menu changes daily |  last updated 3/4/2019

CORN FLATBREAD
Griddled flatbread made from local K2 mills cornmeal & hominy

Drew’s Grass Fed Butter – spiced honey  10
Niagara Ham & Copa – pickled cherries  17
Poached Pear – red wine, ricotta cheese  15
Beef Drippings – brie, caramelized onions  15
Marinated Sardines – potato aioli, parsley  19
The Board – selection of all dips and toppings  70

PREPARED SEAFOOD
East Coast Oysters – cucumber, green hot sauce  25
BC Shrimp Crudo – red onion, cold-pressed canola  23
Cured Fluke – orange, white soy  23

Seafood Platter – 115
oysters, cured fluke, shrimp crudo, poached shrimp, snow crab, seasonal garnishes

Fried Potatoes & Caviar – 65
Northern Divine Caviar, buttermilk, chives

APPETIZERS
Beef Tartare – mushroom xo, chips  23
Winter Greens – poppy seed, Marcona almond  17
Celery Root Salad – apple, blue cheese  15
Ember Roasted Beets – chickpea, duck salami  17
Cod Fritters – jasmine rice, potato  19 

Sausage Board – 29
Chef’s daily selection of sausages, made by our butcher & served with Kōjin mustard by Kozlik’s.

BEEF
Our cattle are a Hereford-Angus cross, sourced from Magee Farms just outside Toronto. They are pasture-raised & finished on barley. Steaks are cut daily by our butcher Derek Easton.

14 oz Boneless Ribeye – minimum 32 day dry-aged  79
15 oz Bone-in Striploin – minimum 45 day dry-aged  77
Butcher’s Steak – fried potatoes, charred broccoli  31
Easton-Blend Burger – gruyere, onion rings  25

LAND & SEA
Lacquered Pork Chop – apple, Brussels sprouts  45
Grilled Trout – preserved citrus, charred cabbage  31
1/2 Roasted Duck – broccolini, corn grits  59

SIDES
Grilled Mixed Peppers  15
Roasted Mushrooms  15
Grilled Carrots & Pistachios  15
Tita’s Mash  15
Crispy Brussels Sprouts 15