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Global Fusion Cuisine • Steak & Seafood • Premium Wine Selection

SMALL PLATES

X. O. SHISHITO PEPPERS
13
X.O. balsamic glaze, crispy rice
ROCK SHRIMP TEMPURA
18
chili garlic aïoli, scallion
CALIFORNIA LETTUCE WRAPS
16
stir-fried chicken, ginger, hoison sauce
EDAMAME
8
Maldon sea salt or chili garlic sauce
MAINE LOBSTER DIM SUM (3)
26
lemongrass saffron nage, osetra caviar
MEDITTERENEAN HUMMUS
21
tzatziki, garden herbs, garlic naan, bao
WAGYU BEEF BAO SLIDERS (2)
15
tomato, avocado, jalapeño, spicy aioli
JUMBO PRAWN COCKTAIL (4)
28
classic cocktail sauce, fresh lemon

SALADS & BOWLS

HEARTS OF ROMAINE CAESAR
15
garlic crouton, aged parmesan
STEAKHOUSE ICEBERG WEDGE
16
smoked bacon, eggs, tomato, blue cheese
KALE & TOASTED CASHEW
14
cucumber, tart cherry, champagne vin.
EVIL JUNGLE NOODLE SALAD
16
lo mein, mango, vietnamese herbs, chili-lime vinaigrette, thai peanut sauce

Add: Chicken Breast 12 | Grilled Shrimp 18 | Pan Seared Salmon 20 | Wok Filet 22

NEW STYLE SASHIMI*

JING TUNA “PIZZA”*
25
ponzu aioli, yuzu soy, capers, truffle
YELLOWTAIL SERRANO
22
katafi, grapefruit, sudachi-soy
PRESSED KING SALMON SUSHI
23
serrano chili, sweet mayo, eel sauce
NEW STYLE SALMON SASHIMI
23
bell pepper, cilantro, yuzu soy
BLUEFIN TUNA SASHIMI
28
bell pepper, garlic ponzu

SASHIMI & NIGIRI*

BIG EYE TUNA
9
HAMACHI
8
UNAGI
8
SALMON
6
SCALLOP
8
KING CRAB
MP
WAGYU BEEF
16
BLUE FIN TUNA
12

JING SUSHI ROLLS*

HAMACHI CRUNCH
24
spicy tuna, avocado, crunchy tempura
ALASKAN SNOW CRAB
22
soy paper, kanikama, warm ponzu butter
KING CRAB DYNAMITE
28
California roll, baked king crab, chili garlic
JAPANESE A-5 WAGYU BEEF
32
asparagus, masago, yum-yum sauce
SALMON STRAWBERRY AVOCADO
17
cream cheese, spicy mango, bell peppers
SUMMERLIN RAINBOW ROLL
22
tuna, salmon, yellowtail, avocado, ponzu
SPICY TUNA AVOCADO
17
avocado, cucumber, togarashi
KING CRAB CALIFORNIA COAST
29
cucumber, masago, avocado, rice crispy

RAW BAR*

GRAND SHELLFISH PLATEAU*
185
Jumbo Prawn Cocktail, Austrailian Lobster Tail
Alaskan King Crab Legs, Littleneck Clams,
P.E.I. Mussels, Tuna Tartare, Yellowtail Serrano,
Chef’s Fresh Selection of Oysters
Cocktail Suace, Lemon Aioli, Mignonette
OYSTERS ON THE HALF SHELL (6)
24
East & West coast selection, citrus ponzu or classic cocktail
PERTROSSIAN CAVIAR
1oz – 175
Tsar Imperial Daurenki selection*, classical accoutrements

DR. NICK’S VEGAN FAVORITES

HEARTS OF PALM “CRABCAKE”
21
oshinko “vegan” remoulade
CRISPY HONEY CAULIFLOWER
26
bell pepper, clover honey glaze
VEGETABLE TEMPURA ROLL
18
cucumber, avocado, asparagus
KUNG PAO GARDEIN CHICK’N
26
redi chilies, crushed peanuts, bell peppers
CALIFORNIA TOFU LETTUCE WRAPS
23
shiitake, scallions, sweet chili sauce

SIGNATURE STEAKS

ADD ONS: GARLIC PRAWNS (3PC)* 21, HALF LOBSTER TAIL* 34, U-10 DIVER SCALLOPS (2PC)* 22, ALASKAN KING CRAB CLAW MP

CENTER CUT FILET MIGNON*
58
8oz
PRIME NEW YORK STRIPLOIN*
65
14oz
PRIME DELMONICO RIBEYE
72
16oz
WAGYU RIBEYE CAP*
98
Westholme, AUS A9+, 8oz

ENTREES

CHILEAN SEABASS
52
wild mushroom, spinach, hoisin-sambal
MISO BLACKCOD
33
white miso marinade, frisée, citrus
BLACKENED SALMON*
32
bamboo rice, butternut squash, edamame
JING’S FAMOUS PEKING DUCK*
48
traditional pancake, leek, cucumber, hoisin
BLACK PEPPERCORN TENDERLOIN
36
broccoli, onion, jalapeño, spicy soy glaze
HONEY SESAME CHICKEN
26
bell pepper, yellow squash, sweet glaze
U-10 DIVER SEA SCALLOPS (4)
46
forbidden black rice, zucchini, Thai curry
GRILLED ROSEMARY-GARLIC CHICKEN
32
bell pepper, avocado, lemon vinaigrette
WAGYU BEEF BURGER
26
8oz, LTA, white cheddar, garlic fries
LOBSTER GARLIC NOODLES
68
lo mein “style”, white wine buerre blanc
CRISPY HONEY SHRIMP
32
bell pepper, yellow squash, honey glaze
STEAK CHOW FUN NOODLES
28
bell pepper, sweet soy glaze

