menu changes daily |  last updated 01/22/2019

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 and cooked over our wood fire grill.

Three Courses – 55

Sweet Potato & Peanut Salad – watercress, charred scallion

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

Rice Pudding
or
Sorbet


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

Smoked Salmon Dip – capers, dill  15
Drew’s Grass Fed Butter – spiced honey  10
Niagara Coppa & Lonza – smoked pear  17
Ember Roasted Eggplant – confit garlic  13
The Board – all the accompaniments  52

PREPARED SEAFOOD
East Coast Oysters – cucumber mignonette  24

ON ICE
All seafood is served with cultured butter, hot sauce, and mayo 
1/2 lb Newfoundland snow crab  45
1/2 lb Shrimp Cocktail  28

APPETIZERS
Radicchio Salad – ricotta salata, asian pear  15
Cod Fritters – jasmine rice, potato  19
Sweet Potato & Peanut Salad – watercress, charred scallion  17

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

MAINS
Kōjin Burger – gruyère, onion rings  25
Grilled Lemongrass Chicken – iceberg, sundried tomato  27
Fogo Island Cod –  chipotle bean stew, grilled broccoli  29
Butcher’s Steak – french fries, charred broccoli  35
Boneless Ribeye – 14oz, marrow butter  75
Dry Aged Bone-in Striploin – 15oz, marrow butter  69

SIDES
Gouda Mashed Potato  15 
Charred Broccoli & Donair Mayo  15
Crispy Brussels Sprouts 15
Fries & Aioli  9