The Wagyu Bar Menu (Update 2025)

CHAMPAGNE - FRANCE Bottle

CHAMPAGNE ROSE - FRANCE Bottle

PROSECCO ROSE - ITALYBottle

COLLI EUGANEI - ITALYBottle

SAUVIGNON BLANC - FRANCERich texture, berry aromas, medium acidity, and light smoke flavor.Bottle

VILLA SPARINA - ITALYLight body, crisp, floral, peachy aroma, light acidity.Bottle

SAUVIGNON BLANC - CHILEMedium body, citrus, and floral aroma, smooth and fresh.Bottle

This is a healthy salad full of awesome. avocado on a bed of greens. For protein? Bell & Evans 100% Natural Chicken, No Hormones, No anti-biotics... the BEST Chicken program in America.

G1 Certified Filet Mignon with your selection of sides!

8 oz of G1 Certified boneless Ribeye with your selection of sides!

10 oz of G1 Certified Picanha steak with your selection of sides!

A5 Miyazaki-Gyu Wagyu steak with your selection of sides!

Grilled Atlantic Salmon sourced from Meat N Bone with mixed greens, tomato, Has avocado and your choice of Quinoa and/or Rice with Bachan's Japanese BBQ Sauce on the side.

Our Meat N Bone 45+ Day Dry Aged striploin perfectly cooked with your choice of sides!

Bell & Evans 100% Natural Chicken Breast, No Hormones, No anti-biotics... the BEST Chicken program in America... breaded and fried.

Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats.Our Bison is hormone free and antibiotic free. Our Bison Bowl has a base of Quinoa or Rice, greens and tomato. Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our Bison is sourced from ranches in North America where the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones

1 Lb of USDA high-quality prime ground beef, with American cheese, bacon, and a special sauce.

21+ Day Dry Aged Brisket Burger with the famous Benton's Smoked Bacon on a brioche bun. Comes with a side of our House French Fries.

8 oz Domestic BMS 7+ Wagyu Beef with pickled mayo, lettuce, and sauteed onions on a brioche bun. Comes with our homemade house fries.

8 OZ A5 Japanese Miyazaki-Gyu A5 Wagyu Beef blend with aioli and arugula on a brioche bun. It comes with our House French Fries!

5oz of Australian Lamb served with a mint tzatziki sauce, tomato, and lettuce served on a golden brioche bun and topped with marinated goat and lamb cheese. Comes with our House French Fries!

High quality skin-on Mediterranean Branzino grilled with Lemon-Capers sauce on the side.

High-quality and sustainably raised King Salmon, served with Sweet Chili Sauce on the side. (Feel free to replace with our Japanese BBQ Sauce)

All natural chicken breast from Bell & Evans... you haven't tried chicken if you haven't got this chicken served with chimichurri.

Italian Burrata on a bed of arugula and micro-greens and garnished with tomato, pesto, and balsamic.

Chimichurri is a sauce made from finely chopped parsley, which is the one consistent ingredient among many recipes. Chimichurri is a traditional sauce in Argentina and Uruguay where it is the common sauce used on steak, however it also goes well with poultry or fish.We hand-make our Chimichurri on a weekly basis, so this is a hand-crafted item made in small quantities. None of those mass-produced sauces you can find at the grocery store. CHIMI-WHAT?The word Chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century.

Introducing our Chimichurri Butter, a vibrant fusion of bold flavors and creamy richness. Crafted with a blend of fresh parsley, garlic, oregano, and tangy vinegar, this butter takes inspiration from the classic Argentine chimichurri sauce. The bright, herbaceous notes perfectly complement the rich, velvety texture, making it an ideal topping for steaks, grilled meats, roasted vegetables, or fresh bread.Whether you're looking to elevate your BBQ, add a burst of flavor to weeknight dinners, or simply indulge in a gourmet touch, our Chimichurri Butter is the perfect addition to your kitchen. Try it and transform your meals with a taste of South American flair!Keep refrigerated... but yes... you can freeze chimichurri butter. Simply portion it out, wrap it tightly in plastic wrap or place it in an airtight container to prevent freezer burn. It will keep well in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator or at room temperature.Ingredients: butter (cream, natural flavor), olive oil, parsley, salt, distilled vinegar, garlic, water, sugar, red pepper flakes, spice.

Crafted by Chef Abel at The Wagyu Bar, Algo Picante Hot Sauce is the sauce for those who enjoy just enough spice in their life. "Algo Picante" translates to just a bit hot....The sauce is a perfect blend of heat, sweetness, and zest. Made with fresh habanero peppers, juicy tomatoes, garlic, onion, and colorful bell peppers, this sauce is bursting with natural flavors. The addition of cilantro gives it a bright, herbal kick, while vinegar adds tanginess, and honey balances the spice with a touch of sweetness. Olive oil ties everything together, creating a silky texture, and kosher salt enhances every bite.Whether you're drizzling it over grilled meats, using it as a marinade, or adding a dash to your favorite dishes, this sauce is guaranteed to bring bold, unforgettable flavor to the table. Perfect for those who love a little heat with a lot of flavor!