ISHYAKI WAGYU HOT ROCK*

Westholme Wagyu Reserve
18/OZ
BMS A9+ (Australia)
A5 -Kagoshima Perfecture
30/OZ
BMS 12+ (Japan)

*3oz min

Sides

WHIPPED MASHED POTATOES
13
French butter, chive
THAI BASIL ASPARAGUS
14
soy-mirin glaze
MAC AND CHEESE
14
white cheddar fondutta, garlic crumb
SAUTEED BROCCOLI
14
garlic sauce
CANTONESE FRIED RICE
24
chinese sausage, shrimp, chicken
TRUFFLED WILD MUSHROOMS
14
maitake, shiitake, king trumpet
GARLIC FRIES
12
rosemary, duck fat, garlic aioli
CRISPY BRUSSEL SPROUTS
16
almond, honey-Szechuan glaze, bonito
TENDERLOIN FRIED RICE
25
braised in soy-mirin, scallion, egg

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.

Please join us for Party Brunch every 1st Sunday of the month with a rotating seasonal menu

Wines By The Glass

Cocktails

JING G+T
18
Fords Gin, Fever Tree Premium Tonic, Berries, Aromatics
HONEY GINGER MANHATTAN
18
Black Clover Bourbon, Honey Ginger Syrup, Antica Vermouth
SUMMERLIN COOLER
17
Cucumber Glacier 45 Vodka, Yuzu Sake, Yuzu-Lemongrass
JING MARTINI
18
Absolut Vodka, Cinzano Dry Vermouth, Blue Cheese Olives
JING FASHIONED
18
Bulleit Bourbon, Demerara Simple, Angostura Bitters
DEVOTION POTION
18
Remy Martin VSOP, Apple, Pomegranate, Simple Syrup, Strawberry
FIZZ THYME
17
Bombay Sapphire Premier Cru Gin, Raspberry. Flowering Thyme, Egg White

DRUNKEN BUDDHA
17
Ketel One Citron Vodka, Pineapple, Pallini Lemoncello, Buddha Button
LA TOXICA MARG
17
Teremana Reposado Tequila, Strawberry Lime Puree, Luxardo Liqueur, Jalapeno
THE DIABLO
17
Patron Silver, Chambord, Lime Juice, Ginger Beer
IM WITH THE DJ
17
Don Julio Blanco Tequila, Lime Juice, Agave Nector
BLACKBERRY MOJITO
17
Koloa White Rum, Mint, Blackberry, Lime
LYCHEE MARTINI
17
Grey Goose Vodka, Lychee Liqeur, Cream of Coconut, Lemon
SALT N PEPPER
17
Ghost “Pepper”Tequila, Passion Fruit Puree, Luxardo, Lime, Salt Rim

SIGNATURE SHOTS

CHARLIE’S ANGELS
7
Ciroc Red Berry, Lemon Juice, Simple, Grenadine
GREEN TEA
7
Jameson, Lemon, Simple, Peach Schnapps
JPG
7
Teremana Blanco, Watermelon Schnapps, Cointreau
CREAMSICLE
7
Jameson Orange, Simple, Peach Schnapps

ULTRA PREMIUM SIGNATURE COCKTAILS

HENNESSEY XO SIDECAR
50
Hennessey XO, Grand Marnier, Lemon, Simple
GLENMORANGIE XVIII EXTRA RARE HIGHLAND FLING
50
Glenmorangie 18 Scotch, Antica Formula, Orange Bitters
BELVEDERE MARTINI
50
Belvedere Vodka, Dolin Dry Vermouth, Served with Caviar Toast
VOLCAN XA TEQUILA FASHIONED
50
Volcan XA Reposado Tequila, Agave, Lime

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

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

HAPPY HOUR DAILY 4PM-6PM

DRINKS

COCKTAILS
9
All Signature Cocktails
DRAFT BEERS
5
Hudl IPA, Las Vegas, Nv IPA
805 Blonde Ale, Firestone Walker, CA
Stella Artois Belgian Pilsner, Leuven Beligium
Modelo Especial, Pilsner Style Lager, Mexico
Kirin Ichiba, Japanese Lager
Michelob Ultra, USA
WINES BY THE GLASS
WHITE WINE:
Gambino, Prosecco, Veneto Italy NV | 8
Lexicon, Sauvignon Blanc, New Zealand, 2021 | 9
Rombauer, Chardonnay, Napa Valley 2011 | 18

RED WINE:
Meomi, Pinot Noir, California, NV | 11
Prisoner Wine, California, NV | 16
Sequoia Grove, California, 2016 | 21
WINE SPECIAL – WINE OF THE MONTH
25
Rebellious, Red Wine, California, 2018

FOOD

YELLOWTAIL SERRANO*
11
kataifi, cilantro, grapefruit, sudachi-soy
JING TUNA “PIZZA”*
20
ponzu aioli, yuzu-soy, cilantro
CALIFORNIA ROLL*
9
kanikama, cucumber, tobiko, avocado
SPICY TUNA ROLL*
10
ghostpepper aioli
SPICY YELLOWTAIL ROLL*
8
sesame, cucumber, chili garlic
CITRUS SALMON*
10
chives, fennel, yuzu emulsion
EDAMAME
6
choose sea salt or spicy garlic
SHISHITO PEPPERS
8
mustard miso, arare
CHICKEN LETTUCE CUPS
8
butter lettuce, hoison, carrot, onion
CRISPY ROCK SHRIMP
12
ponzu, spicy mayo
BRUSSEL SPROUTS
9
honey szechuan glaze, almonds
GARLIC FRENCH FRIES
7
fine herbs, ketchup, 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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