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CUT
9500 Wilshire Blvd
Beverly Hills, CA 90212
Uber
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Dinner 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 shelling beans, “salsa verde”
Maple Glazed Pork Belly
asian spices, watercress, sesame–orange dressing, gala apple compote
Prime Filet Mignon “carpaccio"
celery hearts, truffle hollandaise, white truffles from alba, italy
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
Maryland Blue 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
Steaks
Bone In New York Sirloin 20 Oz
illinois corn fed, aged 21 days
Bone In Filet Mignon 16 Oz
illinois corn fed, aged 21 days
Petit Cut Filet Mignon 8 Oz
illinois corn fed, aged 21 days
Petit Cut New York 10 Oz
creekstone farms arkansas city, kansas, dry aged 35 days
New York Sirloin 14 Oz
creekstone farms arkansas city, kansas, dry aged 35 days
Rib Eye Steak 12 Oz
creekstone farms arkansas city, kansas, dry aged 35 days
Filet Mignon 7 Oz
100% grass-fed angus / hereford beef, mendenhall ranch, mount palomar, california
Porterhouse 34 Oz
(for two) per person. american wagyu / angus “kobe style” beef from snake river farms, idaho
New York Sirloin 8 Oz
each additional 2 ounces. american wagyu / angus “kobe style” beef from snake river farms, idaho
Filet Mignon 6 Oz
each additional 2 ounces. american wagyu / angus “kobe style” beef from snake river farms, idaho
Rib Eye Steak 9 Oz
each additional 2 ounces. american wagyu / angus “kobe style” beef from snake river farms, idaho
American Kobe Style From Snake River Farms 4 Oz
tasting of new york sirloin
U.s.d.a. Prime Dry Aged 35 Days 4 Oz
tasting of new york sirloin
Rib Eye 8 Oz
(each additional 2 ounces) true japanese 100% wagyu beef from miyazaki prefecture, kyushu. tasting of new york sirloin
New York 6 Oz
(each additional 2 ounces) true japanese 100% wagyu beef from miyazaki prefecture, kyushu. tasting of new york sirloin
Organic Poussin Cooked On The Rotisserie
black trumpet mushrooms, thyme, natural jus
Double Thick Kurobuta Pork Chop
quince-golden raisin “moustarda”
Colorado Lamb Chops
cucumber-mint raita
Grilled Sashimi Quality “big Eye” Tuna Steak
Kobe Beef Short Ribs “indian Spiced”
curried kabocha squash puree, garam masala, slowly cooked for eight hours. slow simmered and pan roasted
Pan-roasted Whole Stonington
maine lobster, black truffle sabayon, 2 lb /3lb. slow simmered and pan roasted
Sautéed Dover Sole “meunière”
preserved lemon, parsley. slow simmered and pan roasted
Whole Loup De Mer
moroccan charmoula. slow simmered and pan roasted
Steaks - Add-ons
Caramelized Onions
Wild Field Mushrooms
Point Reyes Blue Cheese
Italian White Truffles
Fried Organic Egg
Bone Marrow
Steaks - The Sauce
Whole Grain Mustard
House Made Steak Sauce
Wasabi-yuzu Kosho Butter
Argentinean Chimichurri
Shallot-red Wine Bordelaise
Armagnac & Green Peppercorn
Creamy Horseradish
Bearnaise
Steaks - Sides
Hand Cut French Fries
with herbs
Yukon Gold Potato Puree
Tempura Onion Rings
Soft Polenta
with parmesan
Creamed Spinach
with fried organic egg
Sprouting Broccoli
toasted almonds, capers, golden raisins
Roasted Brussels Sprouts
smokey bacon, pearl onions
Autumn Squash
medjool dates, pumpkin seeds, cardamom
Red Jewell Sweet Potato Gratin
candied pecans
Cauliflower
roasted peppers, “gremolata”, golden bottarga
Nantes Carrots “three Ways”
lemongrass, ginger, micro basil
Cavatappi Pasta “mac & Cheese”
quebec cheddar
Wild Field Mushrooms
japanese shishito peppers
Potato Tarte Tatin
Desserts
Saffron & Vanilla Bean Panna Cotta
marmellata di agrumi, hibiscus reduction
Banana Cream Pie
creme brulee, caramel sauce, roasted banana sorbet
Baked Alaska Pear & Vanilla
toasted coffee meringue, ginger pain d’ épices
Valrhona Chocolate Souffle
whipped crème fraiche, gianduja chocolate ice cream
Pink Lady Apple & Cheddar Almond Crumble
toasted pecans, chimay beer ice cream
Chocolate Cremeux
candied cashews, torn raspberries, yuzu stracciatella ice cream
Browse Nearby
General Info
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. Widely acknowledged for its remarkable art collections, CUT is proud to introduce its latest collection from renowned artist John Baldessari. Entitled "W/Studio 54 Series," the installation of the nine pieces coincided with the debut of Baldessari's newest exhibit at LACMA