A plated dry-aged steak under candlelight

Dinner, served from 5pm

The Menu

All steaks are dry-aged in house and seasoned only with salt, pepper, and tallow. Prices in Canadian dollars.

To Begin

Steak Tartare

Hand-chopped, cured yolk, capers, brioche.

$24

French Onion Soup

Beef stock simmered 12 hours, gruyere lid.

$16

Wedge Salad

Iceberg, blue cheese, smoked bacon.

$15

The Cuts

Filet, Centre Cut

8oz tenderloin, brushed in beef tallow.

$58

New York Strip

12oz, dry-aged 40 days, coarse pepper crust.

$64

The 16oz Bone-In Ribeye

Our signature. Charred edge, soft centre.

$74

Hanger Steak

The butcher's cut. 10oz, served medium rare.

$46

The Tomahawk, for Two

36oz over open flame, carved tableside.

$148

Wagyu Flat Iron

6oz, marbled, finished in brown butter.

$92

Sides

Bone Marrow

Roasted, with sourdough toast and gremolata.

$18

Hand-Cut Frites

Twice-fried in tallow, sea salt.

$12

Creamed Spinach

Nutmeg, aged white cheddar.

$14

Charred Hispi Cabbage

Anchovy butter, toasted hazelnut.

$15

Truffle Mashed Potato

Yukon gold, black truffle, cream.

$16

Sweet

Burnt Basque Cheesecake

Caramelised top, creme fraiche.

$14

Dark Chocolate Tart

70 percent, smoked salt, brandy cream.

$15

Affogato

Vanilla bean, double espresso, amaretto.

$13

From the bar

A short, serious list.

Old Fashioned

Rye, demerara, orange oil.

$19

Lagavulin 16

Islay single malt, one large cube.

$26

Cabernet, Niagara Bench

By the glass.

$17

The kitchen is happy to cook to temperature. Please tell your server of any allergies before ordering.

Reserve a Table