Steak and sushi inside Union Station

Turf

Wagyu filet tasting

• Three 4 oz filetsMishima Reserve (American), Japanese, and MB9+ (Australian)

Sauces

• Béarnaise, chimichurri, cognac peppercorn morel, mushroom, red wine jus

Surf and turf

• Any steak can add lobster tail, crab legs, jumbo prawns or scallops

Starters from the sushi bar

• Hamachi usuzukuri serranoYellowtail, serrano, yuzu citrus, garlic oil, taro flakes, moromi miso
• Scallop tabboulehHokkaido scallop, tabbouleh salsa, kiwi, aji amarillo, truffle miso, yam nest
• O-toro tartare with caviarTuna belly, caviar, shallot, garlic, ponzu citrus, menegi
• Kari kari temakiFried dumpling filled with a choice of surf, turf or vegan

Sashimi or nigiri a la carte

2 pieces.

• Ma daiSea bream
• HamachiYellowtail
• Shima ajiStriped jack
• AkamiTuna red meat
• Chu toroMedium fatty tuna
• O-toroFatty tuna
• Masu no sukeOra King salmon
• Botan ebiSpot prawn
• Hotate gaiScallop
• IkuraSalmon roe
• Unagi sushiFresh water eel
• A5 Wagyu sushi
• Hokkaido uniSea urchin

Classic and signature maki

• Vegetable makiSoy bean paper, asparagus, cucumber, avocado, inari, sakura, no ha
• Negi hamachiYellowtail, scallions
• Spicy tuna makiBlue Bovine spicy sauce, bluefin tuna, tempura bits, scallion
• Salmon kappa makiOrganic king salmon, cucumber
• Futo makiBluefin tuna, pickled radish, shrimp tempura, caviar, grilled sea eel, tamago, avocado, cucumber
• Soft shell crab makiMitsuna, avocado
• Shrimp tempura makiAvocado, cucumber
• Seafood niji makiFresh salmon, tuna, shiromi, scallop, yuzu, cucumber, Blue Bovine spicy sauce
• A5 Wagyu makiMiyazaki A5 Wagyu, asparagus, soy glaze
• Area 65Snow crab, scallop, yuzu tobiko, avocado, garlic butter, scallion

Signature sushi tower

Minimum 2 people.

• Fresh sashimi, 4 pieces; nigiri sushi, 4 pieces; maki sushi, 4 pieces

Chef selection

• Nigiri sushi8 pieces
• Sashimi12 pieces

Appetizers

• Lobster bisqueCognac cream
• Prime steak tartareIn a bone marrow canoe, house made pickles, toasted sourdough
• Short rib ravioliRicotta, porcini mushroom jus
• Grilled octopusChorizo sausage, scallion, cherry tomato, aged balsamic
• Chilled jumbo prawnsHousemade lemon-gin cocktail sauce
• Bigeye tuna tartareAvocado, crispy shallots, soy mirin, crispy wonton
• Half dozen oysters
• Australian WagyuSpicy Japanese peppercorn, wasabi stem, on a hot rock

Seafood tower

King crab, lobster, jumbo prawns, oysters, salmon crudo.

• For 2
• For 4

Caviar

30 g, served with blini, egg white, chive, shallots and lemon crème fraîche.

• OscietraItaly
• BelugaIran

Salads

• Classic tableside CaesarMinimum 2 people
• Blue Bovine choppedIceberg, gem, cucumber, blue cheese, egg, prosciutto, avocado, tomato, hearts of palm, white balsamic vinaigrette
• Tuna and salmon poke bowlDiced tuna and salmon sashimi, red cabbage, edamame, wakame, ginger, sesame, cho jang
• Union kaleGoat cheese, Gala apple, spiced pecans, white balsamic vinaigrette

Surf

• Sesame crusted sushi grade ahi tuna
• Miso glazed Chilean sea bass
• Roasted Atlantic salmon
• Seared jumbo scallopsNero risotto
• Grilled tiger prawns
• Steamed Alaskan king crab

Entrées

• Half roasted organic Cornish henNatural jus
• Opal Valley, Australia lamb rackPistachio, maple, Pommery mustard
• Wagyu steakburgerAged cheddar, brioche bun, Kennebec duck fat fries

Vegetables

• Crispy Brussels sproutsWhite peach and sake
• Sautéed spinach
• BroccoliniMornay
• Grilled asparagusHollandaise
• Creamed Welsh farm cornCorn nuts
• Hand-foraged woodland mushrooms
• Onion ringsSaffron aioli

Starches

• Housemade Gorgonzola gnocchi
• Polenta squares
• Hand-cut Kennebec duck fat fries
• Baked potato
• Garlic whipped potatoes
• Truffle potato gratin
• Lobster mac and cheese