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Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

EXECUTIVE CHEF Andreas Roller | GENERAL MANAGER Aron Cohen

SPECIAL EVENTS 213 972 3028 | events@nickandstefs.com

T A B L E S I D E S A L A DCLASSIC NICK + STEF’S CAESAR Our signature salad; Romaine hearts, Caesar dressing, Parmigiano-Reggiano,cracked black pepper, warm olive oil croutons, prepared tableside 12

S A L A D STHREE KALE SALAD Black, purple, and baby green kale, cranberry bean vinaigrette, Pecorino 12

BEET CARPACCIO Red and golden beets, small garden greens, marinated mushrooms, pumpkin seed vinaigrette 14

FORAGED GARDEN SALAD Scarborough Farms mixed greens, Belgium endive, radicchio, shaved vegetables, shallot vinaigrette 12

TOMATO SALAD Japanese tomatoes, compressed melon, green tea, tofu, roasted pine nut vinaigrette 14

ORGANIC FARRO GRAIN SALAD Belgium endive, trevissio, goat cheese, pine nuts, dried fruit, citrus vinaigrette 12

BABY GEM LETTUCE WEDGE Blue cheese, roasted scallion, bacon, organic eggs, cherry tomatoes, buttermilk dressing 12

S E A F O O D C O C K T A I L S A N D A P P E T I Z E R SBBQ GRILLED SHRIMP, Madagascar 18

KING CRAB, Alaska 21

LOBSTER, Maine 19

ESCABECHE OF YELLOWTAIL Glazed vegetables, avocado, yuzu 20

N+S JUMBO LUMP CRAB CAKE Jumbo Maryland lump crab, cracker, creamy grain-mustard sauce, scallion purée 18

DIVER SCALLOP CRUDO Vegetable vinaigrette, togarashi 18

OYSTER & UNI SHOOTER Kumamoto oyster, sea urchin, sake, soy sauce, tobiko, daikon sprouts 16

S H E L L F I S H P L A T T E R S

NICK | 4 assorted oysters, 2 littleneck clams, 2 diver scallops, 4 jumbo Mexican white shrimp, 6 Prince Edward Island mussels, ½ hard-shell Maine lobster | Serves 2 | 45

STEF | 9 assorted oysters, 4 littleneck clams, 4 diver scallops, 10 jumbo Mexican white shrimp, 12 Prince Edward Island mussels, ½ hard-shell Maine lobster, 4 oz Dungeness crab | Serves 3-4 | 89

NICK + STEF | 18 assorted oysters, 6 littleneck clams, 6 diver scallops, 18 jumbo Mexican white shrimp, 24 Prince Edward Island mussels, 1.5 lbs. hard-shell Maine lobster, 6 oz Dungeness crab, 4 oz sea urchin | Serves 4-6 | 150

PACIFIC OYSTERS each ½ doz dozen

Fanny Bay, British Columbia 3 15 30Coromandel 3 15 30 Grassy Bay 3 17 33 Kumiai 3 17 33 Kumamoto, Washington 3 17 33

O Y S T E R S EASTERN OYSTERS each ½ doz dozen

Malpeque 3 15 30 Chincoteague 3 17 33 Misty Point 3 17 33 Eastern 3 17 33

Served with cocktail sauce and mignonette.

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Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

EXECUTIVE CHEF Andreas Roller | GENERAL MANAGER Aron Cohen

SPECIAL EVENTS 213 972 3028 | events@nickandstefs.com

T H E B E E FUSDA PRIME, DRY-AGED ON PREMISESNew York 16 oz 54Rib-Eye 18 oz 52Bone-In Rib Chop 24 oz 64

BIG CUTSTomahawk Rib Chop | Serves 3-4 38 oz 135Prime Fiorentina T-Bone | Serves 3-4 36 oz 150

BLACK ANGUS BEEFFilet Mignon 10 oz 48Bone-In Filet Mignon 16 oz 59Classic Angus Coulotte 10 oz 30

GRASS FED Petit Filet Mignon 6 oz 39Barthel’s Ranch, Eugene, Oregon

New York 12 oz 45Barthel’s Ranch, Eugene, Oregon

WAGYUAmerican Rib-Eye Filet 8 oz 60Snake River Farms, Idaho

American Rib-Eye Cap 6 oz 68Snake River Farms, Idaho

A-5 Wagyu, New York Strip 3 oz MPMiyazaki Prefecture, Japan

M E A THalf-Roasted Jidori Chicken 10 oz 29Organic, free range, air-dried

Kurobuta Pork Rib Chop 10 oz 39Salmon Creek Ranch, California

Lamb Rib Chop 12 oz 45All-natural lamb, Colorado

B R A I S E D S T U F FBoneless Short Rib 8 oz 30

F I S H + S E A F O O DArctic Char 8 oz 39Canadian Salmon 8 oz 32Branzino 8 oz 36Market Fish 8 oz MPLobster 1.5 lbs MP

Grated fresh horseradishCafé de Paris butter Pear mostardaShallot red wine BordelaiseN+S A-2 steak sauceCreamy mustard and Cognac sauce

All steaks, meat, fish and seafood are served à la carte and accompanied by our signature sauces.

