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Shareable Appetizers |

Crudits | 15 Wedge Salad | 14 Shrimp Cocktail | 16

Duo of dipping sauces Iceburg lettuce, bacon, tomato, Soft poached and chilled prawn,
house dressing gochujang cocktail sauce

Steak Tartare | 18

Fluke Crudo | 18 Korean Bacon | 16
Prime top-round,
pickled mustard seed, pear Duo of dipping sauces Crispy heritage pork jowl,
korean spicy mustard

Our chefs favorite cuts

Butchers Feast We kindly ask that everyone
from our dry-aging room. at the table participate.

Ban-Chan Trust Us Savory Egg Souffl

Seasonal accompaniments
USDA Prime Beef Feast Two Stews
Scallion Salad - 45 per person - Spicy Kimchi Stew |

Four of our favorite cuts Savory Dwen-jang Stew |

(changes daily) (served with rice)
Mixed greens, gochujang vinaigrette

Seasonal
Red Leaf Lettuce
Soft Serve
with Ssam-jang
TO Y O U R F E A S
ADD T

Farmers Basket | 18
A basketful of seasonal vegetables,
pickles, crudits, and dipping sauces

Savory Accompaniments |

Fermented Soy Stew (from casserole) | 14 San-che Bibimbop | 22 Jan-chi Somyun | 14

Deeply savory stew with Anchovy consomm, Assortment of mountain roots and vegetables with rice, Korean angel hair with piping hot,
zucchini, tofu, and potato and gochujang - a monks delight! clean anchovy broth

Kimchi Stew (from casserole) | 14 Dol-sot Bibimbop | 22 Bi-bim Somyun | 14

Spicy and tart stew with kimchi, Assortment of mountain roots and vegetables with rice, Cold and refreshing Korean angel hair
pork belly, and gochugaru fried egg and gochujang in sizzling earthenware with fruits and vegetables, gochujang vinaigrette

More Meat for Your Meal |

Prime Cuts Specialty Cuts

The Flatiron .. . . . . . . . . .. . . . . . . . . . . 34

COTE Steak .. . . . . . . . . . .. . . . . . . . . . . 36

Dry-Aged Ribeye .. . . . . . . . . . . . 42 Hanger Steak .. . . . . . . . . .. . . . . . . . . . . 30 Market Fish | MP

Dry-Aged Sirloin .. . . . . . . . . . . . 38 Skirt Steak .. . . . . . . . . . . . . .. . . . . . . . . . . 32
Includes Butchers Feast
Tenderloin .. . . . . . . . . . . . . . . . 44 COTE Galbi (Marinated Shortrib) accompaniments

* See menu reverse for more about our meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 35

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Our Promise of Quality

At COTE, we carefully select and source beef
that is USDA Prime grade or above, and is aged
in our in-house dry-aging room for a minimum
of seven days, allowing it to develop its optimal
flavor and tenderness.
Our pork is carefully sourced from local heritage If you are not satisfied with our meat for any
pork farms that raise animals with dignity and care. reason, please let us know so we can find a way
At COTE, each cut of meat is pre-sliced and cooked to satisfy you.
individually, increasing the Maillard Reaction*:
the grilled, caramelized surface area that makes the
food more delicious!

Prime Cuts

Ribeye Tenderloin Sirloin

Specialty Cuts

The Flatiron Hanger Steak COTE Steak

Skirt Steak COTE Galbi (Marinated Shortrib)

*The Maillard Reaction (\may-YAR\) is a chemical reaction between amino acids and reducing sugars that
gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of
biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after
French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce
biological protein synthesis.

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