Dinner Menu
GF | Gluten-Free V | Vegetarian VE | Vegan N | Contains Nuts DF | Dairy-Free
Consuming raw or undercooked poultry, seafood, shellfish, or eggs may increase the risk of foodborne illnesses.
Yellowtail Crudo (GF/DF) 22
pickled daikon, espelette chili
Tuna Crudo (GF/DF) 24
garlic chili paste, lime, salt flakes
Georgia Wild Shrimp (GF) 18
louie sauce, bibb lettuce
Steak Tartare 26
egg yolk, capers, parsley, cornichon, lemon, mustard, bone marrow, horseradish crème, grilled sourdough
Classic Lobster Bisque 22
chives, crème fraîche
French Onion Soup 18
beef shank broth, gruyère cheese, crostini
Crispy Pork Belly 26
caramelized onions, sauce au poivre, fried onions
Crab & Caviar 32
dijonnaise, smoked trout roe, celery salad, brioche
Local Farmstead Cheeses & Iberico Ham 28
grilled sourdough, local jams, honey
Caesar 15
baby gem, parmesan reggiano, anchovy, croutons
The Ashland (GF) 16
bibb lettuce, Point Reyes blue cheese, warm bacon, tomato, buttermilk ranch
Seasonal Burrata (GF/ N) 18
shaved iberico spanish ham, pistachio, olive oil, lemon
Ashland Restaurant proudly features beef from trusted sources to reflect our commitment to sustainability and quality. It also reflects our commitment to purity, integrity, and an uncompromising standard of excellence.
Tomahawk 30 oz. (GF) 180
Bone-on Ribeye 18 oz. (GF) 125
New York Strip 14 oz. (GF) 78
Australian Wagyu Black Opal Skirt Steak 8 oz. (GF) 48
Center Cut Filet 8 oz. (GF) 80
Campo Grande Iberico Pork Chop (GF) 48
16 oz. Spanish Heritage Breed, sourced from Campo Grande, Spain
Sweet Tea Brine Joyce Farm Half Chicken (GF) 40
cast iron pan crisped, fresh herbs, lemon
Gundagai Lamb Chops (GF) 62
from the eastern slopes of New South Wales, where Gundagai is renowned as the heartland of
Australian lamb
Red Wine & Beer Braised Beef Short Ribs 48
fried onions, herb salad
Grilled Ora King Salmon (GF) 48
olive oil, salt flakes
Tuna Steak (GF/DF) 46
grilled to your liking
Georges Bank Sea Scallops (GF) 44
brown butter roasted
Lobster Pot Pie Style 68
classic vegetables, potato, crème fraîche, tarragon, puff pastry
Vegan Bolognese (V/VE/N) 29
The Pride of Our Chefs
Inspired by Italian tradition, our Vegan Bolognese reimagines the classic with a rich sofrito of onions, carrots and celery, hearty mushrooms for umami, and lentils and walnuts for texture. Finished with velvety San Marzano tomato purée and fresh herbs, it delivers the essence of the original while honoring sustainability, flavor, and compassion.
Wilted Spinach (GF/DF) 9
shallots, garlic butter
Roasted Wild Mushrooms 14
garlic, herbs
Crispy Brussels Sprouts (GF/N) 10
maple gastrique, toasted cashews
Steamed Jumbo Asparagus (GF) 14
hollandaise sauce
Potato Purée (V) 12
cultured butter, crème fraîche
Pomme Frites (GF/V) 12
clarified butter-doubled fried, salt flakes
Mac & Cheese Gratin 12
Nueske bacon, hot garlic crumb
Roasted Fingerling Potatoes 12
Nueske bacon, shallots, Reblochon cheese sauce
Steak Sauces & Butters
Truffle Butter
Bayley Hazen Blue Cheese-Butter
Sauce Au Poivre
Béarnaise Sauce
Fish & Seafood Sauces 6
Garlic and Herb Butter Sauce
Sauce Vierge
Hollandaise Sauce
Enhancements
Butter-Poached Lobster Tail (4 oz.) - 32
Jumbo Lump Crab Meat (3 oz.) - 25
King Crab Leg - MKT PRICE
Grilled Shrimp (3 each) - 24