Dinner Menu
Monday to Saturday — 5:00pm to 11:00pm
Sunday & Select Holidays — 5:00pm to 9:00pm
Online menus may vary from printed menus at the restaurant.
Prices and menu items subject to change without notice.
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Soups & Appetizers
Real Baked Onion Soup | with port
Seafood Bisque | Chef’s choice of seafood garnish
Prime Rib Stuffed Yorkies | au jus
Hot Giant Shrimp (2) | choice of garlic or Cajun
529 Long Dry Ribs
Prosciutto Wrapped Scallops (2)
Smoked Manitoba Goldeye | spicy cocktail sauce
Garlic Cheese Bread
Chicken Liver Pâté | cornichons & toast points
Giant Shrimp Cocktail (2) | house-made cocktail sauce
Prime Beef Carpaccio | parmigiana reggiano, fried capers, toast points
Oysters on the Half Shell | traditional condiments
Tuna Tartare | sesame vinaigrette, wasabi mayo, toast points
529 Onion Ring Tower | sweet chili aioli
Smoked Salmon | Chef’s condiments
fourteen
MP
eighteen
eighteen
eighteen
eighteen
eighteen
ten
fourteen
sixteen
nineteen
three fifty each
eighteen
fourteen
nineteen
Salads
Crescent | tomato, onion, cucumber, sherry vinaigrette
Beefsteak Tomato | red onion, blue cheese buttermilk dressing
Spinach | gorgonzola, candied walnuts, sherry vinaigrette
Classic Caesar | prepared to order by your server
529 Caprese | beefsteak tomatoes, fresh mozzarella
Arugula & Quinoa | hazelnuts, beets, goat cheese, Dijon vinaigrette
ten
twelve
thirteen
fourteen
fourteen
fourteen
529 Steakhouse Combos • 6 oz Beef Tenderloin with Choice
Sautéed Portabella | cabernet jus
Giant Prawns (2) | garlic sautéed
Lobster Tail | butter-basted
King Crab & Asparagus | béarnaise
Scallops (2) | prosciutto wrapped
Seared Foie Gras | truffle cabernet jus
Seafood Trio | half lobster tail, prosciutto wrapped scallop, giant prawn
forty-four
fifty-eight
sixty-five
fifty-two
fifty-eight
fifty-two
sixty-nine
Canada Prime Steaks
Tenderloin
New York Strip
Rib Eye
8 oz • fifty-two | 12 oz • sixty-two
10 oz • forty-eight | 14 oz • fifty-eight
14 oz • forty-nine | 20 oz • seventy
Prime Steak on the Bone
Tenderloin
Porterhouse
Peppered Rib Steak | cognac sauce
New York
Broiled Rib Steak
Seared Rib Steak | marrow sauce
fifty-nine
sixty-nine
sixty-two
fifty-six
fifty-nine
sixty-two
Sauces for Two
Cabernet Jus
Marrow Sauce
Classic Béarnaise
Cognac Peppercorn
Truffle Jus
Chimichurri Sauce
six
eight
six
seven
eight
six
Prime Prime Rib Sundays
10 oz English Cut
16 oz English Cut
20 oz English Cut
forty-five
sixty-five
seventy-five
Chef's Suggestions
16 oz Milk-fed Veal Chop | grilled
Manitoba Lamb
Mixed Grill | tenderloin, veal, Manitoba lamb, mushroom sauce
Chef’s Stuffed Breast of Chicken
forty-nine
half rack • thirty-two | full rack • sixty
fifty-eight
as quoted
Fresh Fish Market • on Garlic Sautéed Spinach
Fresh Wild Organic King Salmon | grilled, lemon caper vinaigrette or béarnaise sauce
Sushi-grade Ahi Tuna | grilled rare, lemon caper vinaigrette
Sushi-grade Ahi Tuna | blackened, warm tomato olive caper relish
West Coast Black Cod | soy mirin butter sauce
Chef’s Fish Trio
thirty-eight
forty-three
forty-three
thirty-nine
as quoted
Shellfish • on Garlic Sautéed Spinach
Giant Shrimp (4) | sautéed, lemon garlic butter
Cajun Shrimp (4) | warm tomato olive caper dish
Pair of Lobster Tails | drawn butter
Scallops (5) | prosciutto wrapped
Live Lobster from the Tank | steamed, drawn butter, lemon
forty
forty
fifty-nine
forty-eight
market price
Side Dishes to Share
Sweet Potato Fries | sweet chili mayo
Chef’s Pontalba Potatoes | scallions, mushrooms, peppercorn sauce
529 Au Gratin Potatoes | gruyère & parmesan crust
Doug’s Mashed Potatoes | creamy & buttery
Sweet Potato Mash | maple pecan butter
House-cut Fries | from Kennebec potatoes
Asparagus | real Hollandaise
Spinach | sautéed in garlic, butter
Broccoli Florets | steamed, béarnaise sauce
Button Mushrooms | sautéed
Wild Mushrooms | sautéed
Snap Peas | sautéed in sesame, ginger
Chef’s Mac & Cheese
Twice-baked Potato
Jumbo Baked Potato
twelve
twelve
twelve
twelve
twelve
twelve
fourteen
ten
eleven
twelve
fourteen
twelve
as quoted
twelve
ten