S A U C ESauce au poivreUni butterYuzu koshoSauce BéarnaiseArgentinean chimichurriPaco’s Mom’s red sauce

D E C A D E N T A C C E S S O R I E SMaine Lobster 19

Slabs of Bacon Confit 6

Jumbo White Mexican Shrimp 18

Binchotan Grilled Octopus Tentacle 12

Seared Hudson Valley Foie Gras 19

S I D E SHAND-CUT KENNEBEC FRIES Garlic and parsley 9

JBS MASHED POTATOES 10

ROASTED ROMANESCO Colatura, pickeld anchovies, shaved Pecorino 10

ORCHIETTE MAC & CHEESE Gruyère, fried shallots 10

POMMES A LA BOULANGERE Melted onions, veal jus 10

POACHED JUMBO GREEN ASPARAGUS Brown butter 12

CREAMED SPINACH Fried Chino Ranch egg, bacon and breadcrumbs 10

SAUTEED BROCCOLINI Chile flakes, lemon zest 9

RUSTIC ROOT VEGETABLES Black kale gremolata 9

SOFT POLENTA Parmesan, brown butter, fried sage 9

THREE BEAN CASSOULET Sarriette 9

SZECHUAN LONG BEANS Pink peppercorns 10

FULLY LOADED IDAHO POTATO Sour cream, Grafton Cheddar, chives, bacon 9

SEA SALT ROASTED FINGERLING POTATOES Sunchokes, warm bacon-mustard vinaigrette 9

GRATIN DE POMMES DE TERRE SAVOYARDE Chicken broth, farmhouse cheese 10

WILD CAST IRON ROASTED MUSHROOM Shallot butter, oloroso Sherry 14

ROASTED FALL SQUASHES Maple syrup, pumpkin seeds 10

Nick + Stef’s Signature Classic

D

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

EXECUTIVE CHEF Andreas Roller | GENERAL MANAGER Aron Cohen

SPECIAL EVENTS 213 972 3028 | events@nickandstefs.com

P R E - O R D E R For 8-10 people

WHOLE ROASTED SUCKLING PIG Natural jus, sauce vièrge and mustards 16-20 lbs. MP

DRY AGED PRIME RIB Roasted and carved exclusively for your table, au jus MP

WHOLE ROASTED LEG OF COLORADO LAMB Castelvetrano olive gremolata 7 lbs. MP

LOUP DE MER Baked In salt crust, lobster sauce 5-10 lbs. MP

W A T E R M E N UWater is essential to life. Our curated water selection demonstrates the difference in taste between eight different waters from around the world. Their TDS levels (total dissolved solids of minerals including sodium, calcium, and magnesium) are determined by their terroir and characterize their flavor profiles, which assist in informing your water pairing choice.

S T I L LANTIPODES New Zealand, TDS 130 mg | Sodium 10.6 mg | Magnesium 1.7 mg | Calcium 3.4 mg 6

ACQUA PANNA Italy, TDS 188 mg | Sodium 7 mg | Magnesium 7 mg | Calcium 32 mg 6

FIJI Fiji, TDS 224mg | Sodium 18 mg | Magnesium 15 mg | Calcium 18 mg 6

ISKILDE Denmark, TDS 426 mg | Sodium 70 mg | Magnesium 6.8 mg | Calcium 63 mg 7

S P A R K L I N G

MOUNTAIN VALLEY SPRINGS United States, TDS 220 mg | Sodium 0 mg | Magnesium 7.3 mg | Calcium 74 mg 6

S.PELLEGRINO Italy, TDS 1109 mg | Sodium 36 mg | Magnesium 53 mg | Calcium 181 mg 6

BADOIT France, TDS 1200 mg. | Sodium 150 mg | Magnesium 80 mg | Calcium 153 mg 7

VICHY CATALAN Spain, TDS 3052 mg | Sodium 1100 mg | Magnesium 6.4 mg | Calcium 14 mg 7

D E S S E R TMEYER LEMON MERINGUE PIE 10

WARM BUTTERMILK CINNAMON DOUGHNUTSBourbon caramel sauce, hot fudge, raspberry jam, chocolate “pop rocks”, rainbow sprinkles, candied maple bacon 12

RUM RAISIN CHOCOLATE SOUFFLÉ CAKEWarm Manjari Valhorona chocolate liquid center, frosted almond, Strauss Farm’s fresh milk sorbet 14

FARMERS MARKET FRUIT SHERBET 8

OATMEAL COOKIE

Red fruit compote 10

C H E E S EBLUE / COW | Caveman Blue, Oregon

HARD / COW | Challerhocker, Tupfertschwil Switzerland

SOFT / COW | Petit Brie Rudolphe le Meunier, France

AGED / GOAT | Sophia Capriole, Indiana

HARD / SHEEP | Ombra, Spain

CHOICE OF 3 OR FULL FLIGHT 15 / 22