5pc) katafi, grapefriut, sudachi-soy
BLUE FIN TUNA*
28
tri-color peppers, garlic ponzu
SALMON SASHIMI*
18
bell peppers, cilantro, ginger, scallion
TRUFFLED TUNA*
20
green scallion, truffle caviar ponzu sauce

SUSHI ROLLS

SUMMERLIN RAINBOW*
19
tuna, salmon, yellowtail, avocado
SALMON STRAWBERRY AVOCADO*
16
cream cheese, mango
SPICY TUNA*
14
cucumber, chili-garlic, ghost pepper aioli
KOBE BEEF SURF & TURF*
28
blue fin tuna , avocado, yuzu aioli
CALIFORNIA ROLL
14
kanikama, cucumber, tobiko, avocado
KING CRAB TEMPURA & TUNA*
26
cucumber, sweet ponzu mayo
HAMACHI CRUNCH ROLL*
24
spicy tuna, crispy tempura flakes
ALASKAN SNOW CRAB
22
(5pc) sesame paper, warm ponzu butter
KING CRAB DYNAMITE
28
kanikama, spicy aioli, masago, eel sauce
SPICY YELLOWTAIL*
14
sesame, cucumber, chili garlic sauce

DR. NICK’S VEGAN FAVORITES

SPICY TOFU ROLL
14
inari, eringe tempura, asparagus, sweet soy
HONEY CAULIFLOWER
21
crispy peppers, sweet honey glaze
HEARTS OF PALM “CRABCAKE”
20
(2PCS) oshinko remoulade
KUNG PAO GARDEIN CHICK’N
22
chili, vegetables, peanut
CRISPY HONEY TOFU “BITES”
23
wok peppers, honey glaze

CLASSIC WOK

Choice: Chicken 24 • Steak 28 • Shrimp 28 • Tofu 21

HONEY SESAME
crispy wok tossed, peppers, sweet sesame glaze
THAI BASIL
jalapeño, broccoli, roasted black bean sauce
MONGOLIAN
broccoli, scallions, red onion, sweet soy glaze
BLACK PEPPER TENDERLION
32
scallions, onion, spicy soy glaze

NOODLES & RICE

TENDERLOIN FRIED RICE
25
braised filet mignon, wok fried egg
PAD THAI
23
rice noodle, shrimp, chicken, egg, peanut, carrot, scallion
BEEF CHOWFUN*
28
rice noodle, sprouts, scallion, wok fried egg
CANTONESE FRIED RICE
24
chicken, shrimp, chinese sausage
LOBSTER GARLIC NOODLES
68
wok lobster tail, lo mein, white wine sauce

Sides

GARLIC FRENCH FRIES
12
rosemary, duck fat, garlic aioli
TRUFFLED WILD MUSHROOMS
14
soy-mirin glaze
WHIPPED MASHED POTATOES
13
French butter, chive
JUMBO ASPARAGUS
14
Thai basil glazed or steamed
MAC AND CHEESE
15
truffle mornay, garlic herb crust, chive
BROCCOLI
14
steamed or sauteed garlic

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.

JING’s Party Brunch will be returning Sunday, October 2nd

BRUNCH SIGNATURES

WARM 24 KARAT BEIGNETS
16
Gold sugar dusted donuts, myer lemon dipping sauce, raspberry compote, chocolate sauce
JING TUNA “PIZZA”*
23
micro herbs, ponzu aioli, yuzu-soy, truffle oil
ORGANIC AVOCADO TOAST
16
applewood smoked bacon, pickled fresno chilies, toasted sunflower seeds, hard boiled egg
TRUFFLED DEVILED EGGS
12
black truffle caviar, candied bacon, fresh chives
BREAKFAST BURRITO
18
scrambled farm eggs, crispy tater tots, monterey jack cheddar cheese, bell peppers, mixed green salad or french fries
CHICKEN KARRAGE & WAFFLES
22
Mary’s organic, Japanese syle fried chicken, tabasco honey hot sauce, maple syrup, whipped butter
BLACK TRUFFLE OMELETTE
23
brie cheese, king trumpet mushrooms, creme fraiche, sourdough toast
WAGYU BEEF BURGER
24
lettuce, tomato, avocado, caramlized onion, peppered bacon, white cheddar, mix green or french fries
BREAKFAST BACON, EGG & SAUSAGE SANDWICH
17
scrambled eggs, monterey jack cheese, caramelized shallots, brioche bun, spicy aiolii
PRIME RIBEYE STEAK & EGGS
68
Creekstone Farm’s Ribeye, sunny up eggs, shoestring potatoes, nitro “bearnaise”, bordelaise sauce
FILET MIGNON STEAK & EGGS
58
Creekstone Farm’s Tenderlion, sunny up eggs, shoestring potatoes , bordelaise sauce

