Maple & Ash

Steak house, 8 W Maple St, Chicago, IL

VeganScore 40

Menu

Mains

• Filet Mignon — 8oz.
• 28 Day Dry-Aged Bone-In Ribeye — 22oz.
• American Wagyu Strip — 16oz., châtel farms, georgia
• 32 Day Dry-Aged Bone-In NY Strip — 18oz.
• 40 Day Dry-Aged T-Bone — 22oz.
• Classic Steak Frites — 12oz., new york strip & entrecôte sauce
• Steak Au Poivre — 10oz. ribeye medallion & green peppercorn sauce
• Gundagai Lamb Chops — Grilled artichoke, mint pesto & lamb jus
• The Eisenhower — 40oz.
• 45 Day Dry-Aged Tomahawk — 40oz.
• Takamori A3 Drunken-Wagyu — 5oz., yamaguchi, japan
• Wanderer Beef — 24oz., tasmania, australia
• Pillows Of Love — Ricotta agnolotti & winter truffle
• Galician Turbot — Sweet leeks, beurre blanc & brown butter hazelnut
• Slow-Roasted Swordfish — Piquillo pepper, olive, smoked almond & grilled lemon
• Pacific Halibut — Little sweet peas, gem, dashi & creme fraiche
• Fire-Roasted Chicken — Wild onion & chestnut mushroom jus
• Grilled Hokkaido Scallop — White asparagus, morel & green grape

Starters

• Golden Kaluga Caviar — 24k gold, 1oz. warm blinis, potato chips, chives, egg & crème fraîche
• Royal Osetra Caviar — 24k gold, 1oz. warm blinis, potato chips, chives, egg & crème fraîche
• Maple & Ash Wedge — Crispy-glazed bacon, blue cheese, cherry tomatoes & ranch dressing
• Wagyu Beef Carpaccio — King crab, truffle, kaluga caviar & warm brown butter brioche
• Fork & Knife Caesar Salad — Wood-fired romaine, pecorino, soft cooked egg & savory sprinkles
• Oysters On The Half Shell — Cocktail sauce & champagne mignonette
• Heirloom Greens & Herbs Salad — Honey vinegar, lemon, laudemio olive oil & black pepper
• Dry-Aged Meatballs — Caramelized tomato sauce, cheese curds & garlic bread
• Beef Tenderloin Steak Tartare — Smoked egg yolk, white soy & grilled sourdough
• Wood-Grilled Spanish Octopus — Confit marbled potatoes, saffron rouille & herb salsa
• Alaskan King Crab Legs — Cocktail sauce, drawn butter & aioli
• Yellowfin Tuna Tartare — Avocado, crispy shallots, mango & chili oil
• Maple Glazed Foie Gras — Salted kohlrabi, squash, glazed apple & chicken jus
• Roasted Bone Marrow — Parsley, tropea onion, lemon & brown butter brioche
• Hamachi Crudo — Red grape, lime radish & thai chili ponzu
• Seafood Tower — The collection of seafood below is roasted in the hearth and finished with garlic butter and chili oil
• Alaskan King Crab — 1/2 lb
• Wild Black Prawns — 4 piece
• Oysters — 6 piece
• Manila Clams — 10 piece
• Half Maine Lobster
• Scallops — 5 piece

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