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Mother’s Day Brunch – May 12th

EASTER BRUNCH – APRIL 21, 2019

10am to 4pm

Adults $80 | Children $25 (5 to 12 yrs)

includes – Buffet, Bellini Bar, Juice, Coffee, Soda, Tea

(tax & gratuity not included)

EARLY RISE BREAKFAST STATION

SEASONAL FRUIT house made togarashi granola | honey vanilla yogurt

ADZUKI BEAN MILK BUN sesame-honey butter

HOUSEMADE DOUGHNUTS w/ dipping sauces: miso caramel | yuzu curd | shiso berry preserve | macadamia milk chocolate

EGGS BENEDICT organic eggs | english muffin | char siu pork belly | miso glazed tofu | tea smoked salmon | yuzu togarashi hollandaise

BUILD YOUR OWN OMELET STATION

organic free-range eggs | egg whites | spinach | tomatoes | mushrooms | char siu pork belly | spring onions | jalapenos | white cheddar | swiss | goat cheese

SWEET & SAVORY BELGIAN WAFFLE STATION

BELGIAN WAFFLE matcha berries | chantilly yuzu cream | maple syrup | washington spiced apple butter | banana brulee | funfetti

SAVORY HERB BELGIAN WAFFLE crispy chicken karaage | foie gras whipped cream | gochujang cured bacon | onion jam

APPETIZER, SUSHI & SALAD STATIONS

OYSTER BAR pacific north oysters | ponzu sauce | wasabi cocktail | champagne mignonette

ASCEND SPECIALTY ROLLS salmon truffle | spicy tuna | prosciutto | spicy citrus avocado

NIGIRI & SASHIMI hirame | sake | maguro

DEVILED EGGS beet pickled & avocado | sesame bacon jam & wasabi | truffle & foie gras

SAKE POACHED SHRIMP COCKTAIL wasabi cocktail sauce | avocado puree | cherry tomato | easter radish | smoked trout roe

TEA SANDWICHES vadouvan chicken curry | miso smoked eggplant | avocado cucumber & charred tofu | tea smoked salmon & apple daikon goat cheese

CAESAR SALAD chamomile smoked king salmon | lemongrass caesar dressing | black garlic kaffir lime croutons | little gem | baby kale | parmigiana reggiano snow | candied pecans

EASTER SPRING SALAD charred endive | radicchio | matcha dusted strawberries | fiddle ferns | togarashi spiced pecans | sesame goat cheese crumble | citrus ginger soy vinaigrette

ASCEND ONION SOUP melted gruyere | caramelized onion | shiro dashi | wheat sourdough cracker | pickled red pearl onions

ACTION STATION

LEMONGRASS SALT BAKED SALMON w/ blood orange butter

SMOKED & ROASTED LEG OF LAMB w/ pistachio shiso pesto

VEGAN BRAISED CELERY ROOT SHANK w/ black garlic mushroom glaze

CHAR SIU GLAZED PORK BELLY w/ nori-dashi sauce

HERBED ROASTED STEAMSHIP OF BEEF w/ miso demi-glace | scallion salad

SIDES

DUNGENESS CRAB MAC N CHEESE dungeness crab | crab veloute | edamame | shichimi togarashi

POTATO PUREE yukon gold | okinawan sweet potato

KANZURI GLAZED HEIRLOOM BABY CARROTS butternut squash | spiced pumpkin seeds

SPRING PEA FARRO RISOTTO prosciutto | edamame | blistered shishito peppers

DESSERTS STATION

TOFU “KEY LIME PIE” avocado lime coconut tofu custard | macadamia date pecan crust | mango cream | strawberry cardamon vanilla reduction | lime jelly | edible flowers

CARROT CAKE CHEESECAKE ginger pineapple carrot cake | yuzu cream cheese frosting | cinnamon golden raisin puree | togorashi spiced candied walnuts | crispy nori rice cracker

CHOCOLATE POT DE CREME orange chocolate glazed strawberry | espresso cookie crumble

LIQUID NITROGEN ICE CREAM & SHERBET easter sherbet | hot cross bun ice cream

GOAT CHEESE BERRY PANNA COTTA blueberry macaroon | shiso-berry gastrique | micro shiso

ASCEND MACARON SELECTION yuzu | strawberry | blue vanilla

JELLY BEAN MERINGUE POPS | EASTER CHOCOLATE EGG