DINNER MENU

RAW + CRUDO

*Oysters | 4 eachdaily selection, wasabi cocktail sauce, ponzu sauce, champagne mignonette

*Geoduck | 26dashi gelee, iberico ham broth, crushed yuzu pepper, smoked trout roes, micro wasabi

*Caviar 80 Kaluga | 160 Osetra | 200 Golden Osetrared onion, chive, creme fraiche, egg whites, egg yolk, crispy rice, okinawan purple potato chips

*Seafood Tower | 100 (3 to 4 guests) | 175 (5 to 7 guests)red king crab, dungeness crab, oysters, clams, lobster, prawns, scallop ceviche, black mussels w/ wasabi cocktail sauce, black garlic yuzu aioli, olive oil shrimp aioli, champagne mignonette

HOT + COLD APPETIZERS

*Japanese 7 Spice Duck Breast | 19nameko mushroom, goose berry gel, rhubarb gel, foie gras mushroom mousse, apple ginger duck jus

*Smoked Ahi Tuna Tartare (apple wood smoked) | 24crispy rice, cilantro gremolata, american sturgeon caviar, masago, ume, ogo, wasabi, creme fraiche

*Dungeness Crab Cocktail | 26wasabi cocktail sauce, crispy rice cake, trout roe, radish, avocado, heirloom cherry tomato

*Seared Sonoma Saveurs Foie Gras | 28coconut waffle, nutella syrup, pickled huckleberry, huckleberry gastrique, micro basil

*Kurobuta Pork Belly | 19arugula agnolotti, truffled tonkotsu broth, roasted beets, soy poached quail egg

SALADS + SOUPS

Tofu & Beet Salad | 15house-made tofu, saba soy vinaigrette, pomegranate, red beet puree, pistachio shiso pesto, preserved walnuts

Add Spanish "Pata Negra" Iberico Ham | +10

*Pacific Caesar Salad | 17chamomile smoked king salmonm black garlic croutons, little gembaby kalem, candied pecans

Omit Salmon | -3

Uni Lobster Bisque | 29lobster carpaccio, roe, avocado, brandied creme fraiche, ginger shoots, micro shiso

Ascend Onion Soup | 18melted gruyere, bone marrow, shiro dashi, caramelized onions, wheat sourdough cracker, pickled red pearl onionmicro thyme, chives

ASCEND HAND SELECTED PREMIUM BEEF

*DOMESTIC PRIME + DRY AGED PRIME + IMPORTED WAGYUspring onions, miso demi-glace, black garlic butter

*PRIME AMERICAN STEAKS | Meyer Natural Angus Beef Wet Aged 28 Days

  • Petite Filet Mignon | 6oz | 48
  • Filet Mignon | 10oz | 69

*PRIME "DRY AGED" AMERICAN STEAKS | Dry Aged Min 45 days

  • Bone In New York Strip | 17oz | 78
  • Bone In Ribeye | 24oz | 88
  • Porterhouse | 32oz | 105
  • "Seahawk" Chop | 36oz | 125

*"MISHIMA RESERVE" LUXURY WAGYU - Seattle, WA

  • Filet Mignon | 8oz | 86
  • "Cap" of Ribeye | 8oz | 89

*"TAJIMA CROSS BREED" WAGYU - AUSTRALIA | (3 ounce minimum)

  • Filet Mignon | 20 per ounce | 60 minimum

*"KUROGE PURE BREED" A5 WAGYU - JAPAN | (3 ounce minimum)

  • New York Strip | 25 per ounce | 75 minimum
  • Filet Mignon | 30 per ounce | 90 minimum

*"MIYAZAKI PREFECTURE" A5 WAGYU - JAPAN | (3 ounce minimum)

  • A privilege to serve based on availability
  • New York Strip | 35 per ounce | 105 minimum
  • Filet Mignon | 45 per ounce | 135 minimum

ADDITIONAL ENHANCEMENTS FOR YOUR STEAKS

Roasted Bone Marrow | 16mushroom chimichurri, crunchy rayu

Red King Crab Legs | 49uni nyuzu mayo, masago

*Seared Foie Gras | 22miso demi

Mushroom Truffled Chimichurri Sauce | 10

Traditional Bearnaise Sauce | 7

House - Made Steak Sauce | 7

Foie Gras Herb Butter | 9

Drawn Butter | 4

MAINS - LAND

Mary's Organic Pan Roasted Chicken Breast | 39confit dark meat, natural truffle jus, fried organic egg, marigold flowers, baby artichokes, burdock-cardamom puree, pickled lingonberries, fried leeks

