menu changes daily |  last updated 10/11/2019

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

Three Courses – 55

Watercress & Peanut Salad – ember roasted sweet potato, charred scallion

10oz New York Steak – ginger-scallion chimichurri, hot sauce

Shortbread Sprinkle Cookie
or
Watermelon Mint Sorbet
make it a sandwich – +5


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

Avocado & Goat Cheese – dill, pumpkin seeds  15
Drew’s Grass Fed Butter – spiced honey  10
Niagara Ham – pickled cherries  17
Ember Roasted Eggplant – confit garlic  13
The Board – selection of 4 toppings  50

PREPARED SEAFOOD
East Coast Oysters – cucumber, hot sauce  24

ON ICE
All seafood is served with cultured butter, hot sauce, and mayo 
1/2 lb Newfoundland snow crab, 1/2 lb Shrimp Cocktail  45 each

APPETIZERS
Celery Root Salad – apple, blue cheese  15
Cod Fritters – jasmine rice, potato  19
Popcorn Chicken & Caviar – northern divine, chives  69
Watercress & Peanut Saladember roasted sweet potato, charred scallion  17

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

MAINS
Easton Blend Burger – gruyère, onion rings  25
Grilled Lemongrass Chicken – iceberg, sundried tomato  27
Fogo Island Cod –  rice grits, coconut, ginger  29
Spicy Crab Noodle – snow crab, sweet corn, lime  26
Butcher Steak – fried potatoes, green chili  37
14oz Boneless Ribeye – marrow butter  82
15oz Bone-in Striploin – peppercorn mustard  78

SIDES
Gouda Mashed Potato  15 
Charred Broccoli & Donair Mayo  15
Crispy Brussels Sprouts 15