Churchills Fine Dining


The menu below is dine-in only

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.

GnocciPan Fried Gnocchi

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.

On The Side

Sauteed Mushrooms – 6

truffle + sea salt

Roasted Brussels – 7

cashews + bacon

Heirloom Beets – 6

sesame + ginger

Loaded Double Potato – 6

cheese curds + serrano ham

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.

Prime Rib of Beef

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.

We feature over 5,000 wines
from 12 countries.

Wine List

Our wine cellar has been awarded the Glass Award for our outstanding quality and selection of vintage wines.

Our wine list is hand-picked and updated weekly.