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Weekly Lunch Menu


(last reservation block at 1:30, walk-in until 2PM)‬‪


Oysters | 4 each

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

*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

*Kurobuta Pork Belly | 22

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

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


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


*Alder + Fruit Wood Grilled Seafood

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

Miso Black Cod | 39

King Salmon | 54

Sea Scallops (4) | 42

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


Angus Prime – Petite Filet Mignon | 52


*Prime “Dry Aged” American Steaks

Dry Aged Min 45 days

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


Dry-Aged Prime – Bone In Ribeye | 89


*Luxury Wagyu Angus Crossbreed

PNW Ranches, United States

Luxury – Filet Mignon | 86


Luxury – “Cap” of Ribeye | 89


*“Tajima Crossbreed” Wagyu


3 ounce minimum

Tajima Wagyu– Filet Mignon | 20 per ounce

60 minimum

*“Kuroge Purebreed” A5 Wagyu

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


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

Coconut Curry Roasted Cauliflower | 14

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

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

*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.