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BLUE ASH Riverside Steakhouse (Xinghuan Branch)

Western cuisine · ⭐ 4.5

Units 413–415, 4th Floor, Mall, Xinghuan International Commercial Center, No. 11 Qiaoguang West Road

Dishes

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  Dry-Aged Sirloin Steak

  Dry-aged sirloin steak uses premium sirloin, aged 7-28 days at low temperature for tender, juicy meat with rich flavor. Surface moisture evaporates, enzymes break down fibers, enhancing taste and aroma. Sear over high heat for a crispy crust and tender interior.
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  Dry-Aged Pigeon

  Dry-aged pigeon features tender, flavorful meat from extended low-temperature aging, served with herbs or roasted vegetables for a refined taste.
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  Charcoal-Grilled Angus Prime Steak with Fruit Wood

  Premium Angus beef, cut whole and slow-grilled over fruit wood charcoal. Tender, juicy, with a crispy exterior and rich natural beef flavor enhanced by subtle fruitwood aroma.
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  Olive Oil-Infused Shrimp

  A dish of fresh shrimp marinated in olive oil with herbs and garlic, served chilled for a delicate, savory flavor.
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  French Oysters

  French oysters are a seafood appetizer featuring fresh oysters served with lemon juice, sauce, or a specially prepared seasoning. The oyster meat is tender and smooth in texture, and when paired with simple seasonings, it fully preserves and highlights the original flavor of the seafood.
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  Seafood Squid Noodles

  A dish featuring fresh squid, shrimp, and octopus sautéed in a tomato or white wine sauce and tossed with cooked pasta.
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  Australian M7 Queen Ribeye Steak 300g

  Premium Australian M7 ribeye steak, 300g, slow-cooked then seared for a juicy, tender bite. Served with black pepper or red wine sauce.
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  Smoked Salmon Vegetable Salad

  A fresh salad featuring smoked salmon and seasonal vegetables, dressed with lemon olive oil dressing.
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  Smoked Salmon Salad

  The smoked salmon salad primarily consists of smoked salmon, mixed greens, cucumber, tomato, and onion, dressed with a salad dressing made from olive oil and lemon juice. The salmon is cold-smoked, and the greens and other vegetables are washed, chopped, and mixed together with the salmon before being drizzled with either homemade or store-bought dressing.
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  Aged Beef

  Aging beef involves storing high-quality beef at specific temperatures and humidity for days to weeks, softening muscle fibers and enhancing flavor. Main cuts include tenderloin or sirloin, with no added seasonings—only natural enzymatic action improves texture.
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  Pan-Seared Sugar-Heart Australian Scallop

  Fresh Australian scallops pan-seared to a caramelized crust while keeping the center tender and sweet, served with butter and garlic for a rich, delicate flavor.
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  Pan-Seared Sugar-Cream Emperor Australian Abalone

  Premium Australian abalone pan-seared to golden crisp exterior with a sweet, creamy center, tender and smooth in texture, lightly seasoned with salt and butter to highlight natural flavor.
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  Black Truffle Three Cheese Organic Egg Pizza

  This pizza features organic eggs as a base, layered with three cheeses and black truffle, then baked to perfection. The cheese is rich, and the truffle adds a unique aroma and depth of flavor.
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  Truffle Fries

  Truffle fries are made by cutting fresh potatoes into strips and deep-frying them until golden and crispy, then generously dusted with precious black truffle powder for an aromatic delight.
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  Black Truffle Mushroom Soup

  Black truffle mushroom soup is made primarily with fresh black truffles and a variety of mushrooms, carefully simmered to create a rich and flavorful broth. First, slice the mushrooms and add them to the pot along with the black truffles, then pour in an appropriate amount of water. Slowly simmer until the ingredients are fully cooked, and season to taste.

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