SALADS

Additions: Chicken 10 Shrimp 12 Ahi Tuna 18

CLASSIC CAESAR*
14
romaine lettuce, airated caesar dressing, garlic croutons, aged-parmesan cheese
HOUSE MIXED SALAD
12
spring mixed greens, shiitake mushrooms, frisee, purple radish, carrrot & ginger vinaigrette

ARTISINAL CAVIAR & SPECIALTY SHELLFISH

JUMBO PRAWN COCKTAIL
28
4 (PCS) classic cocktail sauce, lemon
ALTIMA CAVIAR SELECTION
Master Selection – 30 grams – 175
Kaluga Selection – 30 grams – 235
Beluga Hybrid Selection – 30 grams – 285
All caviar served with classical accoutrements
OYSTEFR ON THE HALF SHELL
1/2 dozen – 24 1 dozen – 46
ULTIMATE SEAFOOD TOWER
195
Giant Tiger Prawns, Lobster Tail , Alaskan King Crab Legs, Littleneck Clams, P.E.I. Mussels, Big Eye Tuna Tartare, Yellowtail Serrano, Kumiai Oysters Cocktail Sauce, Lemon Aioli, & Mignonette

SUSHI ROLLS & NEW STYLE SASHIMI

SUMMERLIN RAINBOW*
19
tuna, salmon, yellowtail, avocado
SALMON STRAWBERRY AVOCADO*
16
cream cheese, mango
SPICY TUNA*
14
cucumber, chili-garlic, ghost pepper aioli
KOBE BEEF SURF & TURF*
28
blue fin tuna , avocado, yuzu aioli
CALIFORNIA ROLL*
14
kanikama, cucumber, tobiko, avocado
ALASKAN SNOW CRAB
22
(5pc) sesame paper, warm ponzu butter
KING CRAB DYNAMITE
28
kanikama, spicy aioli, masago, eel sauce
YELLOWTAIL SERRANO*
22
(5pc) katafi, grapefruit, sudachi-soy
BLUE FIN TUNA*
28
(5pc) tri-color peppers, garlic ponzu
SALMON SASHIMI*
18
slightly seared, cilantro, ginger scallion

ISHYAKI WAGYU HOT ROCK*

Westholme, Queensland BMS 10+ Australian
18/OZ
(3oz min)
A5 -Kagoshima Perfecture BMS 12+ Japanese
30/OZ
(3oz min )

SIDES & SHARED PLATES

APPLEWOOD SMOKED BACON
8
maple syrup glaze, espresso powder
JAPANESE TATER TOTS
10
nori, scallion, spicy mayo, unagi sauce
GARLIC FRENCH FRIES
11
rosemary herb blend, duck fat, garlic aioli
TRUFFLED WILD MUSHROOMS
15
French butter, soy-mirin glaze
BRUSSELS SPROUTS
16
bonito, toasted almonds, honey szechuan glaze
SHISHITO PEPPERS
11
mustard miso, arare rice cracker
EDAMAME
6
choose sea salt or spicy garlic
STEAMED WHITE OR BROWN RICE
3
WHITE OR WHEAT TOAST
3

WINES BY THE GLASS

SPARKLING BY THE GLASS

Mumm Napa, Brut Prestige, Napa County NV
12/55
Gambino Sparkling Wine, Italy NV
11/50
Nicolas Feuillatte, “Reserve Exclusive” Brut ,Champagne NV
16/75
Moet & Chandon, “Imperial” Brut Rosé Champagne, NV
26/125

WHITE

San Simeon, Sauvignon Blanc, Paso Robles 2020
14/52
Moontwist Sauvignon Blanc, New Zealand 2020
11/40
Richter “Zeppelin” Riesling, Mosel, Germany 2020
12/44
Barone Fini Pinot Grigio Valdadige, Italy 2020
11/40
Hungry Blonde, Chardonnay, Carnaros Napa Valley 2019
12/44
Duckhorn Chardonnay Napa Valley, California 2018
15/56
Rombauer Chardonnay, Napa Valley 2020
22/84

