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Global Asian Cuisine • Steak & Seafood • Premium Wine Selection

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EDAMAME
6
choose sea salt or spicy garlic
SHISHITO PEPPERS
11
mustard miso, arare
BRUSSEL SPROUTS
14
honey szechuan glaze, almond
TUNA “PIZZA”*
20
ponzu aioli, yuzu-soy, truffle oil
LOBSTER DIM SUM
21
Thai coconut curry, cilantro
CHICKEN CUPS
16
butter lettuce, chicken, carrot, onion
ROCK SHRIMP TEMPURA
16
sesame, yuzu, chili garlic aioli
BAO SLIDERS
13
choice of American Kobe beef* or pork belly
AMERICAN KOBE TATAKI*
32
2oz shiso, wasabi ponzu
Black River Oscietra Caviar
125
Russian Oscietra – Imperial Selection – 30 grams serviced with classical accoutrements

SALAD/SOUPS

Additions: Chicken 8 • Shrimp 10 • Salmon 12

SOOTHING CUCUMBER
8
rice wine vinegar
CAESAR*
14
airated dressing, crouton, aged-parmesan
KALE & CUCUMBER
12
parmesan, truffle oil, champagne vinaigrette
HOUSE MIXED SALAD
11
carrot, shitake, ginger vinaigrette
MISO TOFU
6
green onion

MEAT

USDA Prime Black Angus certified from Creekstone Farms

FILET MIGNON*
49
8oz
BONELESS PRIME RIBEYE*
58
16oz
CENTER CUT NEW YORK STRIPLOIN
52
14oz
SNAKE RIVER FARMS WAGYU RIBEYE CAP*
68
8oz
AMERICAN KOBE BEEF BURGER*
22
lettuce, tomato, avocado
FAMOUS PEKING DUCK
42
flour wraps, leek, cucumber
COLORADO LAMBCHOPS*
45
mashed fingerling potato, Jing glaze
AMERICAN WAGYU HOT ROCK*- 18/OZ
Imperial BMS 7-8, Domestic, USA

3oz minimum

SEAFOOD

MISO BLACKCOD
30
den miso marinade, frisée, orange
BLACKENED SCOTTISH SALMON*
28
brown rice, vegetables
GLACIER 51 TOOTHFISH*
44
beech mushroom, spinach, sambal
TRISTAN ISLAND LOBSTER TAIL
39
5oz broiled, lemon butter

FRESH DIVER SCALLOP*
32
forbidden black rice, tomato, Thai curry
GINGER PRAWNS
28
(7pcs) wok-fried egg, spinach, sweet soy glaze
ALASKAN KING CRAB LEGS
MP
1/2 lb steamed, buerre monte

SASHIMI/NIGIRI 2PC

OH TORO*
26
kizame wasabi
UNAGI*
8
sweet soy
SALMON*
6
honey soy, sesame
WAGYU BEEF
16
soy-mirin
HAMACHI*
8
soy glaze
TUNA*
8
soy, negi
KING CRAB
18
scallion, caviar
SCALLOP*
8
yuzu salt

NEW STYLE SASHIMI

YELLOWTAIL SERRANO*
20
(5pc) katafi, cilantro, grapefriut, sudachi-soy
CITRUS SALMON*
18
(5pc) chives, fennel, yuzu emulsion
SPICY OCTOPUS
19
(6pc) peppers, cilantro, jalapeno
TRUFFLED TUNA*
20
(5pc) beets, daikon, ponzu sauce

SUSHI ROLLS

SUMMERLIN RAINBOW*
22
tuna, salmon, yellowtail, avocado
KING CRAB TEMPURA & TUNA*
27
cucumber, sweet ponzu mayo
YELLOWTAIL SCALLION*
12
yuzu soy
SPICY TUNA*
12
ghostpepper aioli
BAKED KING CRAB
24
soy paper hand roll, sweet mayo
CALIFORNIA*
14
kanikama, cucumber, tobiko, avocado
ALASKAN SNOW CRAB
23
sesame, warm ponzu butter
SALMON STRAWBERRY AVOCADO*
16
shiso cream cheese, mango
KING CRAB DYNAMITE
28
kanikama, spicy aioli, masago, eel sauce

CLASSIC WOK

Choice: Chicken 23 • Tenderloin* 28 • Shrimp 28 • Tofu 18

THAI BASIL
jalapeño, broccoli, roasted black bean sauce
SESAME
crispy wok tossed, peppers, sweet sesame glaze
MONGOLIAN
scallions, red onion
KUNG PAO
peppers, snap peas, yellow squash, peanuts, jalapeno
CRISPY HONEY
crispy wok tossed, peppers, snap peas, yellow squash

RICE & NOODLES

Choice: Vegetable 12 • Chicken 16 • Shrimp 18

BEEF TENDERLOIN FRIED RICE
18
egg, scallion, vegetable
CLASSIC EGG FRIED RICE
12
scallion, vegetables
PAD THAI
21
rice noodle, shrimp, chicken, egg, peanut, carrot, scallion
SINGAPORE NOODLES
22
curry, shrimp, chicken, peas, egg
FILET CHOWFUN*
28
wide rice noodle, beansprout, scallion, egg

DR. NICK’S VEGAN FAVORITES

SPICY TOFU ROLL
14
inari, eringe tempura, asparagus, sweet soy
CRISPY AVOCADO
18
market vegetables, cilantro zhug, kadaiff
SESAME CAULIFLOWER
21
crispy wok peppers,sweet sesame glaze
HEARTS OF PALM “CRABCAKE”
16
oshinko remoulade
KUNG PAO GARDEIN CHICK’N
19
chili, vegetables, peanut
HEIRLOOM BEET PIZZA
16
ponzu aioli, sudachi soy glaze, violas
IMPOSSIBLE BEEF
23
Thai basil, mushroom, peppers, onion

Sides

GARLIC FRENCH FRIES
9
rosemary, duck fat, garlic aioli
TRUFFLED WILD MUSHROOMS
12
butter, soy-mirin
ASPARAGUS
11
garlic-soy glaze
FINGERLING MASHED POTATOES
12
whipped french butter
BROCCOLI
9
steamed
STEAMED VEGETABLES
9
broccoli, carrot, pepper, squash
STEAMED WHITE OR BROWN RICE
3
CHINESE LONG BEAN
12
X.O. sauce, ground beef, pinenut

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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