Dinner Menu



Monday to Sunday — 5 p.m. to 9 p.m.

Reservations by phone are required (social media reservation requests will not be accepted at this time). Dinner dining times are 2-hour seatings to accommodate our reduces capacity. Parties will be limited to a maximum of 8 people.

View the Dinner Menu.



Soups & Appetizers



Real Baked Onion Soup sixteen

with Port

Seafood Bisque MP

Chef's Selection of Seafood Garnish

Prime Rib Stuffed Yorkshires eighteen

au Jus

Hot Giant Shrimp (2) eighteen

choice of Garlic or Cajun

529 Long Dry Ribs eighteen

Prosciutto Wrapped Scallops (2) eighteen

Smoked Manitoba Goldeye eighteen

with Spicy Cocktail Sauce

Garlic Cheese Bread twelve

Chicken Liver Pâté fourteen

with Cornichons & Toast Points

Giant Shrimp Cocktail (2) sixteen

with House-Made Cocktail Sauce

Prime Beef Carpaccio nineteen

with Shaved Parmigiano Reggiano, Fried Capers & Toast Points

Chef's Selection of Oysters on the Half Shell three fifty each

with Traditional Condiments

Tuna Tartare eighteen

with Sesame Vinaigrette, Wasabi Mayo & Toast Points

529 Onion Ring Tower fourteen

with Sweet Chili Aioli

Smoked Salmon nineteen

with Chef's Condiments

Salads



Crescent ten

Tomato, Onion, Cucumber & Sherry Vinaigrette

Beefsteak Tomato fourteen

Red Onion & Blue Cheese Dressing

Spinach fourteen

Gorgonzola, Candied Walnuts & Sherry Vinaigrette

Classic Caesar fourteen

prepared to order by your server

529 Caprese fourteen

Beefsteak Tomatoes, Fresh Mozzarella

Arugula & Quinoa fourteen

Hazelnuts, Beets, Goat Cheese & Dijon Vinaigrette

529 Steakhouse Combos • 6 oz Beef Tenderloin with Choice



Sautéed Portabella forty-eight

Cabernet Jus

Giant Prawns (2) fifty-eight

Garlic Sautéed

Lobster Tail sixty-five

Butter Basted

King Crab & Asparagus fifty-seven

Béarnaise

Scallops (2) fifty-eight

Prosciutto Wrapped

Seared Foie Gras fifty-two

Truffle Cabernet Jus

Seafood Trio sixty-nine

Half Lobster Tail, Prosciutto Wrapped Scallop & Giant Prawn


Beef Carpaccio

Canada Prime Steaks



Tenderloin 8 oz fifty-seven • 12 oz sixty-seven

New York Strip 10 oz fifty-two • 14 oz sixty-two

Rib Eye 14 oz fifty-two • 20 oz seventy


Prime Steak on the Bone



Tenderloin • 20 oz sixty-eight

Porterhouse • 22 oz seventy-five

New York • 16 oz sixty-two

Broiled Rib Steak • 22 oz sixty-five

Seared Foie Gras • 22 oz sixty-nine

with Cognac Sauce

Seared Rib Steak • 22 oz sixty-nine

with Marrow Sauce

Sauces for Two



Cabernet Jus six

Marrow Sauce eight

Classic Béarnaise six

Cognac Peppercorn seven

Truffle Jus eight

Chimichurri Sauce six


Prime Prime Rib Sundays



English Cut • 10 oz forty-eight

Canadian Cut • 16 oz sixty-eight

Canadian Cut • 20 oz seventy-eight


Canadian Lobster


Chef's Suggestions



Milk Fed Veal Chop forty-nine

16 oz • grilled

Québec Provimi Lamb sixty-two

full rack

Mixed Grill fifty-eight

Tenderloin, Veal, Lamb, Mushroom Sauce

Chef's Stuffed Breast of Chicken as quoted


Fresh Fish Market • on Garlic Sautéed Spinach



Fresh Wild Organic King Salmon thirty-nine

grilled, with Lemon Caper Vinaigrette or Béarnaise Sauce

Sushi Grade Ahi Tuna forty-five

grilled rare, with Lemon Caper Vinaigrette

Sushi Grade Ahi Tuna forty-five

blackened, with Warm Tomato Olive Caper Relish

West Coast Black Cod thirty-nine

with Soy Mirin Butter Sauce

Chef's Fish Trio as quoted


Shellfish • on Garlic Sautéed Spinach



Giant Shrimp (4) forty-two

sautéed, with Lemon Garlic Butter

Cajun Shrimp (4) forty-two

Warm Tomato Olive Caper Relish

Pair of Lobster Tails fifty-nine

with Drawn Butter

Scallops (5) forty-eight

Prosciutto Wrapped

Live Lobster From The Tank MP

steamed, with Drawn Butter & Lemon

Side Dishes to Share



Sweet Potato Fries thirteen

with Sweet Chili Aioli

Chef's Pontalba Potatoes thirteen

Scallions, Mushrooms, Peppercorn Sauce

529 Au Gratin Potatoes thirteen

Gruyère & Parmesan Crust

Doug's Mashed Potatoes thirteen

Creamy & Buttery

Sweet Potato Mash thirteen

Maple Pecan Butter

House Cut fries fifteen

from Kennebec Potatoes

Asparagus fifteen

with Hollandaise

Spinach ten

sautéed in Garlic Butter

Broccoli Florets thirteen

steamed, with Béarnaise Sauce

Button Mushrooms thirteen

sautéed

Wild Mushrooms fifteen

sautéed

Snap Peas thirteen

sautéed in Sesame & Ginger

Chef's Mac & Cheese as quoted

Twice Baked Potato thirteen

White Cheddar, Bacon, Scallion & Crème Fraîche

Jumbo Baked Potato ten

Traditional Condiments

Romantic Dinners • Large Groups • Birthdays & Anniversaries • Drinks in the Lounge • Graduations & Celebrations

Reserve Your Table Now