RED

J. Lohr, Pinot Noir, Monterey County 2019
12/44
Meiomi Pinot Noir, California NV
13/48
The Prisoner, Red Blend, Napa Valley, CA 2019
19/72
Antinori, Rosso Di Montalcino, Tuscany, Italy 2019
17/64
Clos de los Siete, Malbec, Mendoza, Argentina 2018
11/40
Trefethen Family Vineyards, Merlot, Napa Valley 2017
20/76
Sequoia Grove, Cabernet Sauvignon, Napa Valley 2016
24/92
Justin, Cabernet Sauvignon, Paso Robles 2017
16/60
Rodney Strong Cabernet Sauvignon, Sonoma County 2018
19/72

ROSE

Jean-Luc Colmbo Rose Mediterrance, France 2018
12/48

BRUNCH LIBATIONS

BOTTOMLESS BUBBLES

2 HOUR LIMIT

Gambino
25
Processo, Italy NV
Nicolas Feuillatte
50
“Reserve Exclusive” Brut, Champagne NV
Moët & Chandon
75
“Imperial” Brut Rosé Champagne, NV

COCKTAILS

PRETTY BIRD 17
Deleon Reposado Tequila, Grapefruit, Lime, Pineapple
DICED PINEAPPLES 17
Howler Monkey Whiskey, Coconut, Pineapple, Lemon
HANGING MOON (SERVES 2) 35
Ketel One Citron, Pineapple, Triple Sec, Pallini Lemoncello, Buddha Button

HOUSE CLASSICS

SUMMERLIN COOLER
Cucumber Glacier 45, Joto Yuzu Sake, Yuzu-Lemongrass Sour, Fever Tree Cucumber
DRUNKEN BUDDHA
Ketel One Citron, Pineapple, Triple Sec, Pallini Lemoncello, Buddha Button
JING FASHIONED
Suntory Toki Whiskey, Brown Sugar, Angostura Bitters

BUILD YOUR OWN BLOODY MARY

Choose Your Mix

Dianes Mina’s Garden Grown
Orginal or Jalapeno

Choose Your Base Spirit
Grey Goose Vodka, Terramana Blanco Tequila, Four Roses Bourbon

Choose Your Spice Level
Mild, Spicy, Ghost Pepper Spicy

Add Ons: Bacon +2, Chilled Gulf Prawn +5 (each), Wagyu Bao Slider +7 (each)

All Bloody Marys Are Served With a Chef Selection Skewer of Garden Vegetables

SPRITZ

CHANDON GARDEN SPRITZ
12
Sparkling Wine “Garden Liqueur” Orange Botanicals
GREY GOOSE ESSENCE SPRITZ
12
Grey Goose Essence White Peach, Lemon, Sparkling Wine
ST. GERMAIN LEMON DROP SPRITZ
12
Limoncello, St. Germaine Elderflower, Sparkling Wine
CLASSIC APEROL SPRITZ
12
Aperol, Sparkling Wine

BEER

Draft

805 Blonde Ale, Firestone Walker, CA
7
Stella Artois Belgian Pilsner, Leuven Belgium
8
HUDL IPA, Las Vegas, NV IPA
7
Modelo Especial, Pilsner-style Lager, Mexico
7
Sapporo, Japanese Lager, Japan
8
Michelob Ultra, USA
7

Cider

ACE, Pineapple, Sebastopol, CA
6

Bottles

Bud Lite, Light Lager, St. Louis, Missouri
6
Sapporo Pure, Light Beer, Japan
7
Coors Lite, Light Lager, Golden Colorado
6
Heineken 00, Non-alcoholic, Amsterdam Netherlands
6
Corona Premier, Light Lager, Mexico
7
Heineken, Lager, Amsterdam Netherlands
7
Delirium Pink Elephant, Pale Ale, Melle, Belgium
9

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.

Wines By The Glass

Signature Cocktails

FIZZLE DANCE
16
Ford’s Gin, Elderflower Liqueuer, Lemon, Raspberry Puree, Egg White
MUCHO MANGO MARG
17
Teremana Reposado Tequila, Mango Puree, Lime, Agave
LIFE’S A PEACH
17
Bulleit Bourbon, Peach Puree, Lemon, Honey
SUMMERLIN COOLER
17
Cucumber Glacier 45 Vodka,Yuzu Sake, Yuzu-Lemongrass, Fever Tree Cucumber
JING MARTINI
17
Glacier 45 Vodka, Cinzano Dry Vermouth, Blue Cheese Olives
JING FASHIONED
18
Suntory Toki Whiskey, Brown Sugar, Angostura Bitters

