What's wrong with this menu?
sidebar
9500 Wilshire Blvd
Beverly Hills, CA 90212
Uber
MORE PHOTOS
Main Menu
Salads And Starters
Kobe Steak Sashimi
spicy radishes
Prime Sirloin steak Tartare
herb aioli, mustard
Bone Marrow Flan
mushroom marmalade, parsley salad
Warm Veal Tongue
baby artichokes, marinated cannelini beans, salsa verde
Broiled Santa Barbara Uni
bouchot mussels, espelette pepper, toasted brioche
Prime Filet Mignon carpaccio,
celery hearts, truffle hollandaise, white truffles from alba, italy
Roasted Weiser Farm Baby Beets
pico goat cheese, toasted pistachio, citrus, micro basil, mint
Autumn Root Vegetables & Italian Farro Soup
cavalo nero, black trumpet mushrooms, crispy sage
Pink Lady & Fuji Apple Salad
fennel, red endive, medjool dates, marcona almonds, shropshire blue cheddar
Maple Glazed Pork Belly
asian spices, watercress, persimmon, sesameorange dressing, bosc pear compote
Dungeness Crab & Louisiana Shrimp louis Cocktail
spicy tomato-horseradish
Butter Lettuce
avocado, point reyes blue cheese, champagne-herb vinaigrette
Big Eye Tuna Tartare
wasabi aioli, ginger, togarashi crisps, tosa soy
Warm Asparagus
poached organic egg, warm bacon vinaigrette
Austrian Oxtail Bouillon
chervil, bone marrow dumplings
The Sauces
Whole Grain Mustard
House Made Steak Sauce
Wasabi-yuzu Kosho Butter
Argentinean Chimichurri
Shallot-red Wine Bordelaise
Armagnac & Green Peppercorn
Creamy Horseradish
Bearnaise
Slow Simmered And Pan Roasted
Kobe Beef Short Ribs indian Spiced
curried pumpkin puree, garam masala, slowly cooked for eight hours
Pan-seared Whole Loup De Mer
moroccan charmoula
Sauteed Dover Sole meuniere
preserved lemon, parsley
Pan-roasted Stonington
maine lobster, black truffle sabayon, 2lb / 3lb
U.s.d.a. Prime, Illinois Corn Fed, Aged 21 Days
Porterhouse
34 oz (for two) per person
Bone In New York Sirloin 20 Oz
Bone In Filet Mignon 16 Oz
Bone In Rib Eye Steak 20 Oz
Petit Cut Filet Mignon 8 Oz
U.s.d.a. Prime, Nebraska Corn Fed, Dry Aged 35 Days
Petit Cut New York 10 Oz
New York Sirloin 14 Oz
Rib Eye Steak 14 Oz
American Wagyu / Angus kobe Style Beef From Snake River Farms, Idaho
New York Sirloin 8 Oz
Filet Mignon 6 Oz
Rib Eye Steak 9 Oz
Tasting Of New York Sirloin
American kobe Style
from snake river farms 4 oz
U.s.d.a. Prime
dry aged 35 days 4 oz
Australian Wagyu Beef
from david blackmore ranch, alexandria, victoria 2 oz
Australian 100% Wagyu Beef From David Blackmore Ranch, Alexandria, Victoria
Filet Mignon 6 Oz
New York 6 Oz
Organic Poussin
cooked on the rotisserie, chanterelle mushrooms, thyme, natural jus
Double Thick Kurobuta Pork Chop
quince-golden raisin moustarda
Colorado Lamb Chops
cucumber-mint raita
Add To The Cuts
Caramelized Onions
Bone Marrow
Wild Field Mushrooms
Point Reyes Blue Cheese
Fried Organic Egg
Italian White Truffles
Black Truffles
On The Side
French Fries With Herbs
Yukon Gold Potato Puree
Tempura Onion Rings
Sauteed Baby Spinach, Garlic
Soft Polenta With Parmesan
Creamed Spinach
with fried organic egg
Brussels Sprouts
smokey bacon, pearl onions
Autumn Root Vegetables
garlic, thyme
Red Jewell Sweet Potato Gratin
candied pecans
Black Trumpet Mushrooms
braised salsify, chestnut honey
Butternut Squash
baby leeks, medjool dates, chestnuts
Cavatappi Pasta mac & Cheese,
quebec cheddar
Wild Field Mushrooms
japanese shishito peppers
Potato Tarte Tatin
Cut To The Chase - Dessert
Dark Chocolate Souffle
whipped creme fraiche, gianduja chocolate ice cream
Vanilla Creme Brulee banana Cream Pie,
caramel sauce, banana sorbet
Fuji Apple & Rhubarb Toasted Almond Crumble
golden raisins, vanilla ice cream
Salted Peanut Butter & Chocolate Semifreddo
vanilla creme, dulce de leche
Creme Baumaniere Vacherin
fraise de bois, toasted almonds, strawberry sorbet
Lemon Ice Cream Baked Alaska
raspberries, white chocolate buttermilk cake
Browse Nearby
General Info
Hours
Monday:
12:00am - 11:30pm
Tuesday:
12:00am - 11:30pm
Wednesday:
12:00am - 11:30pm
Thursday:
12:00am - 11:30pm
Friday:
12:00am - 11:30pm
Saturday:
12:00am - 11:30pm
Sunday:
12:00am - 11:30pm
About Us
There is strength in numbers and the June 2006 opening of Southern California’s most anticipated restaurant in years CUT and ultra lounge sidebar, the triad of master chef Wolfgang Puck, renowned architect Richard Meier and the acclaimed Beverly Wilshire, a Four Seasons Hotel, became the most excited and talked-about restaurant and lounge threesome in the 21st century. A chic spot in the heart of Beverly Hills, CUT has become the place to see and be seen and has garnered high praise from prestigious outlets and publications including the Los Angeles Times Three Stars, Wall Street Journal and Wine Spectator, to name a few.