menu changes daily |  last updated 11/29/2019

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

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

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

Rice Pudding
or
Watermelon Mint Sorbet


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

Marinated Sardines –potato aioli, parsley  19
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  55

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  45
1/2 lb Shrimp Cocktail  28

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
Kōjin 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  80
15oz Bone-in Striploin – peppercorn mustard  78

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