4 oz. increments / cut to order / served with king oyster mushrooms, carrots, bordelaise
Hokkaido, Japan A5*
privately farmed in below freezing temperatures
(per oz.)$45.00
Miyazaki, Japan A5*
warm climate / ideal for raising cattle
(per oz.)$40.00
Sides
Haricot Verts
$14.00
garlic, butter
Brussles Sprouts
$14.00
yuzu cilantro, garlic, roasted bacon
Mac N' Cheese
$14.00
ham, a blend of eight cheeses
Wild Mushrooms
$15.00
chives, garlic
Truffle Fries
$15.00
parmesan, truffle aioli
Shishito Peppers
$14.00
balsamic vinegar, bonito flakes
Lobster Fried Rice
$33.00
bacon, egg, garlic, green onions
Market Feature
Wagyu Trio (Japan, Australia, USA)
$240.00
trio of salts, trio of sauces
American Wagyu Tomahawk Chop
crushed potatoes, half lobster tail, green peppercorn sauce
48 oz.$350.00
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
House Specialty Cocktails
Cool-Aid Jammer
$19.00
Sangria with rosemary infused schochu, chianti, cranberry shrub, lemon, elderflower liquor, topped with sparkling wine
Monk and a Berry
$19.00
Awayuki Strawberry Gin, Yellow Chartreuse, Vegetal Chartreuse, Lemon, topped with a lime yuzu soda
THE SEA By Alexander's Steakhouse is the bay area's premier seafood dining destination. The restaurant distinguishes itself by focusing on rich sumptuous morsels from the sea, prepared with modern technique and flair. Chef Yu Min Lin blends contemporary cuisine with Japanese sensibility and ingredients to transform The Sea's menu into the extraordinary. Experience The Sea at its best.