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CUT by Wolfgang Puck Menu

$$$Steak house, American, Bar
9500 Wilshire Blvd, Beverly Hills, CA 90212

  • 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

  • The Vineyard & The Pasture

    • Nicasio Reserve, Moon Flower, Barely Buzzed

      salty, sweet

    • Bo Peep, Red Cloud, Humboldt Fog

      earthy

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

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