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Dinner Menu

Caviar + Seafood Towers

*Caviar

Prices:

  • 80 Kaluga
  • 175 Osetra
  • 225 Golden Osetra
red onion, chive, creme fraiche, egg whites, egg yolk, crispy rice, okinawan potato crisps

*Spectacular Shellfish Tower

Price:

240 (serves 6 to 8)
dungeness crab, maine lobster, kaffir lime scented salad, king crab, clams in gelee, sake steamed penn cove, mussels, oysters, nori dusted spot prawns served with - wasabi cocktail sauce, ponzu sauce, champagne mignonette

*Signature Shellfish Tower

Price:

135 (serves 3 to 4)
maine lobster kaffir lime scented salad, king crab, clams in gelee, sake steamed penn cove mussels, oysters, nori dusted spot prawns served with - wasabi cocktail sauce, ponzu sauce, champagne mignonette

Appetizers

*Oysters

Price:

4 each
daily selection, wasabi cocktail sauce, ponzu sauce, champagne mignonette

Roasted Bone Marrow

Price:

18
crispy rice cakes, mushroom chimichurri, crunchy rayu

*Japanese 7 Spice Duck Breast

Price:

19
dry-aged duck breast, pickled & smoked plum, plum gel, foie rillettes, black garlic melba

*Smoked Ahi Tuna Tartare (apple wood smoked)

Price:

24
crispy rice, cilantro gremolata, american sturgeon caviar, masago, ume, ogo, wasabi, creme fraiche

*Dungeness Crab Cocktail

Price:

26
wasabi cocktail sauce, crispy rice cake, trout roe, radish, avocado, heirloom cherry tomato

*Seared Foie Gras

Price:

29
coconut waffle, nutella syrup, pickled huckleberry, huckleberry gastrique, micro basil

*Kurobuta Pork Belly

Price:

22
arugula agnolotti, truffled tonkotsu broth, roasted beets, soy poached quail egg

Salads + Soups

Beet & Goat Cheese Salad

Price:

16
red and yellow beets, local plums, apple poached chantrelle mushrooms, creme fraiche, humboldt fog, apple wasabi vinaigrette, salt & vin gauffrettes, mizuna, choy green

Pacific Caesar Salad

Price:

18
chamomile smoked wild salmon, black garlic croutons, romaine hearts, baby kale, candied pecans
Omit Salmon | -3

Ascend Onion Soup

Price:

18
melted gruyere, bone marrow, shiro dashi, caramelized onions, wheat sourdough cracker, pickled red pearl onion, micro thyme, chives

Ascend Hand Selected Premium Beef

*Domestic Prime + Dry Aged Prime + Imported Wagyu

scallions, miso demi-glace, black garlic butter

*Prime American Steaks

Angus Beef Wet Aged 28 Days
  • Angus Prime – Petite Filet Mignon

    6oz 49
  • Angus Prime – Filet Mignon

    10oz 76

*Prime “Dry Aged” American Steaks

Dry Aged Min 45 days
  • Dry-Aged Prime – Bone In New York Strip

    17oz 78
  • Dry-Aged Prime – Bone In Ribeye

    24oz 89
  • Dry-Aged Prime – Porterhouse

    32oz 110
  • Dry-Aged Prime – “Tomahawk” Chop

    36oz 125
  • Dry-Aged Prime – “Seahawk” Chop

    48oz 160

*Luxury Wagyu Angus Crossbreed - PNW Ranches, United States

  • Luxury – Outside Skirt Steak

    8oz 49
  • Luxury – Filet Mignon

    8oz 86
  • Luxury – “Cap” of Ribeye

    8oz 89

*“Tajima Crossbreed” Wagyu - Australia

(3 ounce minimum)
  • Tajima – Filet Mignon

    20 per ounce 60 minimum

*“Kuroge Crossbreed” A5 Wagyu - Japan

(3 ounce minimum)
  • Prized A5 Wagyu – New York Strip

    25 per ounce 75 minimum
  • Prized A5 Wagyu – Filet Mignon

    30 per ounce 90 minimum

*“Miyazaki Prefecture” A5 Wagyu – Japan

(3 ounce minimum)
A privilege to serve based on availability
  • Worlds Best A5 Wagyu – New York Strip

    35 per ounce 105 minimum
  • Worlds Best A5 Wagyu – Filet Mignon

    45 per ounce 135 minimum

Additional Enhancements For Your Steaks

  • Red King Crab Legs

    49
    uni yuzu mayo, masago
  • Seared Foie Gras

    22
    miso demi
  • Mushroom Truffled Chimichurri Sauce

    10
  • Traditional Bearnaise Sauce

    8
  • House - Made Steak Sauce

    7
  • Foie Gras Herb Butter

    9
  • Drawn Butter

    4

Mains – Land

  • Mary's Organic Pan Roasted Chicken Breast

    39
    confit dark meat, natural truffle jus, fried organic egg, marigold flowers, brussel sprouts, burdock-cardamom puree, pickled chokeberries, fried leeks
  • *Mangalista Pork Tenderloin “The Kobe of Pork”

