House of Dawn Steakhouse in Richmond has introduced a new fall and winter menu by Executive Chef and Culinary Director James Yang, featuring a balance of land and sea with elevated steakhouse classics.
New dishes include Escargot baked with spinach, mushrooms, and Parmigiano Reggiano; Seared Foie Gras with miso caramel and maple-poached pear; and Jamon Iberico Cinco Jotas served with pickled honeydew and crostini. The Gravlax Duo combines house-cured Ora King salmon and bluefin chutoro with dill crème fraîche, while the Surf & Turf features a 7oz Atlantic Prime Beef tenderloin with lobster tail and Madeira demi-glace. Seafood mains include Ora King Salmon in bouillabaisse and Lobster roulade with Parisienne gnocchi and sauce Américaine.
The steak program sources premium cuts from Canada, the United States, Australia, and Japan, including Creekstone Farms Black Angus and Australian Pinnacle Farms Angus ribeye, along with Wagyu and Kobe-certified beef. Steaks are aged a minimum of 30 days, grilled over binchotan charcoal, and finished in a Montague grill for a crisp crust and tender centre. A signature Dark Chocolate and Butter Dry Age method enhances texture and flavour.
Enhancements include black truffle, jumbo prawns, foie gras, Hokkaido scallops, and lobster tails, with sauces like Madeira demi-glace, bone marrow Bordelaise, and brown butter Béarnaise.
House of Dawn Steakhouse is locatred at 130-8171 Ackroyd Road in Richmond.