• APPETIZERS

  • Wagyu Picanha Crostini* | 30

    Colorado Wagyu Picanha, served on artisanal bread with
    chimichurri and avocado. Torched tableside.

  • Wagyu Bar Bread | 8

    Toasted ciabatta with our special hand-made beef tallow
    based spread.

  • Grilled Octopus | 22

    Mediterranean Octopus, served with Venta de Baron Olive Oil
    and Paprika.

  • Beef Chicharron | 22

    Delicious pieces of steak, deep fried, served on a bed of
    guacamole and chips

  • Sausage Platter | 16

    A mix of world-class sausages: Argentinian linguica and
    chorizo, Spanish Chistorra, chimichurri and fresh baguette.
    Add Blood Sausage +$3

  • Churrasco Roll | 22

    Avocado roll, topped with USDA Prime Outside skirt and
    chimichurri

  • Grilled Bone Marrow
    aka: “Beef Butter”     | 22

    Buttery and sumptuous, served with crusty bread for
    spreading.

  • Miyazaki-Gyu A5 Bites | 55

    Succulent bites of A5 Miyazaki-Gyu, offering a taste of
    premium Japanese beef in a perfect appetizer-sized portion.

  • Miyazaki-Gyu A5 Nigiri* | 45

    Torched slices of Japanese A5 Miyazaki-Gyu on sushi rice with
    sesame mayo and furikake. Torched tableside.

  • F1 Japanese Wagyu Tartare* | 28

    Our take on the beef tartare beef tartare served with quail
    egg, avocado and tortilla chips.

  • Florida Roll | 14

    A twist on the classic California Roll. This is the best California
    roll you will ever eat.

  • Ora King Salmon Nigiri* | 40

    Six pieces of Nigiri made with the best Salmon in the world.
    Served with Ponzu sauce.

  • Wagyu Beef Carpaccio* | 22

    Colorado Wagyu (BMS 7+) sliced thinly and served with
    Parmigiano and olive oil.

  • Tuna Tataki* | 19

    AAA Bluefin tuna, marinated and seared with sesame seeds
    and served with Wasabi and Sesame mayo.

  • Proper Tequeños | 11

    A different version of cheese sticks.
    Served with aioli sauce.

  • Provoleta | 14

    Grilled provolone cheese with a crispy crust and gooey
    center, topped with fresh herbs.

  • SOUPS& SALADS

  • Grilled Romaine
    Caesar     | 15

    Grilled Romaine Caesar
    salad, accompanied by
    classic Caesar dressing,
    croutons, and Benton's
    smoked bacon.
    Chicken +$9

  • Burrata | 25

    Italian Burrata nestled
    atop fresh arugula,
    paired with tomatoes
    presented in three
    textures: dehydrated,
    confit, and fresh.

  • French Onion
    Soup     | 22

    Artisan bread atop a layer of caramelized onions, infused with a rich beef broth base and gruyere cheese. Note that a vegan alternative is offered.

  • Soup of the
    Day     | 14

    Our Chef's daily creation, crafted
    with the freshest seasonal ingredients.

  • BURGERS

  • Dry Aged Brisket + Cheese Burger | 20

    21+ Day Dry Aged Brisket Burger with Benton’s Smoked Bacon, Garlic Sauce & Cheese. .

  • Wagyu BMS7+ Burger | 24

    Domestic Wagyu Beef with pickled mayo, lettuce,
    caramelized onions

  • Miyazaki-Gyu A5 Burger | 55

    Japanese A5 Burger, garlic alioli and arugula

  • The Lamburger | 16 (Make it a double + 4)

    4oz of Australian Lamb served with a mint tzatziki
    sauce, tomato, lettuce served on a golden brioche bun
    and topped with marinated goat and lamb cheese

  • Extras Toppings:

    Benton’s Smoked Bacon | 7
    Ferry Farms Classic Bacon | 4
    Sauteed Onions | 3
    Avocado | 3
    Foi Gras | 25

  • KATSU

  • Katsu Sando

    Succulent Wagyu beef, crisp-fried and
    served with a touch of tonkatsu
    sauce on fluffy milk bread.


