COTE Vegas

Steak house, 3355 S Las Vegas Blvd, Las Vegas, NV

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Bi-bim Somyun — Cold and refreshing Korean angel hair, apples, gem lettuce, gochujang vinaigrette Vegan
• Truffle Kongooksu — Chilled seasonal white soybean soup, buckwheat noodle, black truffle Vegan
• Butcher's Feast — Feast of USDA Prime & American Wagyu Beef, four selected cuts with Korean accompaniments
• Steak Omakase — The Grand Tour Wine Pairing
• American Ribeye
• American Strip
• COTE Steak
• American "Flatiron"
• Dry Aged Ribeye
• Filet Mignon
• Hanger Steak
• Skirt Steak
• COTE Galbi
• Grand Cru Galbi
• Miyazaki Prefecture Ribeye
• Miyazaki Prefecture Tenderloin
• Sendai Ribeye
• Kobe Ribeye
• Horizontal Tasting of All Three A5 Ribeye
• "Kimchi Jiggae" Black Cod
• Scallops — U10 Diver Scallops
• Market Fish — Simply prepared with seasonal vegetables
• Kimchi Wagyu "Paella" — Kkakdugi kimchi, Wagyu beef fried rice, soft-poached egg
• Jan-chi Somyun — Korean angel hair with piping hot clear anchovy consommé
• Dol-sot Bibimbap — Mountain vegetables, soft-poached egg, and gochujang in sizzling earthenware
• Oyster Sot-bap — Tongyeong oyster, burdock, Golden Queen rice, chive and perilla oil
• Supplemental Ribeye Cap

Starters

• Scallion Salad — Mixed greens, gochugaru vinaigrette Vegan
• Grand Plateau — Chef's selection of premier sashimi, East and West coast oysters, chilled Oishii prawns and lobster "escargot"
• Fisherman's Welcome — Ice-chilled East/West Coast oysters, with options for sea urchin or Kaluga Royal Hybrid caviar
• Lobster "Escargot"
• Oyster "Dynamite"
• Wedge Salad — Iceberg lettuce, bacon, tomato, sesame dressing
• COTE Caesar Salad — Romaine hearts with doenjang Caesar dressing, Parmigiano Reggiano DOP (18 mo. aged), Parmesan crisps
• Korean "Bacon" — House-smoked crispy heritage pork belly, pickled jalapeño
• COTE Gimbap — Make your own Gimbap! Imperial Daurenki caviar, sea urchin, Bluefin tuna and Golden Queen rice served with gim and gamtae
• "Steak & Eggs" — Hand-cut filet mignon tartare with Imperial Daurenki caviar and milk toast
• Steak Tartare — Local grass-fed top-round, pear, crispy tendon puffs
• Tuna Tartare — Pickled moo, crispy gim chips
• COTE "Ceviche" Moolhwe — Fluke, tuna, cuttlefish, sweet shrimp, chilled and refreshing radish vinaigrette consommé
• Black Truffle Gogi Cha — USDA Prime beef bone consommé
• Savory Doenjang Stew — Deeply savory stew with anchovy broth, zucchini, tofu and potato
• Spicy Kimchi Stew — Spicy and tart stew with kimchi, pork belly and gochugaru

Desserts

• Vanilla Soft Serve — with soy sauce caramel
• Soft Serve Caramel — with soy sauce caramel

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