Appetizers and Salads

Artisanal Breadbasket – 8

Freshly baked olive oil Focaccia with house churned sea salt butter.

barCultura Caesar – 18

Crispy Brussels sprouts, grilled broccoli, Manchego cheese dressing, hickory sticks.

Whole Leaf Hearts of Romaine – 18

Applewood bacon, roasted garlic & Dijon vinaigrette, pompodom chips.

Pan Seared Scallops – 27

Prosciutto di Parma, spring peas, grapefruit & thyme brown butter.

Burrata Salad  – 22

Fresh Mozzarella, arugula, candied pecans, maple balsamic, grape tomatoes.

Pan Fried Gnocchi – Appetizer 24 | Full order 38

Florentine sauce with asparagus & parmesan.

Jumbo Shrimp Cocktail – 24

A classic steakhouse tradition with horseradish sauce & lemon.

Village Greek Salad – 18

Cucumbers, bell peppers, red onions, kalamata olives, tomatoes & sheep’s feta.

Korean Steam Buns (3) – 16

Choice of hoisin duck, pork belly or shitake mushrooms, red dragon sauce & kimchi.

Escargot Vol au Vent – 22

Wild mushrooms, bacon, roasted red peppers, thyme cream sauce.

Charcuterie Board – 28

A selection of Spanish & Italian meats, cheeses, breads and accompaniments.

Main Courses

The Wagyu Burger – 28

House double smoked bacon, truffle aioll, horseradish Dijon, aged cheddar on potato bun with fresh fries.

Grilled Ontario Rack of Lamb – 58

Herbs de Provence, baby potatoes, autumn vegetables, garlic & caper sauce.

Jerk Hakka Shrimp Noodles – 36

Peppers, bok choy, snow pea leaves, black tiger shrimps, house ramen noodles.

Roasted Ontario Breast of Chicken – 36

Parmesan risotto, fig & port sauce, fall vegetables, rosemary butter.

Agnolotti Pasta – 34

Filled with ricotta & basil, roasted butternut squash with caramelized onions and toasted walnuts.

Atlantic Salmon – 36

Miso maple butter, nori & ginger rice, wafu salad with charred orange ponzu sauce.

Prime Rib – 8oz 48 | 14oz 65

Yorkshire pudding, mashed potatoes, au jus, with seasonal vegetables.

Braised Angus Short Ribs – 44

Pesto ricotta gnudi, seasonal vegetables, Madeira & shallot gravy.

Filet Mignon 8oz – 62

Cheddar & chive potato au gratin with red wine jus, seasonal vegetables.

From The Wood Fire Grill

Prime New York Strip loin – 10oz 60
Prime Grade Ribeye – 12oz 70 | 20oz 95

All Steaks are accompanied with choice potato & seasonal vegetables on the side.