    Bell & Evans Chicken Breast | 24
    Wagyu-Angus Cross | 75
    Japanese Wagyu F1 Filet Mignon | 85 / 130
    Japanese A5 Wagyu Filet Mignon | 175

  • The Wagyu Bar is part of the Meat N’ Bone family, a family owned business established in 2017. Get the best proteins in the world delivered right to your door... or drop by our boutique half a block down!
    WWW.MEATNBONE.COM
    @meatnbone

18% SERVICE CHARGE INCLUDED ON BILL

*CONSUMER ADVISORY:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

STEAK

RIBEYE

FILET
MIGNON

NEW YORK
STRIP

PICANHA
STEAK

OUTSIDE
SKIRT STEAK

G1 Certified
USDA Choice

(US Midwest)

8 oz
25

4 oz
25

9 oz
26

8 oz
28

Wagyu-Angus
Cross
(Australia)

14 oz
90

6 oz
75

14 oz
90

8 oz
40

Colorado
Wagyu
(Colorado)

14 oz
120

14 oz
120


8 oz
35

F1 Wagyu
(Japan)

12 oz
110

7 oz
120

A5 Japanese
(Japan)

10oz
Kagoshima - 180
Olive-Fed 225
Kobe Beef - 250

8oz
Miyazaki-Gyu - 180

10oz
Kagoshima - 180
Olive-Fed 225

10oz
Hannari - 180

  • SHARING

  • Prime Rib

    Succulent G1 Certified Prime Rib, paired with our rich house
    au jus and zesty chimichurri.

  • Picanha Parrillada

    Whole Picanha, served with chimichurri , sausages and 2 sides..
    Colorado Wagyu Beef 48 oz | 195
    Japanese A5 Miyazaki-Gyu 48 oz | 500

  • Miyazaki-Gyu A5 Prime Rib | 600

    A whole Prime Rib, this is where the Ribeye is sliced from. This 3 lb portion
    is ideal for anyone who want their A5 “thicker” as traditionally A5 cuts
    are cut thin due to the size of the muscle.

  • Omakase Parrillada | “Trust The Chef” | 250

    This sharing plate will include plenty of meat, different Prime and Wagyu
    cuts, presented beautifully on a big wooden board.

  • SIDES

  • CARBS

    House French Fries | 6
    Cheese Truffle Fries | 8
    Jasmine Rice | 6
    Mashed Potatoes | 6
    Bacon Mac & Cheese | 8

  • EARTHY

    Grilled Vegetables | 6
    Sauteed Onions | 6
    Grilled Portobello | 7
    Grilled Asparragus | 12

  • SIGNATURE

    Creamy Spinach | 8
    Bacon Brussel Sprouts | 9
    Bone Marrow | 14
    Sliced Foie Gras (2oz) | 25

  • CRAFT STEAKS

  • Colorado Wagyu Denver

    10 oz | 60

  • Colorado Wagyu Flap Steak

    10 oz | 50

  • DRY-AGED

  • Striploin Steak

    9 oz | 36

  • Cowboy Steak

    20 oz | 150

  • BONE-IN STEAKS

  • Wagyu Tomahawk BMS7+

    32 oz | 250

  • Wagyu Porterhouse BMS7+

    26 oz | 200

  • NON BEEF

  • Lemon-Capers Branzino | 32

    High quality skin-on Branzino cooked simply on the grill with a
    sauce made of lemon and capers. Served with rice or quinoa

  • King
    Salmon Steak     | 24

    Delicious, sustainably raised King Salmon, served with sweet chili
    sauce (feel free to replace with our Japanese BBQ sauce). Served with rice or quinoa

  • Chicken Breast | 20

    Bell & Evans all natural, organic chicken breast. Served with rice or quinoa

  • Grilled Octopus | 38

    Two large tentacles of Octopus, served on a bed of mashed
    potatoes with olive oil and a side of chimichurri.

  • Welsh Lamb Rack | 72

    Step back 200 years and enjoy lamb as it was meant to be—grilled, with a rich herb-infused demi-glace and a touch of fig.

  • King Salmon Steak | 24

    Delicious, sustainably raised King Salmon, served with sweet chili
    sauce (feel free to replace with our Japanese BBQ sauce). Served with rice or quinoa

  • Baby Back Ribs | 24

    Half Rack | 36 Full Rack | 48
    Cooked slow and low and finished in the grill. Minnesota american pork.

18% SERVICE CHARGE INCLUDED ON BILL

*CONSUMER ADVISORY:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness