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Dinner Menu

SUNDAY // THURSDAY: 5:30PM - 9PM

FRIDAY // SATURDAY: 5PM - 10PM

*SUSHI BAR & LOUNGE WALK-INS END 1 HOUR LATER

(dinner reservations end a half-hour before section closing time)‬‪

Caviar

*Caviar

red onion, chive, creme fraiche, egg whites, egg yolk, crispy rice, okinawan potato crisps

Kaluga | 80

Osetra | 175

Golden Osetra | 225


Appetizers

*Oysters | 4 each

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

*Japanese 7 Spice Duck Breast | 19

dry-aged duck breast, pickled persimmon, persimmon gel, foie rillettes, black garlic melba

*Smoked Ahi Tuna Tartare (apple wood smoked) | 24

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

*Dungeness Crab Cocktail | 26

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

*Seared Foie Gras | 29

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

*Kurobuta Pork Belly | 22

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


Salads + Soups

Beet & Goat Cheese Salad | 17

red and yellow beets, endive, blood orange supremes, creme fraiche, humboldt fog, apple wasabi vinaigrette, salt & vin gauffrettes, mizuna

Pacific Caesar Salad | 18

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

Miso Potato Leek Chowder | 22

sturgeon caviar, cauliflower mousse, smoked mussels, clams, heirloom carrots, herb puree


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

Agnus Prime - New York Strip | 50

14oz

Angus Prime – Petite Filet Mignon | 52

6oz

Angus Prime – Filet Mignon | 76

10oz

*Prime “Dry Aged” American Steaks

Dry Aged Min 45 days

Dry-Aged Prime – Bone In New York Strip | 78

17oz

Dry-Aged Prime – Bone In Ribeye | 89

24oz

Dry-Aged Prime – Porterhouse | 110

32oz

Dry-Aged Prime – “Tomahawk” Chop | 125

36oz

Dry-Aged Prime – “Seahawk” Chop | 160

48oz

*Luxury Wagyu Angus Crossbreed

PNW Ranches, United States

Luxury – Outside Skirt Steak | 50

8oz

Luxury – Filet Mignon | 86

8oz

Luxury – “Cap” of Ribeye | 89

8oz

*“Tajima Crossbreed” Wagyu

Australia

3 ounce minimum

Tajima Wagyu– Filet Mignon | 20 per ounce

60 minimum

*“Kuroge Purebreed” 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

Traditional Bearnaise Sauce | 8

House - Made Steak Sauce | 7

Foie Gras Herb Butter | 9

Drawn Butter | 4


Mains – Land

Boneless Prime Short Rib | 58

spinach celery root puree, shoyu glazed cipollini onion, chimichurri, red wine jus, miso dust

Mary's Organic Pan Roasted Chicken Breast | 39

confit dark meat, natural truffle jus, fried organic egg, marigold flowers, artichoke hearts, burdock-cardamom puree, pickled lingonberries, fried leeks


Mains – Sea

*Alder + Fruit Wood Grilled Seafood

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

King Salmon | 54

Branzino | 42

Sea Scallops (4) | 42

Miso Black Cod | 39

Alaskan King Crab | 98 (1-Pound)


Side – Vegetables

Tempura & Sauteed Foraged Mushrooms | 15

maitake, sauteed honshimeiji, king oyster, oyster mushrooms, ponzu aioli, mitsuba, foie gras bites

Sauteed Brussels Sprouts | 14

kimchi vinaigrette, bonito flakes, charred green onion, bloog orange, parmesan

Grilled & Braised Vegetables | 14

walnut & broccolini pesto, grilled winter squash, daikon, lotus root, bamboo, pomegranite sundried tomato jam

Coconut Curry Roasted Cauliflower | 14

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


Side – Potatoes + Starch

Potato Puree-Butter | 14

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 | 8 each

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


Sushi – Contemporary Rolls

Spicy Citrus Avocado Roll | 18

english cucumber, mango, spicy miso - 8 pcs

*Spicy Tuna & Prosciutto Roll | 33

buba arare, avocado, tomato relish, bottarga - 8 pcs

*King Salmon Truffle Roll | 19

sesame soy paper, minced black truffle, ponzu gel - 6 pcs

*Hamachi & Truffle Roll | 28

navel orange, okinawan sweet potato, shaved truffle, truffle aioli - 8 pcs

*Wild Salmon Ceviche Roll | 24

cilantro, onion, asian pear, tomato, avocado, ume vinaigrette - 6 pcs


*Nigiri w/ Rice or Traditional Sashimi

wasabi, shoyu - priced by each

Fresh wasabi supplement | 5


*Ascend Omakase | 38, 58

seasonal selection of premium nigiri, contemporary and traditional garnishment

7 pcs | 38
12 pcs | 58

*Akami | 5 each

tuna bluefin

*Chu-toro | 12 each

bluefin belly

*O-toro | 18 each

bluefin belly

*Hamachi | 4 each

yellowtail

*Salmon | 5 each

wild

Salmon Belly | 6

king

*Madai | 5 each

Japanese snapper

*Hirame | 5 each

fluke

*Hotate | 8.5 each

scallop

*Uni | 12 each

sea urchin

*Ikura | 6 each

salmon roe

Unagi | 7 each

fresh water eel

Tako | 4 each

octopus

Ebi | 7 each

shrimp

*Botan Ebi | 10 each

spot prawn

*Japanese Wagyu | 25 each

beef


Desserts

“Chill” | 12

sorbet trio – coconut pandon | yuzu dragon fruit | strawberry lychee toasted coconut crumb

“Magic Mushroom” | 16, 22, 40

white chocolate cherry mousse, mocha crumb, matcha shortbread, chocolate pot de creme, honey meringue mushroom

small serves 1 to 2

medium serves 2 to 4

large serves 4 to 6

“Halo” | 14

vanilla tuile, coconut ice cream, passion fruit caramel, mango curd, coconut, mango

“Skyfall” | 15

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


La Colombe Coffee Service

French Press | 8, 12

smoky notes of chocolate, hazelnut and dark fruits

small serves 2

large serves 4

Decaf French Press | 8, 12

full body and moderate acidity in perfect balance without the caffeine featuring notes of chocolate and caramel

small serves 2

large serves 4

Espresso | 5

Cappuccino | 6

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


ART OF TEA SELECTION | 7

Matchsticks
Elsais Choice Sencha
Apricot Escape
Caramelized Pear
Earl Grey
Egyptian Chamomile
Pacific Coast Mint


*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.