Ten Steak & Sushi

Filet Mignon

Center-cut tenderloin, perfectly seared with a buttery interior — the steakhouse benchmark order.

Ribeye

Marbled, well-seasoned, finished with a knob of compound butter — the bigger-flavor steak choice.

Tuna Tartare

Diced ahi with avocado and a citrus-soy dressing — the share-appetizer that bridges the two sides of the menu.

Specialty Maki Rolls

Composed sushi rolls with sauces and tempura crunch — strong for a steak-leaning kitchen.

Truffle Fries

Crisp fries dusted with truffle salt and parmesan — the side that everyone reaches for.

Creamed Spinach

Classic steakhouse side — silky, garlicky, and rich enough to share.

Cotton Candy Dessert with Berries

Assorted Skewers