MELON MAMI MULE
16
Tito’s Vodka, Watermelon, Basil Simple, Lime, Ginger Beer
THE PAPARAZZI
17
IGNITE Blanco Tequlia, Lime Juice, Grapefruit, Pomegranate Juice, Mint
URBAN COWBOY
17
Shot of Jack Daniels & a Bottle of Coors Light
IM WITH THE DJ
17
Don Julio Blanco Tequila, Lime Juice, Agave Nectar
SUGAR & SPICE
17
DeLeon Blanco Tequila, Jasmine Tea Syrup, Plum Wine, Lemon, Firewater Bitters
DRUNKEN BUDDHA
17
Ketel One Citron Vodka, Pineapple, Triple Sec, Pallini Lemoncello, Buddha Button

ULTRA PREMIUM SIGNATURE COCKTAILS 50

HENNESSEY XO SIDECAR
Hennessey XO, Grand Marnier, Lemon, Simple
VOLCAN XA TEQUILA FASHIONED
Volcan XA Reposado Tequila, Agave, Lime
GLENMORANGIE XVIII EXTRA RARE HIGHLAND FLING
Glenmorangie 18 Scotch, Antica Formula Sweet Vermouth, Orange Bitters

*POURED TABLE SIDE*

SAKE

TYKU
14
Junmai Super Premium Hot sake Nara Japan
KIGEN SAMURAI SAKE
12
Junmai, Japan 180 ML
LUCKY CUP SAKE
15
Junmai, Japan 180 ML
CLOUDY SAKE
26
Junmai Ginjo, Japan 200 ML
PURE BLOOM
28
Junmai Ginjo, Sado Island Japan 300 ML

HAKUTSURU SAYURI
54
Nigori Sake, Japan 720 ML
MIZUBASHO
68
Junmai, Ginjo, Japan 720 ML
MOON BLOOM
98
Junmai Daiginjo, Japan 720mL
KATANA
128
Junmai Daiginjo, Japan 720 ML
UKA BLACK LABEL
152
Junmai Diaginjo, Japan 720 ML

BEER

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

HAPPY HOUR IS ONLY AVAILABLE FROM MONDAY – THURSDAY FROM 5PM TO 6PM

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.

California Love Wine Pairings- 4.6.21

Stag’s Leap- Aveta Sauvignon Blanc 2018
10
Scottish Salmon Tataki- Seared Salmon, Daikon Radish, Ponzu Sauce – $13.00
Patz & Hall- Dutton Ranch Chardonnay 2017
17
Green Fairy- Spicy Lobster Salad wrapped in Avocado, Sweet Chili Sauce – $13.00
Patz & Hall – Jenkins Ranch, Pinot Noir 2014
17
Hudson Valley Duck Breast- Mushroom Ragu, Polenta, Rosemary Jus – $18.00
Stag’s Leap Artémis Cabernet Sauvignon 2017
22
Creekstone Farms Steak Skewer- Kohlrabi, Celery Root, Truffle Vin Jaune – $16.00

Wine flight – $16

Italian Riviera Sunset Wine Pairings- 4.13.21

Benaccetto Prosecco
9
Sashimi Salad- Big Eye Tuna, Scottish Salmon, Hamachi, Avocado, Asparagus, Yuzu Soy Dressing – $13.00
Calafuria Tormaresca Rose
11
Big Eye Tuna Tataki Jing fusion garlic sauce seared tuna – $12
Villa Antinori Toscana
14
Sugo di Manzo- Wagyu Beef Ragu, Rigatoni Pasta, Braised Tuscan Red Sauce, Rosemary – $18.00
Il Bruciato Tenuta Guado Al Tasso
18
New York Strip Tasting- Chianti Salt, Cannellini White Beans, Sundried Tomato – $21.00

Wine flight – $16
*each wine flight will feature a taste of Antinori Tignanello poured table side from a reserve magnum

Girard Winery- 4.27.21

Girard Sauvignon Blanc 2018
9
Tuna Dumpling- Hokkaido Scallop, Wrapped in Big Eye Tuna, Sweet Chill Sauce – $15.00
Girard Russian River Valley Chardonnay 2018
13
Spicy Big Eye Tuna Wonton- Spicy Tuna, Cream Cheese, Seaweed Salad and Wasabi Tobiko – $13.00
Girard ‘Artistry’ red wine blend 2016
16
Colorado Lamb Polpettas – Warm Date Chutney, Lemon Emulsion, Watercress – $18.00
Girard Cabernet Sauvignon 2018
17
Mini Beef Wellington- Creekstone Farms Filet Mignon, Mushroom Duxelles, Puff Pastry, Jus Natural – $22.00

Wine flight – $16

*Guests who order the wine flight of all four will be hand poured a complimentary taste of Antinori Tignanello out of reserve magnum.

Reserve your seat today!

Make A Reservation