Madison Steak Avenue

A set lunch menu where you can choose two courses. Typically includes an appetizer and a main course, or a main course and dessert. Served with a side dish and sauce.

A complete three-course meal featuring an appetizer, a main course, and a dessert. Includes a side dish and sauce to complement your meal.

Chilled tiger prawns served with a creamy and tangy Marie Rose sauce. A classic and refreshing appetizer.

Pan-seared cakes made with sweet blue swimmer crab meat. Served with crisp butter lettuce, charred lemon, and a zesty New Orleans-style remoulade sauce.

Thin slices of raw Hamachi (yellowtail) served with burnt orange, salmon roe, and finger lime. Dressed with a citrusy yuzu sauce. Fresh and delicate.

French land snails cooked in a rich garlic and parsley butter with a splash of Pernod liqueur. Savory and aromatic. Typically eaten with bread to soak up the butter.

Salmon fillet cured with whiskey, offering a subtle smoky flavor. Served with creamy fromage blanc cheese, fresh dill, and lemon.

A premium twist on the Caesar salad featuring Alaskan King Crab. Tossed with parmesan cheese and a house-original dressing.

Fresh creamy burrata cheese served with heirloom tomatoes, olives, and basil. Drizzled with extra virgin olive oil. A simple yet rich Italian-style salad.

A rich, creamy soup loaded with seafood like clams, mussels, prawns, octopus, and scallops. Savory and filling.

A smooth, creamy soup made from lobster shells and stock. Garnished with crème fraîche and chives. Rich and intensely flavored.

A classic soup made with caramelized onions and beef broth. Topped with croutons and melted Gruyère cheese. Sweet, savory, and comforting.

A grand multi-tiered display of chilled seafood including lobster, oysters, prawns, scallops, and king crab. Designed for sharing. Fresh and luxurious.

Premium Oscietra caviar served with traditional accompaniments like blinis, crème fraîche, and chopped vegetables. Salty and buttery with a pop.

A gourmet burger featuring a Wagyu beef patty, double cheese, and bacon. Rich, juicy, and savory.

Chicken cooked under a brick to ensure crispy skin and tender meat. Served with cauliflower puree and vegetables.

Roasted rack of lamb from grass-fed sheep. Served with creamy eggplant bechamel and tangy chimichurri sauce. Tender and flavorful.

Premium pork chop grilled and served with apple and honey mustard. A balance of savory meat and sweet-tangy accompaniments.

Classic French fish dish. Whole Dover sole pan-fried in butter, lemon, and parsley. Delicate texture with a rich nutty butter sauce.

Grilled King Salmon fillet served with fresh herbs and pickled onions. Rich, oily fish balanced by bright, acidic garnishes.

Fresh fish selected daily. Preparation varies based on the type of fish available.

Whole lobster grilled or steamed, served with garlic butter and lemon. Sweet, succulent meat.

Large king prawns grilled with aromatic herbs like rosemary and thyme, plus garlic. Smokey and savory.

Extremely premium tenderloin steak from olive-fed Wagyu cattle. Known for intense marbling (MB8) and exceptional tenderness.

High-quality strip steak from corn-fed Black Angus cattle. Features good marbling and a bold beefy flavor.

Prime ribeye steak known for its rich marbling and juicy texture. Sourced from US Black Angus cattle.

The most tender cut of beef, lean and buttery. Sourced from high-quality US corn-fed cattle.

A unique Wagyu steak from cattle fed a partial chocolate diet, resulting in a distinct nutty richness and incredible marbling.

Premium Australian Black Angus ribeye. Highly marbled and flavorful due to grain feeding.

Japanese A5 Wagyu tenderloin from Kagoshima. The highest grade of beef, offering a melt-in-your-mouth texture and rich umami flavor.

A curated platter featuring three distinct premium steaks and grilled bone marrow. Allows diners to compare different origins and feed types.

Tenderloin from cattle raised entirely on grass. Leaner than grain-fed beef with a more pronounced mineral flavor.

Strip steak from grass-fed cattle with significant marbling (MB4+). Offers a balance of tenderness and robust beefy taste.

A massive bone-in ribeye steak (Tomahawk). Excellent marbling and presentation. Perfect for sharing.

A large T-bone steak combining the striploin and tenderloin cuts. High marbling (MB6-7) ensures richness and juiciness.

Add a grilled half lobster to your steak for a surf and turf experience.

Rich, buttery duck liver, seared until golden. decadent topping for steaks.

Grilled large prawns, adding a smoky seafood element to your meal.

Thick-cut slab of bacon, smoked for flavor. Salty and savory.

Roasted beef bone marrow, rich and fatty. Often spread on bread or eaten with steak.

Pasta baked in a rich cheese sauce. Creamy and comforting.

Crispy french fries tossed with truffle oil and parmesan cheese. Aromatic and savory.

Spinach cooked in a rich cream sauce. A classic steakhouse side.

Mushrooms roasted until tender and browned. Earthy and savory.

A large baking potato, fluffy inside and crispy skin. Usually served with butter or sour cream.

Large onion slices battered and deep-fried. Crispy and sweet.

Potatoes mashed with butter and milk until smooth and creamy.

Tender stems of broccolini cooked with preserved lemon for a zesty kick.

Fresh tomatoes dressed with balsamic vinegar. Acidic and refreshing.

An impressive layered chocolate cake with mousse and sponge layers. Served with tart raspberry sauce to balance the sweetness.

A warm dessert dip made with premium chocolate and toasted marshmallows. Served with graham crackers for dipping.

Classic dense and creamy cheesecake. Served with fresh berries and a refreshing raspberry sorbet.

Baked apples topped with a crumbly pastry mixture. Served with rum and raisin walnut ice cream.

Warm chocolate cake with a molten liquid center. Made with dark chocolate and served with vanilla ice cream.

A classic ice cream sundae with vanilla ice cream, hot chocolate sauce, nuts, and whipped cream.

Creamy banana pudding layered with fresh bananas and cookies. Topped with whipped cream and caramel pecans.

A cold coffee-flavored cocktail made with vodka, espresso, and coffee liqueur. Rich, sweet, and energizing.

A classic cocktail made with whiskey, sweet vermouth, and bitters. Strong and sophisticated.

A timeless cocktail made with whiskey, sugar, and bitters. Served over ice with an orange peel garnish.

A premium bourbon whiskey.

A well-known wheated bourbon whiskey, smooth and sweet.

Barrel-proof bourbon, bottled directly from the barrel. Strong and full-flavored.

Single malt scotch whisky aged 18 years. Known for honey sweetness and peat smoke.

Single malt whisky matured in sherry seasoned oak casks. Rich with dried fruit notes.

A prestigious single malt whisky aged 18 years. Complex, smooth, and highly sought after.

A young, vibrant fortified wine from Portugal. Sweet and fruity with red berry flavors.

A sweet dessert wine from the Tokaj region of Hungary. Made from late-harvested grapes.

A classic Hungarian dessert wine. Rich sweetness balanced by acidity.

A golden sweet wine from Sauternes, France. Notes of honey, apricot, and nuts.

Standard coffee beverages made with espresso. Available hot or iced.