menu changes daily |  last updated 11/21/2018

Corn Flatbread
Griddled flatbread made from local K2 mills cornmeal & hominy

Creamed Spinach – Steam Whistle beer  13
Drew’s Grass Fed Butter – spiced honey  10
Niagara Ham – pickled cherries  17
Monforte Cheese – toasted peanuts  10
Marinated Sardines – potato aioili, parsley  15
Beef Drippings – brie, caramelized onions  15

Prepared Seafood
East Coast Oysters – cucumber, green hot sauce  25
BC Shrimp Crudo – red onion, canola  23
Cured Fluke – cilantro, lime  23

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

Sturgeon Caviar – 63
served with an egg & Boursin cheese crepe cake, buttermilk crema, chives, & fingerling potato chips

Appetizers
Sirloin Beef Tartare – mushroom xo, all dressed chips  27
Chop Salad – kale, avocado, Marcona almond  21
Celery Root Slaw – apple, blue cheese  15

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.

12 oz Bone-in Filet Mignon – Bill Simmons cut  75
14 oz Boneless Ribeye – minimum 32 days dry aged  78
15 oz Bone-in Striploin – minimum 45 days dry aged  77
Butcher’s Steak – fried potatoes, green chili  37
Easton-Blend Burger – gruyere, onion rings  25
Beef Bone Broth – pickled chili, daikon  39

Land & Sea
Lacquered Pork Chop – apple, brussels sprouts  43
Whole Sea Bass – sherry vinegar, chili, garlic  MP
Sizzling Prawns – spinach, guajillo  37 per 1/2 lb
1/2 Roasted Duck – bibb lettuce, mustard  55

Sides
Coconut Rice  13
Grilled Mixed Peppers  15
Ember Roasted Sweet Potato  13
Roasted Mushroom  15
Grilled Carrots  13
Tita’s Mash  15