*Columbia River Lamb Duo | 58pistachio and shishito harissa crusted rack, roasted chop, mint pea, edamame, pistachio foam, red wine lamb jus

MAINS - SEA

*Adler + Fruit Wood Grilled King Salmon | 52black garlic puree, celery root puree, mint pesto, shichimi togarashi dusted charred lemon, pickled red onion

Adler + Fruit Wood Grilled Branzino | 42artisanal citrus greens, spiced pumpkin seeds, miso ricotta, honey roasted squash, kanzuri carrot vinaigrette

SIDE - VEGETABLES

Grilled & Braised Vegetables | 14asparagus, zucchini, daikon, lotus root, bamboo, koji, crunchy rayu, fried lotus root, kalware, yuzu, veal demi-glace

Tempura & Sauteed Foraged Mushrooms | 14maitake, sauteed honshimeiji, king oyster, oyster mushrooms, ponzu aioli, mitsuba, foie gras bites

Roasted Cauliflower | 13hazelnut romesco, sambuca infused currants, toasted hazelnuts, micro cilantro, gochugaru

*Creamed Spinich | 14pernod cream, sous vide ramen egg, bacon bits, toasted breadcrumbs, parmigiano reggiano

SIDE - POTATOES + STARCH

Potato Puree-Butter | 13yukon gold potato, okinawan sweet potato, whole butter

Dungeness Crab Mac & Cheese | 20pickled dungeness crab, crab veloute, edamame, red bell peppers, parsley breadcrumbs, shichimi togarashi

SHOOTER

*Kumamoto Oyster Shooter | 8 eauni, sturgeon caviar, wasabi, ponzu, quail-yolk, dewazakura dewasansan junmai ginjo "green ridge"

SUSHI - CONTEMPORARY ROLLS

Spicy Citrus Avocado Roll | 18english cucumber, papaya, spicy miso

*Spicy Tuna & Prosciutto Roll | 32buba arare, avocado, tomato relish, bottarga

*King Salmon Truffle Roll | 18sesame soy paper, minced black truffle, ponzu gel

*Hamachi & Truffle Roll | 28navel orange, okinawan sweet potato, shaved truffle, truffle aioli

*King Salmon Ceviche Roll | 24cilantro, onion, asian pear, tomato, avocado, ume vinaigrette

*Kanpachi Temari Roll | 13scallion, rice cracker, tom yum citrus

*Wagyu Beef Roll | 28mishima reserve carpaccio, foie gras torchon, nimono, truffle soy

*Sawara Hakozushi Roll | 18wasabi pineapple foam, fried ginger, daikon wafu dressing

*NIGIRI w/ RICE or TRADITIONAL SASHAMI

priced by each

wasabi, shoyu

fresh wasabi supplement | 5

*CONTEMPORARY SASHIMI

priced by each | +1

sesame brushed, flash seared truffle-shoyu butter, chive, garlic chip

*ASCEND OMAKASE

seasonal selection of premium nigiri, contemporary and traditional garnishment

7 pc | 38

12 pc | 58

*Akami - tuna bluefin5 ea
*O-toro - bluefin belly18 ea
*Hamachi - yellowtale4 ea
*Kanpachi - amber jack6 ea
*Salmon - king4 ea
*Madai - japanese snapper5 ea
*Kinme dai - alfonsino7 ea
*Hirame - fluke5 ea
*Shima Aji - striped jack6 ea
*Aji - horse mackerel5 ea
*Sawara - spanish mackerel7 ea
*Hotate - scallop8 ea
*Mirugai - geoduck10 ea
*Uni - sea urchin12 ea
*Ikura - salmon roe6 ea
Unagi - fresh water eel7 ea
Tako - octopus4 ea
Ebi - shrimp7 ea
*Botan Ebi - spot prawn10 ea
*American Wagyu - beef10 ea
*Japanese Wagyu - beef25 ea

