SHARE PLATES
EDAMAME
6
choose sea salt or spicy garlic
SHISHITO PEPPERS
11
mustard miso, arare
BRUSSEL SPROUTS
14
honey szechuan glaze, bonito, almond
TUNA “PIZZA”*
20
micro herbs, ponzu aioli, yuzu-soy, truffle oil
HAMACHI KAMA
16
grilled scallion, Hong Kong ponzu sauce
LOBSTER DIM SUM
21
Thai coconut curry, togarashi, cilantro
CHICKEN LETTUCE CUPS
14
stir-fried chicken, carrot, onion, ginger
ROCK SHRIMP TEMPURA
16
sesame, yuzu, chili garlic aioli
BAO SLIDERS (2PCS)*
13
American Wagyu beef or glazed pork belly
FILET STEAK SKEWER (2PCS)*
23
soy-mirin, jicama, sesame
MARKY’S OSCIETRA CAVIAR
125
Russian Oscietra – Imperial Selection – 30 grams served with classical accoutrements
SALAD/SOUP
Additions: Chicken 8 • Shrimp 10 • Salmon 12
SOOTHING CUCUMBER
8
rice wine vinegar, sesame
CLASSIC CAESAR*
14
aerated dressing, crouton, aged-parmesan
KALE & CUCUMBER
12
parmesan, truffle, champagne vinaigrette
HOUSE MIXED SALAD
11
carrot, shitake, ginger vinaigrette
MISO TOFU
6
green onion, shiro miso, firm tofu
SIGNATURE MEATS & PROVISIONS
USDA Prime Black Angus certified from Creekstone Farms
FILET MIGNON*
48
8oz
BONELESS PRIME RIBEYE*
58
16oz
CENTER CUT NEW YORK STRIPLOIN*
52
14oz
SNAKE RIVER FARMS WAGYU RIBEYE CAP*
82
8oz
AMERICAN KOBE BEEF BURGER*
22
lettuce, tomato, avocado
FAMOUS PEKING DUCK
39
flour wraps, leek, cucumber, hoison
COLORADO LAMBCHOPS*
42
mashed potato, squash, Jing glaze
AMERICAN WAGYU HOT ROCK*
18/OZ
Imperial Reserve BMS 10+ Domestic, USA
– 3oz minimum
FRESH SEAFOOD
GLACIER 51 SEABASS*
44
honshimeji, spinach, hoisin-sambal
MISO BLACKCOD
30
den miso marinade, frisée, orange
BLACKENED SALMON*
28
bamboo rice, edamame, vegetables
ALASKAN KING CRAB LEGS
42
1/2 lb steamed, lemon, butter
DIVER SEA SCALLOPS*
32
forbidden black rice, tomato, Thai curry
TRISTAN ISLAND LOBSTER TAIL
39
5oz. grilled, lemon, butter
SASHIMI/NIGIRI 2PC
BIG EYE TUNA*
9
soy, negi
UNAGI*
8
sweet soy
SCALLOP*
8
yuzu salt
TAKO*
6
lemon, nori
KANI
7
snow crab, scallion
HAMACHI*
8
soy glaze
SALMON*
6
sesame
KING CRAB
18
scallion, caviar
WAGYU BEEF*
16
soy-mirin
BLUE FIN TUNA*
MP
kizame
NEW STYLE SASHIMI
YELLOWTAIL SERRANO*
20
(5pc) katafi, grapefriut, sudachi-soy
BLUE FIN TUNA*
24
(5pc) tri-color peppers, garlic ponzu
CITRUS SALMON*
18
(5pc) daikon radish, yuzu emulsion
SPICY OCTOPUS
19
(6pc) sweet peppers, cilantro, jalapeno
TRUFFLED BIG EYE TUNA*
18
(5pc) beets, daikon, ponzu sauce
JING SUSHI ROLLS
SUMMERLIN RAINBOW*
19
tuna, salmon, yellowtail, avocado
SALMON STRAWBERRY AVOCADO*
16
cream cheese, mango
SPICY TUNA*
12
cucumber, chili-garlic, ghost pepper aioli
KOBE BEEF SURF & TURF*
28
Big Eye 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
sesame paper, warm ponzu butter
KING CRAB DYNAMITE
28
kanikama, spicy aioli, masago, eel sauce
YELLOWTAIL SCALLION*
12
yuzu soy, sesame
DR. NICK’S VEGAN FAVORITES
MAKI SUSHI ROLL
12
japanese eggplant, bell pepper, yuzu soy
SPICY TOFU ROLL
14
inari, eringe tempura, asparagus, sweet soy
SESAME CAULIFLOWER
21
crispy wok peppers, sweet sesame glaze
HEARTS OF PALM “CRABCAKE”
16
oshinko remoulade, orange
KUNG PAO GARDEIN CHICK’N
19
chili, vegetables, peanut
IMPOSSIBLE BEEF
23
Thai basil, mushroom, peppers, onion
CLASSIC WOK
Choice: Chicken 23 • Tenderloin 28 • Shrimp 28 • Tofu 18
CRISPY HONEY
crispy wok tossed, peppers, snap peas, yellow squash
SESAME
crispy wok tossed, peppers, sweet sesame glaze
MONGOLIAN
scallions, red onion, sweet soy glaze
THAI BASIL
jalapeño, broccoli, roasted black bean sauce
BLACK PEPPER TENDERLION
scallions, onion, spicy soy glaze
NOODLES & RICE
Choice: Veggies 16 • Chicken 19 • Shrimp 28 • Tofu 18
CLASSIC WOK FRIED RICE
scallion, fresh vegetables
FILET MIGNON FRIED RICE
18
wok fried egg, scallion, vegetable
FILET CHOWFUN*
28
rice noodle, beansprout, scallion, farm egg
PAD THAI
21
rice noodle, shrimp, chicken, egg, peanut, carrot, scallion
Sides
GARLIC FRENCH FRIES
8
rosemary, duck fat, garlic aioli
TRUFFLED WILD MUSHROOMS
12
butter, soy-mirin glaze
STEAMED VEGETABLES
9
broccoli, carrot, pepper, squash
FINGERLING MASHED POTATOES
12
whipped french butter
ASPARAGUS
11
garlic-soy glaze or steamed
BROCCOLI
9
steamed or sauteed
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
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
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
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
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.