    49
    guanciale wrapped, bok choy, “toki” whisky jus, crab apple, koji smoked apple puree, washington apple

Mains – Sea

  • Diver Scallop Tagliatelle Pasta

    39
    brown butter seared, parmigiano reggiano, smoked trout roe, mentaiko, broccolini, creme fraiche, crunchy rayu
  • *Alder + Fruit Wood Grilled Seafood

    black garlic puree, celery root puree, mint pesto, shichimi togarashi dusted charred lemon, pickled red onion
    • Wild Salmon

      54
    • Branzino

      42
    • Sea Scallops

      42
    • Alaskan King Crab

      98

Side – Vegetables

  • Tempura & Sauteed Foraged Mushrooms

    14
    maitake, sauteed honshimeiji, king oyster, oyster mushrooms, ponzu aioli, mitsuba, foie gras bites
  • Sauteed Baby Kale & Spinach

    14
    ginger, black garlic, yuzu foam, crunchy rayu
  • Grilled & Braised Vegetables

    14
    walnut & broccolini pesto, griled winter squash, daikon, lotus root, bamboo, sundried tomato jam, pomegranate
  • Coconut Curry Roasted Cauliflower

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

Side – Potatoes + Starch

  • Potato Puree-Butter

    13
    yukon gold potato, okinawan sweet potato, whole butter
  • Dungeness Crab Mac & Cheese

    20
    picked dungeness crab, crab veloute, edamame, red bell peppers, parsley breadcrumbs, shichimi togarashi
  • Truffle Mac & Cheese

    18
    truffle butter, truffle veloute, parmigiano-reggiano, parsley breadcrumbs

Shooter

  • *Kumamoto Oyster Shooter

    8ea
    uni, sturgeon caviar, wasabi, ponzu, quail-yolk, dewazakura dewasansan junmai ginjo “green ridge”

Sushi – Contemporary Rolls

  • Spicy Citrus Avocado Roll

    (8pcs)
    18
    english cucumber, papaya, spicy miso
  • *Spicy Tuna Prosciutto Roll

    (8pcs)
    33
    buba arare, avocado, tomato relish, bottarga
  • *Wild Salmon Truffle Roll

    (6pcs)
    19
    sesame soy paper, minced black truffle, ponzu gel
  • *Hamachi & Truffle Roll

    (8pcs)
    28
    navel orange, okinawan sweet potato, shaved truffle, truffle aioli
  • *Wild Salmon Ceviche Roll

    (6pcs)
    24
    cilantro, onion, asian pear, tomato, avocado, ume vinaigrette
  • *Kanpachi Temari Roll

    (4pcs)
    14
    scallion, rice cracker, tom yum citrus

*NIGIRI w/ RICE or TRADITIONAL SASHIMI

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

Contemporary Sashimi
Menu ItemPrice
*Akami – bluefin tuna5 ea
*Chu-toro – bluefin belly12 ea
*O-toro – bluefin belly18 ea
*Hamachi – yellowtail4 ea
*Kanpachi – amber jack6 ea
*Salmon – wild5 ea
*Madai – japanese snapper5 ea
*Kinme dai – alfonsino7 ea
*Hirame – fluke5 ea
*Shima Aji – striped jack6 ea
*Hotate – scallop8.5 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
*Japanese Wagyu – beef25 ea

Desserts

  • “Chill”

    12
    sorbet trio – blood orange | miso pineapple | white peach champagne cardamom crumble
  • “Pure”

    14
    lime avocado coconut tofu custard, macadamia date pecan crust, mango cream, strawberry cardamon vanilla reduction, lime gelee
  • “Magic Mushroom”

    Small 16
    Medium (serve 2 to 4) 22
    Large (serve 4 to 6) 40
    white chocolate cherry mousse, mocha crumb, matcha shortbread, chocolate pot de creme, honey meringue mushroom
  • “Halo”

    14
    vanilla tuile, coconut ice cream, passion fruit caramel, mango curd, coconut, mango
  • “Skyfall”

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

La Colombe Coffee Service

  • French Press

    Large 12 (serves 4)
    Small 8 (serves 2)
    smoky notes of chocolate, hazelnut and dark fruits
  • Decaf French Press

    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

6
medium 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

View our Cocktails Menu →

After Dinner Port + Wine Selections Port

Sherry

– 2oz pour
  • Lustau, Rich Oloroso Anada 1997, Jerez, SP, 375ml 16 | 98

Grappa

– 2oz pour
  • Marolo, 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
  • Weingut Hexamer, Riesling Eiswein
    Meddersheimer Altenberg, Nahe, DEU 2016, 375ml 35 | 210
  • Chateau Climens, 1er Cru Barsac
    Sauternes, FRA, 2010, 750ml 35 | 420

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
seasonal salmon, wild caught

a 20% gratuity will be automatically added to parties of 6 or more guests, and shared by all members of your service team.

Ascend has adopted the "living wage" ideals in bringing equality to kitchen wages. An incremental fee of 2.5% will be added to your bill, distributed only to our kitchen and culinary employees.