Crafted by Chef Abel at The Wagyu Bar, Muy Picante Hot Sauce is not just bold in flavorits strikingly black. This unique sauce combines the fiery kick of habanero peppers with the sweetness of red peppers and tomatoes, balanced by garlic, onions, and a touch of honey. A splash of distilled vinegar enhances its tangy bite, while activated charcoal lends it a dramatic black hue, making it a standout addition to any table.Perfect for adventurous palates, this sauce pairs beautifully with steaks, tacos, seafood, grilled vegetables, and even burgers. Its deep black color allows for creative platingdrizzle it across plates, use it as an elegant garnish, or contrast it against vibrant dishes for a visually striking presentation.Muy Picante Hot Sauce isnt just a condimentits an experience that adds heat, depth, and sophistication to every bite.

DESCRIPTIONCrafted by hand and perfected by Chef Chucho Rojas, our Black Garlic Butter is an exquisite blend of premium cream butter, natural sea salt flakes, and organic black garlic sourced from the renowned Black Garlic North America. This isnt just butter; its a testament to the transformative power of quality ingredients and meticulous craftsmanship.The black garlic we use is made through a gentle fermentation process, which deepens its flavor and unlocks its potential as a superfood. The result is a luxurious, jet-black ingredient with a sweet, molasses-like taste and umami-packed complexity. Beyond flavor, black garlic brings significant health benefits, including aiding digestionperfect for pairing with rich proteins.How to Use Black Garlic ButterThis butters bold flavor and versatility make it an essential in the kitchen. Here are just a few ways to use it:Enhance Your Proteins: Melt it over steaks, roasted chicken, or pork chops to elevate their natural flavors while balancing the richness.Perfect Seafood Finish: Add it to baked salmon, grilled shrimp, or scallops for a silky, savory glaze.Upgrade Vegetables: Toss roasted or steamed vegetables like asparagus, carrots, or mushrooms for a burst of umami.Transform Pasta and Grains: Stir it into warm pasta, risottos, or mashed potatoes for an indulgent twist.Breads Best Friend: Spread it over fresh baguettes, dinner rolls, or garlic bread for a snack that garlic lovers cant resist.Sauce Secret Weapon: Whisk it into pan sauces, gravy, or even savory soups to add a layer of depth and complexity.Savory Baking: Brush it on focaccia, garlic knots, or savory pastries to amplify their flavor.Every jar of our Black Garlic Butter delivers both gourmet taste and healthful benefits. From transforming weeknight meals to impressing dinner guests, this butter is your secret to unforgettable dishes. Experience the magic of organic black garlic in every bite.Ingredients: Butter (Cream, Natural Flavor), Garlic, black, Sea Salt Flakes

When you portion as much Japanese Wagyu as we do, you are left with A LOT of THE precious fat. We grab the fat and make mouth-watering wagyu beef tallow. What is Wagyu Beef Tallow?Beef tallow is simply the rendered fat from beef. It's made by cooking down fat and then removing any leftover solids and impurities. Much like butter, it is solid at room temperature but becomes a liquid at higher temperatures.It's perfect for searing steaks and roasting vegetables in place of other cooking fats. You can also make some killer french fries!Why Miyazaki-Gyu?At Meat N' Bone we made the conscious decision of selling not only Miyazaki A5 Wagyu, but Miyazaki-Gyu Wagyu because it is the best in the world. Other Wagyu from the area that do not meet the criteria for Miyazakigyu must be sold as "Miyazaki Kensan Gyu" or "beef from Miyazaki prefecture."

Crafted by our Executive Chef, Chucho Rojas, this limited batch BBQ sauce is made with a blend of ketchup, molasses, apple cider vinegar, and a touch of spices like smoked paprika, garlic, onion, cumin, chili, and cayenne for a bold, smoky kick. Weve also added liquid smoke for that authentic BBQ flavor.Weve only made 60 bottles, and whether we make more remains uncertain we may try a new recipe next. But wed love to hear your thoughts!WHO IS CHEF CHUCHO ROJAS?Chef Chucho Rojas is a distinguished Venezuelan chef whose culinary journey is marked by a blend of cultural influences and a commitment to healthy eating. His formative years were shaped by early culinary guidance at the age of nine, which was further honed at the prestigious Gregoire Ferrandi school in Paris. He also worked as a researcher for the French Academy of Sciences under the direction of Herv This. His professional career spans directing notable restaurants, including several Michelin-rated restaurants in Paris, including Au Cocodrille, La Vieille Enseigne and Serge & Co.Chucho was recently one of the Chefs working behind the scenes with up-and-coming chefs at Master Chef for Latin America. He has led various projects, including directing large restaurants, implementing nutritional programs, and offering consultation for the creation of new gastronomic spaces. Ingredients: Ketchup, Molasses, Apple Cider Vinegar, Smoked Paprika, Onion Powder, Garlic Powder, Ground Chili, Ground Cumin, Ground Black Pepper, Liquid Smoke, Brown Sugar, Water, Cayenne.