DESSERT

"PURE" | 14lime avocado coconut tofu custard, macadamia date pecan crust, mango cream, strawberry cardamon vanilla reduction, lime jelly

"TANTRA" | 13brulee black sesame banana, green tea cake, candied macadamia nuts, togarashi caramel

"MAGIC MUSHROOM" | 22 Small 16 | Medium (serves 2 to 4) 22 | Large (serves 4 to 6) 40white chocolate cherry mousse, mocha crumb, matcha shortbread, chocolate pot de creme, honey meringue mushroom

"TRYST" | 16chocolate bloom, matcha green tea cake, passion fruit marshmallow, vanilla caramel, white coffee cream, warm berry infusion

"HALO" | 14vanilla tuile, coconut ice cream, passion fruit caramel, mango curd, coconut, mango, toasted passion fruit seeds

"SKYFALL" | 14miso chocolate caramel, shiso berry gastrique, blueberry macaroon, goat cheese panna cotta, butter cream

LA COLOMBE COFFEE SERVICE

FRENCH PRESS COFFEE

Large 12 (serves 4) | Small 8 (serves 2)smoky notes of chocolate, hazelnut and dark fruits

DECAF FRENCH PRESS COFFEE

Large 12 (serves 4) | Small 8 (serves 2)full body and moderate acidity in perfect balance without the caffeine featuring notes of chocolate and caramel

ESPRESSO | 5

CAPPUCCINO | 6medium roast, notes of caramel, toffee and cocoa with a fragrant honey-sweet roasted nuttiness

CAFE CORRETTO - 1 oz pour

Grappa 10 | Sambuca 10 | Brandy 10

COCKTAILS

AU CONTRAIRE | 18woodford reserve bourbon, cynar, contratto rosso vermouth, old fashion bitters

CONTENTO | 16del maguey vida mezcal, prickly pear, lime, annatto syrup

SUBURBAN | 19knob creek rye, bacardi 10yr rum, pedro ximenez, orange bitters, angostura

SMOKE ON THE WATER | 18johnnie walker red, laphroig 10yr, lime, pernod, mint

DUCHESS OF BAY RIDGE | 15belvedere vodka, ambrato vermouth, st germain, grapefruit, lemon, soda

*ROMBUTAN | 17absolut elyx vodka, prickly pear, lime, grapefruit, lychee liqueur, egg white

WASHINGTONIAN | 19woodinville bourbon, antica vermouth, bourbon spiced cherry syrup, antique bitters

EL CONQUISTADOR | 15bacardi 10yr rum, creamed sherry, creme de peche, lemon

STICK & MOVE | 18hennessy vs, cointreau, lemon, apple shrub, antique bitters

1921 | 16empress gin, blood orange, honey rose syrup, lemon, cardamom

AFTER DINNER PORT + WINE SELECTIONS PORT

SHERRY - 2oz pourLustau, Rich Oloroso Anada 1997, Jerez, SP, .375ml 16 | 98

GRAPPA - 2oz pourMarolo, Grappa di Moscato di Alba, Piemonte, IT 19

MADEIRA - 2oz pour Cossart Gordon, Bual, Madeira, POR, 1961, 750ml 90 | 1,080 D'Oliveiras, Sercial, Maderia, POR, 1937, 750ml 90 | 1,080

PORTS - 2oz pour

  • Graham’s Vintage, Porto, POR, 1994, .750ml 30 | 360
  • Ramos Pinto, LBV, Porto, POR 2013, .750ml 13 | 156
  • Ramos Pinto 20yr Tawny, Porto, POR, .750ml 19 | 228
  • Wine and Soul, 5G Tawny Port, Porto, POR 150 (*1oz pour)

DESSERT WINES - 2oz pour

  • Royal Tokaji Co., Late Harvest Fermint, HU, 2015, .500ml 10 | 80
  • Kracher, Trokenbeerenauslese, Burgenland, AT, NV 187ml 65
  • Atler Wienhof, Zeltinger Himmerlich
    Riesling Eiswein, Mosel, DEU, 2008, .500ml 17 | 136
  • Chat Haut-Peyraguey
    1er Cru Classe, Sauternes, FRA, 2010, .750ml 25 | 300
  • Chateau D’Yquem
    1er Grand Cru Classe, Sauternes, FRA, 2007, .750ml 100 | 1200