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Lunch Steaks & Sushi

In addition to our featured lunch offerings and 31 Lives Three Course prefix menu, we have a selection of our premium steaks and sushi

PREMIUM STEAKS & FRITES

presented with scallions, miso demi-glace, black garlic butter

*PRIME ANGUS PETIT FILET MIGNON | 52

6oz - wet aged 28 days

*LUXURY WAGYU ANGUS CROSSBREED | 49

Outside Skirt Steak 8oz

*PRIME NEW YORK STEAK | 50

14 oz - wet aged 28 days

- - - -

served with your choice of

BEET & GOAT CHEESE SALAD

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

or

ASCEND FRITES

nori malt vinegar dusted fries, tarragon aioli

SUSHI - CONTEMPORARY ROLLS

Spicy Citrus Avocado Roll (8pcs) | 18

english cucumber, mango, spicy miso

*Spicy Tuna Prosciutto Roll (8pcs) | 33

buba arare, avocado, tomato relish, bottarga

*Hamachi & Truffle Roll (8pcs) | 28

navel orange, okinawan sweet potato, shaved truffle, truffle aioli

*King Salmon Ceviche Roll (6pcs) | 24

cilantro, onion, asian pear, cherry tomato, avocado puree, ume vinaigrette

*NIGIRI W/ RICE or TRADITIONAL SASHIMI

priced by each w/ pickled ginger, wasabi, shoyu
fresh wasabi supplement | +5

*Akami - bluefin tuna | 5 ea

*Chu-toro - bluefin belly | 12 ea

*O-toro - bluefin belly | 18 ea

*Hamachi - yellowtail | 4 ea

*Kanpachi - amber jack | 6 ea

*Salmon - king | 5 ea

*Salmon Belly - king | 6 ea

*Madai - japanese snapper | 5 ea

*Hirame - fluke | 5 ea

*Hotate - scallop | 8.5 ea

*Uni - sea urchin | 12 ea

*Ikura - salmon roe | 6 ea

Unagi - fresh water eel | 7 ea

Tako - octopus | 4 ea

Ebi - shrimp | 7 ea

*Botan Ebi - spot prawn | 10 ea

*Japanese Wagyu - beef | 25 ea

*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.