Appetizers and Salads

Artisanal Breadbasket – 8

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

barCultura Caesar – 22

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

Marquee Farm Baby Romaine – 22

Applewood bacon, roasted garlic & lemon vinaigrette

Pan Seared Scallops – 30

apple & fennel cream sauce, pancetta, pickled vegetables, sage 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 – 28A classic steakhouse tradition with horseradish sauce & lemon.

Village Greek Salad – 22

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

Korean Steam Buns (3) – 18

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

Escargot Vol au Vent – 28

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

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 – 67

Herbs de Provence, barley risotto with tomato & braised lamb shoulder, crispy parsnips

Jerk Hakka Shrimp Noodles – 40

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

Tofu optional

Roasted Ontario Chicken Balentine– 44

roasted potatoes, French beans, baby heirloom carrots, pancetta, rosemary chicken jus

Atlantic Salmon -42

Miso maple teriyaki glace, kimchi fried rice, Tokyo slaw, coconut gremolata

Prime Rib – 8oz 55 | 14oz 73

Yorkshire pudding, mashed potatoes, au jus

Braised Angus Short Ribs – 50

Parmesan risotto, tomato & scarlet wine demi glace

Filet Mignon 8oz – 72

Fifty-layer potato, truffle aioli, French onion Beaujolais sauce

From The Wood Fire Grill

Prime New York Strip loin – 10oz 72
Prime Grade Ribeye – 12oz 80 | 20oz 140

All Steaks are accompanied with choice potato