menu changes daily |  last updated 10/11/2019

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

Drew’s Grass Fed Butter – spiced honey  10
Niagara Ham – pickled cherries  17
Marinated Sardines – potato aioli, parsley  19
Ember Roasted Eggplant – confit garlic  13
Poached Pear – red wine, ricotta  15
The Board – selection of all toppings  70

PREPARED SEAFOOD
East Coast Oysters – cucumber, green hot sauce  24
Atlantic Salmon Crudo– shishito, charred kirby cucumber  17
Popcorn Chicken and Caviar – Northern Divine Caviar, buttermilk, chives  69
Seafood Platter – oysters, salmon crudo, poached shrimp, snow crab, seasonal garnishes  110

APPETIZERS
Blistered Yellow Corn– peanuts, watercress, scallion  17
Beef Carpaccio – fennel, xo, avocado  25
Cod Fritters – jasmine rice, potato  19
New Farm Greens – country ham, gouda  17
Celery Root Salad 15

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

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 & cooked over a wood-fire grill.

14 oz Boneless Ribeye – minimum 32 day dry-aged  82
15 oz Bone-in Striploin – minimum 45 day dry-aged  80
Butcher’s Steak – fried potatoes, broccoli  35
Easton-Blend Burger – gruyère, onion rings  25
30oz Grilled Flank Steak – rice, lettuce, salsa  79

LAND & SEA
Grilled Pork Chop – spring onion, macadamias  55
Turbot Fillet – broccolini, chipotle, navy beans  55
Whole Chicken In a Pot – crispy rice, sweet corn  63

SIDES
Fire Roasted Squash & Apple  15
Gouda Mashed Potatoes  15
Kale & Collard Greens 15
Honey Glazed Carrots  15
Crispy Brussel Sprouts 15

DESSERT
Blueberry Cobbler – whipped cream, rum  17
Chocolate Souffle – espresso, ice cream (+25 minutes)  18
Peanut Butter Cake – apple compote, hokey pokey ice cream  15