radius® at night –DinnerMenu

Menu in Bloom – after 5pm

Shareables

STACKED SUSHI 19
salmon | crispy rice | unagi sauce |
spicy mayo | tobiko
make vegan with watermelon sashimi

KOREAN FRIED CHICKEN SLIDERS 18
potato roll | slaw | gochujang sauce

RADIUS® CALAMARI 24
cajun comeback sauce | cocktail sauce | lemon

MANGO DEL MAR CEVICHE 22
bay scallop | mango | coconut leche
de tigre | taro chips GF

OYSTERS ON THE HALF SHELL (6) 24
mignonette | housemade hot sauce |
grated horseradish | lemon GF

HONEY-INFUSED MELON
+ PROSCIUTTO 25
fior di latte | compressed melon |
Champagne vinegar | caramelized honey GF

ROASTED BABA GHANOUSH 19
harissa | sunflower dukkah | preserved
lemon | pepitas | paratha VG
cauliflower pita GF – add 4

RADIUS® GOAT CHEESE SPRING ROLLS 19
red wine + onion jam | local seasonal preserve V

COASTAL LOBSTER ROLLS 34
old bay aioli | pickled onions |
celery | green goddess

SHISHITO PEPPERS 16
yuzu aioli | umami caramel |
katsuobushi 

TRUFFLE FRIES 15
white truffle oil | Parmesan |
roasted garlic aioli GF V

 

Bowls & Salads

ADD: seasoned tofu 8 | chicken breast 6oz 11 | salmon 6oz 18 | shrimp (5) 12 | petite tender 6oz 19

RADIUS® POKE 27
choice of
Ahi Tuna or Watermelon Sashimi VG
avocado | edamame | cucumber | pickled cabbage | sesame & tamari
dressing | togarashi mayo GF

CHARRED CORN + CHICKPEA SALAD 20
snap peas | dates | feta | mint |Aleppo lime
vinaigrette | pumpkin seeds V GF

WATERMELON SUMMER SALAD 19
lemon whipped ricotta | candy cane beet | blueberry
balsamic vinaigrette | arugula | pistachio GF V

HANOI FUSION NOODLE SALAD 21
coconut kefir lime broth | crispy taro root |
nuoc cham | kelp noodle GF 

RADIUS® CAESAR 19
sourdough croutons | crispy
pork belly | Parmesan | lemon 

Main Plates

COCONUT CURRY SHRIMP LAKSA 34
red curry coconut broth | bean sprouts |
rice vermicelli | fried tofu | jammy egg |
peanuts GF

HONEY + SUMAC GLAZED SALMON 37
fennel purée | farro | pomegranate seeds |
micro salad | citrus

BLACK WALNUT + SHERRY CHICKEN 34
potato pavé | sherry cream | morels |
preserved lemon | local seasonal greens

LOBSTER LINGUINE 45
caramelized leeks | smoky velouté |
Chardonnay | salt-cured tomato |
sourdough crumb | herbs

TRUFFLE BLOOM GNOCCHI 32
asparagus | peas | charred leek + truffle
vinaigrette | tarragon cream |
award winning oveja negra cheese V

THE RADIUS® BURGER 29
brie | thick cut bacon | caramelized onions |
Dear Grain sesame seed bun

From the Grill

accompanied with radius® Gruyère mashed potato | local seasonal vegetables | red wine demi-glace GF

JUST FOR YOU

SIGNATURE FILET MIGNON 6oz 52
lean | tender

KOREAN BRAISED SHORT RIB 10oz 54
sweet | sticky

SHAREABLE STEAK BOARD

45-DAY DRY-AGED RIBEYE 14oz 85 /95
well- marbled | funky | serves 1 or 2

CERTIFIED AAA TOMAHAWK 48oz 195
large | in-charge | serves 3 to 4

ADD truffle butter 5 | chimichurri 5 | garlic shrimp 12 | MORE local seasonal vegetables 8 | MORE Gruyère mash

Desserts

Click to see desserts menu

You would be surprised to find an item or accompaniment on this menu that was not made in-house by our Culinary Team.

Local Partners

Artie’s Pasta | Backed by Bees | The Butcher Shoppe | The Cake Kitchen Co. | Chassagne Farm | Dear Grain |
Marc’s Mushrooms | Real Roots Kitchen | The Shuck Truck | The Soulful Co. | Udder Way Cheese Co. | 100km Foods

Executive Chef – Dan Burcher | Chef de Cuisine Burlington – Jorge Rocha | GM Hamilton – Dan Trevisani | GM Burlington – Chelsea Ladd

Menu items may contain, or come into contact with wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy. Consuming raw, or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions.